Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
Clonal breeding of grapes is one of the methods of variety improvement, which allows to identify the genetic variations of the variety most adapted to climatic and soil growing conditions. More than three thousand clones have been registered in the world, most of which are 1.5 times more productive than mother plantations. The search for adapted genotypes to the agro-climatic conditions of the Temryuk region is a promising task, since about 30 % of grape plantations in the Krasnodar region are located in this area. Higher productivity of clonal breeding can be expected when working with varieties of old origin. Saperavi is an ancient Georgian grape variety, one of the best Georgian varieties for winemaking. The purpose of our research is to isolate new clones of the Saperavi variety, adapted to local growing conditions. An analysis of the climatic conditions of the Temryuk region indicates an increase in the aridity of the territory (the period of 1991-2020 compared to 1961-2020), an increase in the average absolute maximum air temperature and an increase in the frequency of temperatures below minus 20 ºC. In the Temryuk region, in industrial plantations of the Saperavi variety, an expeditionary survey was carried out to identify bushes for inclusion in further study as candidates for clones of the Saperavi variety. As a result of the survey, according to a complex of positive characteristics, 4 bushes were identified for further observations and records. The selected samples according to the microsatellite DNA profile correspond to the Saperavi variety. Experimental samples of grapes were used in the preparation of red table wines by fermentation of the must on the pulp in the micro-winemaking department. All experimental samples of Saperavi wines had similar values in the concentrations of sugars and titrated acids. The mass concentration of the given extract in the experimental samples of dry wines was in the range of 26.1-28.8 g/dm3.
The research is devoted to the comparative analysis of physico-chemical and organoleptic parameters of ciders produced by Russian and foreign enterprises. Samples of products were taken from the trading network of Krasnodar by the method of spot sampling. The influence of beverage production technology on their physicochemical and organoleptic characteristics is shown. There was a significant difference between ciders made from freshly squeezed juice and concentrated apple juice, especially in the concentration of residual extract, which correlated with the fullness of taste of drinks. In ciders produced from freshly squeezed juice, a large concentration of residual extract, phenolic compounds, phosphorus, cations of potassium, calcium, magnesium, iron was noted. They were characterized by fullness of taste, bright aroma with tones of apples, pronounced tones of fermentation. At the same time, tones of alcohol and milk fermentation formed during fermentation of apple juice were identified in the taste. Cider samples made by fermenting concentrated apple juice had a simple fresh taste with hints of apples in taste and aroma. They showed the lowest concentration of residual extract, including phenolic compounds and ash alkaline and alkaline-earth elements. In some cider samples, the concentration of sodium cations had high values up to 188 mg/dm3 , which indicates the use of water prepared using sodium-cationic filters. At the same time, a low concentration of calcium and magnesium cations was noted, which indicated their exchange for sodium ions during water treatment.
Protein deficiency is an acute problem in the modern world. On average, the recommended intake of protein per day for an adult is about 70 grams, and the indicators of actual protein intake are much lower and vary depending on the region. Currently, thanks to the development of innovations in genetics, new varieties of crops with a high protein content are being developed. These include amaranth and lentil crops growing on the territory of the Krasnodar region and the Russian Federation. The purpose of the study is to develop a sauce recipe based on amaranth greens and lentil seeds used as enriching protein additives. The objectives of the study include: creation of a conceptual model of protein-enriched sauce; selection of vegetable raw materials enriched with protein; development of a recipe for enriched sauce. During the research, the indicators of the chemical composition of raw materials were studied, confirming their technological significance for use as an enriching protein component for healthy food products; recipes for sauce with an increased protein content providing 16 % of the recommended daily intake were developed; regulatory documentation for a new type of product for healthy nutrition was developed; the efficiency of the investment project was calculated. Innovative criteria of the developed technology are the following indicators: the use of exclusively vegetable raw materials in the composition of products, without the addition of synthetic dyes and the possibility of changing functional properties by regulating the ratios of the components of the sauce formulation; increased preservation of nutrients in the finished product; physiological availability of sauce as an enriched product; high producibility of the method.
The article is devoted to the study of various varieties of apples of domestic and foreign breeding as raw materials f or the production of ciders. 30 varieties of apples of different ripening periods were processed. The obtained results showed a significant variation in the concentrations of dry matter and sugars. The highest concentrations of sugars from 147 to 167 g/dm3 , necessary for fermentation and accumulation of ethanol of natural fermentation, were found in apples of Virginia, Orfey, Persikovoe, Margo, Exotica, Florina varieties. The highest values of the mass concentration of titrated acids were revealed in winter varieties of apples: Renet Platona (7.9 g/dm3 ), Orfey (7.1 g/dm3 ), Liberty (6.0 g/dm3 ). It was found that the yield of the wort ranged from 43.8 (Form 12/1-21-6) to 58.8 % (Ligol). Studies have shown the greatest yield of wort in the processing of winter varieties of apples Ligol, Persikovoe, Enterprise, Jin, Prikubanskoe, which averaged 57.6 %. The yield of wort is slightly lower in autumn varieties an average of 53.8 %. The lowest yield of wort was revealed in the processing of apple varieties Form 12/1-21-6, Virginia, Form 12/1-20-4, Form 12/1-21-6, Zolotoe letnee. The dynamics of fermentation of apple wort differed. In 18 samples, fermentation was fully completed, and in 9 there was a shortage with different concentrations of unsealed sugars from 50 to 74 g/dm3 (Virginia, Ligol). The consistency of the wort was varied: loose with good juice separation (Zolotoe letnee, Amulet); puree with slow particle sedimentation (Ketney, Champion); fibrous or mealy-fibrous with weak juice separation (Virginia, Form 12/1-20-4, Form 12/1-21-6, Form 12/1-21-36, Form 12/1-20-16, Form 12/1-21-19); fibrous with good juice separation (Exotica, Orfey). In the remaining samples, despite the dense structure of the fruit, good juice secretion and sedimentation of particles were noted, due to which the wort self-clarified.
The article presents the results of research work received in 2022. The following tasks were set and solved in the research work: objects of study were selected and prepared, analysis methods were selected to obtain experimental data; the composition and dynamics of changes in physico-chemical parameters in samples that have undergone fermentation and aging under various conditions have been studied; the influence of the aging method on the organoleptic evaluation of wine was studied; conclusions are drawn on the basis of the obtained studies. Researches were concentrated on revealing the peculiarities of wine fermentation and aging in tanks of different types (steel, concrete, oak). Grapes of Riesling Rheinish variety with a sugar content of not less than 200 g/dm3 were harvested in the course of the work. The obtained must was divided into three parts and sent for fermentation in tanks, made of stainless steel, concrete and oak: 1. Steel vertical cylindrical tank from Serap company for 40 hl, equipped with a cooling jacket; 2. Concrete sphere without enameled with a volume of 30 hl; 3. French oak barrel from Seguin Moreau NEW OPTIMUM with a volume of 20 hl. Removal from the wort sediment was carried out at the end of fermentation, followed by pumping into the same technological tanks. The physical and chemical analysis of the young wines was carried out after the removal, followed by an aging period of 8 months. At the end of the ageing period the samples were sent for physical and chemical and organoleptic analysis and conclusions were drawn about the conducted work.