Fruit growing
and viticulture of South Russia

Annotation

Experimental data on the reological (viscosity-plasticity) characteristics of yeast and adhesive precipitation of wine production are presented. Their knowledge is necessary for calculating the technological equipment when designing the recycling lines. Yeast sediments obtained in the production of white and red grapes by different technologies were used as objects of the study. The effective viscosity of yeast and adhesive precipitation was determined by the Reotest-2 rotary viscosimeter with a cylindrical measuring device. Comparing the amount of plastic viscosity of yeast sediments of white wine materials of Chardonnay and Sauvignon blanc, produced using the same race of yeast, it can be noted its greater importance in Sauvignon blanc, which is associated with the accumulation of more extractive components. The greatest importance of plastic viscosity among red wines is revealed in the sediments of the Krasnostop AZOS during the pulp fermentation. Plastic viscosity of sediments precipitation was caused by the grape variety and the type of sorbent used to process wine. It was established that bentonite sediments had a large amount of plastic viscosity in comparison with gelatin sediment. The joint use of gelatin and bentonite to process wine have led to slight increase in the plastic viscosity of adhesive sediment in comparison with bentonite. When processing the wine materials, especially red ones, with polyvinylpyrrolidone together with bentonite suspension, the more dense sediments was obtained, the plastic viscosity of which had the highest values. The effect of grape variety and wine production technology the amount of plastic viscosity of adhesive sediments has been proved: with the increase in the concentration of high-molecular substances (colloids) in processed wine materials, the plastic viscosity increases.

Annotation

Batonage is a technological method, which is a prolonged contact of wine materials with yeast sediment, with occasional stirring. Batonage`s use in the technology of white table wines leads to an improvement in their taste and aroma due to the enrichment of wine with yeast cell components. The specificity of red table wines is the presence of high concentrations of phenolic substantiate that affect the metabolism process between the cell and the wine material. Modes of batonage in the production of red wines should take into account the presence of various forms of polyphenols. In this regard, the purpose of the work was to justify the parameters and modes of batonage in the technology of red wines. As a result of the research, the secretion of hydrolytic enzymes and lipids from the yeast cell to the wine material was established. The activity of proteinases and glucanases in yeast biomass decreased as they matured, reaching the lowest values after 1.5 month. During the batonage, the concentration of both the sum of phenolic compounds and anthocyanins also decreased. At the same time, double batonage contributed to a greater decrease in the concentration of phenolic compounds. The results obtained indicate a slow dynamics of the transition of lipids from yeast cell to the medium during the batonage process. Of the individual components of the fatty acid series, the concentration of diglycerides and triglycerides, as well as sterol esters, increased most noticeably in percent. Lowering the temperature of contact of the wine material with yeast biomass led to a slowdown in the processes of mass transfer between the cell and the medium. Based on the results of the research, the recommendations were given to the producters according to the batonage regime.

Annotation

Quality of extract is one of the most important indicator of the wines of different types. Its content in the wine depends on the grape components and the products of the wine yeast vital activity. The concentration of the extractive grape components depends on the variety, the conditions of its growth and agrotechnology of cultivation. It is established a change in the mass concentration of extractive substances and testing estimation of white and red table wine materials depending on the soil maintenance, the load of grape bushes by harvest, the application of antitranspirants, the exposure of slopes and parts of the bunches used for wine materials. It is shown in our research that for Chardon grapes the turfing of soil in the comparison with the control ��black vapor soil� � a quantity of the extract was lowered on 12-15 %, with processing of grapes by antitranspirant � on 12 %, with the cultivation of grapes only on the Southern slope � on 9 %. In wine material from the Cabernet-Sovinon grapes the index of the extract increased both with soil turfing (by 1,1-1,4 time) and with a change in the load (by 1,1-1,2 times). This index was also higher on the Southern slopes, than that for the control version and for the Northern slopes (26,1 mg/dm3 against 23,1 mg/dm3). For the testing estimation of Chardon wine material the greatest positive influence was shown in the case of grapes processing by Vapor Gard antitranspirant as well the increase in the load of bush. The soil turfing led to an increase in wine material acidity and reduction in its testing estimation. The use of soil turfing, and Vapor Gard antitranspirant as well as the arrangement of bushes on the Southern slope led to an improvement in the organoleptic mer-its of wine materials from Cabernet-Sovinon grapes.