Fruit growing
and viticulture of South Russia
The results of the influence of the features of the processing technology of secondary plant resources obtained in experiments on laboratory animals are presented tomato pomace on the functional properties of the obtained food supplement. Special pretreatment of pomace when obtaining sample No. 2 of the supplement can significantly reduce the loss of thermolabile biologically active substances exhibiting antioxidant properties, in comparison with sample No. 1. It is shown that the sample No. 2 of the supplement has a greater effect on the average daily weight gain of animals in comparison with the sample No. 1, which confirms the higher efficiency of its biological action. In addition, it was found that the sample No. 2 of the supplement in comparison with the sample No. 1 has a more effective influence on the metabolism of proteins (by 10.3%) and the metabolism of carbohydrates (by 12.0%) in the body of animals. The obtained data of changes in the level of liver enzymes in the blood of animals of the experimental groups in comparison with the control indicate a higher efficiency of the manifestation of the hepatoprotective properties of the sample No. 2 of the supplement in comparison with the sample No. 1. The influence of the supplement samples on the change in the content of peroxidation products in the blood of animals was established. It has been shown that in the blood of animals that received sample No. 2 of the supplement, the degree of decrease in the content of lipid peroxidation products on the 30th day of the experiment was significantly higher compared to these indicators of the blood of animals that received sample No. 1 of the supplement, namely, the content of malondialdehyde decreased by 12, 7 %, diene conjugates by 22.1%, ketodienes by 10.1%. The obtained data indicate that sample No. 2 of the supplement exhibits antioxidant properties to a greater extent in comparison with sample No. 1. Thus, a positive influence of the peculiarities of the technology for processing secondary resources on the functional properties of the obtained food supplement has been established.
For production of high-quality wines it is necessary to manage and control malic acid in must and wine material. The aim of the research is to get new knowledge about accumulation of malic acid in grape berries (grape must) depending on agricultural practices in case of prediction of necessary technological approach to work with must and table wine materials obtained from it during grape berries processing. The results are presented for 3 years studies of accumulation of malic acid in grape must. Studies have been conducted on the influence of various agricultural practices soil management in row-spacing, application of mineral fertilizers, growing stimulators and different systems of plant protection, management of yield volume on accumulation of malic acid in must of different grape varieties. It is presented that grass growing in every row-spacing and increasing of bush load led to increase of malic acid concentration in must and wine material on 0.1-0.6 g/dm3 . It is established that grape plant processing with anti-stressant Vapor Guard, which was used for prevention of berry withering, contributed with increasing of malic acid concentration in must of Chardonnay variety and decreasing of it in must of Cabernet Savignon variety. Application of the biological crop protection products on vineyards led to declining of malic acid concentration in must. It is presented that growth regulators and mineral fertilizers have different influence on the malic acid concentration depending on the dosage. The obtained data indicate the different responsiveness of the grape plant of various varieties to the agricultural practices used in the grape-growing farms of the Krasnodar region.
The influence of grape dietary fibers on decontamination of natamycin in wine has been studied. Grape dietary fibers obtained from sweet pomace of Chardonnay grapes and fermented grapes Krasnostop Anapskiy, Cabernet Sauvignon and Merlo were used for the studies. The mass fraction of fiber in the presented fiber samples ranged from 57.2 2.9 (Cabernet Sauvignon) to 65.3 3.3 % (Chardonnay), the electrokinetic potential from minus 26 3 (Chardonnay) to minus 49 5 mV (Krasnostop Anapskiy). Studies were carried out on a model mixture of dry white wine with 10 mg/dm3 of introduced natamycin. Influence of time of contact of wine with fibers and their amount on sorption of natamycin was established. It was revealed that the maximum sorption of natamycin occurs when in contact with fibers during the first 2 hours, so further maintenance of them is impractical. The addition of the fibers to the wine in an amount of 3.0 g/dm3 resulted in the removal of natamycin from 42 to 68 %. Fibers obtained from white Chardonnay grape pomace contributed to less sorption of natamycin, and from red pom-ace of Krasnostop Anapskiy grape variety more, which correlates with values of electrokinetic potential on the surface of the fibers. It is assumed that for the complete decontamination of natamycin it is necessary to use combined treatments with other sorbents having a negative charge of active centers on the surface.
Coloring substances of red grape wines anthocyanins are represented mainly by mono and diglycosides, pyran and acylated forms. The qualitative and quantitative content of anthocyanins in red wines is determined by a number of factors, the main of which is the grape variety. Processing technology can also influence the anthocyanin composition. Purpose of the work: to study the content of anthocyanins, pyranos and acylated forms in dry wine from Cabernet-Sauvignon variety grown of Krasnodar region, depending on the technological methods of grape processing. Research methods: high performance liquid chromatography, spectrophotometry, sensory analysis. Peaks were identified using standard samples of malvidin mono glucoside (Sigma-Aldrich, Germany), as well as HPLC-MS. The objects of research are dry wines produced in industrial conditions from the Cabernet Sauvignon grape variety grown in the Krasnodar region. The obtained results showed that the conditions and their modification in the production of red wine have a significant effect on the concentration of anthocyanins. The highest concentration of malvidin monoglucoside equal to 142.1 mg/dm3 was found in the samples during cryomaceration with holding the pulp at temperatures from +2 to +4 ºC for 10 days. The average content of malvidin monoglucoside for six variants of the experiment was 115 mg/dm3 . It was found that carbon dioxide maceration for a month and cryomaceration to the greatest extent contribute to the formation of acylated forms of anthocyanins in dry wine from the Cabernet Sauvignon grape variety. The production of wine with the infusion of the pulp in a CO2 environment for 2 days followed by fermentation on the pulp leads to an increase in the content of anthocyanin pyranoforms.
The modern wine industry for the production of wines uses imported cultures of active dry yeast, which often require adaptation to local production conditions. According to numerous data, the best wines can be produced only with the use of local yeast strains, adapted to the conditions of a particular locality and the chemical composition of berries, in particular, the acidity of the juice, the pH value, in connection with which the fermentation of the must proceeds more actively, and the resulting product has a higher quality. At the moment, there are a number of examples of successful implementation of projects to search for promising commercial strains of wine yeast among wild populations to obtain terroir-type wines with high taste characteristics. The work presents a morphological and cultural assessment of yeast strains isolated on 17 grape varieties at 6 points of selection (AF Yuzhnaya, farms, private farmstead) of Krasnodar region. A total of 510 yeast monocultures were isolated. An elective test and ITS analysis of some of the strains were carried out. According to the morphological assessment of yeast isolates, the cells of the Saccharomyces yeast were round, oval, or oval-shaped. The cells of the yeast of non-saccharomyces were elliptical, lemon-shaped, rod-shaped. It was found that the proportion of saccharomycetes varied depending on the grape variety and the place of its growth. Samples in which Saccharomyces were not found were identified. Restriction analysis of yeast isolates of the genus Saccharomyces was carried out for 153 strains isolated in the village Tamanskiy, AF Yuzhnaya: Cabernet Sauvignon, Krasnostop Anapskiy, Pervenets Magaracha, Zweigelt; and in Novorossiysk, Usadba Semigorye: Sauvignon Blanc, Kristall, Cabernet Fran. It was found that all studied samples of the genus Saccharomyces belong to the species S. cerevisiae / S. paradoxus.