Fruit growing
and viticulture of South Russia
The main task of agricultural production, in particular crop production, is to meet the needs of the population for fresh fruits and vegetables of high quality. The successful solution of this problem largely determines the standard of human life and health, which is currently of great importance. However, worldwide consumption of crop production per capita is 20-50 % lower than the minimum recommended levels despite its nutritional and functional value. The main reason for insufficient consumption is quantitative and qualitative losses in the system of production, storage and sale. According to FAO, losses of crop Production from the total food losses are up to 45 %. In this regard, along with increase in the production of agricultural products, there is a question of improving their quality it is necessary to improve not only the production, but also the storage of major types of agricultural raw materials. In this connection, it is strategically important to ensure the safety of crop products during storage and sale, which is reflected in the Concept of state policy in the field of healthy nutrition of the population of the Russian Federation, which provides for comprehensive research in improving storage and processing technologies for fruits and vegetables. On this basis, the purpose of this work is to review the available scientific and technical information on existing methods of storage of fruit and vegetable products. As a result of the analysis of scientific and technical information, we can conclude that promising directions for improving the technology of storage of agricultural products are the use of regulated gas environments, bioactive packaging and coatings, which helps to extend the shelf life with minimal losses. The proven effectiveness of the described methods of extending the shelf life of crop products suggests the relevance of developing new storage technologies using a complex of biotechnological and physical methods.
A methodology for assessing the organoleptic value of plant objects subject to cold storage has been developed. Preliminary studies revealed the degree of cryoscopic denaturation of free and bound water in frozen meat, fish raw materials, and grapes. No such work has been carried out in other fruits, vegetables and berries. This study shows the possibility of ensuring high consumer quality of vegetable raw materials during its cold storage through the use of acoustic freezing (AEF). The effect of acoustic freezing and shock freezing on the consumer quality of plant raw materials is compared. A method of organoleptic assessment of the quality of plant products stored in cryoscopic conditions has been developed. An examination of the consumer quality of plant objects (raspberries, blackberry raspberries, garden strawberries (strawberries), blueberries, zucchini, carrots and figs) was carried out on the basis of the developed methodology of organoleptic assessment. It is established that when storing plant raw materials under acoustic freezing conditions, its consumer quality remains high and can be classified as Premium and Basic. It is revealed that the storage of plant raw materials under the conditions of an innovative method of acoustic freezing, which prevents the crystallization of free and bound intracellular water, in contrast to shock freezing, allows to significantly preserve its consumer quality. The developed method of refrigerating plant objects under acoustic freezing conditions allows plant raw materials to be classified into various quality categories after defrosting.
Organic acids and products of their transformations play a great role in formation of organoleptic qualities of sherry wine not only in terms of taste component, but also as a regulator of redox processes. Organic acids are mainly represented in wine by tartaric, malic, lactic, succinic, acetic, citric, oxalic acids and others. Each acid included in the wine, has its own taste properties, which in interaction can enhance or neutralize each other. The article presents data on changes in the content of organic acids during the production of sherry type wines by filmless method from white grape varieties Platovsky, Kristall, Aligote. On the basis of the conducted studies, it was revealed that during oxidative aging of sherry wine materials on yeast sediments, some quantitative changes in the composition of organic acids occurred. In all variants there was a decrease in tartaric acid concentration. Its greatest decrease (by 1.5 g/dm3 ) was observed in the control Aligote. The concentration of malic acid decreased by 16-92 % in the studied variants Platovsky V-1, V-2, Kristall V-1 and the control Aligote. The greatest decrease in malic acid in the process of aging on the yeast sludge observed in the control Aligote (92 %). Also, there was an increase in lactic acid by 1.7 g/dm3 . An increase in the concentration of succinic acid (by 25-30 %) and acetic acid by 0.11-0.41 g/dm3 was observed in all samples. It was noted that changes in the quantitative composition of organic acids in sherry type wines are predominantly influenced by the production method o f sherry type wines.
Experimental data on the feasibility of production of activated carbons from the waste of the wine industry grape pomace and dense yeast sediments are presented. Activated carbons (AC, powders) were prepared by the small enterprise Balakirev V.G. (Maykop) in the form of dust from grape pomace of white (AC1) and red grape varieties (AC2), dense yeast sediments (AC3 and AC 4) and a mixture of grape pomace and yeast sediments (AC5 and AC 6) according to the following scheme: drying of raw materials, carbonization and activation in one unit. Pyrolysis temperature is 850-900 º. It was established that according to physical and chemical indicators, experimental samples of AC were close to the control and industrial samples of coal of BAU (Russia) and Karbinok (France). White and red dry wine in bulk and wine distillate were treated with prepared carbons. It was established that as a result of wine processing, the volume fraction of ethyl alcohol, the mass concentration of sugars, titrated acids, and the pH value did not undergo significant changes. Volatile acids (up to 42% in the processing of white wine) and phenolic compounds (in the processing of red wine) undergo the greatest changes during the treatment of wines with activated carbons. The best results in reducing the concentration of volatile acids are obtained using AC 3 and AC 4, made on the basis of dense yeast sediments. The greatest decrease in the concentration of acetaldehyde was detected during the treatment of distillates with samples of AC 4, AC 3, followed by AC 2 and AC 6, which showed results identical to control variants. The use of AC 3 and AC 4 ensured the complete removal of acetoine, which forms synthetic tones in the aroma of alcohols. High sorption capacity for the sum of the ethers was shown by AC 6 and AC5. As a result of treatment with activated carbons, especially variants AC3 and AC4, the taste and aroma of distillates improves.
Protein turbidity is a common type of wine stability disorder. They can form even after bottling wine, during storage and transportation. Ensuring the stability of wine before bottling is an important stage of wine production. Most often, bentonite is used to reduce the concentration of protein, the use of which can have a negative effect on the organoleptic characteristics of wine. The purpose of the work is to study the effect of the sorption capacity of grape dietary fibers and activated carbons obtained from grape pomace on the protein of wine. The sorption capacity to protein of grape dietary fibers obtained by the author's method, differently purified, and activated carbons obtained from grape pomace has been studied. The assessment of the sorption ability of grape dietary fibers and activated carbons to protein was studied on a model mixture. Bentonite was used as a comparison sample. The control was a sample without the introduction of sorbents. The paper presents the appearance of model mixtures after their contact with various sorbents immediately after their application and with subsequent contact for 1, 2 and 20 hours. Grape dietary fibers a nd activated carbons showed high sorption capacity relative to the protein of the model medium. To increase the sorption capacity of grape dietary fibers, only water-alcohol solutions or hot water should be used in their production technology.