Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
Quality improvement and improvement of organoleptic characteristics of cognac in its production is achieved mainly due to the extraction of oak wood components, their transformation to aromatic aldehydes and tannins and their accumulation in the mature cognac distillate in optimal concentrations. The method of preparation of oak wood is an important technological technique that has a great impact the quality of cognac. When processing the wood, the dissolution of some of the components of the cell walls occurs, which leads to an increase in the volume of cell cavities, and, as a consequence, to an increase in porosity. Increased porosity and increased permeability of the cell wall of wood fibers provides a more complete extraction of lignin, tannins and aromatic aldehydes by distillate in the mature process of cognac distillation. At the same time, respectively, the mechanical properties of wood are changed. The article presents the results of studies of changes in the adsorption capacity (porosity) of oak wood using the different ways of its activation: acid, alkaline, thermal and biochemical activation. It is established that alkaline treatment leads to the strongest changes in the structure of oak wood, by increasing the adsorption capacity (porosity) by 4,7-5,6 times. In the process of heat treatment of oak wood the value of adsorption on its surface increases in 4,4 times, and at biochemical treatment in 2,4-3,7 times in comparison with untreated wood. Acid treatment of oak wood was characterized by the lowest adsorption value among all the considered ways of treatments, increasing in the adsorption value by only 2,2-3 times.
Due to the increasing incidence of diabetes mellitus in the world and in Russia, the food industry is challenged to expand the assortment of various diabetic food products and to improve their quality. Diabetic food products must contain not only low-glycaemic components, but also vitamins, minerals that are necessary for normalization of metabolism. Nowadays, the assortment of diabetic food products is formed mainly by confectionery products with sugar substitutes. However, fruit-and- vegetable and berry raw materials can be used in the development of new functional diabetic products, as they contain valuable bioactive substances (vitamins, mineral salts, dietary fibres). This paper presents the research findings on the development of new types of diabetic products made of berry raw materials of Krasnodar Region. Pine strawberries and blackberries with plenty of biologically valuable components (vitamins, macro- and microelements) were used as raw materials for diabetic products. The sugar substitutes, such as sorbitol and beet pectin, were added to the formulations of new products. Beet pectin is characterized by a high complexing ability. Thich makes it possible to use it in medical and therapeutic food products. The main quality indicators, namely organoleptic and physicochemical characteristics, were determined in the tested raw materials and developed products. It was found that the tested varieties of strawberry and blackberry are rich in pectin substances and vitamin C and have a high sugaracid index. The formulated desserts are also distinguished by high organoleptic and physicochemical characteristics. Thus, they can be recommended for diabetic and preventive nutrition.
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 ºΡ. The typing duration must be 7-10 days.
The article presents the results of identifying the processes of transformation of nisin in wine during interaction with bentonites of various manufacturers. An attempt is made to study the mechanisms of interaction of the nisin antibiotic with mineral sorbents of various deposits by identifying the relative degree of its removal, as well as to establish the effect of technological processing of bentonite clays the composition of inorganic cations and organic acids in wines. With the addition of nisin, the amount of ammonium, potassium, and magnesium decreased, which is possibly due to the binding ability of nisin with respect to these cations due to its polypeptide structure. It was experimentally established that when the Nizin preparation was introduced and the wine was treated with bentonite clays, the difference between the average values of the mass concentrations of organic acids in wine was not statistically significant. It was found that the processing of white table wine with the addition of nisin by bentonite clays as a whole showed a high degree of nisin removal more than 80 %. It was found that the degree of dispersion (particle size) of bentonites did not significantly affect their sorption ability relative to the nisin. The external and internal factors as activators and inhibitors of adsorption for the removal of nisin are analyzed. It has been suggested that the interaction of nisin with bentonites occurs mainly due to electrostatic reactions, and not due to adhesion forces that increase with decreasing sorbent particle size. The possible mechanisms of nisin sorption in the process of its detection in the wines are proposed. It is recommended to use the bentonite clays of Bentovin (Dash-Salakhninskoye deposit, Republic of Azerbaijan), Vinobent (Mine "10th farm", Khakassia) for ensuring the consumer safety of wines containing the residual amounts of nisin.
After processing of grapes there is a huge amount of waste, including about 20-30% of grape pomace, which must be involved in further turnover. Grape pomace consists mainly of the skin, seeds, ridges and remaining pulp, the processing of which will partially to solve both environmental and economic issues related to the involvement of pomace in the technological process of production of new products. The grape berry contains such organic acids as malic, citric, amber, oxalic, lactic and others, the study of which is also of scientific and practical interest. The composition of organic acids of sweet pomace from grape varieties: Chardonnay, Pinot Blanc, Riesling, Sauvignon Blanc, Traminer, Pinot Noir, as well as fermented: Merlot, Saperavi. Pomaces are selected at the enterprises of the Krasnodar region is studied in this work. Studies of organic acids were carried out in water-alcohol extracts. First, the pomace was extracted with hot water (70 ℃), and then with ethyl alcohol of 96.5 % vol., that made it possible to extract more fully the organic acids. Comparison of organic acids content in the samples was carried out after conversion to dry matter. It was revealed that the main acids of grape pomace are tartaric and malic acids. Concentrations of tartaric acid varied from 20.30 g/kg to 70.99 g/kg, malic acid from 4.75 to 19.40 g/kg. The grape variety, the conditions of its processing, the place of grape growing had a significant impact the concentration of both total and individual organic acids.