Fruit growing
and viticulture of South Russia
Chemisova Larisa
Articles in journal: (total 19)
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.
Quality control at the enterprise is part of the quality management system, which is developed at every large enterprise and it is necessary to ensure the stability of the quality of products or services. The quality management system is a structural diagram of business processes built on the basis of a process model. Quality products must meet the standards and correspond to needs of the consumer. The system should contain the following elements: organization, documents, processes, resources. Organization consists in the fact that the company has a certain group of employees with special knowledge, therefore, there is a differentiation of powers and responsibilities and their relationships. For a correctly formulated quality management system, the manufacturer must create clearly defined requirements: for the finished product the specifications, production processes instructions, and human resources job descriptions. Specifications is an integral part of the technical conditions, in accordance with the standards of the quality management system. Today there is no need to check every unit of products manufactured at the plant. For quality control, it is enough t o configure the system in such a way as to ensure uninterrupted and error-free operation of both equipment and working personnel. The reasons for the poor quality of products or the services are the wrong actions of the company's management and employees. In order to avoid these consequences, it is enough to develop the instructions that allow to achieve high quality products or services, and to implement them. The formal confirmation that the company has really implemented a quality management system and it complies with international standards is a certificate for the management quality system issued by an independent certification government body.
The increasing in the rate of national production requires the continuous quality control and competitiveness of products. This task is inextricably linked to the expansion of research opportunities in this field through the use of new analytical methods. The effective use of product control methods requires in turn the development of new standards including modern research methods and evolution of product quality. Standards for product control methods must ensure the comprehensive verification of mandatory product quality requirements, and should be objective and accurate. One of the methods of checking the use of requirements to the quality of ready products can be organoleptic analysis. The field of application of organoleptic analysis is wide: development of a new product at the enterprise, control of the product quality at all stages of production and sale, study of the structure of purchasing demand and preparation of forecasts for the sale of ready products, etc. Organoleptic analysis is mainly used in the food industry at all stages of production: from manufacture to sale of products. The article presents the results of tasting of various types of "A" company products as coffee, tea and wine. Tasting was carried out not only to assess the quality of products already in circulation, but also when product is entering it into the trading network. The article also discloses the concept of tasting as a method of assessing the quality of the product, and considers the results of carried out of studies on tasting evaluation of red wine, black tea and ground-roasted coffee. Development of experimental-analytical model of tasting process is presented.
After bottling, during storage, various changes occur in the wine, some of them have lead to the desired evolution of wine, after which it becomes much more complex and harmonious, others changes to unexpected changes, characterized as premature oxidation of wine (PremOx). The complexity of the PremOx process, which also involves the most volatile aromatics, makes it much more difficult to identify all oxidation products and predict their formation in the wines. Most research in this direction focuses on the effect of the storage time of wine bottled on the change in its color, taste, and oxidation level. However, the identification of color and aroma markers, as well as the development of reliable methods for their detection in the wine, and the correlation between markers and wine bottle closures have not yet been studied. The purpose of this review is to select the technological points that have a significant impact the biotechnological processes that contribute to PremOx during their storage and maturation, as well as to establish the possibility of their control. The lack of knowledge of these aspects today determines the novelty of the research carried out and its relevance in connection with the existing problems in the wine industry in the field of wine storage, taking into account the use of various types of packaging materials, as well as the urgent need to study the impact of oxygen dosing during exposure, which will allow to manage biotechnological processes when maturing wines and predict their quality. The wine packaging products, including closures, may be of interest for a more detailed study of the relationship between their properties and the chemical reactions occurring in the wine. A deep study of the reaction Mechanismst hat occur in wines after they are poured into the package will allow us to clarify the factors that responsible for reducing the storage period of the wine.
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.