Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
The technological properties of plum and cherry plum fruits on the suitability for making fruit-salad have been studied. The study included 25 samples of plum and 13 samples of cherry plum, which are characterized by high taste qualities and different maturation periods. Tasting evaluation of fruit-salad of plum and cherry plum is carried out on a 5-point scale. The variety differences on the appearance col-or, consistency and taste of fruits in the fruit-salad, as well as on color, transparency and taste of the syrup are established. The varieties of plum and cherry plum are suitable for the production of excellent quality fruit-salad are selected. The overall evaluation of fruit-salad from cherry plum was from 4.0 to 5.0 points. The varieties of medium and late maturation were evaluated in 4.5 or more points (Klyukovka, Olenka, Cometa, Prevoskhodnaya Shuntukskaya). The other studied varieties had an estimate of 4.0 to 4.5 points. The total evaluation of fruit-salad from the plum's fruit was from 4.1 to 5.0 points. The varieties of early, middle and late maturation were 4.7 or more. The minimal overall score was 4.1-4.2 points for the Vengerka Sladkaya plum and Ekaterina (yellow). According to the results of the research, 10 varieties of domestic plum and 4 varieties of cherry plum are selected from the number of studied, the fruits of which are suitable for the production of fruit-salad with excellent taste. Different terms of fruits ripening of plum and cherry plum give the chance to increase in term of their preservation. A good taste of fruits and products of their processing allow us to recommend these varieties for use in breeding programs.
Fruits and berries are an important and indispensable part of the population's rational nutrition. The article presents the results of study of the chemical composition of 7 strawberry varieties, reflected their high nutritional and biological value, as well as antioxidant properties. Variety differences and the limits of accumulation of soluble solids, sugars (including glucose, fructose, sucrose), organic acids (citric, malic), vitamins, polyphenols, pectins, amino acids and macro- and microelements have been established. The cultivars sources of the higher content of biologically active substances are selected. It is shown that strawberry berries are the sources of functional ingredients: sugars, represented mainly by fructose and glucose, vitamins C and P, leucoanthocyanins and pectin, that allow them be used in the technology to produce the functional food products. With the use of strawberry, the recipe for a new type of canned food "Biojem" Strawberry", in which the main components are strawberry berries. The enrichment with pectic, mineral substances, vitamin P, polyphenols was carried out due to the additional introduction into the recipe of powder from secondary apple raw materials and the powder from grape squeeze, and the natural biocorrector Alexandrina was used to adjust the amino acid, mineral composition and vitamin C level. The new type of canned food "Biojem" Strawberry "is functional one and can serve as a part of the daily ration as a dessert for practically all age groups of the population in order to prevent the deficit of C and P vitamins. The product possesses the therapeutic and prophylactic properties due to the high content and a wide range of amino acids and mineral substances necessary for nutrition.
The review of normative and legislative documentation for the organization of the wine production of protected geographical indication (PGI) and protected appellation of origin (PAO) in Russia and in the Krasnodar Region is carried out. The classification of Russion wines, including of hight category is offered. The main requirements for PGI and PAO wines are considered in accordance with the current standard GOST R 55242-2012 "Wines with protected geographical indication and wines with protected appellation of origin. General specifications". Grapes varieties of local breeding possessed are highly productive, resistant to fungal diseases, phylloxera and frost (withstand minus 25-28 ºC), fruiting stability and high organoleptic properties are offered. All varieties of grapes were created by Russian breeders in the leading scientific institutions of Russia. The objects of research were white and red wine materials, developed in the conditions of micro wine-making of FSBSF of NCFSCHVW, and table wines produced by enterprises of the Krasnodar Territory from technical grape varieties. The research was carried out in the Scientific Center "Winery" NCFSCHVW using the well-known and operating in the Russian Federation standards, as well as original techniques based on capillary electrophoresis, gas-liquid chromatography, chromato-mass spectrometry and electrochemical titration. The high quality of wines from local varieties was confirmed during the tasting of "Antitseya-2016" in the North Caucasian Regional Research Institute of Horticulture and Viticulture (now FSBSI NCFSCHVW). The agrotechnical characteristics Of white and red selected grape Varieties are given. Particular attention was paid to the wines obtained from the grape varieties Dostoyny and Krasnostop Anapsky with high organoleptic characteristics, which can expand the assortment of high-quality wines in the South of Russia, including PGI and PAO.
In the process of wine production, the yeast is subjected to various stresses. This is a heat treatment during typing or the need to inactivate microflora, and the effect of low temperatures on wine processing for the prevention and elimination of dimness. If the yeast in the process of functioning are exposed to undergo similar stresses and their fermenting activity decreases. Of great interest is the study of resistance to technological stresses of new yeast strains isolated from the spontaneous microflora of grapes growing in various regions of the Krasnodar Territory. The aim of the work is to evaluate the resistance of new strains of wine yeast to the action of ethanol, sulfur dioxide, high and low temperatures. New strains of yeast isolated from spontaneous microflora of grapes were used as the object of study. As the control variant the known yeast races were selected. The stability of new yeast strains to sulfur dioxide was determined by the number of dead cells in the medium under study with various mass concentrations. The results obtained showed that the most of the strains tested are resistant to the presence of sulfur dioxide in the medium with a concentra-tion up to 200 mg/ dm3. It was found that the most of the new yeast strains of retained the ferment ability even at minus 6 ºC. It is shown that the most of new yeast strains studied have shown the greatest activity in the temperature range from 20 to 37.5 ºC. The study carried out confirm the expediency of using the new strains of wine yeast in the production of white table wines. Their technological characteristics are not worse and even superior to the known yeast races, including imported ones.
Traditionally, the production of wine materials and geographic indication wines is connected to the places where the grapes are grown. Taking into account the fact that in the production of various wine-making products, the wine materials are used, the transportation of which is a costly and lengthy process, a direction involving the production of products of fermented grape from sublimated raw materials is very promising. It reduces the cost of transporting of grapes as a raw material for the food production. Our study was directed to a technological assessment of the expediency of the production of fermentation products from grapes subjected to sublimation processing. As the raw material a Cabernet Sauvignon grown in the Krasnodar Territory was used. The development of modern technologies as vacuum freeze-drying allows to significantly expand the geography of the raw materials used and to select the grapes according to the variety type and composition indicators, based on the requirements for the final product of predictable quality. The technological substantiation of the expediency of fermentation beverages production from freeze-dried grape raw material is proposed. Experimental data on sublimation dehydration of Cabernet Sauvignon grapes are presented. The modes of preparation and parameters of freeze-drying of grape raw materials, ensuring its effective use in the dried state as raw material in the production of fermentation products are presented. The technology involves the use of whole grapes. The results of a comparative assessment of physical, chemical and organoleptic characteristics of the table dry red wine and a prototype of the fermented dry material are presented. It is shown that a freeze drying provides a high level of safety of properties of both raw materials and products of its processing. One of the significant advantages of the proposed technology of preparation and processing of grapes to produce fermentation products is the ability to transport freeze-dried grapes to any point close to the consumer.