Fruit growing
and viticulture of South Russia
Manage environmental and food safety
To date, the domestic market of cork means is very diverse and capacious. However, not every cork is suitable for corking the wine products. The quality of this cork up is subject to a number of requirements in terms of appearance, physical and chemical characteristics, mechanical properties and safety indicators, because of direct contact with food products occurs. The main cork means in winemaking are cork from natural wood, synthetic corks from various materials (glass, metal, plastic, etc.), as well as a new generation of hybrid corks obtained from a mix of natural and synthetic components of raw materials. Recent studies on cork means Indicate a constant aggravation in the quality of cork plugs entering in the Russian market and as a result, there is a systematic filling of this niche by the plugs made of synthetic materials. The paper describes the various types of cork means used for cork up the wines, their positive and negative sides are indicated. The data on the study of the main qualitative characteristics are presented. It has been established that the use of natural corks often leads to a violation of the organoleptic and microbiological indicators of wines due to the transfer of foreign particles and microorganisms located both on the surface and inside the natural corks. Cork up by synthetic corks does not allow a long aging of wines and lead often to the formation of synthetic tones unusual for wine production in taste and aroma. New types of corks are proposed, made from combined raw materials using the unique technologies, the manufacturers of these corks guarantee their stable quality.
This article provides an analytical review of modern world literature sources aimed at the development of green schemes for protecting pears from the main pear pest, the Psylla pyri L. (Cacopsylla pyricola) (Homoptera: Psyllidae). On the basis of world experience, it has been established that in a warm climate, pear psylla can produce up to 5 generations per year. The timing of treatments with preparations against pear psylla is of great importance, since the recommended insecticides are effective only at certain stages of the pest. The preparations used in the control of the numbers of Psylla pyri L. in pear plantations in various countries of the world are presented. The effectiveness of Insegar, VDG (250 g/kg fenoxycarb), kaolin, erythritol and microbiological preparations based on Metarhizium brunneum (strain F52 containing 5.5 × 109 conidia ml-1 ) and Beauveria bassiana (titre not less than 2x109 CFU/g) against phytophage, as well as data of the application of introduced entomophages Anthocoris nemoralis (F.) (Hemiptera: Anthocoridae), the release of which led to a decrease in the numbers of Cacopsylla pyricola by 31-40 % is presented. The obtained data shows that the eggs laid by females treated in September with phenoxycarb had a high percentage of sterile ones. The applications of kaolin in February and March resulted in almost 100 % reduction in the number of pear psylla eggs. Weekly treatments with 20 % erythritol solution caused 80-85 % death of Psylla pyri. Treatment with a preparation based on Metarhizium brunneum reduced the number of psylla eggs and young nymphs (first and second instars), leading to 88% mortality of the phytophage. The obtained data shows that the application of all these control methods can significantly reduce the numbers of the pest Psylla pyri in pear cenoses.
A literature review of the main methods for the production of dyes from natural raw materials is carried out, the features of the technology are discussed. The study of the chemical composition was carried out using known chemical methods, the ionic composition was studied using capillary electrophoresis. The main attention is paid to the methods of obtaining natural dyes from onion husks and red pomace of technical grape varieties. The results of the study of the chemical composition, properties of extracts and test results in the production of food products are shown. It is noted that the industrial technology for obtaining dyes from secondary resources of colored food plant materials consists of the following main operations: drying the pomace or by-products during the canning of raw materials, extraction of dyes with an aqueous solution with the addition of various modifiers and subsequent concentration of the extract. The paper shows options for extracting biologically active components from onion husks with water, from dry and wet pomace of red grape varieties by acidified aqueous solutions, sugar syrup, including modified acids. The highest content of biologically active substances and anthocyanins was found in the extract from dry grape pomace of Cabernet-Sauvignon variety, then in cryo-must from the Merlot variety. Sugar syrup extracts were less saturated and more difficult to concentrate. It was found that the addition of acidic modifiers to 50% sugar syrup led to a decrease in the pH of the solution and contributed to an increase in the extraction of anthocyanins when dosing citric acid 5 times more control (without modifiers), more than 4 times for boric acid and approximately 3 times higher for hydrochloric and acetic acids. The content of water-soluble dry matter, excluding sucrose, in the obtained extracts was 3.3 0.25 %. Natural dyes obtained in this way can be used in various branches of the food industry.