Fruit growing
and viticulture of South Russia

Annotation

Quality improvement and improvement of organoleptic characteristics of cognac in its production is achieved mainly due to the extraction of oak wood components, their transformation to aromatic aldehydes and tannins and their accumulation in the mature cognac distillate in optimal concentrations. The method of preparation of oak wood is an important technological technique that has a great impact the quality of cognac. When processing the wood, the dissolution of some of the components of the cell walls occurs, which leads to an increase in the volume of cell cavities, and, as a consequence, to an increase in porosity. Increased porosity and increased permeability of the cell wall of wood fibers provides a more complete extraction of lignin, tannins and aromatic aldehydes by distillate in the mature process of cognac distillation. At the same time, respectively, the mechanical properties of wood are changed. The article presents the results of studies of changes in the adsorption capacity (porosity) of oak wood using the different ways of its activation: acid, alkaline, thermal and biochemical activation. It is established that alkaline treatment leads to the strongest changes in the structure of oak wood, by increasing the adsorption capacity (porosity) by 4,7-5,6 times. In the process of heat treatment of oak wood the value of adsorption on its surface increases in 4,4 times, and at biochemical treatment � in 2,4-3,7 times in comparison with untreated wood. Acid treatment of oak wood was characterized by the lowest adsorption value among all the considered ways of treatments, increasing in the adsorption value by only 2,2-3 times.

Annotation

New knowledge was obtained about the conformity to natural lows of changes in physicochemical and organoleptic indicators of wine production in the presence of a preservation of microbial origin of nisin (food supplement E234), which will become the basis for the technological foundation of additional processing of sorbents for wine materials aimed to increasing in their consumer safety and quality. It was established in the process of research that in the experimental samples of wine with the addition of nisin all analyzed parameters ( volume fraction of ethyl alcohol, mass concentration of sugars, mass concentration of titrated acids in terms of tartaric acid, mass concentration of volatile acids in terms of acetic acid, mass concentration of the above extract, mass concentration of citric acid, mass concentration of total sulfur dioxide, organic acids, phenolic compounds, including anthocyanins for red wines) the physical-chemical composition of the test samples of wines remained unchanged, and remained at the same level as in the control samples. Study carried out of white and red wines with the addition of nisin showed that during the aging the typical oxidation-reduction processes are occurred typical to the wine aging process. The most significant was the change in the mass concentration of organic acids, which mainly affects the taste and, consequently, the quality of the wine. As a result of the analysis of experimental data, it was established that the control and testing samples had the same organoleptic characteristics and tasting score. Dry white table wine has a straw color, pure wine aroma with flower shades, corresponding to wine type; full harmonious fresh taste, without extraneous shades.

Annotation

The results of studies on the change in the content of phenolcarboxylic acids and quercetin flavonol depending on the technology for the production of dry red wines from Cabernet Sauvignon, Satsimler, Dostoynyi grape varieties grown in the Krasnodar region (Anapa zone) are considered. The methods of production of the studied wines differed in the technique of maceration of the pulp (infusion on the pulp, heat treatment of the pulp) and the introduction of various types of antioxidant agents (sulfur dioxide, preparation Tannin SR Terroir, ascorbic acid, Glutarom). It was found that the greatest accumulation of phenolcarboxylic acids of the benzoic and hydroxycinnamic series, quercetin flavonol was recorded in wine materials from the Dostoynyi grape variety. It is shown that the increase in different degrees of the content of phenolcarboxylic acids of the benzoic and hydroxycinnamic series of wine materials from the studied grape varieties was influenced by the additional introduction of Tannin SR Terroir at the stage of pulp preparation. The content of salicylic and benzoic acids was found in the range of 2.3-6.8 mg/dm3 and 2.3-6.0 mg/dm3 , respectively, in wine materials from Satsimler grape variety. The presence of these components, which have a strong preservative and antiseptic effect, can help protect wine materials from the development of microorganisms. It was established that for wine materials from grape varieties Cabernet Sauvignon (scheme No. 1), Satsimler (scheme No. 2), Dostoynyi (scheme No. 1, No. 2), the introduction of a complex of antioxidants (sulfur dioxide, ascorbic acid, Glutar) contributed to an increase in the mass concentration of phenolcarboxylic acids and quercetin. We assume that the different content of phenolcarboxylic acids and quercetin, depending on the method of production and the introduction of antioxidant agents in wine materials in the studied red wines, can be due to both varietal characteristics and the production scheme.

Annotation

The appearance of wine products with a protected geographical indication (PGI) and with a protected appellation of origin (PAO) gave rise to an urgent issue in the study of the characteristic indicators of the quality of wines depending on the region where the grapes grow. Establishing patterns of changes in various quality indicators of wines with PGI, PAO (color characteristics, cationic-anionic composition, organoleptic descriptor analysis, etc.) in terms of climatic conditions for growing grapes and geographical origin is relevant. The aim of this study was to evaluate the color characteristics of dry white wines with a protected geographical indication. High-quality white wines with Protected Geographical Indication (PGI) produced in the territory of the geographical zones �Kuban. Taman Peninsula� and �Kuban. Krymsk� by the enterprises of OFO �APF �Fanagoria�, OOO �Kuban-Vino�, OOO �Golubitskoe Estate�, AF �Sauk-Dere�, OOO �Lefkadia�. The studies were carried out using laboratory methods of analysis. Intensity (I), shade (N), yellowness (G) were calculated for the instrumental evaluation of the color of the studied white wines, and the CIE Lab color space was also used. The conducted studies have demonstrated differences in the instrumental assessment of color for all indicators of dry white wines with a protected geographical indication, depending on the zone �Kuban. Taman Peninsula� and �Kuban. Krymsk�. Differences in the values of such indicators as the intensity, tint and yellowness of the color within each group of samples, divided by geographical zones, were also observed depending on the content of the total amount of phenols. The use of the CIE Lab color space for assessing the color of wines demonstrated differences in the numerical values of the trichromatic coordinates L*, a*, b*, as well as in color expression.