Fruit growing
and viticulture of South Russia
Composition and properties of pectin's depend on the mode of sedimentation. For optimization of technology of pectin electric sedimentation we studied the kinetics of electric coagulation of pectin macromolecules in the pulsed rotating electric field. A definition of the threshold of electric coagulation depending on the parameters of the electric field and other technological regimes. The following parameters were measured: the voltage on electrodes, the current density and pulse frequency of rotating electric field. It is established that the intensity of sedimentation process increases linearly when the current density increases. The threshold of electric coagulation depending on the pectin concentration in the solution is defined. The process of coagulation occurs the most intensively in the pectin extracts with above 1,5% concentration, this process occurs the least intensively if the concentration is 1.0%. The results of research showed that if the temperature of the initial model solution is higher, the velocity of coagulation is higher too. It is shown that the optimal temperature of solution is 23. It is established that the beginning of pectin coagulation in the solutions with its low concentration requires of creation of a higher field voltage and on the contrary. The kinetics of the process of electric flocculation is carried out. The results of study showed that the duration of the process of electric coagulation-flocculation of pectin substances is 60 minutes. It is established that pectin going out increases and reaches its maximum at the frequency of the pulses of rotating electric field of 25 kHz, then it begins to decrease. The use of the established regularities and technological modes permitted to receive the pectin with high ability to form the complexes. On the results of research the improved technology for the pectin production using on the phase of sedimentation the method of coagulation in the pulsed rotating electric field is developed.
The fertilizers have a significant impact on the activization of the over ground part of the plant, harvest and grapes quality. Micro fertilizers and growth regulators have influence on the growth of shoots, the laying of fruit formations in the overwintering buds and the leaf formation of bushes. These indicators are interrelated and allow to predict the productivity of plantings. The purpose of the research is to reveal the regularities of changes in the growth processes, the productivity and the quality of products under the influence of the different modes of mineral nutrition. The research are carried out in the agric ecological viticulture zone of the Black Sea of Krasnodar Region for Riesling technical varieties. Methodology of carried out scientific work included the placing of field one factor's experience with various options for application of "Polimiks-agro" fertilizer. The positive influence of not-root nutrition of fertilizer "Polimiks-agro" on growth processes, productivity, and quality of the Riesling grapes is established. In the field experience the number of shoots and one-year shoots growth and number of inflorescences are increased, the quality of grapes bunches is improved. On the treated bushes the color of leaves is intensive green, the lack of nutrients was not observed. It is shown the improvement of quality of the berries juice. Sugar content in the experience options is higher than in a control on 3.1-5.3 g/100 cm3 with decreasing acidity on 0.4-1.0 g/dm3. The reliable yield change under the influence of the "PoliMiks-agro" is established. The use of fertilizer has increased the productivity of Riesling grapes in all options of experience. The most outstanding options were released with the triple application of "PoliMiks-agro" in a dose of 2 l/hectare and with the use of "PoliMiks-agro" according to the sheme of 2: 1: 2 l/ hectare. The grapes harvest increases in these options of experiment on 4.0 and 3.1 t/ha or 36.4% and 28.2%, respectively.
Under the conditions of the Tambov and the Lipetsk areas the influence of fertigation on apple-tree productivity and distribution of available phosphorus in the soil are investigated. The features of migration of available phosphorus in the apple-tree plantings of different varieties on soil layers of 0-20, 21-40, 41-60 and 61-80 cm are established: directly under a dropper, between the droppers in a row and at distance of 30 and 60 cm towards the center of a row-spacing. It is shown that a drop irrigation affects on the distribution of available phosphorus on the soil layers. Phosphorus is washed away from the upper horizons, especially under a dropper, and it distributes on all depth of root layer. It makes phosphorus more available for apple-tree plants. It is established that the fertigation provided the higher level of the content of available phosphorus in the soil, than in control, and also other distribution of it on layers of soil that promoted the increase of plants productivity. Under the conditions of fertigation the horizontal migration of phosphorus on distance of 30-60 cm as in the direction of a row, and so in direction of row-spacings, and the descending migration of phosphorus in the layers of 41-60 and 61-80 cm is noted. The content of phosphorus in these soil layers was much higher, than in the control. It is noted that in the plantings with a high density of landing the regime of plants nutrition is optimized and so the productivity of apple trees increases. In our experiences the increasing productivity at the intensive apple-tree of Imrus PB-9 was about 60 % and - 77-98% for Lobo variety, and 24-46% for Spartan apple-tree.
The wine-making branch reconstructs the work on production according to real requirement of the market. The interest in red wines, especially in table wines increased, the choice of the optimal conditions of their vinification for receiving of high quality wines is an actual task. The analysis of the publications devoted to features of wines production from red grapes varieties is presented in the article. The vinification operations stimulating the transition of color substances from a grapes skin to a grapes mash are considered. It is noted that in the production of red table wines the selection of way and duration of infusion on alburnum are important. It is established that in an intensification of biochemical processes of fermentation and clarification of wine materials the active dry yeast and an immobilization of yeast on environmentally clean carriers and stimulation of yeast have an important means. Use of such yeast will allow us to pass to continuous processes in wine-making and to reduce the quantity of pure culture of yeast on wine production. This biotechnology of wine is characterized by resource and energy saving in wine-making. It is especially noted that the use of import materials under conditions of national wine-making needs carrying out the laboratory and industrial research to use of domestic and foreign pure cultures of yeast and for acceleration fermentation process of a grapes mash. Data on biological process of acid decreasing are analysed. It is revealed that the use of the selected cultures of bacteria for management of this process is expediently. In the conclusion it is noted that the assessment of features of influence of vinification methods on formation of red wines quality is an actual task of branch and it demands to careful study of a this question and also to find and introduct of the new innovative methods of vinification.
The development and production of products of treatment-and-prophylactic, diabetic and dietary direction are the strategic direction of the food industry in the most developed countries, this direction is the basis of health and activity of people. Medical and therapeutic properties of grapes and wine are known since ancient time, but for different reasons these properties are used a little in practice of health resort treatment. Among scientific developments of the Anapa's Experimental Station of Viticulture and Winemaking in this field it is possible to call five types of grapes kvass with original taste and tonic and medial properties; grapes treatment-and-prophylactic drinks with addition of natural herbal ingredients: "Morskoy briz" - the drink for treatment of upper respiratory tract; "Veta" - for treatment of gastrointestinal tract;"Krepish" - the drink is useful when various avitaminosis and metabolic disorder and as the all-strengthening means. The purpose of the research was study of possibility of expansion of enotherapeutic properties of wine by use of a steviozid. As a result of carried out research it is established that replacement of natural grapes sugars in the wines by steviozid is possible when we use almost all grapes varieties growing in the Black Sea zone, however steviozid is combined most harmoniously with the grapes varieties having an aroma of intense muscat or flower and also with high-extractive red varieties. It is established that steviazid concentration in a sugar equivalent shouldn't exceed 20 g/dm3 - for white semi-dry wines; 25 g/dm3 - for semi-dry red wines; 30 g/dm3 - for white semisweet; 35 g/dm3 - for semi-sweet red wines and 20-75 g/dm3 - for special sweet wines.