Fruit growing
and viticulture of South Russia
Ageeva Natalia
Articles in journal: (total 67)
Statistical processing of researching results for substantiation of the objective criterion of evolution of wines stability is conducted. The equations of the regression are obtained
The new method of production of sugar syrup and sugar color is given. The chemical composition of color and syrup, prepared on the traditional and new technology is defined. The advantage of new technology is shown
Interest to phenolic substances of red wines is explained by their high biological activity, their participation in the regulation of various processes, and their high reactionary ability. These substances contain more quantity of natural antioxidants providing the prevention of many diseases and correcting the antioxidant status of person. It defines the high importance of red wines for people's food. As object of research we used the red grapes varieties of Cabernet Sauvignon, Merlot, Saperavi, and also the varieties of new breeding growing in the various viticulture and wine-making zones of Krasnodar Region and the Republic of Crimea. It is carried out the comparative analysis of capacity of phenolic substances for use of products of grapes processing as the wine and concentrates (extracts) to enotherapy. The analysis of the data obtained in the research testifies about an essential difference in concentration of the majority of components of a phenolic complex of red table wines. Thus the different groups of polyphenols have the different types of biological activity. It was established that the red grapes varieties of Saperavi and Cabernet Sauvignon accumulate rather high number of phenolic substances, including anthocyan. Therefore the conclusion is: these grapes varieties can be used for production of wines for their subsequent use in the health resort complex. The grapes varieties of home breeding - Harmony, Krasnostop Anapa, Golubok - are capable to accumulate the bigger number of phenolic substances in comparison with the classic varieties. It allows to recommend these grapes varieties for production of red table wines for using at an enotherapy.
The materials of research of biologically active substances of champagne wine materials, made from different grapes varieties grown in the AF Milstrim-Black Sea wines Temryuk area are presented.
The grapes plant actively reacts to change of environment that has impact on composition of grapes mash and wine. Therefore the questions of improvement of quality and safety of the produced wines is in the center of attention of specialists of wine-making branch of Russia. The number of components, which are controlled at international food trade, has included eight chemical elements as a mercury, cadmium, lead, arsenic, copper, zinc, iron, strontium. Heavy metals are capable to assimilate in plant and animal tissues, the increase in their contents causes the toxic effect and poses the threat for health. Environmentally friendly technologies are directed on removal from wine materials and wines of metals excess for their stabilization to muddy. Use of food fibers (beet, rice, pectinaceous) is the one of the major tendencies. In this regard the work purpose is an assessment of expediency of use of beet fiber for removal of toxic connections. The object of research is the wine material containing the toxic compounds, and also the clarified and not clarified beet food fiber. The analysis of the obtained data showed that the beet fiber considerably reduces the concentration of lead and cadmium. In the studied samples the content of copper decreased slightly. Concentration of mercury and arsenic remained invariable. The conclusion follows that the use of the clarified and not clarified beet fiber promotes the decrease in concentration of such toxic connections, as lead, cadmium and copper. Thus, a beet food fiber can be recommended for use in wine-making to produce of safe production.