Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
The results of researches on the effect of secondary fermentation using different yeast and some manufacturing operations to the physical and chemical indicators and indicators of foaming properties of sparkling wine and finished products (sparkling wine) are presented.
The results of study of biochemical changes of walnut of various degree of maturity are presented. New types of functional products with walnut being breast maturity are developed
The comparative evaluation of technical parameters and chemical composition of 12 persimmon varieties is presented. Perspective varieties with maximum accumulation of biologically active substances, which should be recommended for fresh consumption and canning functional purpose are selected. New types of canning products are developed
Established that using a pneumatic press batch can increase the yield of the wort to 65 dal from 1 ton of grapes without of compromising for the quality of champagnes and sparkling wines
The chemical composition of the juice obtained from watermelon early and medium maturing, grown in the southern Russia is studied. Regularities between physical and chemical composition of the juice used yeast races and quality of the wine stock are established. Our study has allowed to offer the technology of production of high-quality hard liquor from watermelon