Fruit growing
and viticulture of South Russia
One of the most important tasks in the production of high-quality red wines is the preservation of intense color, which exposed to atmospheric oxygen, can change and acquire garnet or brown shades. The intensity of color, its shades and stability are determined by the presence of phenolic compounds in wine, among which polymeric forms of polyphenols and anthocyanins have a rich color. In addition, the phenolic substances of red wines are represented by monomeric forms, catechins and procyanidins, etc. The impact of oxygen at various stages of the technological process of making wine can have both positive and negative effects on its chemical composition and organoleptic characteristics. The purpose of this research was to study the effect of oxygen introduced at various technological stages of the preparation of wine materials. As a result of studies of the indicators of the mass concentration of oxygen and phenolic substances that cause wine oxidation, as well as the organoleptic indicators of dry red wines (production samples) made from the Cabernet Sauvignon grape variety in various geographical zones of southern Russia, significant differences have been revealed due to agro-climatic conditions of growing grapes in a particular area, as well as the grape processing technology used at enterprises. Under the conditions of the laboratory and production unit Micro wine-making, the possibility of using the microoxidation method both at the stage of must and pulp fermentation, and after the fermentation process (stabilization and clarification) for the purpose of deliberate oxidation of polyphenols, was shown. Based on the conducted studies, the optimal dosage of exogenous oxygen, which has a positive effect on the organoleptic characteristics of wine materials, is a concentration of 4-6 mg/dm3 both during microoxidation at the stage of must and pulp fermentation, and at the end of the fermentation of wine.
The paper discusses methods for identifying wines based on regional characteristics, which consists of establishing a connection between the component composition of wines and soils corresponding to the area where grapes grow. It has been shown that markers of regional affiliation can be components whose content in wines practically does not change during the production process. The results of a study of the mineral composition of wines produced by the winemaking enterprise OOO Imenie Sikory are presented. Using atomic absorption spectroscopy using the Kvant Z spectrometer (NPF OOO KORTEK, Russia), 12 metal elements (Co, Mn, Rb, Cr, Cs, Al, Ba, Zn, Sr, Li, Na, Mg) were determined in the course of studies on atomic emission and absorption spectra. A study was also conducted of the mineral composition of soil samples from vineyards where grapes used for wine production grew. Using the methods of correlation and cluster analysis, as well as using the random forest algorithm (for wine samples, the initial data were the content of elements and their pairwise ratios), it was revealed that the mineral composition can serve as a marker of the regional affiliation of wine products, since the studied wine samples are within each variety have a stable mineral composition, regardless of the year of harvest (correlations between the year and the content of elements are insignificant), determined by the characteristics of the site where the grapes grow. Quantitative determination of the components of the mineral complex in combination with mathematical processing of the results allows us to establish the origin of the wines with a reasonable degree of probability. The mineral composition of the studied wines is unique and is determined by the soil characteristics of the vineyard areas of the Semigorye geographical object.
Currently, the production of high-quality sparkling wines is one of the main tasks in wine-making. The indicator of foamy and sparkling properties of finished sparkling wines directly depends on the ability of the base wine to foam. This indicator is influenced by various factors: the grape variety, the composition of the wine material, the agrotechnological and technological methods used. The main purpose of the study was to study the influence of varietal characteristics of grapes on the foaming ability of wine materials produced in the Krasnodar region in the 2022 season. All the original samples were processed and fermented under identical conditions. The study of the component composition of the samples was carried out according to standard methods using modern equipment. To determine the ability of foam formation by the initial samples, a "Foaming analyzer" was used, developed by Mishin M.V. on the basis of the Department of Technology of Wine-making and Fermentation named after Professor A.A. Merzhanian, which allows an objective assessment of the quality of foam. The foaming ability of three introduced grape varieties was analyzed: Pinot Blanc, Riesling Rhenish and Chardonnay. The result of the study was the establishment of a connection between the foaming ability of wine materials and the grape variety. In the course of the study, it was found that all the samples under study, both in terms of chemical composition and organoleptic evaluation of the aroma, were suitable for creating sparkling wine. However, according to the totality of the composition (esters, higher alcohols and amino acids), wine materials from the Riesling Rhenish variety had the greatest potential for the formation of foaming capacity for the 2022 season in the Temryuk district of the Krasnodar region.
An important condition for the development of the food industry is the use of digital technologies in calculations to reduce the time and cost of production. The relevance of the topic is due to the importance of studying the prerequisites for ensuring the digital development of food industry enterprises for the food security of the state. An analysis of advanced foreign experience in the digital development of the food industry was carried out. The directions of digital development of the food industry based on the use of robotization technologies for sorting raw materials, digital twins, computer vision, artificial intelligence, analysis of a large volume of data, visual systems for machine assessment of the quality of finished products and others are noted. The introduction and development of automated programs in technological processes and modeling of recipe compositions has become very relevant in recent years. This is due to the complexity of the calculation due to the large number of main and auxiliary raw materials used, which increases the volume of calculations and production costs. To solve such problems, it is necessary to use modern computer technologies and digitalize processes. The analysis of literature data has shown that the modeling of food products using digital technologies is carried out in the chosen direction: vitamin and mineral composition and energy value. Particular attention is paid to the design of food products and the creation of optimal formulations from plant raw materials that meet the specified requirements of target groups of consumers. The most popular software products for the processing industry in Russia are of a specialized nature, which allow automating and combining the development of technological and production documentation at each stage of the process into a single system for managing the quality and safety of food products from the input quality of raw materials to the sale of finished products. The use of digital technologies in the calculation of food formulations will allow solving the problems of multi-corrective optimization. It is concluded that it is necessary to form a digital format for the development of the food industry in ensuring the quality and safety of food products.
In order to expand the range of flour confectionery products for a healthy diet, the possibilities of using cheap and affordable plant raw materials rich in nutrients have been studied. The main raw material is flour from light-grain rye of the Pamyati Bambysheva variety of the FASC of the South-East breeding. As a substitute for white sugar, powder from sugar beet root crops grown in the Balakovo district of the Saratov region was used. The evaluation of organoleptic indicators of the quality of products was determined according to GOST 14621-78, and a tasting assessment of the quality of finished products was carried out, quality indicators were evaluated on a 9-point scale. Physico-chemical parameters were determined according to generally accepted methods: the mass fraction of sugar according to GOST 5903-89, the mass fraction of fat according to GOST 31902-2012, ash content according to GOST 5901-2014, humidity of products according to GOST 5900-2014. The foaming ability, density and stability of the whipped mass were determined in the work. As a result of research, it can be concluded that when wheat flour is replaced with flour from light-grain rye of the Pamyati Bambysheva variety, a pleasant smell and taste are noted in the finished biscuit semi-finished product, according to physico-chemical indicators, the mass fraction of sugar and fat decreases, which gives the products dietary properties. The nutritional and energy value of the biscuit semi-finished product changes in a positive direction, as the carbohydrate content decreases, and the content of polyunsaturated omega-3 and omega-6 fatty acids, vitamins, macro- and microelements, many of which are antioxidants, increases markedly. Therefore, the results of these studies make it possible to position the finished product as a product with functional and dietary properties.