Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
Coloring substances of red grape wines anthocyanins are represented mainly by mono and diglycosides, pyran and acylated forms. The qualitative and quantitative content of anthocyanins in red wines is determined by a number of factors, the main of which is the grape variety. Processing technology can also influence the anthocyanin composition. Purpose of the work: to study the content of anthocyanins, pyranos and acylated forms in dry wine from Cabernet-Sauvignon variety grown of Krasnodar region, depending on the technological methods of grape processing. Research methods: high performance liquid chromatography, spectrophotometry, sensory analysis. Peaks were identified using standard samples of malvidin mono glucoside (Sigma-Aldrich, Germany), as well as HPLC-MS. The objects of research are dry wines produced in industrial conditions from the Cabernet Sauvignon grape variety grown in the Krasnodar region. The obtained results showed that the conditions and their modification in the production of red wine have a significant effect on the concentration of anthocyanins. The highest concentration of malvidin monoglucoside equal to 142.1 mg/dm3 was found in the samples during cryomaceration with holding the pulp at temperatures from +2 to +4 ºC for 10 days. The average content of malvidin monoglucoside for six variants of the experiment was 115 mg/dm3 . It was found that carbon dioxide maceration for a month and cryomaceration to the greatest extent contribute to the formation of acylated forms of anthocyanins in dry wine from the Cabernet Sauvignon grape variety. The production of wine with the infusion of the pulp in a CO2 environment for 2 days followed by fermentation on the pulp leads to an increase in the content of anthocyanin pyranoforms.
The modern wine industry for the production of wines uses imported cultures of active dry yeast, which often require adaptation to local production conditions. According to numerous data, the best wines can be produced only with the use of local yeast strains, adapted to the conditions of a particular locality and the chemical composition of berries, in particular, the acidity of the juice, the pH value, in connection with which the fermentation of the must proceeds more actively, and the resulting product has a higher quality. At the moment, there are a number of examples of successful implementation of projects to search for promising commercial strains of wine yeast among wild populations to obtain terroir-type wines with high taste characteristics. The work presents a morphological and cultural assessment of yeast strains isolated on 17 grape varieties at 6 points of selection (AF Yuzhnaya, farms, private farmstead) of Krasnodar region. A total of 510 yeast monocultures were isolated. An elective test and ITS analysis of some of the strains were carried out. According to the morphological assessment of yeast isolates, the cells of the Saccharomyces yeast were round, oval, or oval-shaped. The cells of the yeast of non-saccharomyces were elliptical, lemon-shaped, rod-shaped. It was found that the proportion of saccharomycetes varied depending on the grape variety and the place of its growth. Samples in which Saccharomyces were not found were identified. Restriction analysis of yeast isolates of the genus Saccharomyces was carried out for 153 strains isolated in the village Tamanskiy, AF Yuzhnaya: Cabernet Sauvignon, Krasnostop Anapskiy, Pervenets Magaracha, Zweigelt; and in Novorossiysk, Usadba Semigorye: Sauvignon Blanc, Kristall, Cabernet Fran. It was found that all studied samples of the genus Saccharomyces belong to the species S. cerevisiae / S. paradoxus.
The results of studying the qualitative composition and quantitative content of amino acids in red table wines made from Cabernet-Sauvignon grape variety using S. cerevisiae Y-4270 and Derbentskaya-19 strains are presented. It was found that the concentration of amino acids in wine samples was influenced by the individual characteristics of the yeast strains applicated in the preparation process, and certain climatic parameters in the region, which are different in 2019 and 2020 the amount of annual precipitation and the insolation intensity. In all variants of wine, there was a significant variation in both the sum and the concentrations of individual amino acids. The highest content of free amino acids was found in the 2020 yield sample prepared using the D-19 strain. It was found that proline prevails in all variants; as a percentage of the total amount of amino acids, its content in all variants is approximately the same, however, in mg/dm3 , these indicators are several times higher in the samples of 2020. In the wine obtained using the new strain of S. cerevisiae Y-4270, the concentration of proline is 2 times less than in the second variant (S. cerevisiae D-19), which affected its organoleptic assessment. As a result of a comparative analysis, it was shown that the total content of essential amino acids in the studied wines did not exceed the level of 77.31 mg/dm3 . Formed during fermentation mainly from amino acids, substances that enhance the fullness of the aroma, influenced the quality of wine materials. Obviously, the optimal concentration of free amino acids in the samples studied by us contributed to the formation of high organoleptic characteristics of dry red wines.
Varietal characteristics and soil-ecological conditions, i.e. the place of growth, have the greatest influence on the quality indicators of grapes. For their widespread introduction into industrial viticulture, not only an agrobiological assessment is necessary, but also a technological one. In this regard, the purpose of the research was comprehensive study of wine materials from the distinguished grape varieties of the Anapa ampelographic collection. The conducted researches have revealed a number of promising red technical grape varieties with useful host-biological and technological features that are resistant to environmental factors. It has been established that AZESV&W breeding varieties (Merlot AZOS, Kubanets, Lazurnyi, Saturn, Krasnostop AZOS, Krasnostop anapskiy, Dostoynyi) accumulate in their composition a sufficient amount of sugars for the preparation of both table and liqueur wines. A large number of phenolic substances have been identified in their composition, which provide a stable color of wine during storage, and also have a high biological value due to the high accumulation of trans-resveratrol, vitamins and phenol-carboxylic acids. Wine materials from the studied grape varieties have excellent organoleptic properties, have a high tasting score and have been repeatedly awarded international and Russian wine competitions. Some of them suitable for being aged. Table red wines made from grape varieties of the AZESV&W breeding are not inferior to wine materials from the classic Cabernet Sauvignon variety in terms of the content of biologically active substances, organoleptic evaluation and are of high and stable quality. They are recommended for the production of high-quality tables, and in years favorable for sugar production and for the preparation of liqueur wines. Some wines made from varieties of AZESV&W breeding have been repeatedly awarded gold and silver medals at Russian and international tasting competitions.
Apples are the most common raw materials with the largest planting areas. Apple fruits are consumed both fresh and processed. The most popular among the population, according to statistics, are apple juices and their blends. The application of biotechnology for the intensification of technological processes in the food industry is the use of a complex of enzyme preparations in the technological process that contribute to the destruction of plant biopolymers, including polysaccharides, which account for a significant amount of dry matter. The best results in the yield of apple juice are achieved in the production of fruit juices: using pectinase, cellulase, amylase, hemicellulase and proteinase. In the laboratory of storage and processing of fruits and berries, the technological parameters of processing apple raw materials using biotechnological processes enzyme hydrolysis with preparations: Trinolin 4000, Trinolin DF, Fructocyme P6-L, Laphase have been optimized. Enzyme preparations were introduced in equal doses. All treatments were carried out under optimal conditions for the action of enzymes, recommended by the manufacturer Eurotrade. The effect of preporations on the yield of apple juice was evaluated. For laboratory experiments, the most common varieties of apples in the Kuban were selected to obtain juice: Golden Delicious and Kubanskoye bagryanoye. The effectiveness of the enzyme preparations: Fructocyme P6-L, Trinolin DF, Trinolin 4000 and Laphase was estimated by the juice yield. The control was the juice obtained under the same conditions, but without the introduction of an enzyme preparation. Technological parameters of processing of apple raw materials have been optimized: Trinolin DF, Trinolin 4000 in a concentration of 0.02 %, Laphase in a concentration of 0.02-0.03 %, Fructocyme P6-L in a concentration of 0.03 %. The fermentation time of all the studied EP is two hours at a temperature of 45 ºC for both apple samples (Kubanskoye bagryanoye and Golden Delicious varieties), the proposed apple pulp processing mode is recommended to be used to intensify the juice separation process, since the duration of the juice production process is reduced, its yield increases and the quality of the finished product improves.