Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
The activity of oxidative enzymes peroxidase and orthodiphenol oxidase in fresh grape must has been studied. Grapes grown in the Temryuk and Anapa districts of the Krasnodar region were used. Grapes are intended for the production of brandy wine materials. The must was fermented with spontaneous microflora, the resulting brandy wine material was subjected to fractional distillation to obtain brandy distillate. It was revealed that the activity of oxidative enzymes varies depending on the grape variety and the place of its growth. There is a difference in the activity of orthodiphenol oxidase and peroxidase depending on the grape variety: in classical varieties it is less in comparison with hybrid ones. The greatest value of the activity of redox enzymes was found in the grape must of the Levokumskiy variety, regardless of its place of growth. The treatment of the must with bentonite led to a more significant decrease in the activity of oxidative enzymes in comparison with polyvinylpolypyrrolidone and clarification of the must in the cold. The most effective processing method was the joint technological treatment of grape must with bentonite and polyvinylpolypyrrolidone. The processing of the must Before its fermentation helps to reduce the activity of oxidative enzymes and to obtain brandy distillates with a harmonious combination of aroma-forming components. In brandy distillates produced from processed grape must, the concentration of acetaldehyde, acetoin, furfural, methanol, a number of higher alcohols decreases, i.e. those components that reduce the quality and safety of brandy distillates. Brandy distillates produced from processed grape must had a higher organoleptic rating.
The purpose of the work is to establish the influence of grape top dressings and biofertilizers on the composition of volatile components of cognac wine materials and distillates. The object of research was the Aligote grape variety, in the cultivation of which biofertilizer and top dressing with Gumel Lux, Fylloton and Agrumax preparations were used. The grapes were processed using the technology of white dry wines, after which they were distilled to obtain cognac distillates. Quality control of cognac distillates was carried out according to GOST methods and using gas chromatography. It was found that the use of top dressing, especially Fylloton, led to an increase in the concentration of higher alcohols. A similar effect, but to a lesser extent, was exerted by the introduction of biofertilizer obtained on the basis of grape pomace. In all experimental variants, an increase in acetaldehyde concentration was observed compared to the control, especially in samples produced from grapes in the cultivation of which Fylloton and biofertilizer were used. In a wide range, the concentration of ethyl acetate varied from 278 mg/dm3 in the control to 352 mg/dm3 when using Fylloton. The concentration of ethyl acetal varied from 17.0 (Agrumax) to 36.4 mg/dm3 in the control, i.e. the use of all studied top dressings led to a decrease in the amount of ethyl acetal. The concentration of higher alcohols increased significantly in all experimental variants, especially when using Fylloton. The variation in acetic acid concentrations ranged from 221 (control) to 277 (Fylloton) mg/dm3 . All samples of cognac distillates in terms of organoleptic indicators met the requirements of regulatory documentation and were characterized by a mild taste with tones of fresh grapes in the aroma.
Flour confectionery products have always been popular with the population, and biscuits are one of the highly valued products of the industry. At the same time, the technology of biscuits is not easy to implement, and the popularity of products of this type requires the manufacturer to increase both quantitative and qualitative indicators of manufactured products with the minimum possible increase in the cost of finished products. The purpose of the proposed development is to increase the efficiency of the main production, with an increase in the quality and safety of manufactured products. We simultaneously solved two main tasks the disposal of waste products, which inevitably arise during the development of any food product, as well as the search for an inexpensive and fast way to increase the microbiological purity of products, which will increase their safety for the consumer, prolong the shelf life while reducing the number of irretrievable losses. The biscuit is a product that is quite demanding for careful and strict compliance with the parameters of technology at each individual stage of production. At the same time, the ability to keep products fresh for a long time, even in the form packed in a polymer film, can be provided mainly through the use of preservatives. The problem associated with the microbiological contamination of the air of industrial premises and the surface of equipment, as well as the main raw materials, is the most acute production problem associated with the technology of biscuits, since this product in all respects manifests itself as an favorable environment for the development of molds and bacteria that cause spoilage of finished products in a short time. In this regard, we have developed and proposed a technology for the rational disposal of industrial waste, substandard and expired products. The target product of this method is ethyl alcohol from food raw materials, which is used as the main antiseptic agent of the production carried out. The basic technological scheme of the method of disposal of biscuit production waste with the production of food alcohol is recommended to the production and its use as a means of reducing the microbiological hazards of the main production is recommended.
A comparative analysis of wine and grape distillates and wine and grape alcohols obtained by rectification from bulk wine and yeast sediments from Kristall grape variety was carried out. The process of distillation of bulk wine and yeast sediments was conducted in two stages. The process of primary distillation with the production of crude alcohol was carried out in a distiller, and secondary distillation with the production of alcohols in a small rectification unit with electric heating. Obtaining crude alcohol from yeast sediments was conducted using a steam generator as a source of live steam. It was found that during the distillation (primary distillation) of bulk wine and yeast sediments into crude alcohol, the volume fraction of ethyl alcohol in the raw alcohol depended on the volume fraction of ethyl alcohol in the initial distilled raw material. In distillates and grape alcohols from yeast sediments, the content of esters is significantly higher than in wine distillate and alcohol. Wine alcohol contains fewer volatile components compared to grape alcohol from yeast sediments. Rectification made it possible to significantly reduce the concentration of unwanted volatile components (fusel alcohols isobutanol, isopentanol, and others). It was found that the content of esters and higher alcohols during distillation varies depending on the volume fraction of ethyl alcohol in the distillate. At a lower volume fraction of ethyl alcohol of wine or grape alcohol (less than 95% vol.), the content of undesirable higher alcohols in the rectified alcohol increases. A 2-fold increase in the content of methanol in the distillate and alcohol from yeast sediments was revealed, which requires additional research to optimize the technology for obtaining safe grape alcohol from yeast sediments.
Organic acids and products of their transformations play a great role in formation of organoleptic qualities of sherry wine not only in terms of taste component, but also as a regulator of redox processes. Organic acids are mainly represented in wine by tartaric, malic, lactic, succinic, acetic, citric, oxalic acids and others. Each acid included in the wine, has its own taste properties, which in interaction can enhance or neutralize each other. The article presents data on changes in the content of organic acids during the production of sherry type wines by filmless method from white grape varieties Platovsky, Kristall, Aligote. On the basis of the conducted studies, it was revealed that during oxidative aging of sherry wine materials on yeast sediments, some quantitative changes in the composition of organic acids occurred. In all variants there was a decrease in tartaric acid concentration. Its greatest decrease (by 1.5 g/dm3 ) was observed in the control Aligote. The concentration of malic acid decreased by 16-92 % in the studied variants Platovsky V-1, V-2, Kristall V-1 and the control Aligote. The greatest decrease in malic acid in the process of aging on the yeast sludge observed in the control Aligote (92 %). Also, there was an increase in lactic acid by 1.7 g/dm3 . An increase in the concentration of succinic acid (by 25-30 %) and acetic acid by 0.11-0.41 g/dm3 was observed in all samples. It was noted that changes in the quantitative composition of organic acids in sherry type wines are predominantly influenced by the production method o f sherry type wines.