Fruit growing
and viticulture of South Russia

Annotation

One of the most important tasks in the production of high-quality red wines is the preservation of intense color, which exposed to atmospheric oxygen, can change and acquire garnet or brown shades. The intensity of color, its shades and stability are determined by the presence of phenolic compounds in wine, among which polymeric forms of polyphenols and anthocyanins have a rich color. In addition, the phenolic substances of red wines are represented by monomeric forms, catechins and procyanidins, etc. The impact of oxygen at various stages of the technological process of making wine can have both positive and negative effects on its chemical composition and organoleptic characteristics. The purpose of this research was to study the effect of oxygen introduced at various technological stages of the preparation of wine materials. As a result of studies of the indicators of the mass concentration of oxygen and phenolic substances that cause wine oxidation, as well as the organoleptic indicators of dry red wines (production samples) made from the Cabernet Sauvignon grape variety in various geographical zones of southern Russia, significant differences have been revealed due to agro-climatic conditions of growing grapes in a particular area, as well as the grape processing technology used at enterprises. Under the conditions of the laboratory and production unit �Micro wine-making�, the possibility of using the microoxidation method both at the stage of must and pulp fermentation, and after the fermentation process (stabilization and clarification) for the purpose of deliberate oxidation of polyphenols, was shown. Based on the conducted studies, the optimal dosage of exogenous oxygen, which has a positive effect on the organoleptic characteristics of wine materials, is a concentration of 4-6 mg/dm3 both during microoxidation at the stage of must and pulp fermentation, and at the end of the fermentation of wine.

Annotation

Varietal characteristics and soil-ecological conditions, i.e. the place of growth, have the greatest influence on the quality indicators of grapes. For their widespread introduction into industrial viticulture, not only an agrobiological assessment is necessary, but also a technological one. In this regard, the purpose of the research was comprehensive study of wine materials from the distinguished grape varieties of the Anapa ampelographic collection. The conducted researches have revealed a number of promising red technical grape varieties with useful host-biological and technological features that are resistant to environmental factors. It has been established that AZESV&W breeding varieties (Merlot AZOS, Kubanets, Lazurnyi, Saturn, Krasnostop AZOS, Krasnostop anapskiy, Dostoynyi) accumulate in their composition a sufficient amount of sugars for the preparation of both table and liqueur wines. A large number of phenolic substances have been identified in their composition, which provide a stable color of wine during storage, and also have a high biological value due to the high accumulation of trans-resveratrol, vitamins and phenol-carboxylic acids. Wine materials from the studied grape varieties have excellent organoleptic properties, have a high tasting score and have been repeatedly awarded international and Russian wine competitions. Some of them suitable for being aged. Table red wines made from grape varieties of the AZESV&W breeding are not inferior to wine materials from the classic Cabernet Sauvignon variety in terms of the content of biologically active substances, organoleptic evaluation and are of high and stable quality. They are recommended for the production of high-quality tables, and in years favorable for sugar production and for the preparation of liqueur wines. Some wines made from varieties of AZESV&W breeding have been repeatedly awarded gold and silver medals at Russian and international tasting competitions.

Annotation

In recent years, interest in the production of port wine type liquors has increased: the volume of their production in 2019 increased in 5.3 %. Previous studies have shown the possibility of quality Ports making from white hybrid grape varieties. The purpose of this work is to assess the feasibility of using red grape varieties � Dionysus, Krasnostop AZOS, Dostoyny � for the production of liquor wines such as Port. It has been found that according to physic-chemical parameters, the wine materials from the studied grape varieties are identical to the ones of control � wine materials from the classic variety of Cabernet-Sauvignon. It was shown that the value of oxidation-reduction potential was, mV: Cabernet Sauvignon � 402; Dionysus � 447; Krasnostop AZOS � 432; Decent � 429, so the wine materials made from hybrid grape varieties were more inclined to oxidation than wine materials from the classic Cabernet Sauvignon. The greatest amount of �phenolic compounds sum� was identified in wine materials from the Krasnostop AZOS and Dostoyniy grape varieties, anthocyanins � from Krasnostop AZOS, monomeric forms of polyphenols � from Dionysus. According to the composition of aroma-forming components, port wine type materials made from hybrid red grape varieties are close to the control sample from Cabernet-Sauvignon. The concentrations of acetaldehyde and esters were identical. Wine materials from red hybrid grape varieties were more inclined to oxidation, as a result of which they were faster ported. The porting regimes are substantiated: oxygen dosage should be limited to 20 mg / dm3 due to its significant influence the oxidation of phenolic substances; temperature of porting must be maintained at the level of 50-55 º�. The typing duration must be 7-10 days.

Annotation

For production of high-quality wines it is necessary to manage and control malic acid in must and wine material. The aim of the research is to get new knowledge about accumulation of malic acid in grape berries (grape must) depending on agricultural practices in case of prediction of necessary technological approach to work with must and table wine materials obtained from it during grape berries processing. The results are presented for 3 years studies of accumulation of malic acid in grape must. Studies have been conducted on the influence of various agricultural practices � soil management in row-spacing, application of mineral fertilizers, growing stimulators and different systems of plant protection, management of yield volume � on accumulation of malic acid in must of different grape varieties. It is presented that grass growing in every row-spacing and increasing of bush load led to increase of malic acid concentration in must and wine material on 0.1-0.6 g/dm3 . It is established that grape plant processing with anti-stressant Vapor Guard, which was used for prevention of berry withering, contributed with increasing of malic acid concentration in must of Chardonnay variety and decreasing of it in must of Cabernet Savignon variety. Application of the biological crop protection products on vineyards led to declining of malic acid concentration in must. It is presented that growth regulators and mineral fertilizers have different influence on the malic acid concentration depending on the dosage. The obtained data indicate the different responsiveness of the grape plant of various varieties to the agricultural practices used in the grape-growing farms of the Krasnodar region.

Annotation

Malic acid plays an important role in the addition of the taste and aroma of grape wines. Its high concentrations lead to the appearance of herbaceous tones and tones of "green acidity", sharpness and softening of taste. To reduce the concentration of malic acid it used the different methods of acid acidification. The work provides data on the effect of the combined acidization method the concentration of organic acids, potassium cations and calcium. The combined method involves reducing the concentration of wine acid with chemical reagents followed by biological acid-acidization with different strains of bacteria of apple (malolactic) fermentation. It has been established that chemical reagents help to reduce the concentration of organic acids mainly due to wine acid. At the same time, neo-antiticide and malicide were the most effective. The ensuring of wine materials with potassium and calcium cations is shown in the process of chemical acid reducing. Analysis of experimental data indicates the slow flow of the process of biological decline of apple acid in the wine materials. At the same time, more active acid-lowering took place in white wine in comparison with red wine. Among the bacteria in terms of the decrease rate in the concentration of apple acid in the white wine material stood out the strains of Vitilactic and Inobacter, which reduced the concentration of malic acid to 1 g/dm3 . The joint use of chemical and biological acid acidization helps to accelerate the reduction of the malic acid concentration in both white and red table wine material`s due to the greater accumulation of biomass of malic-milk fermentation bacteria. There was an improvement in the organoleptic properties of wine materials, and the absence of their enrichment with potassium and calcium cations.