Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
Experimental data on the feasibility of production of activated carbons from the waste of the wine industry grape pomace and dense yeast sediments are presented. Activated carbons (AC, powders) were prepared by the small enterprise Balakirev V.G. (Maykop) in the form of dust from grape pomace of white (AC1) and red grape varieties (AC2), dense yeast sediments (AC3 and AC 4) and a mixture of grape pomace and yeast sediments (AC5 and AC 6) according to the following scheme: drying of raw materials, carbonization and activation in one unit. Pyrolysis temperature is 850-900 º. It was established that according to physical and chemical indicators, experimental samples of AC were close to the control and industrial samples of coal of BAU (Russia) and Karbinok (France). White and red dry wine in bulk and wine distillate were treated with prepared carbons. It was established that as a result of wine processing, the volume fraction of ethyl alcohol, the mass concentration of sugars, titrated acids, and the pH value did not undergo significant changes. Volatile acids (up to 42% in the processing of white wine) and phenolic compounds (in the processing of red wine) undergo the greatest changes during the treatment of wines with activated carbons. The best results in reducing the concentration of volatile acids are obtained using AC 3 and AC 4, made on the basis of dense yeast sediments. The greatest decrease in the concentration of acetaldehyde was detected during the treatment of distillates with samples of AC 4, AC 3, followed by AC 2 and AC 6, which showed results identical to control variants. The use of AC 3 and AC 4 ensured the complete removal of acetoine, which forms synthetic tones in the aroma of alcohols. High sorption capacity for the sum of the ethers was shown by AC 6 and AC5. As a result of treatment with activated carbons, especially variants AC3 and AC4, the taste and aroma of distillates improves.
Protein turbidity is a common type of wine stability disorder. They can form even after bottling wine, during storage and transportation. Ensuring the stability of wine before bottling is an important stage of wine production. Most often, bentonite is used to reduce the concentration of protein, the use of which can have a negative effect on the organoleptic characteristics of wine. The purpose of the work is to study the effect of the sorption capacity of grape dietary fibers and activated carbons obtained from grape pomace on the protein of wine. The sorption capacity to protein of grape dietary fibers obtained by the author's method, differently purified, and activated carbons obtained from grape pomace has been studied. The assessment of the sorption ability of grape dietary fibers and activated carbons to protein was studied on a model mixture. Bentonite was used as a comparison sample. The control was a sample without the introduction of sorbents. The paper presents the appearance of model mixtures after their contact with various sorbents immediately after their application and with subsequent contact for 1, 2 and 20 hours. Grape dietary fibers a nd activated carbons showed high sorption capacity relative to the protein of the model medium. To increase the sorption capacity of grape dietary fibers, only water-alcohol solutions or hot water should be used in their production technology.
A special place among the fruit and berry crops growing in the south of Russia is rightfully occupied by sea buckthorn, which has exceptional nutritional properties. The fruits of the sea buckthorn are a valuable source of biologically active substances. Due to the presence of vitamins, phenolic compounds and organic acids, it is classified as adaptogenic agents with pronounced antioxidant and anti-stress properties that normalize metabolic processes in the human body. Sea buckthorn juice increases antioxidant properties, the level of testosterone and hemoglobin in the blood. The fruits of the sea buckthorn are most often consumed in processed form. In recent years, sea buckthorn juices and their blends are very popular among the population, according to statistics. For the processing of sea buckthorn fruits, it is necessary to use enzyme preparations to intensify technological processes that contribute to the destruction of polysaccharides and biotransformation of biologically active substances. The effect of the enzyme preparation Trenolin Opti DF on the chemical quality indicators of juice from sea buckthorn fruits was investigated in the laboratory of storage and processing of fruits and berries. The effect of enzymatic hydrolysis on the juice yield and the height of the plant sediment was established. As a result of the experiments, the yield of biologically active substances was determined: vitamins C, P, E, polyphenols. It was found that it increased by 8-17 % after enzymatic hydrolysis with Trenolin Opti DF. Data on the content of the fractional composition of sugars were obtained. It was found that the yield of glucose and sucrose increased by more than 10%. Sea buckthorn varieties Donchanka, Moryachka and Syurpriz Baltiki, growing in the south of Russia, were selected for laboratory research.
The research materials consider the results of an expert assessment of wine products made from grape varieties of domestic breeding, native, autochthonous varieties, domestic clones of introduced varieties, experimental varieties and forms of grapes, which participated in the tasting competition Anticea-2021 (Krasnodar, Russia). Expert assessment of the quality of competitive samples was carried out on a 100-point system in accordance with the recommendations of the International Organization of Vine and Wine (O.I.V.) The jury of the competition included leading specialists from the largest wineries in the Krasnodar region, expert tasters, leaders of trade unions and associations. Samples of wine products made from grapes of more than 60 different varieties from the Republic of Dagestan, the Bryansk region, the Republic of Adygea, the Rostov region, the Stavropol region, the Republic of Crimea and the Krasnodar region were submitted to the competition. Grand Prix cups, gold and silver medals, as well as diplomas of participants were provided as awards. According to the results of the tasting competition Anticea-2021, participants were awarded with special diplomas in various categories: For the consistently high quality of wine products named after. A.A. Merzhanian, For the introduction into production of varieties of NCFCHVV breeding named after. L.T. Kokhanova, For high culture in viticulture and winemaking named after K.A. Serpukhovitina, The best winemaker of a small form of business, For the promotion of varieties of Russian breeding. All samples of wine products that participated in the competition were distinguished by special organoleptic properties and stood out for their originality. It is shown that the combination of high-qualityproducts, due to edaphoclimatic differences in the area and varietal characteristics of grapes, as well as production technologies, can help bring Russian winemaking to a more significant level of competition.
The article is dedicated to the 100th anniversary of birth of Safaryan Artem Minasovich, the former director of the Anapa Regional Experimental Station of Viticulture and Winemaking. It highlights the contribution of the famous Kuban scientist winemaker, talented organizer of scientific research on viticulture and winemaking, in the formation of viticulture and winemaking science in Russia. The wine brands developed under the guidance of Artem Minasovich were produced on an industrial scale and in different years won a diploma of the first degree, 2 diplomas of the second degree, 4 gold medals, 14 silver and one bronze medal at international tastings.