Fruit growing
and viticulture of South Russia

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.

Annotation

For production of high-quality wines it is necessary to manage and control malic acid in must and wine material. The aim of the research is to get new knowledge about accumulation of malic acid in grape berries (grape must) depending on agricultural practices in case of prediction of necessary technological approach to work with must and table wine materials obtained from it during grape berries processing. The results are presented for 3 years studies of accumulation of malic acid in grape must. Studies have been conducted on the influence of various agricultural practices � soil management in row-spacing, application of mineral fertilizers, growing stimulators and different systems of plant protection, management of yield volume � on accumulation of malic acid in must of different grape varieties. It is presented that grass growing in every row-spacing and increasing of bush load led to increase of malic acid concentration in must and wine material on 0.1-0.6 g/dm3 . It is established that grape plant processing with anti-stressant Vapor Guard, which was used for prevention of berry withering, contributed with increasing of malic acid concentration in must of Chardonnay variety and decreasing of it in must of Cabernet Savignon variety. Application of the biological crop protection products on vineyards led to declining of malic acid concentration in must. It is presented that growth regulators and mineral fertilizers have different influence on the malic acid concentration depending on the dosage. The obtained data indicate the different responsiveness of the grape plant of various varieties to the agricultural practices used in the grape-growing farms of the Krasnodar region.

Annotation

The influence of grape dietary fibers on decontamination of natamycin in wine has been studied. Grape dietary fibers obtained from sweet pomace of Chardonnay grapes and fermented grapes � Krasnostop Anapskiy, Cabernet Sauvignon and Merlo were used for the studies. The mass fraction of fiber in the presented fiber samples ranged from 57.2 � 2.9 (Cabernet Sauvignon) to 65.3 � 3.3 % (Chardonnay), the electrokinetic potential � from minus 26 � 3 (Chardonnay) to minus 49 � 5 mV (Krasnostop Anapskiy). Studies were carried out on a model mixture of dry white wine with 10 mg/dm3 of introduced natamycin. Influence of time of contact of wine with fibers and their amount on sorption of natamycin was established. It was revealed that the maximum sorption of natamycin occurs when in contact with fibers during the first 2 hours, so further maintenance of them is impractical. The addition of the fibers to the wine in an amount of 3.0 g/dm3 resulted in the removal of natamycin from 42 to 68 %. Fibers obtained from white Chardonnay grape pomace contributed to less sorption of natamycin, and from red pom-ace of Krasnostop Anapskiy grape variety � more, which correlates with values of electrokinetic potential on the surface of the fibers. It is assumed that for the complete decontamination of natamycin it is necessary to use combined treatments with other sorbents having a negative charge of active centers on the surface.

Annotation

The modern wine industry for the production of wines uses imported cultures of active dry yeast, which often require adaptation to local production conditions. According to numerous data, the best wines can be produced only with the use of local yeast strains, adapted to the conditions of a particular locality and the chemical composition of berries, in particular, the acidity of the juice, the pH value, in connection with which the fermentation of the must proceeds more actively, and the resulting product has a higher quality. At the moment, there are a number of examples of successful implementation of projects to search for promising commercial strains of wine yeast among wild populations to obtain terroir-type wines with high taste characteristics. The work presents a morphological and cultural assessment of yeast strains isolated on 17 grape varieties at 6 points of selection (AF �Yuzhnaya�, farms, private farmstead) of Krasnodar region. A total of 510 yeast monocultures were isolated. An elective test and ITS analysis of some of the strains were carried out. According to the morphological assessment of yeast isolates, the cells of the Saccharomyces yeast were round, oval, or oval-shaped. The cells of the yeast of non-saccharomyces were elliptical, lemon-shaped, rod-shaped. It was found that the proportion of saccharomycetes varied depending on the grape variety and the place of its growth. Samples in which Saccharomyces were not found were identified. Restriction analysis of yeast isolates of the genus Saccharomyces was carried out for 153 strains isolated in the village Tamanskiy, AF �Yuzhnaya�: Cabernet Sauvignon, Krasnostop Anapskiy, Pervenets Magaracha, Zweigelt; and in Novorossiysk, �Usad�ba Semigorye�: Sauvignon Blanc, Kristall, Cabernet Fran. It was found that all studied samples of the genus Saccharomyces belong to the species S. cerevisiae / S. paradoxus.

Annotation

The purpose of the research was to obtain a preparative form of extractive cell culture "in vitro" of ginseng in the laboratory conditions, as well as in the development of products based on ginseng extracts. In the article the results of own research are used and analytical review of domestic and foreign sources. The work is performed in the laboratory of biotechnology and the center of winemaking of North Caucasian Regional Research Institute of Horticulture and Viticulture. The object of research and improvement of methods of production of ginseng has been in vitro culture. In the study the biomaterial of ginseng and extract of roots are used. The research techniques are generally accepted. In the article the useful properties of a ginseng and problems of its cultivation in garden culture are given. The actuality of receiving of its biomass in vitro is specified. The structure of a nutrient medium for cultivation of a ginseng's cellular culture is developed: the macro � and microelements according to Murashige and Skoog, sucrose � 30 mg/l, tiamin-chloride � 1 mg/l, mesoinositol � 80 mg/l, kinetin � 1 mg/l, α-��� � 2 mg/l, iron chelate � 10 mg/l, an agar-agar � 7 mg/l. The ginseng�s biomass cultivation cycle is characterized. The flavouring-aromatic addition of "Zhenshenevaya" is made, its organoleptic and physical and chemical features are given. As one of the ginseng preparations, this addition inherits the characteristics of a ginseng. It possesses the toning property and positively influences on person's condition when a hypotonia, an exhaustion, a neurasthenia, the lowered potentiality. It is a fine adaptogen, which increases the organism resistance to diseases and stresses. On the basis of this addition the unique aerated and not aerated soft drinks, low alcohol and hard drinks as, vodka, balms, liquors are developed.