Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
The deterioration of the environmental situation necessitates the use in the human diet of ingredients that have increased detoxification activity against toxicants of various nature, including lead, one of the most toxic and dangerous heavy metals, extremely common in the environment. It seems relevant to use raw materials of plant origin to implement the task, including sugar beet pulp, a secondary product of sugar production, which contains a fairly large amount of dietary fiber. The purpose of this work is to improve the technological regimes for the production of dietary fiber from sugar beet pulp with a high sorption capacity for lead ions. Combined sorbents from sugar beet pulp were obtained according to the technology modified by the authors. The process of extracting dietary fiber from sugar beet pulp was studied using pre-treatment of raw materials with an extremely low frequency electromagnetic field. Technological regimes for the production of combined sorbents of plant origin with high detoxification activity with respect to lead ions have been experimentally established. The binding capacity of solutions of combined sorbents was assessed by the trilonometric method modified by the authors. Optimization of technological regimes with the help of mathematical programming methods has been carried out. The obtained optimal technological regimes make it possible to reduce the cost of energy resources spent on the technological process by reducing the duration of thermal hydrolysis-extraction. In comparison with the traditional method, the developed technological mode allows increasing the binding capacity of the final product with respect to lead ions by more than 20 %.
In recent years, many wineries have chosen to avoid using commercial S. cerevisiae strains as fermentation starters, and preferred the use of autochthonous selected strains as an oenological strategy that allows combining the industrial advantages of inoculated fermentation with the authenticity and typicality of spontaneous fermentation by native S. cerevisiae strains. One of the important tasks in the search for autochthonous strains of S. cerevisiae is the assessment of the genetic identity of strains and their genetic diversity. The interdelta genotyping method is successfully used for this purpose. The paper presents the results of interdelta genotyping of 49 autochthonous S. cerevisiae strains isolated on white and red grape varieties on the territory of the Krasnodar region, using three primer pairs δ1+ δ2, δ12+ δ2, δ12+ δ21. It was found that when primer pairs δ12+ δ2 and δ12+ δ21 were used, 14 different patterns were formed in the samples. When using the primer pair δ1+ δ2 11 patterns. With the primer pair δ12+ δ21, 5 and 6 groups of genetic similarity were formed in the studied samples, which is higher than when using other types of δ pairs. According to the dendrogram obtained from the results of the interdelta analysis and constructed using the UPGMA method, the strains were divided into 2 main groups, and the first group included only yeasts isolated on the Dostoynyi grape variety (19 out of 28 strains). The second group included 9 strains isolated on the Dostoynyi grape variety and all strains isolated on the Chardonnay grape variety, which in turn were combined into subclusters. Data of studies allow us to draw preliminary conclusions about the specificity of the genotypes of autochthonous yeasts found on the surface of white and red grape varieties.
Amino acids are the most important group of organic nitrogenous substances in grapes. In the initial period of grape ripening there are few amino acids in grapes. During ripening their qualitative and quantitative composition noticeably changes. The amount of amino acids in grapes depends on variety, climatic conditions, soil composition, ripeness at harvest, method of processing, particularly the duration of contact of must with the hard parts of the bunch and many other factors. At the beginning of alcoholic fermentation there is an active consumption of amino acids by the yeast, and afterwards, as it dies off, the yeast enriches the wine with them. These compounds influence the formation of aroma and flavor of wines, as they are the precursors of many aromatic compounds. The purpose of the study is to establish the features of the biochemical composition of amino acids in liqueur wines of the port type prepared from white hybrid grape varieties. The objects of the study were liqueur wines of port type from white technical grape varieties of interspecific origin: Kristall, Platovskiy and Stanichnyi. Wine material prepared from Aligote variety was taken as a control. On the basis of the conducted studies, it was found that the total sum of amino acids in the experimental sample prepared from the Platovskiy grape variety was significantly higher compared to the other experimental wines (2692 mg/dm3 ). Proline dominates among the amino acids of all the test samples by mass concentration, its percentage of the total sum of amino acids in the studied wines was: Aligote (control) 86,3 %; Kristall 81 %; Stanichnyi 51,4 %; Platovskiy 83 %. The highest levels of amino acids arginine (162.5 mg/dm3 ), and leucine (4.88 mg/dm3 ) were observed in the wine made from Stanichnyi. The experimental variant of the variety Platovskiy had a fairly high content of ß-phenylalanine (23.67 mg/dm3 ) compared with other, and the highest amount of valuable amino acids: tyrosine 63.07 mg/dm3 ; serine 24.01 mg/dm3 ; threonine 138.6 mg/dm3 ; ɑ-alanine 26.61 mg/dm3 . The highest glycine content was observed in the wines prepared from the varieties Kristall (7.24 mg/dm3) and Platovskiy (7.89 mg/dm3).
The article presents research materials on grape must and dry wines from hybrid forms of grapes of the AZESV&W breeding 62-21, 62-20 and 62-24 (F/U Dzhemete x Cabernet Sauvignon). These hybrids are studied in a hybrid plot to identify a set of economically valuable and adaptively significant traits and properties that exceed the standard varieties. All hybrid forms are of technical direction, medium maturity. Productivity is high, they are tolerant to phylloxera. Grape must and wine from the Cabernet Sauvignon variety were used as controls. The bush management system is a vertical trellis. Formation standard, cordon type "Spiral cordon AZOS-1". The feeding area is 3.5 x 2.0 m. The relief of the plot is gentle, the slope is south-western. As a result of the technochemical analysis of the grape must from the studied hybrids, it was revealed that by the time of harvesting they had accumulated more sugars than the control variety. The titrated acidity of the grape must of the hybrid form 62-20 and control (Cabernet Sauvignon) was significantly higher than in other variants of the experiment. Based on the gluco-acidometric index, the grape must of hybrids 62-21 and 62-24 was the most optimal for obtaining high-quality red wines. All hybrid forms contained more phenolic substances in berries than Cabernet Sauvignon (control). Wine materials from the studied hybrids have a high alcohol content and a reserve of extractive and phenolic substances, which exceeds the control in these parameters. In terms of the total amount of biologically active substances, wine materials from the studied elite hybrid forms are superior to the control sample. As a result of the tasting analysis of wine materials from the studied hybrids, it was revealed that they are not inferior to the control Cabernet Sauvignon, and the forms 62-21 and 62-24 are rated higher than it.
Apple juice is one of the most popular drinks among the population. The content of physiologically valuable components is one of the most important indicators of juice quality. It is equally important to preserve the healing properties of apple juice during storage with the desirable use of natural preserving agents. An infusion of bracken fern can be used as a natural preserving agent. The objects of the study were apple juices of direct pressing, extracts of bracken fern. Generally accepted and instrumental methods were used for analysis. Experiments related to sensory analysis were carried out in the laboratory. As a result of the work, the composition of several variants of apple juices for preservation, in which fern extract was used, was studied. Fern extract was obtained using hydrochloric, malic, citric acids in molar concentration. It is established that the maximum content of biologically valuable substances is found in extracts of hydrochloric acid. Extracts obtained with malic and citric acids were used to study the canning process of experimental apple juices. It is shown that the use of fern extract with malic or citric acids in dosages of 0.025-0.1 % ensured the stability of apple juices during the guaranteed period of storage. The degustation of apple juices carried out by the expert commissionconfirmed the immutability of their taste characteristics. It was noted that the introduced fern extracts practically did not change the physico-chemical composition of the juice. As a result of experiments, the limiting amount of the dosage of fern extract was found, equal to 0.2 % of the juice volume, which begins to lead to a change in the taste characteristics of apple juice and lower its quality indicators.