Fruit growing
and viticulture of South Russia
Guguchkina Tatyana
Articles in journal: (total 41)
A literature review of the main methods for the production of dyes from natural raw materials is carried out, the features of the technology are discussed. The study of the chemical composition was carried out using known chemical methods, the ionic composition was studied using capillary electrophoresis. The main attention is paid to the methods of obtaining natural dyes from onion husks and red pomace of technical grape varieties. The results of the study of the chemical composition, properties of extracts and test results in the production of food products are shown. It is noted that the industrial technology for obtaining dyes from secondary resources of colored food plant materials consists of the following main operations: drying the pomace or by-products during the canning of raw materials, extraction of dyes with an aqueous solution with the addition of various modifiers and subsequent concentration of the extract. The paper shows options for extracting biologically active components from onion husks with water, from dry and wet pomace of red grape varieties by acidified aqueous solutions, sugar syrup, including modified acids. The highest content of biologically active substances and anthocyanins was found in the extract from dry grape pomace of Cabernet-Sauvignon variety, then in cryo-must from the Merlot variety. Sugar syrup extracts were less saturated and more difficult to concentrate. It was found that the addition of acidic modifiers to 50% sugar syrup led to a decrease in the pH of the solution and contributed to an increase in the extraction of anthocyanins when dosing citric acid 5 times more control (without modifiers), more than 4 times for boric acid and approximately 3 times higher for hydrochloric and acetic acids. The content of water-soluble dry matter, excluding sucrose, in the obtained extracts was 3.3 0.25 %. Natural dyes obtained in this way can be used in various branches of the food industry.
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.
New knowledge was obtained about the conformity to natural lows of changes in physicochemical and organoleptic indicators of wine production in the presence of a preservation of microbial origin of nisin (food supplement E234), which will become the basis for the technological foundation of additional processing of sorbents for wine materials aimed to increasing in their consumer safety and quality. It was established in the process of research that in the experimental samples of wine with the addition of nisin all analyzed parameters ( volume fraction of ethyl alcohol, mass concentration of sugars, mass concentration of titrated acids in terms of tartaric acid, mass concentration of volatile acids in terms of acetic acid, mass concentration of the above extract, mass concentration of citric acid, mass concentration of total sulfur dioxide, organic acids, phenolic compounds, including anthocyanins for red wines) the physical-chemical composition of the test samples of wines remained unchanged, and remained at the same level as in the control samples. Study carried out of white and red wines with the addition of nisin showed that during the aging the typical oxidation-reduction processes are occurred typical to the wine aging process. The most significant was the change in the mass concentration of organic acids, which mainly affects the taste and, consequently, the quality of the wine. As a result of the analysis of experimental data, it was established that the control and testing samples had the same organoleptic characteristics and tasting score. Dry white table wine has a straw color, pure wine aroma with flower shades, corresponding to wine type; full harmonious fresh taste, without extraneous shades.
Harvesting and processing of white Chardonnay grapes and red grapes of Cabernet Sauvignon grown in the Southern climate condition of the four districts of the Krasnodar territory are done. The agrotechnical data collected from experimental plots (name of farm, square of plot, age of the vineyard, weight of the grape samples). The results of determination of physical-chemical parameters of the examined grape musts and wine products indicate the technological and physiological maturity of grapes. Harvested grapes for study were healthy, with the necessary amount of sugars and acids for the production of high quality dry table wines. The most important value to determine the taste and nutritional qualities of grapes and their suitability for technical processing are sugar and organic acids. The sugar content in the must from Chardonnay grapes ranged from 18,1 to 23.7 g/100 cm3 , from grapes of Cabernet Sauvignon from 18.8 to 25.2 g/100 cm3. Mass concentration of titratable acids in the experimental wine materials was in the range required by the standard. Almost of all dry wine materials had a high alcohol content from 11.1 to 14.9 % vol., due to high sugar accumulation in the berries. High values of the given extract (more than 16 g/dm3 for white wines and more than 18 g/dm3 for red wines) were in the whole of wine materials. The high-quality raw materials f or the production of table wines were made using the classic technology, which was confirmed by high organoleptic assessment of wines. The obtained results can be used as the basis for the development of a modern system of quality assessment of wine production in the Russian Federation, as well as assessment of the geographic origin and the season of wine-making.
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