Fruit growing
and viticulture of South Russia

Annotation

The aim of the work is to assess the influence of natural and climatic factors the nitrogen composition of red table wines from Cabernet Sauvignon grapes growing in the Derbent District of the Republic of Daghestan. Objects of research � the samples of red table wines: No. 1 � harvest 2017, No. 2 � harvest 2018. The wines were made at Derbent sparkling wine factory. The yeast strain S. cerevisiae VKPM Y-4270 was used for fermentation. The study of amino acids and nitrogenous substances in the wine materials was carried out using capillary electrophoresis on devices of the "Kapel 103" and "Kapel 105"series. Physical and chemical parameters were determined by standard methods used in enochemistry. The volume fraction of ethyl spitre was 11.3 and 13.0 % vol. in the studied samples, the mass concentration of titrated acids was 5.0 and 6.0 g/dm3, respectively. The concentration of nitrogenous compounds in the analyzed samples was established: the mass concentration of total nitrogen is 146 and 184 mg / dm3, ammonium ions � 3.1 and 3.2 mg/dm3, and protein � 8.5 and 10.1 mg / dm3, respectively. The protease activity of the S. cerevisiae strain VKPM Y-4270 was studied, it varied from 127 cu (sample � 1) to 138 cu (sample � 2). 15 amino acids were identified in the experimental samples of wine, the mass concentration of which was: sample � 1 � 4952.68 and sample � 2 � 1672.78 mg / dm3. The amino acid proline, as an important protein building material for the cell, prevailed in all samples, its amount in 2018 wine is 3.1 times higher. Of the essential amino acids in the same wine sample, an increased content of methionine, lysine, histidine, isoleucine, and tryptophan was found. The wines under experiment had a fairly high tasting rating and a high biological value.

Annotation

The production of competitive geographical denomination wines, that can solve import substitution issues and improve the quality of wines, should become one of the promising direction for the development of Daghestan wine-making. In this regard, there is a need to produce the high-quality wines from grape varieties with high biological value The production of wines raising the prestige of the Republic, fixed under the term � wines of protected geographical names, must also be supported, as well as the use of local grape varieties as well as raw materials for their production, along with introduced ones. It is made a comparative study of experimental samples of wine materials, obtained from grapes of local technical the Gimra Novaya, Fioletta varieties, and introduced variety of Pervenets Magaracha, grown in the Southern plain zone of Daghestan. Physical and chemical parameters were determined by standard methods used in anoxemia. The study of phenolic substances and vitamins was carried out using capillary electrophoresis on the "Kapel 104T" device. It was found that the wine material from the Gimra Novaya grape variety significantly exceeds other experimental samples in the amount of phenolic substanced (3361 mg/dm3 ), content of ascorbic (100.13 mg/dm3 ), orotic (27.45 mg/dm3 ), caffeic (29.90 mg/dm3 ), gallic acids (38.80 mg/dm3 ) and the total amount of biologically active substances (226.89 mg/dm3 ). The results of research carried out have revealed that the local grape varieties of Gimra Novaya and Fioletta have some advantages in terms of the content of biologically active substances, compared to the introduced variety of Pervenets Magaracha and can be used for the preparation of high-quality extraordinary red and pink blended wines.

Annotation

Research aimed at improving the biotechnology of red table wines production, taking into account the characteristics of raw materials, used yeast races, region of origin, climate and fermentation conditions, is relevant. The object of research was wines from Cabernet-Sauvignon grapes of the 2019 harvest, grown on chestnut, calcareous soils of medium loamy texture of the terroir of the Mugarty village near the Mugartychay river (Kamyshchay river basin) in the Derbent region of the Daghestan Republic, and obtained at OJSC "Derbent Sparkling Wine Factory". The strains S. cerevisiae Y-4270 and S. cerevisiae D-19 were used for fermentation. The qualitative and quantitative composition of volatile substances in the wines under study was determined by gas-liquid chromatography. It is shown that "Kara-Koisu" wine obtained using the Y-4270 strain, was more aromatic due to the greater accumulation of esters and acetate. The content of ethyl acetate (by 2.4 times), ethyl lactate (on 9.9 %), and ethyl laurate, which give roundness to fruit or floral aromas, is on 29.7 % higher in the test sample (with the exception of ethyl capronate). Aliphatic alcohols formed an important basis for the aroma of wine, the total amount of which was 433.84 mg / dm3 , which is on 39.7 % higher than that in the control. Isoamyl (62.3 %), isobutyl (42.5 %), 1-propanol (31.2%), methanol (32.5 %) prevailed in the tested wines. The aromatic alcohols are twice as high in phenylethanol, which adds floral nuances to the wine. New data indicated the role of the biochemically active S. cerevisiae strain VKPM Y-4270 in the creation of dry red wines.

Annotation

Clonal breeding of grapes is one of the methods of variety improvement, which allows to identify the genetic variations of the variety most adapted to climatic and soil growing conditions. More than three thousand clones have been registered in the world, most of which are 1.5 times more productive than mother plantations. The search for adapted genotypes to the agro-climatic conditions of the Temryuk region is a promising task, since about 30 % of grape plantations in the Krasnodar region are located in this area. Higher productivity of clonal breeding can be expected when working with varieties of old origin. Saperavi is an ancient Georgian grape variety, one of the best Georgian varieties for winemaking. The purpose of our research is to isolate new clones of the Saperavi variety, adapted to local growing conditions. An analysis of the climatic conditions of the Temryuk region indicates an increase in the aridity of the territory (the period of 1991-2020 compared to 1961-2020), an increase in the average absolute maximum air temperature and an increase in the frequency of temperatures below minus 20 ºC. In the Temryuk region, in industrial plantations of the Saperavi variety, an expeditionary survey was carried out to identify bushes for inclusion in further study as candidates for clones of the Saperavi variety. As a result of the survey, according to a complex of positive characteristics, 4 bushes were identified for further observations and records. The selected samples according to the microsatellite DNA profile correspond to the Saperavi variety. Experimental samples of grapes were used in the preparation of red table wines by fermentation of the must on the pulp in the micro-winemaking department. All experimental samples of Saperavi wines had similar values in the concentrations of sugars and titrated acids. The mass concentration of the given extract in the experimental samples of dry wines was in the range of 26.1-28.8 g/dm3.

Annotation

The results of studying the qualitative composition and quantitative content of amino acids in red table wines made from Cabernet-Sauvignon grape variety using S. cerevisiae Y-4270 and Derbentskaya-19 strains are presented. It was found that the concentration of amino acids in wine samples was influenced by the individual characteristics of the yeast strains applicated in the preparation process, and certain climatic parameters in the region, which are different in 2019 and 2020 � the amount of annual precipitation and the insolation intensity. In all variants of wine, there was a significant variation in both the sum and the concentrations of individual amino acids. The highest content of free amino acids was found in the 2020 yield sample prepared using the D-19 strain. It was found that proline prevails in all variants; as a percentage of the total amount of amino acids, its content in all variants is approximately the same, however, in mg/dm3 , these indicators are several times higher in the samples of 2020. In the wine obtained using the new strain of S. cerevisiae Y-4270, the concentration of proline is 2 times less than in the second variant (S. cerevisiae D-19), which affected its organoleptic assessment. As a result of a comparative analysis, it was shown that the total content of essential amino acids in the studied wines did not exceed the level of 77.31 mg/dm3 . Formed during fermentation mainly from amino acids, substances that enhance the fullness of the aroma, influenced the quality of wine materials. Obviously, the optimal concentration of free amino acids in the samples studied by us contributed to the formation of high organoleptic characteristics of dry red wines.