Fruit growing
and viticulture of South Russia
The use of gibberellin in the technology of table grape cultivation in the most countries of the world is a mandatory agrotechnical technique, which lead to significant changes in the morphological and mechanical properties of bunches, increases in the yield and change in the quality of berries. The article shows the results of the effect of the preparation containing gibberellic acid the economic and technological properties of table kishmish grapes of Anapa selection Lotus, Zhemchug Anapa, Kishmish Rozovy AZOS. The GIBRELIN was used under study a growth regulator based on gibberellic acid to stimulate and improve the ovary, thin the bunch, increase in the yield and quality of grapes.The liquid form allows you to quickly and accurately apply the preparation, even in separate dosages. The content of gibberellic acid in the pure form of the preparation is 1.8 g per 100 g of solvent. In the phase of grape berry maturation, it was determined yield per bush, the average mass of bunches, berries in bunch and ridges, the mass of 100 berries, and the bunch structure index was calculated. As a result of treatment with gibberellin, the mass of the ridges increased in all the studied varieties, and it led to decrease in the bunch`s structure index. The use of growth regulator have led to the formation of larger berries and, accordingly, to smaller their number per bunch weight, as a result, the berry index decreased also. The use of gibberellin (GA) in the pure form for the local kishmish grape plants positive affects their economic and technological properties, changing the bunch`s structure and thereby expanding the direction of grape use. A more optimal structure of bunches was revealed for two-time treatments: the Lotus variety with a dosage of 1 ml of GA, Zhemchug Anapa 0.25 ml of GA, and Kishmish Rozovy AZOS 0.5 ml of GA.
As a result of studies of the myological composition of the ampelocenoses soils with a different content system, in 2019, eight genera of soil micromycetes (Mucor, Trichoderma, Penicillium, Aspergillus, Fusarium, Alternaria, Cladosporium, Vertecillium) were isolated. Soil microbiota was found to differ depending on the season and soil keeping system. The greatest variety of micromycetes was noted in the variants with the additional introduction of organic substances. In the spring, the species of the Trichoderma sp. genus dominated in the complex of isolated soil fungi with a soil system sodding and black fallow + organic fertilizers. In the version with a black fallow soil system in the spring, the dominant species were the species of the genus Penicillium sp. and Trichoderma sp oreover, the species of Trichoderma sp. was isolated only in the soil layer of 15-30 cm. In the summer, in the variants Sodding and black fallow + organic fertilizers, the species composition of soil micromycetes expanded, while the frequency of occurrence of the Trichoderma sp. species, dominated in spring, in the 0-15 cm layer was only 2,6%, and in the layer of 15-30 cm this species was not isolated. The fungus of the Trichoderma genus in the version with a black fallow soil + organic fertilizer system retained their dominant position, but their number decreased by 1.6 times. In the variant, black fallow in the soil layer of 0-15 cm the fungi of the Penicillium sp. genus dominates preserved, and in a layer of 15-30 cm, the composition was rearranged, to domination the genus Penicillium sp. and Aspergillus sp. species.
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A modern assortment of technical grapes should be formed take into account the correspondence of the genetic potential of cultivars with terroir of cultivation, and the changing biotic and abiotic environmental factors. Climatic changes observed in recent decades are global in nature and have a significant impact the processes occurring in the biosphere. The weather conditions in 2018 had significant differences in temperature and water regimes from long-term average values, which made it possible to identify the biological characteristics of the adaptation of the studied red grape varieties to prevailing abiotic conditions, as well as to evaluate the organoleptic, physical and chemical, and biochemical properties of the wine materials from these varieties. In terms of the number of anthocyanins and the content of phenolic substances, the wine materials of the studied varieties of AZES breeding surpass the control variant. The largest number of anthocyanins was found in wine material from Krasnostop AZOS grapes 1050 mg / dm3. In the wine material of the Cabernet AZOS, it was found 606 mg / dm3 in comparison with the Cabernet Sauvignon control 467 mg / dm3. There was no mathematically proven effect of the concentration of these substances the quality of wine in the experiment. The correlation coefficient between the content of phenolic substances and anthocyanins and the qualitative assessment of the studied table red wines was r = 0,14 and r = 0,17, respectively. In the experiment, the amount of extract given is statistically significantly correlated with the quality of red wine. As a result of mathematical processing of the data obtained during the research, the correlation coefficient between the content of sugarless extract and the qualitative assessment of table red wines was r = 0,68. According to the results of studies, it was found that wine materials prepared from grape varieties of the AZES breeding are not worse than the control of Cabernet Sauvignon according to organoleptic characteristics.
Organic acids are the main indicators of the chemical composition of grapes and wine, participate actively in the processes occurring in the wine formation, determine the acidic properties and taste of wines, the stability of products to turbidity, the intensity of redox processes is affected, and they are the markers of the authenticity of wines. The results of study of the behavior of one of the main grapes and wine acids malic acid are given in the paper. It is characterized by a sharp taste and can be transformed into lactic acid during biological acid reducing of wines. We analyzed the aqueous solutions of malic acid in concentrations from 0.549 103 to 1.792 103 mol / dm3 in the presence of strong electrolytes during continuous potentiometric titration with a coulometrically generated base in order to determine its effect the integral characteristics of wine quality. The titration of solutions was carried out against a background of 1.0 mol / dm3 KCl to maintain the constant ionic strength and conductivity in a setup consisting of a diaphragmless cell with generator and indicator electrodes. It has been hypothesized that in highly diluted solutions, malic acid and its anionic forms are in dimeric form. An analysis of experimental data and its theoretical interpretation show that malic acid is titrated as tetrabasic acid, and its existence in a stable dimeric form is confirmed. The nature of hydrogenic and intermolecular bonds is discussed. Critical points of malic acid solutions were found using the titration curves (, pH0, pH1, t1, t2 etc.) whose values can be used for the integral quality control of wines. It is proposed to use the results obtained to improve methods for assessing quality and identifying the grape raw materials and the wines.