Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
More than 800 volatile components of different classes of chemical compounds take part in the formation of wine aroma such as alcohols, esters, aldehydes, ketones, lactones, terpenes, etc. Despite a huge number of the volatile components identified in wine, formation of individual wine aroma is promoted by a certain combination of these components. In this regard, the research of interrelation between some volatile components of the aroma complex and sensory characteristics of wines are actual now. Results of studying of the qualitative composition and the quantitative content of volatile components of the aroma complex of red table wines from grape cultivar Ekim Kara from the mountain-valley seaside region of the South coast soil-climatic zone are presented in this publication. The interrelation between volatile components and various shades of wine aroma were studied. The Crimean autochthonous Ekim Kara grape cultivar doesn't have pronounced varietal aroma; using different technological methods by wine production we can get wines with aroma of various trends: berry-fruit, berry-fruit with the expressed flower shades and berry-fruit with the expressed spicy shades. This publication presents the results of study of the composition of the aroma complex of red table wines produced from Crimean autochthonous grape cultivar Ekim Kara and its influence on the formation of wine aroma shades. The distinctive fea-tures of the aroma complex of wines with the aroma of different trends are revealed. The correlation dependence between the contribution of some descriptors to the overall composition of the wine aroma and the concentration of the components of the aroma complex was established. The intensity of berry-fruit shades in the aroma increases with the increase of the concentration of pantolactone, isoamilformate and phenylethylformate; spicy shades − 3-methylthiopropanol and ethylphenyl acetate; flower heptanol and tyrosol. The increase in the concentration of phenylethanol, isobutanol, isoamylol and 2-methyltetrahydrothiophen-3-OH leads to reduction in the intensity of berry-fruit shades; ethylphenylacetate − floral nuances.
Today, the production of Russian apple juice concentrate from domestic raw material provides the needs of the juice industry no more than 21 %. Restoration of the domestic raw material base of the juice production is the most important task, the solution of which is impossible without expanding the areas under the intensive plantations laid using the specially selected immune or scab-resistant varieties guaranteed for stable production of environmentally safe and inexpensive raw material. Our research was directed to study the suitability of immune and scab-resistant apple varieties and hybrids of the Institute of Breeding Fruit Crops for juice production, the selection among them the best varieties with chemical and technological qualities of fruits prom-ising for cultivation in the raw gardens and using in breeding for high technological qualities of fruits. Apple cultivars of Institute Of Fruit Crop Breeding have been assessed for juice output and quality of natural juice from fruits. When selecting the cultivars for juice production we took into consideration not only juice output but also the contents of soluble dry substances, sum of sugars, titrate acidity and P-active substances. General taste estimation was given to the juice obtained from apple fruits of different dates of maturing. As a result of the long-term breeding work two apple cultivars, Zaryanka and Sokovinka, have been released from the family of Antonovka Krasnobochka x SR 0523 for juice production. Zaryanka has been included in the State Register of Breed-ing Achievements Admitted for Use (regionalized) and Sokovinka is suggested for state testing. These cultivars exceed control Antonovka Obyknovennaya in juice output and taste marking of juice, according to our experiments.
An increase in the volumes of the apple production led to the need the perfection of the processing technology for beverages, including ciders (fruit wines). Previously adapted technology of the fruit wines production did not ensure the economical utilization of raw resources, it was labor-consuming and energy-consuming, and the wines produced were inclined to the dimness. The main obstacle in the solution of fruit wines stability problems is the presence in the raw material composition of the high-molecular polymers, such as protopectin, cellulose, hemicellulose, and also protein and phenol substances. Our study the composition of the high-molecular substances of apple fruit wines demonstrate the predominance of the polysaccharides, including the pectic substances, which influence greater the yield of juice during processing of apples and provide the stability of ciders. Close concentrations of both forms of pectic substances are observed all period of studying. The greatest quantity of pectic substances are revealed in the apples of Renet Simirenko, Korea, Florina. Also significant quantity of undissolved protopectin was found in the apples of Idared, Korea, Florina, Jonathan and, especially, Renet Simirenko. It speaks about the need to use the fermentation preparations of pectolitic or complex action for the destruction of the same pectic substances to the galacturonic acids and the complex compounds. It is shown that the introduction of fermentation preparations ensured the hydrolysis of high-molecular polysaccharides in the fermented juices of all apple types studied. The most effective were the fermentation preparations of fruktocim M and P group. The technology of the fruit wines stabilization is developed. Its essence consists in the fact that due to the maximal removal of the components, which cause colloidal and other dimness at the early stage of technological process, exactly during working of juice and its fermentation, the basic prerequisites for the production of stable wine are ensured.
Quality of extract is one of the most important indicator of the wines of different types. Its content in the wine depends on the grape components and the products of the wine yeast vital activity. The concentration of the extractive grape components depends on the variety, the conditions of its growth and agrotechnology of cultivation. It is established a change in the mass concentration of extractive substances and testing estimation of white and red table wine materials depending on the soil maintenance, the load of grape bushes by harvest, the application of antitranspirants, the exposure of slopes and parts of the bunches used for wine materials. It is shown in our research that for Chardon grapes the turfing of soil in the comparison with the control black vapor soil a quantity of the extract was lowered on 12-15 %, with processing of grapes by antitranspirant on 12 %, with the cultivation of grapes only on the Southern slope on 9 %. In wine material from the Cabernet-Sovinon grapes the index of the extract increased both with soil turfing (by 1,1-1,4 time) and with a change in the load (by 1,1-1,2 times). This index was also higher on the Southern slopes, than that for the control version and for the Northern slopes (26,1 mg/dm3 against 23,1 mg/dm3). For the testing estimation of Chardon wine material the greatest positive influence was shown in the case of grapes processing by Vapor Gard antitranspirant as well the increase in the load of bush. The soil turfing led to an increase in wine material acidity and reduction in its testing estimation. The use of soil turfing, and Vapor Gard antitranspirant as well as the arrangement of bushes on the Southern slope led to an improvement in the organoleptic mer-its of wine materials from Cabernet-Sovinon grapes.
At the Magarach Institute, together with industry experts, studies were conducted to clarify the requirements for the assortment and quality of grapes, wine materials and finished products, as well as to improve the technology of muscat sparkling wines. It was shown that for the production of Muscat sparkling wines, it is possible to use the new grape varieties selected by the Magarach Institute, and the resulting wines, correspopond to certain conditions, are similar in quality to Muscat sparkling wines from Muscat Bely. To assess the typicality of the aromatic complex of sparkling wines produced, including us-ing the new grape varieties with muscat aroma, it is necessary to quantify the influence of the production method the accumulation and preservation of terpene spirits in the sparkling wines. In the conditions of the Southern coast of Crimea the peculiarities of accumulation of terpene alcohols (terpenes) in the sparkling wines from Muscat Bely and Aligote Muscat grapes depending on the method of their production are studied. It was found that the average content of terpenes in the sparkling wines prepared from the breeding variety of Aligote Muscat was higher than that in the control samples of sparkling wines from the Muscat Bely. When comparing the different technological schemes of Muscat sparkling wines production it have been found that the most perceptible Muscat tone is revealed in the sparkling wines, for the preparation of which instead liquor the must from grapes of the same varieties was used. Slightly weaker Muscat tone was observed in sparkling wines made from no ending fermented grape must. Based on the results of research in order to preserve the Muscat tone, it is recommended in the production of Muscat sparkling wines to reduce the aging period of champagne process of wine by yeast and to use for secondary fermentation or fresh must from grapes of Muscat varieties, or liquor prepared on the basis of wine materials from Muscat varieties.