Fruit growing
and viticulture of South Russia
Ageeva Natalia
Articles in journal: (total 67)
Batonage is a technological method, which is a prolonged contact of wine materials with yeast sediment, with occasional stirring. Batonage`s use in the technology of white table wines leads to an improvement in their taste and aroma due to the enrichment of wine with yeast cell components. The specificity of red table wines is the presence of high concentrations of phenolic substantiate that affect the metabolism process between the cell and the wine material. Modes of batonage in the production of red wines should take into account the presence of various forms of polyphenols. In this regard, the purpose of the work was to justify the parameters and modes of batonage in the technology of red wines. As a result of the research, the secretion of hydrolytic enzymes and lipids from the yeast cell to the wine material was established. The activity of proteinases and glucanases in yeast biomass decreased as they matured, reaching the lowest values after 1.5 month. During the batonage, the concentration of both the sum of phenolic compounds and anthocyanins also decreased. At the same time, double batonage contributed to a greater decrease in the concentration of phenolic compounds. The results obtained indicate a slow dynamics of the transition of lipids from yeast cell to the medium during the batonage process. Of the individual components of the fatty acid series, the concentration of diglycerides and triglycerides, as well as sterol esters, increased most noticeably in percent. Lowering the temperature of contact of the wine material with yeast biomass led to a slowdown in the processes of mass transfer between the cell and the medium. Based on the results of the research, the recommendations were given to the producters according to the batonage regime.
The main biological and economically valuable characteristics of the recognised grape varieties of the NCFSCHVW breeding are presented: Alcor and Granatovyi. Grapevine varieties for high-quality red wine production were obtained by intraspecific crosses of V. vinifera. The genotypes are adapted to the local conditions of cultivation, varieties Alcor and Granatovyi surpass Cabernet-Sauvignon in terms of resistance to pathogens in the conditions of the South of Russia. The Alcor and Granatovyi grape varieties are used to produce high-quality table and liqueur wines, as well as grape juice. The grapes of the Alcor and Granatovyi varieties are characterized by a high technological reserve of phenolic compounds, exceeding the similar indicator of Cabernet-Sauvignon by an average of 15 %. The wines have been repeatedly awarded high awards at Russian and international competitions and exhibitions. Table red wines from the Alcor and Granatovyi grape varieties are characterized by a full harmonious taste and a well-defined varietal aroma, a high total concentration of phenolic compounds, including anthocyanins, which cause an intense elegant dark ruby color. Liqueur wines also have a very intense color, with aging, the properties of liqueur wines are improved. Table and liqueur wines from the varieties Alcor and Granatovyi have a high concentration of antioxidants, including resveratrol and phenol-carboxylic acids. Alcor (2017) and Granatovyi (1987) varieties are included in the State Register of breeding achievements of the Russian Federation, approved for use. It is proved that the grapevine varieties of domestic breeding Alcor and Granatovyi are worthy competitors of European varieties for expanding the range of table and liqueur wines in the conditions of the south of Russia.
The relevance of the work lies in the necessity of replacing animal proteins (gelatin and its analogs, fish glue) with vegetable proteins in the processing of wine materials in order to clarify and stabilize them. The influence of potato protein on clarification and physical and chemical parameters of white, rose and red table and liqueur wine materials was investigated. The optimal technological dosages of potato protein were established using trial fining in comparison with the generally accepted gelatin treatment. It was shown that the optimal technological dosages of potato protein, which provided the desired transparency of wine materials, were 2-4 times higher in comparison with gelatin. Dosages of bentonite for complex technological processing were almost identical for gelatin and potato protein. The dynamics of clarification of wine materials was different: when gelatin was added, opalescence was formed in the processed wine materials, followed by aggregation and sedimentation of the sludge. The rapid formation of large aggregates and their settling were noted in case of application of potato protein in wine materials. The volume and weight of sludges in case of using potato protein were 10-15% more in comparison with gelatin. However, the sludges formed during the processing of wine materials with potato protein were denser and less mobile. With an increase in the dosage of potato protein, the turbidity and color intensity of wine materials decline, the mass concentration of phenolic compounds, the sum of colloids and the reduced extract decrease. The volume fraction of ethyl alcohol, mass concentrations of titratable and volatile acids, organoleptic indicators do not undergo significant changes. Based on the studies carried out, the application of potato protein for the processing of wines is recommended.
The mass concentration of biogenic amines is an important indicator of the quality and safety of food products, including alcohol products. Biogenic amines are formed as a result of the decarboxylation of free amino acids by enzyme systems of microorganisms. It means that their formation has a biotechnological nature and is directly related to the vital activity of microorganisms. Contact of wine materials with microorganisms yeast and malolactic bacteria, can lead to an increase in the concentration of amino acids and provoke the formation of biogenic amines. In this regard, the purpose of this research was to study changes in the concentrations of biogenic amines and amino acids in the process of alcohol and malolactic fermentation. Conducted studies have shown that the total concentration of biogenic amines in the grape must of both white and red grape varieties was minimal. Biogenic amines methylamine and putrescine were not detected. It was found that as a result of alcohol and malolactic fermentation, the concentration of biogenic amines increased and the corresponding amino acids decreased. At the same time, the total concentration of all the studied amino acids in wine materials after alcohol fermentation increased, and after malolactic slightly decreased, because part of the yeast cells was autolyzed during secondary fermentation of the wine materials. At the same time, mass exchange processes between the cell and the medium were activated, leading to enrichment of the wine material with amino acids. Thus, favorable conditions were created for the activation of decarboxylases, as a result of which there was an increase in the concentration of biogenic amines. The obtained data allow to suggest that in order to reduce the level of biogenic amines in the finished product, special attention must be paid to the selection of a race of yeast and malolactic bacteria that are unable to produce biogenic amines or introduce them in minimal amounts.
An increase in the volumes of the apple production led to the need the perfection of the processing technology for beverages, including ciders (fruit wines). Previously adapted technology of the fruit wines production did not ensure the economical utilization of raw resources, it was labor-consuming and energy-consuming, and the wines produced were inclined to the dimness. The main obstacle in the solution of fruit wines stability problems is the presence in the raw material composition of the high-molecular polymers, such as protopectin, cellulose, hemicellulose, and also protein and phenol substances. Our study the composition of the high-molecular substances of apple fruit wines demonstrate the predominance of the polysaccharides, including the pectic substances, which influence greater the yield of juice during processing of apples and provide the stability of ciders. Close concentrations of both forms of pectic substances are observed all period of studying. The greatest quantity of pectic substances are revealed in the apples of Renet Simirenko, Korea, Florina. Also significant quantity of undissolved protopectin was found in the apples of Idared, Korea, Florina, Jonathan and, especially, Renet Simirenko. It speaks about the need to use the fermentation preparations of pectolitic or complex action for the destruction of the same pectic substances to the galacturonic acids and the complex compounds. It is shown that the introduction of fermentation preparations ensured the hydrolysis of high-molecular polysaccharides in the fermented juices of all apple types studied. The most effective were the fermentation preparations of fruktocim M and P group. The technology of the fruit wines stabilization is developed. Its essence consists in the fact that due to the maximal removal of the components, which cause colloidal and other dimness at the early stage of technological process, exactly during working of juice and its fermentation, the basic prerequisites for the production of stable wine are ensured.