Fruit growing
and viticulture of South Russia
Guguchkina Tatyana
Articles in journal: (total 41)
The necessary conditions of determination of mass concentration ochratoxin A, patulin and pesticides of triazole chemical class in wine and winestocks by a capillary electrophoresis method for control of ecological safety production are selected
The optimal regimes of cranberry pulp processing for wine production with high biological value are established. The physical and chemical properties of fruit wines from cranberry are defined
The aim of this work was to study the changing type of titration curves of samples when receiving from a specific grapes varieties and wine mash depending on the production technology, and to compare these results with the results of the analysis by method of capillary electrophoresis and ion exchange method. We have developed the apparatus for automatic titration and structured a technique for quickly receiving and mathematic processing of product titration curves and to obtain the information about the content of sum of titrate acids. Such titration curves indirectly present the information on the overall proportion of metals cations and the ratio between various acids. The research objects are the wine materials and the worth from red grapes varieties, growing in the central zone of Krasnodar Region - Merlot, Kurchanskiy and Vladimir. In the micro vine-making shop of NCRRIH&V from experienced grapes varieties the mash have been received using the same technological scheme, excluding its the impact on the assessment of the varieties quality. The comparison of the experimental titration curves of mash from the initial grapes and received wines is carried out. It is shown that the content of titrate acids in the wine raw is higher than their content in the original material, and it increases in time when wine row is on the yeast sediment. It is established that malic-lactic acetic fermentation decreases in titrate able acidity. The salt part of the organic acids in the analyzed samples is found by titration curves. The results of the analysis were compared with data of capillary electrophoresis and they showed the high informatively of mathematical processing of the pilot data results. The results received in the research allow us to predict the final result of the analysis of grapes juice.
In the article it is presented the data of the analysis of the Russian cognacs composition of different categories, and the young and sustained cognac distillates with endurance term from 1 to 40 years produced on a full production cycle from own raw materials under the conditions of manufacturers of different agric and ecological zones of the CIS countries and Western Europe. It is experimentally established that in the cognac distillates which are characterized by a high level of quality; the level of concentration of ethyl acetate doesn't exceed 2000 mg/dm3, and methyl acetate - more than 200 mg/dm3. For the Russian cognacs the variation range of concentration is typical for ethyl acetate - at the level of no more than 500 mg/dm3, and methyl acetate - no more than 50 mg/dm3; for cognac distillates - 300-800 mg/dm3 and 10-80 mg/dm3 respectively. During the analysis of experimental data it is established that concentration of isoamyle acetate in the qualitative samples of cognac distillates - from less than 0,1 to 8,2 mg/dm3, in the Russian cognacs - from less than 0,1 to 0,8 mg/dm3. It is established that the concentration of an ehtyl caprilat in the cognac distillates of the young and sustained, produced under in the conditions of farms manufacturers of different zones of production - from 0,2 to 29,8 mg/dm3; concentration of an ehyl caprinat - from less than 0,1 to 28,4 mg/dm3. The composition of the young distillates received under the laboratory and production conditions from yeast sediments is studied. It is shown that addition of yeast sediments in the overtaken wine material within admissible norms promotes the increase in concentration of components of "enant ether"; the concentration of an ehtyl caprilat in the cognac distillate at the level exceeding 40 mg/dm3 can be a consequence of use of a considerable share of yeast sediments.
Research of foreign and domestic scientists show that in 80% of the cases, the breaking of wines hardiness is caused by the formation of crystalline precipitates of the potassium and calcium tartaric salts and it is explained by a violation of wine ionic equilibrium. At present, to achieve a full crystalline stabilization of wine production, it is most effective, perspective and economically advantageous to use an electrodialysis. In connection with this, our goal was to study the influence of electrodialysis treatment the degree of metal cations elimination from wine, and as a result, its stability to crystalline dimness. As objects of research, white the wine materials from muscat types of grapes were used. The processing of the wine material was carried out on an electrodialysis device belonging to the Yubileinaya Winery LLC. With the help of the Stabilab laboratory instrument specially developed for electrodialysis, the coefficient of wine instability (DIT) before the treatment was determined and testing, confirming the stability of the wines after electrodialysis treatment (ISTC 50) was carried out. It has been established by research that the cations of ammonium and calcium are removed to the greatest degree by means of electrodialysis 33,1 % and 26,5 %, respectively. Electrodialysis promotes the removal of 18,6 %-16,8 % of sodium and magnesium cations. The potassium cations are removed in less degree only 2,8 % of their amount in the wine. It was found that the wines tested after the electrodialysis process were stable to crystalline dimness. The results obtained in our study are further planned to be used to create a data bank with the subsequent development of dialysis concentrations of controlled indexes of wine stability.