Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
The mass concentration of biogenic amines is an important indicator of the quality and safety of food products, including alcohol products. Biogenic amines are formed as a result of the decarboxylation of free amino acids by enzyme systems of microorganisms. It means that their formation has a biotechnological nature and is directly related to the vital activity of microorganisms. Contact of wine materials with microorganisms yeast and malolactic bacteria, can lead to an increase in the concentration of amino acids and provoke the formation of biogenic amines. In this regard, the purpose of this research was to study changes in the concentrations of biogenic amines and amino acids in the process of alcohol and malolactic fermentation. Conducted studies have shown that the total concentration of biogenic amines in the grape must of both white and red grape varieties was minimal. Biogenic amines methylamine and putrescine were not detected. It was found that as a result of alcohol and malolactic fermentation, the concentration of biogenic amines increased and the corresponding amino acids decreased. At the same time, the total concentration of all the studied amino acids in wine materials after alcohol fermentation increased, and after malolactic slightly decreased, because part of the yeast cells was autolyzed during secondary fermentation of the wine materials. At the same time, mass exchange processes between the cell and the medium were activated, leading to enrichment of the wine material with amino acids. Thus, favorable conditions were created for the activation of decarboxylases, as a result of which there was an increase in the concentration of biogenic amines. The obtained data allow to suggest that in order to reduce the level of biogenic amines in the finished product, special attention must be paid to the selection of a race of yeast and malolactic bacteria that are unable to produce biogenic amines or introduce them in minimal amounts.
This article proposes a technology for the production of grape spirits from a sweet grape pomace, which consists in fermentation of the grape pomace using a pure growth of yeast, adding yeasty grounds and water, a piquette separation, its distillation with the selection of the head and tail fractions and the secondary distillation to obtain a 94-95 % grape rectified spirit by volume. The distillation of the resulting raw materials was performed on the installation of a LUMMARK consisting of a distiller and a distillation column. The prepared piquettes were subjected to primary distillation using the DV-3 distillator, distillates (raw spirit) were distilled on the RUM-3 distillation column with electrical heating. Primary distillation mode: the volume of the piquette taken to distillation is 50 l, the heating mode before the distillation starts at the power of the electric heater 3kW (55-65 min). The rectifying distillation mode: the volume of the raw alcohol is 40 l, the heating mode before the selection of the head fraction is started with the power of the electric heater 3kW (40-55 min). In the preparation of raw materials to primary distillation, it was established that the optimal duration of the fermentation of raw materials for the production of piquettes in order to reduce the content of volatile acids, methanol and other secondary fermentation products that have a negative effect on finished products should not exceed 4 days. It has been established that to obtain high-quality raw spirit, it is necessary to carry out the selection of head fractions in an amount of at least 3 % of the volume for all raw materials, for distillate from grape must of technical varieties of grapes at least 1.5 % of the volume. It is shown that the organoleptic and physicochemical indicators of rectified grape spirits, produced by the proposed technology, corresponded to the standards established in the standard regardless of the type of raw materials (wine grape, table grape).
The results of the influence of the features of the processing technology of secondary plant resources obtained in experiments on laboratory animals are presented tomato pomace on the functional properties of the obtained food supplement. Special pretreatment of pomace when obtaining sample No. 2 of the supplement can significantly reduce the loss of thermolabile biologically active substances exhibiting antioxidant properties, in comparison with sample No. 1. It is shown that the sample No. 2 of the supplement has a greater effect on the average daily weight gain of animals in comparison with the sample No. 1, which confirms the higher efficiency of its biological action. In addition, it was found that the sample No. 2 of the supplement in comparison with the sample No. 1 has a more effective influence on the metabolism of proteins (by 10.3%) and the metabolism of carbohydrates (by 12.0%) in the body of animals. The obtained data of changes in the level of liver enzymes in the blood of animals of the experimental groups in comparison with the control indicate a higher efficiency of the manifestation of the hepatoprotective properties of the sample No. 2 of the supplement in comparison with the sample No. 1. The influence of the supplement samples on the change in the content of peroxidation products in the blood of animals was established. It has been shown that in the blood of animals that received sample No. 2 of the supplement, the degree of decrease in the content of lipid peroxidation products on the 30th day of the experiment was significantly higher compared to these indicators of the blood of animals that received sample No. 1 of the supplement, namely, the content of malondialdehyde decreased by 12, 7 %, diene conjugates by 22.1%, ketodienes by 10.1%. The obtained data indicate that sample No. 2 of the supplement exhibits antioxidant properties to a greater extent in comparison with sample No. 1. Thus, a positive influence of the peculiarities of the technology for processing secondary resources on the functional properties of the obtained food supplement has been established.
For production of high-quality wines it is necessary to manage and control malic acid in must and wine material. The aim of the research is to get new knowledge about accumulation of malic acid in grape berries (grape must) depending on agricultural practices in case of prediction of necessary technological approach to work with must and table wine materials obtained from it during grape berries processing. The results are presented for 3 years studies of accumulation of malic acid in grape must. Studies have been conducted on the influence of various agricultural practices soil management in row-spacing, application of mineral fertilizers, growing stimulators and different systems of plant protection, management of yield volume on accumulation of malic acid in must of different grape varieties. It is presented that grass growing in every row-spacing and increasing of bush load led to increase of malic acid concentration in must and wine material on 0.1-0.6 g/dm3 . It is established that grape plant processing with anti-stressant Vapor Guard, which was used for prevention of berry withering, contributed with increasing of malic acid concentration in must of Chardonnay variety and decreasing of it in must of Cabernet Savignon variety. Application of the biological crop protection products on vineyards led to declining of malic acid concentration in must. It is presented that growth regulators and mineral fertilizers have different influence on the malic acid concentration depending on the dosage. The obtained data indicate the different responsiveness of the grape plant of various varieties to the agricultural practices used in the grape-growing farms of the Krasnodar region.
The influence of grape dietary fibers on decontamination of natamycin in wine has been studied. Grape dietary fibers obtained from sweet pomace of Chardonnay grapes and fermented grapes Krasnostop Anapskiy, Cabernet Sauvignon and Merlo were used for the studies. The mass fraction of fiber in the presented fiber samples ranged from 57.2 ± 2.9 (Cabernet Sauvignon) to 65.3 ± 3.3 % (Chardonnay), the electrokinetic potential from minus 26 ± 3 (Chardonnay) to minus 49 ± 5 mV (Krasnostop Anapskiy). Studies were carried out on a model mixture of dry white wine with 10 mg/dm3 of introduced natamycin. Influence of time of contact of wine with fibers and their amount on sorption of natamycin was established. It was revealed that the maximum sorption of natamycin occurs when in contact with fibers during the first 2 hours, so further maintenance of them is impractical. The addition of the fibers to the wine in an amount of 3.0 g/dm3 resulted in the removal of natamycin from 42 to 68 %. Fibers obtained from white Chardonnay grape pomace contributed to less sorption of natamycin, and from red pom-ace of Krasnostop Anapskiy grape variety more, which correlates with values of electrokinetic potential on the surface of the fibers. It is assumed that for the complete decontamination of natamycin it is necessary to use combined treatments with other sorbents having a negative charge of active centers on the surface.