Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
The wine aroma is the composition complex and depends on a number of aromatic substances of various origin. The set of secondary flavors in the wine highly depends on the initial grapes variety and the yeast race used for fermentation. Therefore, the study of fermentation mechanisms in which yeast participate belongs to one of the main tasks of the wine-making. In the wine industry, the active dry yeast preparations from France, Italy and many other countries are being intensively used. Their use has many advantages, associated with the acceleration of the process of preparing yeast wiring, and providing the high organoleptic indicators of wines. In order to reveal the patterns of formation of aroma-forming components in the vinification process of dry red wines, the grapes of the Cabernet-Sauvignon were processed according to two technological schemes using the yeast of the Teruar ITC and the IEC 9000 Premium of different concentration. The content of aroma-forming components was determined on a gas-liquid chromatograph "Kristall 2000 M". The dynamics of the change in the concentration of aromatic substances, depending on the active dry yeast race and the method of vinification, was studied. It was found that the obtained wine materials had an un-homogeneous composition of aroma-forming components, in total more than 30 aromatic substances were found. Their greatest formation was observed in the samples, fermented on the pulp with the use of yeast of the IEC 9000 Premium, regardless of their concentration. In spite of this fact, the wine materials produced with the participation of the Teruar MEC were characterized by good organoleptic indicators. In conclusion, it is noted that the used yeast races can be recommended for introduction into the wine industry.
In the All-Russian National Research Institute of Viticulture and Winemaking "Magarach" jointly with specialists of brunch the work on the specification of requirements for assortment and quality of grapes, and bulk wines and finished products was carried out, as well as study to improve the technology of Muscat sparkling wines in the Southern coast of Crimea was made. The article shows that a significant problem in the production of Muscat sparkling wines is the fact that the main raw material for their production the grapes of Muscat varieties (the Muscat White, the Muscat Pink, the Muscat Alexandria, etc.), are usually susceptible to the various diseases (in particular, susceptible to oidium). In this regard, the yield and quality of grapes can be significantly reduced, and as a result, there may be a shortage of raw materials for the production of Muscat wines. A solution to this problem is the use of new grape varieties with increased resistance to disease. Given the above, the aim of this work was to study the dynamics of accumulation and preservation of terpene alcohols in the sparkling wines from new grape varieties depending on variety, places of growth of plants and year of harvesting. Sparkling wines were prepared according to the current standard documentations, there were carried out determination of the main parameters of wines regulated by GOST 33336-2015. The content of terpenes in the sparkling wines from new varieties of the Institute "Magarach" breeding (Citron Magaracha, Aligote, Muscat, Riesling Muscat) was higher than that in the control samples from Muscat White. These varieties can be recommended for making sparkling wines with muscat aroma.
Now the aboriginal grape varieties become more and more popular in the world. In the Russia and abroad there is growing the interest in Krasnostops the high-quality autochthonous red grapes varieties of technical use. Anapa Zonal Experimental Station for Viticulture and Wine-making has been engaged in the study, breeding and introduction of quality technical grapes varieties in the production for many years, as well as the creation of competitive local wines characterized by high consumer properties as Krasnostop Anapskiy and Krasnostop Azos. The article presents the materials of long-term research of agrobiological, technological and economic indicators of the technical grapes varieties of Anapa Experimental Station breeding Krasnostop Anapskiy and Krasnostop Azos. The research is aimed at revealing possibilities to increase in adaptive and productive potential of the studied varieties for their introduction in production in order to intensify the domestic viticulture and wine-making. The results of carried out analysis show that the amount of anthocyanins and sum of phenolic substances in the Krasnostops wine materials from Anapa exceeds the data for these components in the control variants. In the years of research, the Krasnostop Azos and Krasnostop Anapskiy had good indicators of wine material organoleptic properties 8.78 and 8.73 points. They have a large capacity of coloring, extractive and phenolic substances and the wine brands developed on their basis will replenish a number of high-quality table and liqueur red wines on the Russian market. These grapes varieties have high potential and great prospects of using them in wine-making, and it allows us to recommend these varieties for large introduction into production in the Southern wine-growing regions of Russia
The state of production of organic products in the world, in the country and in the Krasnodar region is analyzed in the article. The producers of environmental clear products must observe the severe requirements, the land for their cultivation was cleaned for three years, the use of genetic modified materials, chemical additives, growth stimulators, hormones, antibiotics is excluded. Ecologically is a product with a content of at least 99 % organic substances. In recent years the movement towards the production of ecological pure products is noted, using the technology of organic, natural farming. The purpose of our research is to analyze the world and domestic experience in growing ecological pure products and to give the recommendations for reducing of man-caused impact on agricultural facilities in the Krasnodar Territory. It is noted that the bioorganic products in Russia are still produced in small volumes, but now there is a tendency to increase in their production to 20 % per year. The authors plan to develop and widely test the vegetable dyes from the secondary resources of grapes and onions processing for the production of food bioproducts. The suggestion for food enriching with ecological pure food supplements have been carried out. It is shown that the successful development of green technologies depends on the efficiency of the use of natural resources and possibility of using of closed cycles of raw material processing with use the principles of organic farming. There is a need to develop the Federal Law "The principals of production of ecological clean agricultural products on green technologies", with the regulation of the system of state standards and compliance with the technological cycle for the production, transportation, processing and storage of agricultural raw materials.
The aim of the work is to study the complex of biopolymers of new grape varieties and clones in comparison with classical European varieties. White and red table and liqueur wine materials made from different grape varieties, including the varieties of local breeding, clones of interspecific and intraspecific hybrids, were used as research objects. The wine materials made from the classic grape varieties of Cabernet-Sauvignon, Aligote, Chardonnay, Sauvignon white are used as a control. New data on the composition of biopolymers of must, white and red grape wines made from interspecies and intraspecific hybrids of grapes, varieties of local breeding and clones are obtained; the difference in the composition and concentration of biopolymers is shown. It has been established that the complex of biopolymers of hybrid and classical grape varieties differs: in classical varieties, this complex has a protein-phenolic or protein-polysaccharide nature, and hybrid polysaccharide compound predominate in the hybrid varieties. Such differences can occur only at the genetic level in the process of a grape plant development under the influence of a complex of man-made and anthropogenic factors. The influence of grape variety on the structure of biopolymers is shown. In the complex of biopolymers of red grape varieties, the proportion of phenolic compounds increases. At the same time, the complex of biopolymers of classical varieties has protein-phenolic nature, and hybrid varieties have phenol-polysaccharide nature. The greatest concentration of biopolymers was found in the must of grape varieties of Saperavi> Krasnostop Anapsky> Antaris> Krasnostop Azos. The obtained results indicate that the technology of grapes processing has a significant effect the concentration and ratio of components of high molecular compounds in the biopolymers complex. These conclusions are of great importance for the selection of clarifying and stabilizing agents, especially enzyme preparations.