Fruit growing
and viticulture of South Russia

Annotation

Cornus mas L. is one of the most common wild plants in Azerbaijan, introduced into culture and its fruits are among the most beloved fruits of the local population. Unfortunately, these fruits are short-lived and very poorly stored. Fresh, they are not available for a short time. Therefore, they are canned, and the canning of cornel is usually reduced to obtaining compotes and jam from it. This study is devoted to obtaining a concentrated juice base for clear beverages from fresh cornel fruits, given that this area has great potential for processing this specific raw material at a high rate and with high material return. The objects of research were fruits of varieties (Armudu zoğal and Irimeyvəli zogal) and forms (Meşə zoğalı -1, Meşə zoğalı -2) of cornel from the Guba region (Azerbaijan). The studies were conducted in accordance with GOST 16524-2017, which applies to fresh fruits of wild cornel (Cornus mas L.) and cultivated varieties (hereinafter � cornel fruits) harvested, supplied and sold fresh for consumption, as well as intended for industrial processing. Obtaining a concentrated base of beverages was carried out by a method involving heating whole fruits in a stainless steel boiler with the addition of 20 % water to their mass at a temperature of 80-90 ºC before cracking of the fruits, pressing the heated mass together with water, clarification using the food enzyme Fructozym - MA manufactured by ERBSLOH Geisenheim A.G. (Germany), filtration and evaporation under vacuum to a pre-determined residual amount of water. The study of the composition of fresh fruits and juices was carried out by chemical analysis. It was found that fresh fruits and primary and concentrated juices obtained from them have an exceptionally high content of organic acids, tannins and coloring substances and ascorbic acid, which is why they can be attributed to products that can reduce the negative impact on the human body of the deteriorating environmental situation from year to year. The widespread introduction of this method of processing into practice will allow not only to intensify the processing of cornel fruits, but also to obtain a target product that can become the basis of functional beverages.

Annotation

The article presents the results of scientific research by postgraduate students of the Department of Commodity Science, Food Technology and Public Catering of the Dagestan State Agrarian University and their mentors on the nutritional value of fig fruits grown on the territory of the Republic of Dagestan. The authors studied the chemical composition of 3 varieties of fig fruits (Urozhaynyi, Brunsvik, Chernyi Pozdniy), grown in the Magaramkent region of the Republic of Dagestan. Data on the content of vitamins, micro-, macroelements and flavonoids of fig fruits in the conditions of Southern Dagestan are presented for the first time. The studies were carried out according to standard generally accepted methods in accordance with the research requirements of GOST 34322-2017. �The fresh figs. Technic specifications�. According to the results of studies, a sufficiently high content of flavonoids (from 251.62 to 310.01 mg%) and anthocyanins (from 227,24 and 285,12 mg%) was determined in fig fruits. Studies of the vitamin composition indicate that the Chernyi Pozdniy variety is rich in ascorbic acid, vitamin A, pantatenic and folic acids, choline, phylloquinone; the Brunsvik variety � β-carotene, niacin, folic acid; the Urozhaynyi variety � niacin and choline. According to the mineral composition: the Urozhaynyi variety contains a greater amount of phosphorus, iron, selenium, nickel, lead, iodine; the Brunsvik variety is distinguished by a high content of sodium, calcium, potassium, silicon, iron, zinc; the Chernyi Pozdniy variety has a high content of sodium, calcium, potassium, magnesium, phosphorus, silicon, copper, zinc, chromium, aluminum, manganese. It is proved that fig fruits contain functional food ingredients and can be used for the production of functional products � pastilles, chips, preserves, compotes, jam, fruit pita bread, dried fruits, etc.

Annotation

The grape industry is among the leading in the agro-industrial complex of Dagestan. In 2021, 219 thousand tons of grapes were harvested in the republic. About 70 % of the yield is raw materials for the production of alcoholic beverages. Autochthonous varieties are often used to produce high-quality wines along with introduced grape varieties. The chemical composition of wines is an important indicator of their taste, aroma and health benefits. The presence of amino acids, especially essential ones, in natural wines indicates their functional orientation. The purpose of the research is to determine the qualitative composition and quantitative content of amino acids in experimental samples of wine materials for dry wines made from the technical varieties of the grapes Gimra Novaya, Pervenets Magaracha and Fioletta, grown on the plain in the southern viticulture zone of Dagestan. The presence of amino acids was determined in four prototypes of red and pink wine materials using the capillary electrophoresis system "KAPYeL-105", OOO NPF �LUMEX�. The method of measuring the mass concentration of proteinogenic amino acids (MVI M 04-38-2004, St. Petersburg, 2004) was used. From 7 to 11 amino acids are identified, among which partially replaceable is arginine; conditionally indispensable � tyrosine and essential � valine, leucine, methionine, tryptophan, phenylalanine. A significant amount of the substituted amino acid proline was found in red wine material from the Gimra Novaya variety � 145.3 mg/dm3 . Also, a significant amount of partially replaceable arginine was found in pink wine material from the Pervenets Magaracha and Fioletta varieties � 3.9 mg/dm3 . The composition and concentrations of representatives of amino acid pools identified in new wine materials from grapes of the local breeding varieties Gimra Novaya and Fioletta, as well as the introduced variety of the Pervenets Magaracha, grown in terroir located on the Caspian plain of southern Dagestan, indicate that these wines are functional products. The use in optimal doses of table dry wines formed from these wine materials will be useful for normalizing the activities of various systems of the human body.

Annotation

The results of studies of the aromatic complex of dry red wines from Cabernet Sauvignon, Dostoynyi, Satsimler grape varieties grown in the Kuban are considered. The studied wine samples were produced by heat treatment of the pulp and the introduction of a complex of components with high antioxidant properties (sulfur dioxide, Tannin SR Terroir, ascorbic acid, Glutarom). It was found that during the heat treatment of pulp with the introduction of antioxidants, it promotes greater formation and extraction of favorable aroma-forming components while reducing components that negatively affect the aroma, such as ethyl acetate, methanol, isobutanol and isoamyl alcohol. The introduction of antioxidant agents � ascorbic acid, Glutarom, as well as their combination with sulfur dioxide, regardless of the method of maceration of the pulp and grape variety, in most cases, contributed to a decrease in the mass concentration of acetaldehyde, diacetyl, ethyl acetate, the total amount of higher alcohols and aliphatic acids. At the same time, the change in the mass concentration of acetoin was associated either with an increase in its content due to conversion from diacetyl, or with a decrease in its amount by reduction to 1,3-butylene glycol. It was revealed that the highest quality of slightly oxidized dry red wine materials made from grapes of the studied varieties was obtained as a result of the use of a combination of antioxidant agents � sulfur dioxide, ascorbic acid and Glutarom � at a concentration of 80 mg/dm3 , 100 mg/dm3 and 250 mg/dm3 , respectively, for both technological schemes for the production of table dry red wine materials from grapes of the studied varieties, which is confirmed by the tasting assessment of wine materials. Thus, by introducing a complex of antioxidant agents, it becomes possible to obtain low-oxidized dry red wines and regulate redox processes occurring both at the stage of grape processing and during its fermentation and ripening.

Annotation

The innovative technology of osmotic dehydration of plant raw materials in combination with the modern method of canning will make it possible to obtain finished products with improved organoleptic properties, nutritional value and use it as a BAS in various food products. Osmotic dehydration technology is based on the immersion of food products in various osmotic agents with different concentrations. The main studies in osmotic dehydration are the concentration and temperature of the osmotic agent. The osmotic dehydration method is also recommended to be used in combination with other methods of preservation and freezing, which allows to obtain the final product with improved nutritional value. The concentration of osmotic Agent (sucrose solution) of 60 % and 70 % and various temperature regimes at 20-30 ºC, 30-40 ºC and 40-50 ºC were studied. It has been established that the temperature and concentration of the osmotic agent is the most important indicator in osmosis technology and affects the rate of moisture loss during osmosis. The drying time of osmo-dehydrated berry raw materials is reduced by half due to the lower moisture content after osmotic dehydration. Studies have shown that the resulting osmo-dehydrated dried berry products can be combined into various food products for enrichment with biologically active substances. It was found that the enriched flour confectionery product contains 383,37 mg% potassium, 30 % more calcium, 42 % more iron than in the control products. Flour confectionery is enriched with ascorbic acid by 100 %, carotene by 93 %, nicotinic acid contains 1,6 times more than in the control sample.