Fruit growing
and viticulture of South Russia
Organic acids of grapes play a big role in the wine quality formation. Acid total content is one of the indicators of the grapes suitability for the wine preparation of particular type. The research was conducted on white technical grapes Tsvetochny, Donus, Platovskiy, Stanichny, Crystal, Bianca, Lakhed Mezesh, Aligote, grown in the vineyards Novocherkassk Department of AllRSTIV&W Experienced field. The paper presents data on the composition of organic acids in the studied worts and wines and about their changes in the process of preparation and formation of wine. The results of studies carried out revealed that in the wort of all studied varieties was observed the predominance of tartaric acid above malic acid by several times, with the highest its content in the Lakhed Mezesh and Tsvetochny varieties. The highest concentration of malic acid was observed in the wort from the Bianca grape variety. In the wort from the grape varieties of Donus, Crystal, Bianca, the presence of a small amount of succinic acid was noted. The highest value of the total share of tartaric and malic acids (from all wine acids) was observed in the experimental sample of wine from the Lakhed Mezesh variety, and the lowest one is in the sample from the Stanichny variety. The highest content of succinic acid was observed in the wines from the Crystal and Bianca grape varieties. The highest ratings (8.7 points each) were given to the wines from the Aligote, the Stanichny and the Lakhed Mezesh grape varieties. It is noted that the composition of organic acids in the grapes and the wine largely depends on the varietal characteristics of the grapes as well as the zone of its growing.
After bottling, during storage, various changes occur in the wine, some of them have lead to the desired evolution of wine, after which it becomes much more complex and harmonious, others changes to unexpected changes, characterized as premature oxidation of wine (PremOx). The complexity of the PremOx process, which also involves the most volatile aromatics, makes it much more difficult to identify all oxidation products and predict their formation in the wines. Most research in this direction focuses on the effect of the storage time of wine bottled on the change in its color, taste, and oxidation level. However, the identification of color and aroma markers, as well as the development of reliable methods for their detection in the wine, and the correlation between markers and wine bottle closures have not yet been studied. The purpose of this review is to select the technological points that have a significant impact the biotechnological processes that contribute to PremOx during their storage and maturation, as well as to establish the possibility of their control. The lack of knowledge of these aspects today determines the novelty of the research carried out and its relevance in connection with the existing problems in the wine industry in the field of wine storage, taking into account the use of various types of packaging materials, as well as the urgent need to study the impact of oxygen dosing during exposure, which will allow to manage biotechnological processes when maturing wines and predict their quality. The wine packaging products, including closures, may be of interest for a more detailed study of the relationship between their properties and the chemical reactions occurring in the wine. A deep study of the reaction Mechanismst hat occur in wines after they are poured into the package will allow us to clarify the factors that responsible for reducing the storage period of the wine.
Taking in account the diverse of broccoli chemical composition as a source of essential nutrients, it is important to study the quality indicators of broccoli organs, which allow us to obtain new experimental data and to identify the sources of the most valuable components of biologically active substances. The objects of research were various organs of broccoli cabbage (for example, the Maraton variety): heads, stem, non-woody cuttings, as well as broccoli seedlings grown in Daghestan. It was found that the most valuable organ of broccoli cabbage by chemical composition is the head, which is the main source of natural antioxidants, vitamins C, PP, E, P. It was shown that the axillary heads have the highest content of vitamin C (198.8 mg/100 g), slightly lower than that in the main heads (154.0 mg/100 g). Broccoli heads are a source of minerals. The main heads contain 321.9 mg/100 g of potassium, 43.4 mg/100 g of calcium, 20.3 mg/100 g of magnesium, 54.8 mg/100 g of phosphorus and 0.56 mg/100 g of iron, in the axillary heads the value of these indicators are lower. The sources of valuable nutrients are juicy stems and a non-woody stalk too. The stems of broccoli contain more sugars, fiber, and pectin substances than that in the head, and besides the axillary stems contain more of these nutrients. The edible juicy stalks are also rich in vitamins, the content of which is lower than that in the heads. The main stems are rich in vitamin PP, vitamin E, and contain less vitamin C, in comparison with axillary ones. The content of vitamin P in the stalks of broccoli cabbage is significantly lower than that in the heads. Non-woody broccoli cabbage is characterized by a maximum content of fiber, sugar and pectin substances, the content of vitamin C in ones is lower than that in the heads and stems. Broccoli seedling are a valuable organic product, due to the high level of antioxidants 19.8 mg / kg, the presence of an important biologically active substance indole-3-carbinol in the amount of 7.0 mg/kg. It can be concluded that the heads and stems of broccoli cabbage can be used in food to improve the structure of nutrition, as sources of vitamins C, PP, E and minerals, as well as to obtain natural food for functional purposes. Non-woody broccoli cuttings are recommended as a fiber-fortifying component in the production of functional food products, and the seedlings to produce the biologically active supplements, as sources of indole-3-carbinol.
In the article is actualized the need of creation an electronic database of the grape gene pool, focused on the characteristics of its ecological potential. A step-by-step development of an electronic database architecture for assessing the ecological potential of grape varieties and documentation of the grape gene pool, including the program interface; a dictionary of data to be stored in the database; data types for each element are presented. The requirements imposed by variety specialists, breeders, agronomists and technologists-winemakers to the electronic database are analyzed, analysis of the main characteristics of grape varieties that should be included in the database are conducted, taking into account the reaction of plants to the specificity of environmental conditions and resistance to abiotic factors, as a result of which 81 parameters, grouped by functional groups, are selected as the characteristics that most fully describe the economically valuable characteristics of grape varieties. The logical structure is constructed and the physical design of the database is carried out. To implement the task of selecting varieties according to the specified criteria, three algorithms are implemented, depending on the type and user requirements for the selected varieties. Due to the increased stressfulness of the environment and the need of focusing on the ecological characteristics of varieties, based on the analysis of empirical data, physiological and biochemical indicators that most fully characterize the resistance of grape varieties to abiotic stresses have been established. Algorithms for assessing genotypes with a focus on weather and climate specifics have been developed. In order to rank the variety forms according to the degree of resistance to dehydration and extreme low and high temperatures, a scale of test varieties (standards) from low to high resistant has been developed. The developed algorithm and related elements allowed to create a conceptual model of the decision-making system for the differentiated assessment of the stress resistance of grape samples and their use in different climatic zones. in different climatic zones.
The studies were carried out in accordance with the generally accepted and developed at the Federal State Budget Scientific Institution NCFSCHVW programs and methods of breeding and varietal study. The objects of research are apple varieties and forms (Malus x domestica Borkh.) of different ploidy and genetic origin. The purpose of the research is to allocate the most valuable by a set of features representatives of the genus Malus for further use in breeding on a base of the study of their biological features of the growth and fruiting in the conditions of the south of Russia. The study of the biological potential of the productivity of apple genotypes obtained from heteroploid crossings made it possible to conclude about the breeding value of both triploid varieties and forms and diploid. According to the results of multi-year studies, apple genotypes with high yields are allocated (34.92-36.92 t/ha), including triploids: Gin, 12/1-20-59 and diploid variety Granatovoe; all dedicated genotypes from the Idared x Balsgard 0247E family. Higher indicators of the specific productivity of the canopy volume (SPCV), reliably exceeding control, are marked in genotypes with different chromosomal set created with the participation of the triploid Balsgard 0247E. Diploids with high specific productivity of the canopy volume Granatovoe (19.49 kg/m³) and 12/1-20-4 (12.89 kg/m³) are allocated, also triploid variety Gin (13.07 kg/m³) is selected. At the level of control of the SPCV is in large-fruited, high-quality elite forms: 12/1-20-59 and 12/1-20-80. According to the results of multi-year studies, large-fruited elite forms are allocated: 12/1-20-59, 12/1-20-80 and immune to the scab variety Granatovoe, high-yielding, with attractive bright coloring fruits, with a high fruit tasting assessment (4.7-4.8 points), which are promising for inclusion in the future in breeding programs to combine increased productivity indicators, adaptability to the complex of abiotic and biotic stress factors of the cultivation region, high commercial indicators of the quality of fruits.