Fruit growing
and viticulture of South Russia

Annotation

Quality of extract is one of the most important indicator of the wines of different types. Its content in the wine depends on the grape components and the products of the wine yeast vital activity. The concentration of the extractive grape components depends on the variety, the conditions of its growth and agrotechnology of cultivation. It is established a change in the mass concentration of extractive substances and testing estimation of white and red table wine materials depending on the soil maintenance, the load of grape bushes by harvest, the application of antitranspirants, the exposure of slopes and parts of the bunches used for wine materials. It is shown in our research that for Chardon grapes the turfing of soil in the comparison with the control ��black vapor soil� � a quantity of the extract was lowered on 12-15 %, with processing of grapes by antitranspirant � on 12 %, with the cultivation of grapes only on the Southern slope � on 9 %. In wine material from the Cabernet-Sovinon grapes the index of the extract increased both with soil turfing (by 1,1-1,4 time) and with a change in the load (by 1,1-1,2 times). This index was also higher on the Southern slopes, than that for the control version and for the Northern slopes (26,1 mg/dm3 against 23,1 mg/dm3). For the testing estimation of Chardon wine material the greatest positive influence was shown in the case of grapes processing by Vapor Gard antitranspirant as well the increase in the load of bush. The soil turfing led to an increase in wine material acidity and reduction in its testing estimation. The use of soil turfing, and Vapor Gard antitranspirant as well as the arrangement of bushes on the Southern slope led to an improvement in the organoleptic mer-its of wine materials from Cabernet-Sovinon grapes.

Annotation

The activity of oxidative enzymes � peroxidase and orthodiphenol oxidase in fresh grape must has been studied. Grapes grown in the Temryuk and Anapa districts of the Krasnodar region were used. Grapes are intended for the production of brandy wine materials. The must was fermented with spontaneous microflora, the resulting brandy wine material was subjected to fractional distillation to obtain brandy distillate. It was revealed that the activity of oxidative enzymes varies depending on the grape variety and the place of its growth. There is a difference in the activity of orthodiphenol oxidase and peroxidase depending on the grape variety: in classical varieties it is less in comparison with hybrid ones. The greatest value of the activity of redox enzymes was found in the grape must of the Levokumskiy variety, regardless of its place of growth. The treatment of the must with bentonite led to a more significant decrease in the activity of oxidative enzymes in comparison with polyvinylpolypyrrolidone and clarification of the must in the cold. The most effective processing method was the joint technological treatment of grape must with bentonite and polyvinylpolypyrrolidone. The processing of the must Before its fermentation helps to reduce the activity of oxidative enzymes and to obtain brandy distillates with a harmonious combination of aroma-forming components. In brandy distillates produced from processed grape must, the concentration of acetaldehyde, acetoin, furfural, methanol, a number of higher alcohols decreases, i.e. those components that reduce the quality and safety of brandy distillates. Brandy distillates produced from processed grape must had a higher organoleptic rating.

Annotation

The purpose of the work is to establish the influence of grape top dressings and biofertilizers on the composition of volatile components of cognac wine materials and distillates. The object of research was the Aligote grape variety, in the cultivation of which biofertilizer and top dressing with Gumel Lux, Fylloton and Agrumax preparations were used. The grapes were processed using the technology of white dry wines, after which they were distilled to obtain cognac distillates. Quality control of cognac distillates was carried out according to GOST methods and using gas chromatography. It was found that the use of top dressing, especially Fylloton, led to an increase in the concentration of higher alcohols. A similar effect, but to a lesser extent, was exerted by the introduction of biofertilizer obtained on the basis of grape pomace. In all experimental variants, an increase in acetaldehyde concentration was observed compared to the control, especially in samples produced from grapes in the cultivation of which Fylloton and biofertilizer were used. In a wide range, the concentration of ethyl acetate varied � from 278 mg/dm3 in the control to 352 mg/dm3 when using Fylloton. The concentration of ethyl acetal varied from 17.0 (Agrumax) to 36.4 mg/dm3 in the control, i.e. the use of all studied top dressings led to a decrease in the amount of ethyl acetal. The concentration of higher alcohols increased significantly in all experimental variants, especially when using Fylloton. The variation in acetic acid concentrations ranged from 221 (control) to 277 (Fylloton) mg/dm3 . All samples of cognac distillates in terms of organoleptic indicators met the requirements of regulatory documentation and were characterized by a mild taste with tones of fresh grapes in the aroma.

Annotation

The quality of packaging and closures are subject to serious requirements due to the fact that they are in direct contact with food products. Study carried out have shown that the natural cork used often by wine-making enterprises does not meet the requirements of both legislative and regulatory documents for a number of indicators. It has been established that the concentration of microorganisms, mainly mold fungi, in the cork exceeds the allowable values. This leads to the development of microorganisms inside the cork, the diffusion of the formed substances and, accordingly, a decrease in the quality of the wine corked by such corks, as well as a violation of its organoleptic characteristics and presentation. It was shown that already at the stage of sample preparation, a large number of turbid components, which subsequently form precipitates. The cork extracts revealed the presence of various microorganisms, including membranous yeasts and molds. Their development in the cork leads to the formation and diffusion of potentially hazardous compounds into wine, including ochracin, which has anticoagulant capacity and teratogenic activity. A number of substances of synthetic origin, not characteristic of the �cork�, namely, decalin, acetophenone, 4-methylacetophenone, 1-methylnaphthalene, 1,3-benzothiazole, 2,5-furandicarboldehyde, 2-methoxyphenol, triacetin, 2-phenoxyethanol, naphthalene, 2- (2-butoxyethoxy) ethyl acetate, ethyl citrate, 2,3-dimethyl maleic anhydride, 1H-pyrrol-2-carboxaldehyde, propylene glycol trimer, dimethyl glutarate, ochracin, 9-methyldecalin (in trans and cis-forms) and decalin is also in trans and cis forms. As a result of a more detailed analysis of these substances, it was found that many of them are potentially hazardous substances for consumers.

Annotation

To date, the domestic market of cork means is very diverse and capacious. However, not every cork is suitable for corking the wine products. The quality of this cork up is subject to a number of requirements in terms of appearance, physical and chemical characteristics, mechanical properties and safety indicators, because of direct contact with food products occurs. The main cork means in winemaking are cork from natural wood, synthetic corks from various materials (glass, metal, plastic, etc.), as well as a new generation of �hybrid� corks obtained from a mix of natural and synthetic components of raw materials. Recent studies on cork means Indicate a constant aggravation in the quality of cork plugs entering in the Russian market and as a result, there is a systematic filling of this niche by the plugs made of synthetic materials. The paper describes the various types of cork means used for cork up the wines, their positive and negative sides are indicated. The data on the study of the main qualitative characteristics are presented. It has been established that the use of natural corks often leads to a violation of the organoleptic and microbiological indicators of wines due to the transfer of foreign particles and microorganisms located both on the surface and inside the natural corks. Cork up by synthetic corks does not allow a long aging of wines and lead often to the formation of synthetic tones unusual for wine production in taste and aroma. New types of corks are proposed, made from combined raw materials using the unique technologies, the manufacturers of these corks guarantee their stable quality.