Fruit growing
and viticulture of South Russia
The problems of soil degradation, especially their salinization, are one of the main research objects in the world. In the Krasnodar Territory, the problem of soil salinization is particularly relevant in the vineyards of the Taman Peninsula. To develop the measures to combat a soil degradation, including salinity, it is necessary to identify the sources of their salinity. The aim of this research is to identify the sources of soil salinization in the vineyards of the South of Taman for further development of measures to combat their degradation. The research area is represented by an inclined marine stratum plain with a thin cover at the foot of the Komendantskaya Mountain, composed of salt deposits. It is revealed that the salts migrate from the slopes of the mountain with surface and intrasoil waters, and they are a source of salinization of the underlying territories occupied by grapes plantations. The results of the study show that these processes are most intensively manifested in the bottoms of troughs and gullies originating at the foot of the Komendantskaya Mountain. In the upper part of the inclined marine stratum plains, the saline soil differences were noted not only in the bottom of the trough, but also on the adjacent plots of an even slope of 5-8 m wide on each side. The expansion of the wetting area towards the flat part of the studied area leads to an increase in the area of waterlogged and to a varying degree of saline soils. There is a progressive growth of degradation processes in the soils that lead to oppression and premature death of grapes plants. To develop the ways to prevent soil degradation under vine plantations, additional research is needed on the dependence of grapes' productivity on the depth of saline soil, chemical and salinity degree.
In modern wine-making, a concentrated grapes must, including rectified must, is widely used to provide the necessary conditions for the content of sugars in the production of semi-dry and semi-sweet table wines. This product is also allowed to use at the wort stage to increase the alcohol content of wines, in the case of unfavorable weather conditions, when the mass concentration of sugars in the grapes is not sufficient. However, often instead of grapes concentrated must the surrogates or falsifications are introduced in the market, the use of which is forbidden for the wine production. The purpose of this paper is to analyze the information presented in various documents and literature on the quality indicators of grapes concentrated wort and methods for their control. The Institute "Magarach" is working on the study of the grapes must concentrated to search and justify the indicators, used for identification of its origin. It is shown that the share of such indicators as the proportion of tartaric and citric acids in the total amount of acids, and the content of sucrose in the total amount of sugars, and the ratio of glucose / fructose content differ in the samples of grapes and non-grapes origin. The normative documents of Russia, and the European Union and the International Organization of grapes and wines devoted to methods for assessing the quality and authenticity of grapes juices and concentrated worts are analyzed. The additional indicators for control of grapes origin and quality of concentrated grapes must are selected as the profile of organic acids and sugars, pH, electrical conductivity; content of sorbic and benzoic acids and their salts, hydroxymethylfurfural.
The search for a rational way to ensure of long-term colloid stability of wines is one of the urgent tasks of modern wine-making. A complex of biopolymers plays a key role in the formation of colloidal dimness. To ensure the guaranteed stability of the wines against colloidal dimness, it is necessary to destroy these complexes to low-molecular substances, which can not cause the turbidity. For this aim the wine-making enterprises use the enzyme preparations imported from European countries, but the recommendations for their use do not always correspond to the specifics of Russian grapes and wine. The aim of this work is to study the new enzyme preparations for evaluating their hydrolytic ability against biopolymers of grapes wines. The article shows the effect of new enzyme preparations on the composition and quantity of biopolymers in white (Shardone) and red (Cabernet-Sauvignon) table wines. In the experiments, the enzyme preparations with complex activity were used. It was shown the high hydrolytic activity of the preparations towards to biopolymers of wort and wine. The research carried out on white and red table wine materials, prone to colloquial dimness, confirmed the effectiveness of new preparations in comparison with the known ones. The dosage of the preparations studied was 1.2-1.4 times lower than that of the known analogues. New information has been obtained on the deep hydrolysis of complexes of wine biopolymers, including protein-polyphenol-polysugar complexes, to low-molecular compounds amino acids, carbohydrates and phenolic compounds. It has been established that the new enzyme preparations hydrolyze the colloids of the wine-materials in different ways, so the resistance of the wine against colloidal dimness is not the same. The best results were obtained when processing the Chardonnay variety with enzymatic preparations of the UVAZIM series, and the processing the Cabernet-Sauvignon with Lalzaim IEX-VI and Uvazim Extra.
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 process of apple varieties selection for intensive cultivation technology the very important are the characteristics of variety efficiency, including growth vigor and crown volume of a tree as well as the high rates of adaptability, productivity and high quality of fruits, at the same time the preference is given to dwarf varieties or to varieties with a middle growth vigor. Assessment and selection of apple varieties with the specified signs were the purpose of our work. The programs and techniques of selection and variety study of fruit crops are used in a work. The research was carried out in the field and laboratory experiments. The objects of research are apple-tree genotypes (Malus x domestica Borkh) of different ploidy and a genetic origin. In the article the results of studying of apple varieties of domestic and foreign breeding in the Institute collection are presented. The studied varieties are divided into three groups: dwarf, below than average and average height of trees. All colon forms of the Belarusian breeding have the weak growth vigor and compact crown (from 0,18 to 0,46 m3), but in the same time they have insufficient quality of fruits for the Southern zone of gardening. The apple varieties of Piros, Elisa, Topaz, etc. are in the group of the trees below average height, their growth vigor varies from 2,2 m (Piros) to 2,4 m (Topaz). Height of trees of average growth vigor from 2,55 m (Honey Cris-pus) to 2,75 m (Blagovest). The growth vigor of the apple krebs studied in the experience varies from 1,7 m (Krasnopolosatoye) to 1,9 m (Kitayka Malinovaya), and crown volume from 0,2 m3 (Krasnopolosatoye) to 0,92 m3 (Dolgo). For use in the breeding and for creation of intensive orchards the perspective dwarf apple varieties with compact crown and blend fructifica-tion are revealed.