Fruit growing
and viticulture of South Russia
The quality of wines, including the wines of protected geographical indications and the protected names of origin place is defined by diverse of agrobiological, soil and climatic, agric and technical, technological and other factors. All of these factors form the quality indicators of wine at the various stages of wine-making production. Especially strict requirements, concerning both stability of chemical composition, and agric technology of grapes cultivation, used in the technology of wine production are imposed to wines of the protected geographical indicators and the protected names of origin place. In this work the results of research of chemical composition of wines of geographical names received from the Cabernet Sauvignon grapes of agricultural firms of "Myskhako", "Fanagoriya", "Kuban Vine" and liqueur wines are presented. The work purpose is the establishment of distinctions in a chemical composition of finished production taking into account the identity of technology. The methods of definition of wine chemical composition are the existing national standards of the Russian Federation and the methods on the basis of a capillary electrophoresis, a gas-liquid chromatography, nuclear absorption spectroscopy and infrared spectrometry. As a result of our research the new information on biochemical composition of table and liqueur wines, including the wines of protected geographical indicators and the protected names of a place of an origin, depending on zone conditions of grapes cultivation are received. The distinctions in the content of phenolic substances, separate groups of polyphenols, biologically active agents and antioxidant activity are revealed at close composition of wine, identical technology and on the same equipment. The data received as a result of carried out research testify about influence of agric technical conditions, and also natural and soil factors of cultivation zone on a chemical composition of produced wines.
Quality of sparkling wines and the Russian champagne always has to conform to requirements of standard documentation on physical and chemical, organoleptic indicators and indicators of safety. Sparkling wines and the Russian champagne have to possess a good foaming. Another important requirement to this group of white wines is the existence and long preservation of light-straw or straw color, without manifestation of tones of oxidation in color and taste. However, not all production of the domestic enterprises making the sparkling wines and the Russian champagne meet these requirements. The purpose of our work is to estimate the physical and chemical indicators of the wines produced by the enterprises of the Russian Federation. As objects of research the samples of the wines, supersaturated by carbon dioxide and acquired in a trade network and at the enterprises of Krasnodar Region are used. The organoleptic assessment of wines was carried out according to GOST 32051-2013. Carbon dioxide pressure in a bottle was measured in accordance with GOST 12258-79. The indicator of foam-forming ability (F) was defined using device of Z.N. Nemtsova. Other indicators of foam properties are estimated by means of the Mosalux device. Organoleptic indicators of the sparkling and champagne wines produced by the enterprises of Russia are presented in this article, the indicators of sparkling and foam properties of wines are defined. The monitoring of quality of white sparkling wines and the Russian champagne, which is carried out by us, showed that not all production corresponds to above-mentioned criterions of quality. The dispersion of indicators of foam properties speaks about instability of quality of domestic wines. It is shown that the reasons of it is the quality of initial table wine materials and technological methods of processing of wine materials and race of yeast and condition of secondary fermentation.
The purpose of the work is to carry out the analysis of the dimness of wine-making production and to identify the reason of dumness and to determine the composition of sediments of the dim wines. The dry, medium dry and semisweet white and red table wines, special and liqueur wines, produced by the enterprises of Krasnodar Region are used as the subjects of study. The analytical methods - microbiological, spectral, chromatomass-spectrometry are used in the work. The composition of sediment was defined with use of colors and by means of method developed by author. The electrocinetic potential of sediments was determined by means of method of electrophoresis. In the result of study it is established that wines still remain unstable against the colloidal and crystall dimness. In is shown that crystal, colloidal and biological (less degree) dimness are characteristics of table wines. In the composition of sediments the microorganisms - wild and wine yeast, acetic and lactic acid bacteria, and also proteins, polysaccharides, the cations of metals are identified and the phenol substances are identified in the red wines. The cations of sodium, lipids, proteins and phenol substances giving the specific color to crystals are found (in considerably smaller quantities) in the crystal precipitates, besides calcium and potassium cations. It is established by means of analysis of colloidal sediments that in the last 10 years the correlation between the basic high molecular substances of sediments changed to protein fraction, especially in the special (now liqueur) wines. A quantity of difficult removed proteins and their complexes with polysaccharides are increased. For the first time the presence of sulfur, including bisulfite derivatives is discovered in the composition of colloidal sediments. It is noted that the quantity of dimness in the high-quality wines were decreased in comparison with 2002, it can't be told about production of mass demand, especially about semisweet wines.
The modern concept of stable grapes production is based on the strategy of formation of steady agric cenosis with use of biotic and abiotic potential of high-adaptive varieties. The main harmful organisms in the vineyards of the South of Russia are mildew, anthranose, a bacterial cancer and others. At the defeat process of plants they break their growth processes, reduce the biological and economical efficiency and reduce the operation term of grapes plantings. Therefore there is the high need for grapes varieties steady against biotic and abiotic factors of environment. The purpose of this work is selection of genotypes steady against chronic diseases for use in breeding and industrial production. Research of influence of a phytosanitary condition of vineyards on growth and fruitage of V. Vinifera grapes varieties of different origin groups is carried out in the agric and ecological conditions of the Black Sea zone of wine growing (Anapa). The objects of study five groups of grapes varieties of different ecological and geographical origin are used. The monitoring of phytosanitary status of grapes plants during their vegetation is carried out using the methods of estimation of grapes varieties resistance to the dominant harmful organisms. It is established that under abnormal weather conditions the greatest resistance to a bacterial cancer and an infectious chlorosis have the intraspecific hybrids; next in the decreasing order the Convar orientalis Negr follow. (East Asian), Convar pontica Negr. (coasts of the Black Sea), Convar occidentalis Negr. (West European) are followed. The variation of degree of varieties resistance to harmful organisms is also observed within each group. It is shown that the level of productivity of grapes bushes is in the close negative dependence from degree of plants defeat by mildew.
The content of free amino acids in the wines is closely connected with their quality, technology of their preparing and as a result - with their nature. However the attempts undertaken earlier to define interrelation between the content of free amino acids and authenticity of wines have led to inconsistent results. Improvement of analytical techniques of definition of an arginin, proline, treonin in the fruits, juice and natural wines by means of a capillary electrophoresis is the actual and timely task. The complexity of biochemical composition of fruits, grapes and products of their processing, in particular of grapes wines is discussed in this article. The composition of grapes wines differs in the considerable variety of components reaching 800. The existing problems of control of quality and natural composition of wines, in particular of definition of amino acids content are estimated at them. As a result of systematic of the analysis conditions the methodical approach to definition of amino acids in the products of fruits and grapes processing with use of a capillary electrophoresis is offered. In the course of carrying out of experiment the optimal composition of the electrolyte solution for the separation of model mix of amino acids and their definition in the studied samples is chosen. The time of migration of the interesting component, the observed mobility of an ionic form of substances and other parameters were used as the main criterions of an assessment of the analysis quality. The optimization of analysis modes taking into account the influence on the separation of other substances of studied objects is executed. Statistical processing of the data obtained in the experiments allowed to establish a variation of mass concentration of proline which for natural white wines changes within 400-1000 mg/dm3, and for natural red wines it changes from 600 to 2000 mg/dm3. These indicators for the raw materials can be a little expanded.