Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
New knowledge was obtained about the conformity to natural lows of changes in physicochemical and organoleptic indicators of wine production in the presence of a preservation of microbial origin of nisin (food supplement E234), which will become the basis for the technological foundation of additional processing of sorbents for wine materials aimed to increasing in their consumer safety and quality. It was established in the process of research that in the experimental samples of wine with the addition of nisin all analyzed parameters ( volume fraction of ethyl alcohol, mass concentration of sugars, mass concentration of titrated acids in terms of tartaric acid, mass concentration of volatile acids in terms of acetic acid, mass concentration of the above extract, mass concentration of citric acid, mass concentration of total sulfur dioxide, organic acids, phenolic compounds, including anthocyanins for red wines) the physical-chemical composition of the test samples of wines remained unchanged, and remained at the same level as in the control samples. Study carried out of white and red wines with the addition of nisin showed that during the aging the typical oxidation-reduction processes are occurred typical to the wine aging process. The most significant was the change in the mass concentration of organic acids, which mainly affects the taste and, consequently, the quality of the wine. As a result of the analysis of experimental data, it was established that the control and testing samples had the same organoleptic characteristics and tasting score. Dry white table wine has a straw color, pure wine aroma with flower shades, corresponding to wine type; full harmonious fresh taste, without extraneous shades.
The production of Russian wine is based on the use of active dry yeast imported into the Russian Federation from European countries France, Germany, Italy. Meanwhile, it is known that the high-quality wines of a geographical name must be produced using the local yeast races. The search for such races (strains) is an urgent task. Analysis of the genetic diversity of wild yeast populations and the creation of their collections is a necessary initial step in creating the new promising strains for industrial winemaking. Such studies are ongoing in Europe to create terroarspecific yeast strains. Grapes were sampled to isolate and study the new local strains of wine yeast in the vineyards of Temryuk and Anapa districts of the Krasnodar Territory. DNA isolation, conditions for PCR and fragment analysis were carried out according to current methods. To analyze the polymorphism length of amplified fragments during SSR genotyping, a fragment analysis was used on an ABIprism 3130 automated genetic analyzer. The data obtained were visualized in Gene Mapper v 4.1. A variety of species and genera of yeast on the surface of grape berries has been established. Moreover, the yield of saccharomycetes amounted to about 30 % of the total number of monospore cultures obtained for each of the selection points. The results of the analysis of genetic Relationships and a number of technological characteristics of strains of Saccharomyces sp. Isolated from natural population in ampelocenoses are presented. It was revealed that the geographical factor influenced the occurrence of genetic isolation. The genetically removed strains display the significant differences in a number of physiological and biochemical characteristics.
The article presents the results of a study of the clarification ability properties of bentonites from BIOrost LLC (Russia), whose products are vinobent and bentovine, in comparison with bentonite activatit (Germany) when processing white and red table wine materials. When processing the white table wine materials, the best results were obtained when using the options 1, 2 (both BentoVinum Gold) and 4 (bentovin). When they were used according to the degree of clarification, results were obtained that were identical to the control (Germany activit). BentoVinum Gold bentonites, bentovin, vinobent and activit (control) had the highest sorption capacity in relation to suspensions of wine. When processing red table wine materials, it has been established that bentonites with high lightening ability BentoVinum Gold, bentovin, vinobet and activit (control) remove more that one phenolic substances. Therefore, when processing the red wines with these minerals, it is necessary to carry out the test pasting at lower dosages of bentonites. It was established that the degree of dispersion (particle size) in the case of BentoVinum Gold bentonite had no effect on the clarification ability of the mineral: identical results were obtained for both particle sizes. In case of the use of bentovin and, especially, vinobent with a decrease in particle size, the clarifications ability was improved. Analysis of the experimental data suggests that as a result of contact with the analyzed bentonites, the wine materials were enriched with sodium and calcium cations. This is due to the presence of mobile sodium ions (in sodium forms) and calcium (calcium bentonites) in the interlayer of the mineral and their exchange for the corresponding components of wine. It has been proven that BentoVinum Gold, bentovin, vinobent can be used for import substitution.
The leading company for the processing of clay minerals (bentonites) in Russia is BIOROST LLC, whose products vinoobent and bentovin are in demand in the market for alcoholic products. The development is carried out of bentonite BentoVinum Gold, Republic of Kazakhstan. Earlier studies have shown the expendiency of bentonites using BentoVinum Gold, bentovin, vinobet and activite (control) clarification the white and red table wine materials. The purpose of this work is to establish the optimal technological dosages of bentonites for processing wines of various types and to assess the stability (resistance to bottle) of the processed wines. Untreated white (Sauvignon blanc) and red (Cabernet-Sauvignon) table wine materials were used as objects of research. The treatment was carried out with 10% wine-water suspensions of bentonites or join with a 1% solution of gelatin. The dosage of bentonites ranged from 1 to 5 g / dm3, gelatin from 5 to 200 mg / dm3. It has been established that the use of BentoVinum Gold bentonite provided the crystal clearness of wine materials with the smallest technological dosages and minimum volumes of thick sediments. Bentovin showed a high lightening ability, especially with a mineral particle size of less than 0.05 mm. When join-processing wine materials with bentonite and gelatin, a decrease in dosages of both sorbents was observed. The optimum dosages of the studied bentonites were established when processing white and red table wine materials. The obtained results testify to the high stabilizing ability of complex processing of table wine materials with BentoVinum Gold bentonite: wine materials have been resistant to bottle for a long time, the samples of red wine materials were more resistant to colloid turbidity. When using bentovin and vinobent, the stability of the wine was maintained for 6-8 months. The studied bentonites are recommended for use in Russian wine-making in order to replace imported analogues.
The issues of global geographical identification of wine products are considered. It has been found that for most modern studies, the use of chemometric processing of data obtained by promising methods for controlling macro- and microelements in wines is characteristic: atomic absorption spectroscopy, atomic emission spectroscopy, mass spectrometry with inductively coupled plasma and atomic emission spectroscopy with inductively coupled plasma. Analysis of macro - and microelements of wines from different countries of the world showed that a large variety of elemental composition of wine products and significant variability caused by technological treatments require the use of modern mathematical processing methods to establish the relationship of the composition of wines with a certain terroir. It is shown that on the basis of analysis of studies of the distribution and relationship of the content of micro and macro elements in wines and soils on which the corresponding grape varieties were grown, can be used to establish the geographical identification of wines. Studies aimed at assessing the relationship of the geographical location of the plots and cultivated grape varieties were carried out according to the correlations between the content of a number of macro- and microelements in wine and soils and the main parameters (grape variety, crop year). The results of the assessment of the relationship between individual samples of wines and soils using correlation, cluster analysis, the random forest algorithm and multi-label classification allowed us to evaluate the relationship of the geographical location of the plots and cultivated grape varieties with the content of elements and their pairwise ratios in the wines. Rb, Al, and Na were selected as markers for variety identification for the first year of research. Positive results for Cabernet Sauvignon, Riesling and Pinot Noir are obtained. Applying of selective indexes based on cross-validation allowed to reduce a set of significant indicators to 4: Ca, Ca / Sr, Sr and Ca / Al.