Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
Organic acids of grapes play a big role in the wine quality formation. Acid total content is one of the indicators of the grapes suitability for the wine preparation of particular type. The research was conducted on white technical grapes Tsvetochny, Donus, Platovskiy, Stanichny, Crystal, Bianca, Lakhed Mezesh, Aligote, grown in the vineyards Novocherkassk Department of AllRSTIV&W Experienced field. The paper presents data on the composition of organic acids in the studied worts and wines and about their changes in the process of preparation and formation of wine. The results of studies carried out revealed that in the wort of all studied varieties was observed the predominance of tartaric acid above malic acid by several times, with the highest its content in the Lakhed Mezesh and Tsvetochny varieties. The highest concentration of malic acid was observed in the wort from the Bianca grape variety. In the wort from the grape varieties of Donus, Crystal, Bianca, the presence of a small amount of succinic acid was noted. The highest value of the total share of tartaric and malic acids (from all wine acids) was observed in the experimental sample of wine from the Lakhed Mezesh variety, and the lowest one is in the sample from the Stanichny variety. The highest content of succinic acid was observed in the wines from the Crystal and Bianca grape varieties. The highest ratings (8.7 points each) were given to the wines from the Aligote, the Stanichny and the Lakhed Mezesh grape varieties. It is noted that the composition of organic acids in the grapes and the wine largely depends on the varietal characteristics of the grapes as well as the zone of its growing.
After bottling, during storage, various changes occur in the wine, some of them have lead to the desired evolution of wine, after which it becomes much more complex and harmonious, others changes to unexpected changes, characterized as premature oxidation of wine (PremOx). The complexity of the PremOx process, which also involves the most volatile aromatics, makes it much more difficult to identify all oxidation products and predict their formation in the wines. Most research in this direction focuses on the effect of the storage time of wine bottled on the change in its color, taste, and oxidation level. However, the identification of color and aroma markers, as well as the development of reliable methods for their detection in the wine, and the correlation between markers and wine bottle closures have not yet been studied. The purpose of this review is to select the technological points that have a significant impact the biotechnological processes that contribute to PremOx during their storage and maturation, as well as to establish the possibility of their control. The lack of knowledge of these aspects today determines the novelty of the research carried out and its relevance in connection with the existing problems in the wine industry in the field of wine storage, taking into account the use of various types of packaging materials, as well as the urgent need to study the impact of oxygen dosing during exposure, which will allow to manage biotechnological processes when maturing wines and predict their quality. The wine packaging products, including closures, may be of interest for a more detailed study of the relationship between their properties and the chemical reactions occurring in the wine. A deep study of the reaction Mechanismst hat occur in wines after they are poured into the package will allow us to clarify the factors that responsible for reducing the storage period of the wine.
The article deals with the influence of treatment with enzyme preparations of petiolate oak wood on the content of phenolic aldehydes and acids in aged cognac distillates. The content of synaptic and coniferyl aldehydes and syringaldehyde; vanilli, gallic and syringic acids; and vanillin in cognac distillates aged for 6 months on oak staff from different growing areas (Absheron, Khadyzhensky and Maykop districts), subjected to enzymatic catalysis by various enzyme preparations, was determined. The influence of enzyme preparations, the time of exposure during processing and the place of growth of oak wood on the content of phenolic aldehydes, acids and the tasting evaluation of cognac distillates was established. It was experimentally established that the level of concentrations of phenolic aldehydes and acids is directly related to the duration of exposure of the enzyme preparation to the structural elements of oak wood. The maximum accumulation of the total concentration of phenolic aldehydes and acids in cognac distillates aged on Maikop and Khadyzhensk oak occurs when the wood is activated for 5 days with the preparations Glucosim L-400-C+, Trenolin Super DF, Fructocim MA and San Super 240L. At the same time, the level of tasting evaluation is 8.0-8.3 points. The maximum values of the tasting evaluation were in samples aged on oak staff of all types of oak during the activation for 3-4 days with the enzyme preparation Trenolin Super DF - from 8.4 to 8.5 points. As a result, using a multivariate analysis of variance, it was found that the tasting evaluation from the list of analyzed factors is influenced by the type of enzyme preparation (the amount of influence is 55.6 %) and the duration of oak staff processing (the amount of influence is 11.1 %). There was no correlation between the wood growing area and the tasting assessment.
There has been a positive trend in the development of winemaking in Russia in recent years, which indicates a qualitative transformation of the wine industry. However, as a result of the grapes processing in the production of wine materials or juices, a large amount of waste is formed, which is easily exposed to uncontrolled decomposition, leading to contamination of the soil, water and air. Therefore, they must be treated, disposed, or reused properly. Grape pomace from dark-colored grape varieties is one of the inexpensive and promising sources with added value, which can potentially be re-processed in the production of new products of commercial interest for the pharmaceutical, cosmetic and food industries. Special attention should be paid to the natural food anthocyanin dye obtained from such raw materials (enocianina). For these purposes, we have developed and proposed an innovative technology consisting in the application of a cascading effect of electromagnetic, enzymatic and physico-chemical treatments of raw materials, which allows due to minimization of the number of technological operations and without the use of aggressive media to obtain a natural dye with the maximum yield of coloring substances, reaching 95 %, in comparison with similar technologies. The chemical composition of the enocianina solution obtained by this method is rich in anthocyanins, the total amount of which in the composition of the concentrated extract is 3.5-3.7 %. The proposed technology allows us to obtain natural food anthocyanin dye from grape pomace at wineries without technical re-equipment of existing technological lines, which can also serve as a significant additional source of income for wineries.
The implementation of waste-free technologies in the food industry is feasible with the use of biotechnological techniques and implies the use of enzymes, such as Celloveridin G20X, which increases the juice extraction and produces fruit and berry puree with a high content of biologically active substances in a highly digestible form for the human organism. It is noted that the treatment of berry pomace with an enzyme preparation, in addition to the fluxing action, affects its antioxidant potential. The increase in the content of such physiologically active ingredients as organic acids (citric, L-malic, benzoic, chlorogenic, salicylic, caffeic, gallic), vitamin C, P, soluble pectin and polyphenolic substances has been proven. From grape pomace processed with the use of biotechnological processes, berry puree was obtained, which is used in the developed recipe composition of a functional food product sterilized fruit jam Plum-grape. The use of grape pomace, high in anthocyanins, in combination with puree of plum fruits vitamin C, vitamin P, polyphenols, allows to increase the functional and preventive properties of canned food due to the synergism of elements in the co-formulation. The total content of natural antioxidants of the final product is 609,5 mg/100g. Plum-grape jam contains a daily norm of vitamin P, polyphenols and amino acids, as well as 100 g of the product meets the daily requirement for pectin substances by 30%, due to the use of secondary raw materials of grape processing. The organoleptic evaluation of the final product showed a higher score compared to the control. The energy value of the Plum-grape jam is 54.5 kcal per 100 g of the product. The organoleptic assessment of the new functional product showed a high score 4.9 in comparison with control.