Fruit growing
and viticulture of South Russia
Antonenko Olga
Articles in journal: (total 9)
Data on changes in the qualitative and quantitative content of metal cations in the dry red wines under the influence of fungal and bacterial microbiofungicides applied in the systems of protection from mildew are presented. The positive influence of biologized protect on the quality of dry red wines is noted
The research materials consider the results of an expert assessment of wine products made from grape varieties of domestic breeding, native, autochthonous varieties, domestic clones of introduced varieties, experimental varieties and forms of grapes, which participated in the tasting competition Anticea-2021 (Krasnodar, Russia). Expert assessment of the quality of competitive samples was carried out on a 100-point system in accordance with the recommendations of the International Organization of Vine and Wine (O.I.V.) The jury of the competition included leading specialists from the largest wineries in the Krasnodar region, expert tasters, leaders of trade unions and associations. Samples of wine products made from grapes of more than 60 different varieties from the Republic of Dagestan, the Bryansk region, the Republic of Adygea, the Rostov region, the Stavropol region, the Republic of Crimea and the Krasnodar region were submitted to the competition. Grand Prix cups, gold and silver medals, as well as diplomas of participants were provided as awards. According to the results of the tasting competition Anticea-2021, participants were awarded with special diplomas in various categories: For the consistently high quality of wine products named after. A.A. Merzhanian, For the introduction into production of varieties of NCFCHVV breeding named after. L.T. Kokhanova, For high culture in viticulture and winemaking named after K.A. Serpukhovitina, The best winemaker of a small form of business, For the promotion of varieties of Russian breeding. All samples of wine products that participated in the competition were distinguished by special organoleptic properties and stood out for their originality. It is shown that the combination of high-qualityproducts, due to edaphoclimatic differences in the area and varietal characteristics of grapes, as well as production technologies, can help bring Russian winemaking to a more significant level of competition.
The results of studies of the aromatic complex of dry red wines from Cabernet Sauvignon, Dostoynyi, Satsimler grape varieties grown in the Kuban are considered. The studied wine samples were produced by heat treatment of the pulp and the introduction of a complex of components with high antioxidant properties (sulfur dioxide, Tannin SR Terroir, ascorbic acid, Glutarom). It was found that during the heat treatment of pulp with the introduction of antioxidants, it promotes greater formation and extraction of favorable aroma-forming components while reducing components that negatively affect the aroma, such as ethyl acetate, methanol, isobutanol and isoamyl alcohol. The introduction of antioxidant agents ascorbic acid, Glutarom, as well as their combination with sulfur dioxide, regardless of the method of maceration of the pulp and grape variety, in most cases, contributed to a decrease in the mass concentration of acetaldehyde, diacetyl, ethyl acetate, the total amount of higher alcohols and aliphatic acids. At the same time, the change in the mass concentration of acetoin was associated either with an increase in its content due to conversion from diacetyl, or with a decrease in its amount by reduction to 1,3-butylene glycol. It was revealed that the highest quality of slightly oxidized dry red wine materials made from grapes of the studied varieties was obtained as a result of the use of a combination of antioxidant agents sulfur dioxide, ascorbic acid and Glutarom at a concentration of 80 mg/dm3 , 100 mg/dm3 and 250 mg/dm3 , respectively, for both technological schemes for the production of table dry red wine materials from grapes of the studied varieties, which is confirmed by the tasting assessment of wine materials. Thus, by introducing a complex of antioxidant agents, it becomes possible to obtain low-oxidized dry red wines and regulate redox processes occurring both at the stage of grape processing and during its fermentation and ripening.
The article considers the relevance of creating an electronic database of quality indicators of authentic red wines produced in the Krasnodar region. The database contains information on the physicochemical parameters of high-quality red wines produced in the Krasnodar region, of the following categories: wines with a protected geographical indication (PGI), with the designation of the region of production; wines with a protected appellation of origin (PAO), indicating the vineyard/small area of production (municipality, rural settlement); wines with the prospect of being registered as wines with PGI or PAO. Information about the producer, the name of the wine, the varietal composition of grapes and the year of harvest is presented. The physicochemical parameters of wines are represented by the mass concentration of inorganic cations (K+ , Na+ , Mg2+, Ca2+) and anions (Cl , SO4 2- ) obtained using the method of high-performance capillary electrophoresis (HPCE) on the apel 105M device (Russia); microelements (Sr, Rb, Ti) using the method of atomic absorption spectroscopy on the Kvant.Z device (Russia); phenolic substances, including anthocyanins using the spectrometry method; as well as chromatic characteristics and their calculated indicators (intensity, shade, yellowness and color coordinates in the CIELab system). The proposed database contains empirical data obtained by scientists of the scientific center "Winemaking" and the Center for Collective Use of High-Tech Equipment of the FSBSI NCFSCHVW in 2020-2022. As a result of the research and development of a database of quality indicators of authentic red wines produced in the Krasnodar region, a certificate of state registration No. 2022620910 dated 04.21.2022 was obtained. The database i s intended for the accumulation, operational search, storage and analysis of information, and also creates the basis for the development of a quality control system for wine products with geographical affiliation
The article presents the results of identifying the processes of transformation of nisin in wine during interaction with bentonites of various manufacturers. An attempt is made to study the mechanisms of interaction of the nisin antibiotic with mineral sorbents of various deposits by identifying the relative degree of its removal, as well as to establish the effect of technological processing of bentonite clays the composition of inorganic cations and organic acids in wines. With the addition of nisin, the amount of ammonium, potassium, and magnesium decreased, which is possibly due to the binding ability of nisin with respect to these cations due to its polypeptide structure. It was experimentally established that when the Nizin preparation was introduced and the wine was treated with bentonite clays, the difference between the average values of the mass concentrations of organic acids in wine was not statistically significant. It was found that the processing of white table wine with the addition of nisin by bentonite clays as a whole showed a high degree of nisin removal more than 80 %. It was found that the degree of dispersion (particle size) of bentonites did not significantly affect their sorption ability relative to the nisin. The external and internal factors as activators and inhibitors of adsorption for the removal of nisin are analyzed. It has been suggested that the interaction of nisin with bentonites occurs mainly due to electrostatic reactions, and not due to adhesion forces that increase with decreasing sorbent particle size. The possible mechanisms of nisin sorption in the process of its detection in the wines are proposed. It is recommended to use the bentonite clays of Bentovin (Dash-Salakhninskoye deposit, Republic of Azerbaijan), Vinobent (Mine "10th farm", Khakassia) for ensuring the consumer safety of wines containing the residual amounts of nisin.