Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
The problem of using the grape pomaces from grape varieties of Merlot and Cabernet Sauvignon is discussed in the article. Experiments on extraction of biologically active substances and anthocyanins from sweet and fermented pomace by water and solutions of hydrochloric acid have been carried out. Data on the qualitative and quantitative composition of extracts of grape pomace were obtained. It was established that the content of acetic acid should be considered as the determining criterion for the quality of extracts from the pomace of red grapes. For the quality of the fermented pomace, also the ethanol content has a certain value. Extraction of extractive substances of various classes, and especially of potassium, magnesium, calcium, tartaric acid, significantly increases when using an acidic medium during extraction of sweet or fermented pomace. The applicability of the proposed extraction method for dry pomace is evaluated. The obtained results of the research confirm the possibility of using grape pomace of red grape varieties as a raw material for obtaining an extract enriched with various biologically valuable components. It is recommended to concentrate water extracts obtained from fermented grape pomace in order to ensure their stability. Extracts did not exceed the maximum permissible concentration limit for toxic metals. The extracts obtained had a saturated red color in a slightly acidic medium, which suggests their use as a corrective natural dye in the technology of functional or non-alcoholic beverages.
The main reason for aggravation of fruit wines commodity is the formation of a biopolymer complex with the participation of high-molecular compounds pectic substances, cellulose, hemicellulose, as well as proteins and phenolic substances. The highest concentration of polysaccharides sum, including the pectic substances, was found in the wine materials from apples of Renet Simirenko, and their smallest amount from Florina apples. With the higher content of catechins and anthocyanins, the wine materials were from the varieties of Jonathan and Idared. As a result of the research carried out it was found that the concentration and composition of the biopolymer complex in apple juices depend on varietal characteristics of apples. The highest content of complex compounds was found in the juice from the apple varieties of Idared, Renet Simirenko and Florina. The highest amount of polysaccharides is found in the juices from apples of the Korea, and the highest content of pectin substances is found in the juice from Renet Simirenko and Interpreis apples. It should be noted that the total concentration of biopolymers in the fresh and fermented apple juice had similar values, but their composition was significantly different. It was found that during the fermentation of juices from all studied apple varieties, the proportion of phenolic compounds and, especially, polysaccharides decreased in the complex of biopolymers, but at the same time, the share of protein increased due to its secretion from the yeast cell to the fermented cider material. The obtained experimental data indicate the complexity of the biopolymer complex composition of fruit (apple) wines and the need to take into account both the concentration of biopolymers and their composition in the technological measures development for the prevention and elimination of colloidal dimness in the finished products.
The complex of biologically active substances in fruits and berries of the Kuban, optimally adapted to the Southern climate, allows you to the select the individual crops and varieties with high biological activity, which is characterized by a set of various vital and physiologically significant components that can provide the daily rate of BAS for the human body. Research is carried out of qualitative structure of fruits of an apple-tree and berries of grapes, according to varieties, revealing of the general regularity of change of BAS content in dynamics. Parameters of increase in an allocation of biologically active agents, such as are determined a type of the used raw materials, its extent of crushing, temperature change of processing, selection of processing equipment. Research of chemical indicators of pomace quality from secondary raw materials are conducted in the process of production of apple and grape juice. The effect of the optimal temperature regime 35-40 º of infrared drying apple juice is represented by higher rates of fiber, pectin and minerals. For each type of raw material and conditions of the process, there is a minimum particle size: for apple row material no more than 0,3 mm, for grape no more than 0,4 mm, in which the total internal and external diffusion resistance is minimal, facilitating a more rapid extraction of biologically active substances. Due to optimum selection of processing equipment on a powder production line from an apple or grape pomace, it is possible to adjust the influence of physical and biochemical mechanisms and to considerably reduce the speed of technological process and to increase in the selection of biologically active substances in a digestible form. The results of laboratory research of powder from apple (Prikubanskoy) and grape pressing (Cabernet) pomaces are presented.
When processing grapes in the wine-making and non-alcoholic industry, a significant amount (from 15 to 20%) of waste is generated, the rational use of which makes it possible to obtain additional products of great interest and value for a number of sectors of the national economy. The most important direction of increasing in the efficiency of modern wineries is the processing of secondary resources, including grape pomace, containing a large amount of dietary fiber (DF), which are mainly concentrated in the cell wall of the pulp and skin of the grapes. Secondary raw materials obtained during the processing of grapes can serve as the basis for the production of new types of finished products with valuable and consumer properties of high biological value. Grape pomace has a rich chemical composition (they contain sugar in the form of fructose and glucose, pectin, organic acids, crude protein, fiber, calcium, phosphorus, polyphenolic compounds, vitamins). This article shows a study of the quality of grape pomace and powder obtained from dry raw material of drape pomace to reveal the possibility of grape powder using as an enriching component that will be a part of new types of finished products. As an objects of research, the pomace samples were taken after fermentation from red grapes and freshly squeezed white grape varieties from the 2017 harvest. The article describes the mechanical composition of dry raw materials, as well as the chemical composition of grape powder. The conclusion is made of the possibility of using a powder obtained from grape pomace as an enriching component with biological value in the composition of the new types of finished products.
Batonage is a technological method, which is a prolonged contact of wine materials with yeast sediment, with occasional stirring. Batonage`s use in the technology of white table wines leads to an improvement in their taste and aroma due to the enrichment of wine with yeast cell components. The specificity of red table wines is the presence of high concentrations of phenolic substantiate that affect the metabolism process between the cell and the wine material. Modes of batonage in the production of red wines should take into account the presence of various forms of polyphenols. In this regard, the purpose of the work was to justify the parameters and modes of batonage in the technology of red wines. As a result of the research, the secretion of hydrolytic enzymes and lipids from the yeast cell to the wine material was established. The activity of proteinases and glucanases in yeast biomass decreased as they matured, reaching the lowest values after 1.5 month. During the batonage, the concentration of both the sum of phenolic compounds and anthocyanins also decreased. At the same time, double batonage contributed to a greater decrease in the concentration of phenolic compounds. The results obtained indicate a slow dynamics of the transition of lipids from yeast cell to the medium during the batonage process. Of the individual components of the fatty acid series, the concentration of diglycerides and triglycerides, as well as sterol esters, increased most noticeably in percent. Lowering the temperature of contact of the wine material with yeast biomass led to a slowdown in the processes of mass transfer between the cell and the medium. Based on the results of the research, the recommendations were given to the producters according to the batonage regime.