Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia



Reznichenko Kristina


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Articles in journal: (total 5)

pdf
970 Кб
16 с.
Processing of fruit and berries production and grapes
Date posted: 05.12.2023
UDC: 663.253.4
DOI: 10.30679/2219-5335-2023-6-84-178-193
Keywords: MINERAL COMPOSITION, WINES, SOILS, REGIONAL MARKERS, METAL CATIONS, MACROELEMENTS, MICROELEMENTS, CORRELATION ANALYSIS, CLUSTER ANALYSIS

Annotation

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.

How to cite
Burtsev B., Tikhonova N., Antonenko M., Reznichenko K. MINERAL COMPOSITION AS A MARKER OF TERRITORIAL AFFILIATION OF WINES OF PROTECTED DESIGNATIONS OF ORIGIN [Electronic resource] // Fruit growing and viticulture of South Russia. 2023. № 84(6). pp. 178–193. URL: http://journalkubansad.ru/pdf/23/06/13.pdf. DOI: 10.30679/2219-5335-2023-6-84-178-193 (request date: 28.03.2024).
pdf
240 Кб
13 с.
Quality Management
Date posted: 14.01.2011   Informregistr code: 0421100126/0007
UDC: 663.2:663.8.051:543.544
Keywords: 1,2-PROPYLENE GLYCOL, FALSIFICATION, METHOD OF IDENTIFICATION, GAS-LIQUID CHROMATOGRAPHY

Annotation

The criteria of use fragrances in the food production are considered. The simplest and most effective method to detect synthetic fragrances is selected and justified, a method of identification of 1,2-propylene glycol by gas-liquid chromatography is developed. The results of testing of method, confirming the efficiency of the method approve are presented

How to cite
Guguchkina T., Oseledceva I., Yakuba Y., Reznichenko K. EFFICIENT METHOD FOR DETECTION OF SYNTHETIC FRAGRANCE IN THE WINE PRODUCTION [Electronic resource] // Fruit growing and viticulture of South Russia. 2011. № 7(1). pp. 69–81. URL: http://journalkubansad.ru/pdf/11/01/07.pdf. (request date: 28.03.2024).
pdf
160 Кб
14 с.
Quality Management
Date posted: 14.01.2011   Informregistr code: 0421100126/0008
UDC: 663.241:311.21
Keywords: COGNAC, DISTILLATE, VOLATILE COMPONENTS, GAS-LIQUID CHROMATOGRAPHY

Annotation

The results of study on the development and practical application of identification methods of volatile aroma components of cognac production and an assessment of cognac and brandy, produced from own raw materials on the Russian territory are presented. Based on the analysis of data the nomenclature of indicative criteria of quality with a typical experimentally established range of volatile components concentrations is selected

How to cite
Oseledceva I., Guguchkina T., Yakuba Y., Reznichenko K. VOLATILE IDENTIFICATION INDICATORS OF THE COGNAC PRODUCTION QUALITY [Electronic resource] // Fruit growing and viticulture of South Russia. 2011. № 7(1). pp. 82–95. URL: http://journalkubansad.ru/pdf/11/01/08.pdf. (request date: 28.03.2024).
pdf
840 Кб
15 с.
Processing of fruit and berries production and grapes
Date posted: 17.05.2021
UDC: 663.2
DOI: 10.30679/2219-5335-2021-3-69-288-302
Keywords: OAK WOOD, ENZYME PRETREATMENT (BIOCATALYSIS), PHENOLIC ALDEHYDES AND ACIDS, QUALITY

Annotation

The article deals with the influence of treatment with enzyme preparations of petiolate oak wood on the content of phenolic aldehydes and acids in aged cognac distillates. The content of synaptic and coniferyl aldehydes and syringaldehyde; vanilli, gallic and syringic acids; and vanillin in cognac distillates aged for 6 months on oak staff from different growing areas (Absheron, Khadyzhensky and Maykop districts), subjected to enzymatic catalysis by various enzyme preparations, was determined. The influence of enzyme preparations, the time of exposure during processing and the place of growth of oak wood on the content of phenolic aldehydes, acids and the tasting evaluation of cognac distillates was established. It was experimentally established that the level of concentrations of phenolic aldehydes and acids is directly related to the duration of exposure of the enzyme preparation to the structural elements of oak wood. The maximum accumulation of the total concentration of phenolic aldehydes and acids in cognac distillates aged on Maikop and Khadyzhensk oak occurs when the wood is activated for 5 days with the preparations Glucosim L-400-C+, Trenolin Super DF, Fructocim MA and San Super 240L. At the same time, the level of tasting evaluation is 8.0-8.3 points. The maximum values of the tasting evaluation were in samples aged on oak staff of all types of oak during the activation for 3-4 days with the enzyme preparation Trenolin Super DF - from 8.4 to 8.5 points. As a result, using a multivariate analysis of variance, it was found that the tasting evaluation from the list of analyzed factors is influenced by the type of enzyme preparation (the amount of influence is 55.6 %) and the duration of oak staff processing (the amount of influence is 11.1 %). There was no correlation between the wood growing area and the tasting assessment.

How to cite
Reznichenko K., Ageeva N., Aleynikova G. EFFECT OF ENZYME PREPARATIONS FOR PROCESSING OAK WOOD ON THE ACCUMULATION OF PHENOLIC ALDEHYDES AND ACIDS IN AGED COGNAC DISTILLATES [Electronic resource] // Fruit growing and viticulture of South Russia. 2021. № 69(3). pp. 288–302. URL: http://journalkubansad.ru/pdf/21/03/22.pdf. DOI: 10.30679/2219-5335-2021-3-69-288-302 (request date: 28.03.2024).
pdf
537 Кб
9 с.
Processing of fruit and berries production and grapes
Date posted: 18.11.2019
UDC: 663.2
DOI: 10.30679/2219-5335-2019-6-60-163-171
Keywords: OAK WOOD, PRELIMINARY PROCESSING, POROSITY, COGNAC

Annotation

Quality improvement and improvement of organoleptic characteristics of cognac in its production is achieved mainly due to the extraction of oak wood components, their transformation to aromatic aldehydes and tannins and their accumulation in the mature cognac distillate in optimal concentrations. The method of preparation of oak wood is an important technological technique that has a great impact the quality of cognac. When processing the wood, the dissolution of some of the components of the cell walls occurs, which leads to an increase in the volume of cell cavities, and, as a consequence, to an increase in porosity. Increased porosity and increased permeability of the cell wall of wood fibers provides a more complete extraction of lignin, tannins and aromatic aldehydes by distillate in the mature process of cognac distillation. At the same time, respectively, the mechanical properties of wood are changed. The article presents the results of studies of changes in the adsorption capacity (porosity) of oak wood using the different ways of its activation: acid, alkaline, thermal and biochemical activation. It is established that alkaline treatment leads to the strongest changes in the structure of oak wood, by increasing the adsorption capacity (porosity) by 4,7-5,6 times. In the process of heat treatment of oak wood the value of adsorption on its surface increases in 4,4 times, and at biochemical treatment in 2,4-3,7 times in comparison with untreated wood. Acid treatment of oak wood was characterized by the lowest adsorption value among all the considered ways of treatments, increasing in the adsorption value by only 2,2-3 times.

How to cite
Reznichenko K., Antonenko M., Aleynikova G., Antonenko O., Globa K. STUDY OF THE INFLUENCE THE PRETREATMENT METHOD THE STRUCTURAL PROPERTIES OF OAK WOOD IN THE COGNAC PRODUCTION [Electronic resource] // Fruit growing and viticulture of South Russia. 2019. № 60(6). pp. 163–171. URL: http://journalkubansad.ru/pdf/19/06/16.pdf. DOI: 10.30679/2219-5335-2019-6-60-163-171 (request date: 28.03.2024).