Fruit growing
and viticulture of South Russia
Stabilization of wine means the removal of causes that provoke sediment formation in it, and giving stable transparency to the beverage during the warranty period using various technological operations. The aim of this work was to assess the impact of various technological methods at the stage of must (acidification with organic acids (citric, tartaric and malic), as well as must clarification with bentonite) on the tendency of base wines to crystalline haze and morphological features of crystalline sediment. The object of research was white dry base wines produced from the autochthonous grape variety Kokur Belyi, cultivated in the Republic of Crimea. It is established that the method of must acidification by adding citric acid provides a significant decrease in the temperature of saturation with calcium tartrate by 4.6 times compared to the control. Processing of must with bentonite also contributed to a decrease in the Tsat (aT) indicator by 33.5-44.9 %. It was shown that methods of must acidification with tartaric acid, as well as must clarification with bentonite, provided a stabilizing effect towards crystalline calcium haze for young wine to the end of experiment (3 months). The characterization of crystalline sediment by visual assessment and microscopy showed that potassium bitartrate was present in all tested samples. At the same time, the volume of sediment and morphological features of crystals were significantly different: in experimental variants with introduction of citric, tartaric and malic acids, as well as in the control sample, an abundance of small transparent crystals of potassium bitartrate, which resemble crushed glass in shape, was observed. Presence of large crystals was noted in samples with introduction of bentonite at the stage of must, as well as malic acid in the amount of 2 g/dm3 . The results obtained are intended to support preventive measures in the production of wines to ensure their stability to crystalline haze.
The Nebbiolo variety introduced From Italy, Piedmont. It is characterized by increased acidity and a high level of tannin concentration. The Krasnodar region already has experience in growing grapes and producing wine from Italian varieties. In our study, we used grapes of Nebbiolo variety grown in the vineyards of the Sober Bash winery located near Krasnodar, harvested in 2021. It is noted that the terroir of the foothills of mount Sober Bash is similar to the terroir of Piedmont. As a result was found that the wine produced from the introduced Nebbiolo grape variety meets the requirements of GOST 32030-2013 in terms of organoleptic and physico-chemical parameters. The qualitative indicators of must and wine (wine material) from the Nebbiolo variety were determined. The content of peonidin reaches 50 mg/dm3 of the total amount, the rest consists of malvidin and cyanidin for Nebbiolo. Trisubstituted anthocyanins, delphinidin and petunidin, are present in small amounts. Aromatic substances were identified in the studied Nebbiolo wine materials. Analyzing the obtained data, it can be noted that the qualitative composition of aromatic acids in the wines of Piedmont and Krasnodar is identical, and their quantity varies depending on the grape clone and its place of growth. In terms of the amount of aromatic substances, the wine from the Nebbiolo introduced in Krasnodar and harvested in 2021, is not much inferior to the Piedmontese one, however, no obvious differences were found during the tasting assessment. Thus, the Krasnodar Nebbiolo fully corresponds to the quality indicators of the Italian variety grown within Piedmont. The tasting assessment confirmed the prospects of the Nebbiolo grape variety as a raw material for the production of high-quality red wines in the conditions of the Krasnodar region.
The results of studies on the change in the content of phenolcarboxylic acids and quercetin flavonol depending on the technology for the production of dry red wines from Cabernet Sauvignon, Satsimler, Dostoynyi grape varieties grown in the Krasnodar region (Anapa zone) are considered. The methods of production of the studied wines differed in the technique of maceration of the pulp (infusion on the pulp, heat treatment of the pulp) and the introduction of various types of antioxidant agents (sulfur dioxide, preparation Tannin SR Terroir, ascorbic acid, Glutarom). It was found that the greatest accumulation of phenolcarboxylic acids of the benzoic and hydroxycinnamic series, quercetin flavonol was recorded in wine materials from the Dostoynyi grape variety. It is shown that the increase in different degrees of the content of phenolcarboxylic acids of the benzoic and hydroxycinnamic series of wine materials from the studied grape varieties was influenced by the additional introduction of Tannin SR Terroir at the stage of pulp preparation. The content of salicylic and benzoic acids was found in the range of 2.3-6.8 mg/dm3 and 2.3-6.0 mg/dm3 , respectively, in wine materials from Satsimler grape variety. The presence of these components, which have a strong preservative and antiseptic effect, can help protect wine materials from the development of microorganisms. It was established that for wine materials from grape varieties Cabernet Sauvignon (scheme No. 1), Satsimler (scheme No. 2), Dostoynyi (scheme No. 1, No. 2), the introduction of a complex of antioxidants (sulfur dioxide, ascorbic acid, Glutar) contributed to an increase in the mass concentration of phenolcarboxylic acids and quercetin. We assume that the different content of phenolcarboxylic acids and quercetin, depending on the method of production and the introduction of antioxidant agents in wine materials in the studied red wines, can be due to both varietal characteristics and the production scheme.
The appearance of wine products with a protected geographical indication (PGI) and with a protected appellation of origin (PAO) gave rise to an urgent issue in the study of the characteristic indicators of the quality of wines depending on the region where the grapes grow. Establishing patterns of changes in various quality indicators of wines with PGI, PAO (color characteristics, cationic-anionic composition, organoleptic descriptor analysis, etc.) in terms of climatic conditions for growing grapes and geographical origin is relevant. The aim of this study was to evaluate the color characteristics of dry white wines with a protected geographical indication. High-quality white wines with Protected Geographical Indication (PGI) produced in the territory of the geographical zones Kuban. Taman Peninsula and Kuban. Krymsk by the enterprises of OFO APF Fanagoria, OOO Kuban-Vino, OOO Golubitskoe Estate, AF Sauk-Dere, OOO Lefkadia. The studies were carried out using laboratory methods of analysis. Intensity (I), shade (N), yellowness (G) were calculated for the instrumental evaluation of the color of the studied white wines, and the CIE Lab color space was also used. The conducted studies have demonstrated differences in the instrumental assessment of color for all indicators of dry white wines with a protected geographical indication, depending on the zone Kuban. Taman Peninsula and Kuban. Krymsk. Differences in the values of such indicators as the intensity, tint and yellowness of the color within each group of samples, divided by geographical zones, were also observed depending on the content of the total amount of phenols. The use of the CIE Lab color space for assessing the color of wines demonstrated differences in the numerical values of the trichromatic coordinates L*, a*, b*, as well as in color expression.
The Fortunella margarita fruits ripen in Azerbaijan in December-February. They are stored fresh for a short time, but the period of their consumption can be significantly increased due to canning. Although jam and candied fruits can be made from kumquat fruits, considering that this is a very small fruit with a very thin and soft skin of a beautiful golden color and orange pulp, such canned food is rare here now. This may be due to some substances that are part of the kumquat, capable of highlighting their overall taste, introducing unusual nuances into it, which is what this study is aimed at finding out. The applied methodology was based on chemical and technological tests that were carried out in the laboratory of Fruit Processing and Storage Technologies of the Research Institute of Fruit and Tea Growing of the Ministry of Agriculture of Azerbaijan. Samples of jam and candied fruits were obtained from fresh kumquat, bought at the indoor market in Guba city, and their taste qualities were evaluated. It was found that both of these products have an attractive appearance and energy value, but also with a difference in taste: jam is a little bitter, and candied fruits devoid of this disadvantage. This is due to the fact that at the end of the candied fruit preparation process, the fruits are separated from the sugar syrup, in which the main part of the bitter substances is concentrated. Thus, the preparation of jam from this specific raw material requires intervention aimed at eliminating excessive bitterness.