Fruit growing
and viticulture of South Russia
Yakuba Yuriy
Articles in journal: (total 30)
At the first Russian wine-making forum, which took place in the autumn of 2022 in Moscow, much attention was paid to the use of autochthonous grape varieties for the production of high-quality wines. Dagestan is one of the regions of wide cultivation of grapes. Due to the presence of a large genetic potential of native varieties in the republic, it is possible to significantly increase the production of grapes for fresh consumption and use them as raw materials for processing on wine products. The experimental samples of dessert wines from grapes of autochthonous technical varieties Gimra Novaya and Fioletta, grown in the conditions of the southern viticultural plain zone at the Dagestan breeding experimental station of viticulture and vegetable growing of the branch of the FSBSI NCFSCHVW, were studied. Physico-chemical parameters were determined by standard methods used in enochemistry. The study of phenolic substances and vitamins was carried out using capillary electrophoresis on the device Kapel 104T, RF, NPF LUMEX. A higher content (in mg/dm3 ) of phenolic substances (4022,0), anthocyanins (213,0), ascorbic (72,52), chlorogenic (2,16), orotic (3,52), caffeic (14,35) and gallic acids (11,9) were found in wine from Gimra Novaya grapes, compared with wine from the Fioletta variety (the grape must of both prototypes was infused on the pulp for 24 hours). The total content of biologically active substances in the studied wines was 49,04 (Fioletta, infusion of grape must for 24 hours); 111,04 (Gimra Novaya, infusion of grape must for 24 hours) and 122,39 mg/dm3 (Fioletta, infusion of grape must for 24 hours). The infusion of the grape must on the pulp for 48 hours in wine from Fioletta grapes caused an increase in the total amount of these compounds by 2,5 times compared to the infusion of 24 hours. Dessert wines from the varieties Gimra Novaya and Fioletta were characterized by a clean, fresh varietal aroma, a long berry aftertaste with nuances of wild thorn and smoky prunes. The obtained results can be used in biotechnology in the manufacture of high-quality wines from autochthonous grape varieties.
The results of studying the qualitative composition and quantitative content of amino acids, minerals and organic acids in the red varietal wine Cabernet Sauvignon depending on the climatic conditions of the grape growing region are presented. A comparative study showed that in wine obtained from grapes harvested in 2021, the total content of amino acids exceeds that of 2017 by 18 %, macronutrients by 19 %. Obviously, this was facilitated by a combination of a warm climate and twice the amount of precipitation in 2021. It was found that in both cases, the amino acid proline, which is poorly absorbed during fermentation, prevailed, which explains its quantitative advantage in wine, and potassium ions, which is a necessary factor of yeast growth. In the wine material of the 2021 harvest, the content of organic acids, which affect the extension of the shelf life, color stability, and the creation of a taste bouquet of wine, was studied. In quantitative terms, tartaric (53.66 %), malic (15.44 %), succinic (14.74 %) acids prevailed. The total content of phenolcarboxylic acids with antioxidant and bactericidal properties was 84.92 mg/l; among them, caffeic acid (59.95 %), which enhances and stabilizes the color of red wines, prevailed; gallic acid (0.95 %), which is part of grape tannins, was contained in the least amount in the studied wine. Ascorbic acid, used in production to prevent wine oxidation, was 16.74 %, nicotinic acid, which activates the process of alcoholic fermentation, was 6.39 %. The content of orotic and chlorogenic acids, which have an antioxidant effect, was 10.41 and 5.57 %, respectively. The combination of the amount of total precipitation and the sunshine intensity, which contribute to the accumulation of biologically valuable compounds in grapes, as well as the use of the active strain S. cerevisiae Y-4270 in biotechnology, influenced the formation of the organoleptic properties of wine, in particular, the berry aroma characteristic of the southern regions.
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
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
The chemical composition of the juice obtained from watermelon early and medium maturing, grown in the southern Russia is studied. Regularities between physical and chemical composition of the juice used yeast races and quality of the wine stock are established. Our study has allowed to offer the technology of production of high-quality hard liquor from watermelon