Fruit growing
and viticulture of South Russia
The purpose of the work is to establish the influence of grape top dressings and biofertilizers on the composition of volatile components of cognac wine materials and distillates. The object of research was the Aligote grape variety, in the cultivation of which biofertilizer and top dressing with Gumel Lux, Fylloton and Agrumax preparations were used. The grapes were processed using the technology of white dry wines, after which they were distilled to obtain cognac distillates. Quality control of cognac distillates was carried out according to GOST methods and using gas chromatography. It was found that the use of top dressing, especially Fylloton, led to an increase in the concentration of higher alcohols. A similar effect, but to a lesser extent, was exerted by the introduction of biofertilizer obtained on the basis of grape pomace. In all experimental variants, an increase in acetaldehyde concentration was observed compared to the control, especially in samples produced from grapes in the cultivation of which Fylloton and biofertilizer were used. In a wide range, the concentration of ethyl acetate varied from 278 mg/dm3 in the control to 352 mg/dm3 when using Fylloton. The concentration of ethyl acetal varied from 17.0 (Agrumax) to 36.4 mg/dm3 in the control, i.e. the use of all studied top dressings led to a decrease in the amount of ethyl acetal. The concentration of higher alcohols increased significantly in all experimental variants, especially when using Fylloton. The variation in acetic acid concentrations ranged from 221 (control) to 277 (Fylloton) mg/dm3 . All samples of cognac distillates in terms of organoleptic indicators met the requirements of regulatory documentation and were characterized by a mild taste with tones of fresh grapes in the aroma.
Flour confectionery products have always been popular with the population, and biscuits are one of the highly valued products of the industry. At the same time, the technology of biscuits is not easy to implement, and the popularity of products of this type requires the manufacturer to increase both quantitative and qualitative indicators of manufactured products with the minimum possible increase in the cost of finished products. The purpose of the proposed development is to increase the efficiency of the main production, with an increase in the quality and safety of manufactured products. We simultaneously solved two main tasks the disposal of waste products, which inevitably arise during the development of any food product, as well as the search for an inexpensive and fast way to increase the microbiological purity of products, which will increase their safety for the consumer, prolong the shelf life while reducing the number of irretrievable losses. The biscuit is a product that is quite demanding for careful and strict compliance with the parameters of technology at each individual stage of production. At the same time, the ability to keep products fresh for a long time, even in the form packed in a polymer film, can be provided mainly through the use of preservatives. The problem associated with the microbiological contamination of the air of industrial premises and the surface of equipment, as well as the main raw materials, is the most acute production problem associated with the technology of biscuits, since this product in all respects manifests itself as an favorable environment for the development of molds and bacteria that cause spoilage of finished products in a short time. In this regard, we have developed and proposed a technology for the rational disposal of industrial waste, substandard and expired products. The target product of this method is ethyl alcohol from food raw materials, which is used as the main antiseptic agent of the production carried out. The basic technological scheme of the method of disposal of biscuit production waste with the production of food alcohol is recommended to the production and its use as a means of reducing the microbiological hazards of the main production is recommended.
A comparative analysis of wine and grape distillates and wine and grape alcohols obtained by rectification from bulk wine and yeast sediments from Kristall grape variety was carried out. The process of distillation of bulk wine and yeast sediments was conducted in two stages. The process of primary distillation with the production of crude alcohol was carried out in a distiller, and secondary distillation with the production of alcohols in a small rectification unit with electric heating. Obtaining crude alcohol from yeast sediments was conducted using a steam generator as a source of live steam. It was found that during the distillation (primary distillation) of bulk wine and yeast sediments into crude alcohol, the volume fraction of ethyl alcohol in the raw alcohol depended on the volume fraction of ethyl alcohol in the initial distilled raw material. In distillates and grape alcohols from yeast sediments, the content of esters is significantly higher than in wine distillate and alcohol. Wine alcohol contains fewer volatile components compared to grape alcohol from yeast sediments. Rectification made it possible to significantly reduce the concentration of unwanted volatile components (fusel alcohols isobutanol, isopentanol, and others). It was found that the content of esters and higher alcohols during distillation varies depending on the volume fraction of ethyl alcohol in the distillate. At a lower volume fraction of ethyl alcohol of wine or grape alcohol (less than 95% vol.), the content of undesirable higher alcohols in the rectified alcohol increases. A 2-fold increase in the content of methanol in the distillate and alcohol from yeast sediments was revealed, which requires additional research to optimize the technology for obtaining safe grape alcohol from yeast sediments.
With the increase and shift of the physiologically significant air temperature in the Black Sea agroecological zone of viticulture in the south of Russia in the period from 1975 to 2018, there were significant changes in the phenological cycles of the Occidentalis C. Negr. The duration of the growing season from budbreak to physiological maturity of grapes decreased for Riesling Italian by 18, Sauvignon Blanc by 21, Cabernet Sauvignon by 14 days. For the Riesling Italian variety, the duration of the period from budbreak to flowering decreased by 6 days, from flowering to veraison by 6 days, from veraison to physiological maturity by 5 days, for the Sauvignon Blanc variety, respectively, by 4, 2 and 15 days, for Cabernet Sauvignon by 5, 1 and 7 days. The beginning of budbreak shifted to a later date for Riesling Italian for 1 day, Cabernet Sauvignon for 2 days, for Sauvignon Blanc it remained unchanged. The beginning of all other phases of vegetation shifted to earlier dates. The beginning of flowering shifted for Riesling Italian by 3 days, Sauvignon Blanc by 5 days and Cabernet Sauvignon by 3 days. The beginning of veraison shifted for Riesling Italian by 7 days, Sauvignon Blanc by 6 days and Cabernet Sauvignon by 5 days. The beginning of physiological maturity shifted for Riesling Italian by 12 days, Sauvignon Blanc by 21 days and Cabernet Sauvignon by 12 days. The duration of all phases of the growing season has a close positive correlation with the sum of active air temperatures (r = 0.70 0.91). The duration of the period from budbreak to flowering is in a close negative correlation with the average temperature (r = -0.71 -0.80), in a close and average negative with the minimum temperature (r = -0,88 -0.55). Veraison has a close negative correlation with the average and minimum air temperature (r = -0.74 -0.71).
The article presents the results of research aimed at creating competitive, highly productive vineyards with stable fruiting and high quality grape-wine products. An approach based on the creation of software based on established relationships and interdependencies in the "soil-plant-climate" system is proposed. The purpose of the research was to develop a decision-making algorithm for the selection of optimal grape varieties for specific edaphoclimatic conditions and a PC for its implementation. The objects of research are grape varieties of various ecological and geographical origin. The source of information about grape varieties was: the All-Russian ampelographic collection (city of Anapa), the collection of ARNRIV&W «Magarach» (Republic of Crimea), the collection of ARRIV&W named after Ya.I. Potapenko (Rostov region), Dagestan collection (city of Derbent). Modern methods of modeling and information technology were used as a methodological basis for research. Competent selection of variety when laying a vineyard is one of the main factors in the formation of competitive plantations. It is necessary to take into account requirements of variety for the temperature regime of the cultivation zone (the sum of active temperatures, minimum temperatures and the frequency of their repetition) when selecting a variety, in the case of grafted planting material, the affinity of the graft-rootstock combination and the characteristics of the rootstock. On the basis of the conducted research, an algorithm for selecting varieties and rootstocks for specific edaphoclimatic characteristics of the area of cultivation of grape plantations has been developed, which will ensure the highly efficient use of the genetic properties of varieties and the edaphoclimatic potential of the cultivation zone. The next stage of research was the direct programming of modules for calculating the selection of varieties according to specified criteria, which will allow creating software (PC) for the decision-making process for choosing the optimal grape varieties for specific edaphoclimatic conditions.