Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia



Guguchkina Tatyana


Doctor of Agricultural Sciences, professor

Articles in journal: (total 41)

pdf
641 Кб
17 с.
Quality Management
Date posted: 15.11.2011   Informregistr code: 0421100126/0086
UDC: 663.256
Keywords: WINE PRODUCTION, FORMATION OF QUALITY, ELITE WINES. AGRO- AND BIOTEHNOLOGICAL FACTORS, GLOBAL WARMING.

Annotation

The problems of global warming influence on the quality of elite wines is considered in the article. The working out of an adaptive reaction to changing climatic conditions, based on agrotechnical activities and on the use of biotechnologies in the production of finished products are presented.

How to cite
Guguchkina T. ACTUAL PROBLEMS OF FORMATION OF QUALITY OF WINE PRODUCTION ON THE BASIS OF ACCOUNTING OF BIO- AND AGROTECHNOLOGICAL FACTORS [Electronic resource] // Fruit growing and viticulture of South Russia. 2011. № 12(6). pp. 95–111. URL: http://journalkubansad.ru/pdf/11/06/10.pdf. (request date: 29.03.2024).
pdf
157 Кб
11 с.
Processing of fruit and berries production and grapes
Date posted: 15.11.2016
UDC: 663.252
Keywords: TECHNOLOGY OF SPARKLING WINES, SECONDARY FERMENTATION, FROZEN GRAPE MUST, ORGANOLEPTIC EVALUATION

Annotation

The main task of modern winemaking is ensuring of high quality and competitiveness of finished products, including also the sparkling wines. Recently there are many various technologies of sparkling wines preparation. However the works in the field of technology of sparkling wines with use of cryoconcentrates are absent. For comparison of quality indicators of sparkling wines as sugar containing components we used instead of sucrose a cryoconcentrate of the processed grapes mash. As a control we used the known bottle method of producing of sparkling wine containing a mix of the processed control blend and liqueur. Process of fermentation and the subsequent processing operations carried out according to the commonly accepted production technology of sparkling wines. The research of quality indicators of sparkling wines received with use of various components containing sugar was carried out in the Scientific "Wine-making" center and in the Center of collective use of NCRRH&V on the high-technology equipment. High nutrition value and organoleptic assessment of the sparkling wines made on the offered technology are shown by the results of analisis. This technology of sparkling wines allowing to replace of sucrose of liqueurs by cryoconcentrates of grapes berry is scientific based, developed and experimentally confirmed. The development and approval of the technological instruction for production of the sparkling wine geographical specifying "Muscat Sevastopol" TI 9172-3116-05431414-2014 is the result of cooperation of specialists of SP "Sevastopol Wine-making Plant" and scientists of "Wine-making" scientific center of NCRRIH&V. The advanced technology was testing and it is implemented on SP "Sevastopol Wine-making Plant" with economic effect of 23880 rubles on 1000 bottles of products of sparkling wine.

How to cite
Burda V., Guguchkina T., Antonenko M., Gaponenko Y. EXPERIENCE OF INDUSTRIAL APPLICATION OF IMPROVED TECHNOLOGY FOR SPARKLING WINES [Electronic resource] // Fruit growing and viticulture of South Russia. 2016. № 42(6). pp. 145–155. URL: http://journalkubansad.ru/pdf/16/06/14.pdf. (request date: 29.03.2024).
pdf
630 Кб
12 с.
Processing of fruit and berries production and grapes
Date posted: 15.11.2017
UDC: 338.439.54:574 :340(1-87)
Keywords: ORGANIC FARMING, ECOLOGICAL PRODUCTS, BIOLOGIZATION AGRICULTURE, BIOORGANIC PRODUCTS

Annotation

The state of production of organic products in the world, in the country and in the Krasnodar region is analyzed in the article. The producers of environmental clear products must observe the severe requirements, the land for their cultivation was cleaned for three years, the use of genetic modified materials, chemical additives, growth stimulators, hormones, antibiotics is excluded. Ecologically is a product with a content of at least 99 % organic substances. In recent years the movement towards the production of ecological pure products is noted, using the technology of organic, natural farming. The purpose of our research is to analyze the world and domestic experience in growing ecological pure products and to give the recommendations for reducing of man-caused impact on agricultural facilities in the Krasnodar Territory. It is noted that the bioorganic products in Russia are still produced in small volumes, but now there is a tendency to increase in their production to 20 % per year. The authors plan to develop and widely test the vegetable dyes from the secondary resources of grapes and onions processing for the production of food bioproducts. The suggestion for food enriching with ecological pure food supplements have been carried out. It is shown that the successful development of green technologies depends on the efficiency of the use of natural resources and possibility of using of closed cycles of raw material processing with use the principles of organic farming. There is a need to develop the Federal Law "The principals of production of ecological clean agricultural products on green technologies", with the regulation of the system of state standards and compliance with the technological cycle for the production, transportation, processing and storage of agricultural raw materials.

How to cite
Guguchkina T., Kasyanov G., Sabelnikova T. TO THE QUESTION OF PRODUCTION OF BIOORGANIC PRODUCTS [Electronic resource] // Fruit growing and viticulture of South Russia. 2017. № 48(6). pp. 114–125. URL: http://journalkubansad.ru/pdf/17/06/13.pdf. (request date: 29.03.2024).
pdf
715 Кб
10 с.
Quality Management
Date posted: 16.03.2021
UDC: 663.241:543.544
DOI: 10.30679/2219-5335-2021-2-68-232-241
Keywords: AGED BRANDY DISTILLATE, TABLE WINE MATERIAL, VOLATILE INGREDIENTS, AROMATIC ALDEHYDES AND ACIDS

Annotation

This article presents the results of studying the physicochemical indicators of the cognac distillates quality with typical organoleptic properties, the composition of volatile components determined by gas chromatography and phenolic, furan compounds (aromatic aldehydes and acids) controlled by the method of highly efficient capillary electrophoresis. The ranges of criterion components and calculated indicators, characterized genuine high-quality cognac distillates, have been clarified. It was noted that in 10 % of aged cognac distillates, the mass concentrations of higher alcohols in terms of isoamyl alcohol and the mass concentrations of medium esters in terms of ethyl acetate exceeded the norms established by the interstate standard of technical conditions were exceeded and have had a maximum value of 800 mg / dm3 bsp. and 350 mg / dm3 bsp. accordingly, also the mass concentration of the total extract in all genuine cognac distillates did not exceed 6.5 g / dm3 . The ranges of calculated parameters for aged cognac distillates were found, such as the ratio of the mass concentrations of isoamyl alcohol / isobutyl alcohol from 2 to 6.5; mass concentration ratio lilac aldehyde / vanillin, not less than 1.5; mass concentration ratio lilac aldehyde / lilac acid, no more than 3.5; the ratio of mass concentrations of vanillin / vanillic acid, no more than 4.5; the ratio of mass concentrations of tannins / total extract, no more than 0.5. The obtained and refined databases of the qualitative and quantitative composition of volatile components and aromatic aldehydes and acids will make it possible to control the quality, confirm the authenticity and identify the signs of cognac distillates falsification, in particular, to establish the substitution of raw materials and the use of grape distillates (alcohols), violation of the distillation regimes and the aging process of cognac distillates in case of contact with oak wood.

How to cite
Shelud'ko O., Ageeva N., Guguchkina T., Burtsev B., Antonenko M., Birukova S., Yakuba Y. CHARACTERISTIC OF QUALITY BRANDY DISHILLATES [Electronic resource] // Fruit growing and viticulture of South Russia. 2021. № 68(2). pp. 232–241. URL: http://journalkubansad.ru/pdf/21/02/19.pdf. DOI: 10.30679/2219-5335-2021-2-68-232-241 (request date: 29.03.2024).
pdf
116 Кб
6 с.
Physiology and biochemistry of plants
Date posted: 16.05.2016
UDC: 634.8:632.93
Keywords: WINE MATERIALS, METAL CATIONS, LANDING SCHEME, AREA OF FEEDING

Annotation

The content of the metals cations which are the main part of mineral salts in a grapes mash depends on many factors. Mineral substances take a part directly in the process of wine formation and define in many respects its stability and organoleptic properties. However it is known that cations of potassium, calcium and magnesium can take a part in the various physical and chemical processes leading to formation of wine dimness. In vine growing, from the point of view of quality and quantity of a crop, the order of placement of grapes bushes and the optimal area of plants nutrition have a great value. The identification of change of cationic structure of white table wines from a grapes of Riesling depending on various schemes of landing (the areas of food of bushes) was the purpose of these research. We defined the cationic composition of wine materials by system of a capillary electrophoresis on the Capel 105M device. Organoleptic indicators of wine materials were defined by the tasting commission of Scientific center of wine-making according to GOST 32051-2013. Processing of grapes was carried out by the technology of white dry wines under the conditions of shop of micro wine-making of Federal State Budgetary Scientific Institution "North Caucasian Regional Research Institute of Horticulture and Viticulture". It is established that agric and technical measures, namely the area of plants nutrition, differently influence the accumulation of natural components in wine materials and their organoleptic assessment. It is shown that at increase in the area of grapes nutrition the concentration of cations of metals increased in the produced wine materials. The smallest total accumulation of metals cations and the highest tasting assessment are noted in the wine materials made from Riesling grapes with the scheme of bushes planting 3×2.

How to cite
Shirshova A., Pavlyukova T., Prakh A., Guguchkina T. CATION COMPOSITION OF RIESLING WHITE TABLE WINE DEPENDING ON USE OF AGRIC AND TECHNICAL METHODS [Electronic resource] // Fruit growing and viticulture of South Russia. 2016. № 39(3). pp. 50–55. URL: http://journalkubansad.ru/pdf/16/03/05.pdf. (request date: 29.03.2024).