Fruit growing
and viticulture of South Russia

Annotation

The purpose of the work is to establish the influence of packing materials on the chemical composition, organoleptic indices and stability of alcohol beverages. The glass bottles, intended for bottling of alcohol beverages, vodka and the wines, that were being stored in the glass bottles, the wines, that were being stored in the "packet in the box" and in the container from the combined materials were the subjects of study. The estimation of the bottle's quality were carried out by use of methods of GOST 2131-2013. The concentration of volatile impurities in the beverages was determined by the method of gas-liquid chromatography (�rystal 2000M) and chromatomass-spectrometry (mass spectrometer of �larus 600T, the USA). The experimental data about the influence of the packing quality on change in color, taste and aroma of alcohol beverages in the process of their storage are adduced. It is shown that the leaching of glass leads to the disturbance of the exterior view of production, its taste and aroma, and formation of dimness. The application of the combined packing metallized materials does not influence on safety of beverages, but it contributes to reduction of their quality and to formation of untypical aromatic compounds. In the aroma and taste of experimental wines the hydrogen sulfide tone, the bitterness and also the unpleasant tones of animal musk are identified. The substances whose presence in the wine lead to the formation of the strongly expressed outside tones are discovered (2-Meth.tetrahyd.thiophen-3-one, 3-(Methylthio)-propyl acetate, 3-(Methylthio)-1-propanol, 4-Oxopentanethioic acid). The substances of 2-Methoxyfuran, 2-Amylfuran, Furfuryl of methyl of ether, 2-Acetylfuran, 2-Acetyl-5-methylfuran, 2-Furanmethanol, 3,4-Dimethylfuran-2,5-dione, 3-Methyl-2,5-furandione, 5 (Ethoxymethyl) - 2-furaldehyde, 2,5-Furandicarbaldehyde, 5-Hydroxymethylfurfural, which are formed as a result of hot bottling and wine contact with container are revealed. The components (Tetramethylthiourea) of the packing material, which passed into wine from the market container in the process of storage are identified for the first time.

Annotation

Malic acid plays an important role in the addition of the taste and aroma of grape wines. Its high concentrations lead to the appearance of herbaceous tones and tones of "green acidity", sharpness and softening of taste. To reduce the concentration of malic acid it used the different methods of acid acidification. The work provides data on the effect of the combined acidization method the concentration of organic acids, potassium cations and calcium. The combined method involves reducing the concentration of wine acid with chemical reagents followed by biological acid-acidization with different strains of bacteria of apple (malolactic) fermentation. It has been established that chemical reagents help to reduce the concentration of organic acids mainly due to wine acid. At the same time, neo-antiticide and malicide were the most effective. The ensuring of wine materials with potassium and calcium cations is shown in the process of chemical acid reducing. Analysis of experimental data indicates the slow flow of the process of biological decline of apple acid in the wine materials. At the same time, more active acid-lowering took place in white wine in comparison with red wine. Among the bacteria in terms of the decrease rate in the concentration of apple acid in the white wine material stood out the strains of Vitilactic and Inobacter, which reduced the concentration of malic acid to 1 g/dm3 . The joint use of chemical and biological acid acidization helps to accelerate the reduction of the malic acid concentration in both white and red table wine material`s due to the greater accumulation of biomass of malic-milk fermentation bacteria. There was an improvement in the organoleptic properties of wine materials, and the absence of their enrichment with potassium and calcium cations.

Annotation

The activity of oxidative enzymes � peroxidase and orthodiphenol oxidase in fresh grape must has been studied. Grapes grown in the Temryuk and Anapa districts of the Krasnodar region were used. Grapes are intended for the production of brandy wine materials. The must was fermented with spontaneous microflora, the resulting brandy wine material was subjected to fractional distillation to obtain brandy distillate. It was revealed that the activity of oxidative enzymes varies depending on the grape variety and the place of its growth. There is a difference in the activity of orthodiphenol oxidase and peroxidase depending on the grape variety: in classical varieties it is less in comparison with hybrid ones. The greatest value of the activity of redox enzymes was found in the grape must of the Levokumskiy variety, regardless of its place of growth. The treatment of the must with bentonite led to a more significant decrease in the activity of oxidative enzymes in comparison with polyvinylpolypyrrolidone and clarification of the must in the cold. The most effective processing method was the joint technological treatment of grape must with bentonite and polyvinylpolypyrrolidone. The processing of the must Before its fermentation helps to reduce the activity of oxidative enzymes and to obtain brandy distillates with a harmonious combination of aroma-forming components. In brandy distillates produced from processed grape must, the concentration of acetaldehyde, acetoin, furfural, methanol, a number of higher alcohols decreases, i.e. those components that reduce the quality and safety of brandy distillates. Brandy distillates produced from processed grape must had a higher organoleptic rating.

Annotation

The purpose of the work is to establish the influence of grape top dressings and biofertilizers on the composition of volatile components of cognac wine materials and distillates. The object of research was the Aligote grape variety, in the cultivation of which biofertilizer and top dressing with Gumel Lux, Fylloton and Agrumax preparations were used. The grapes were processed using the technology of white dry wines, after which they were distilled to obtain cognac distillates. Quality control of cognac distillates was carried out according to GOST methods and using gas chromatography. It was found that the use of top dressing, especially Fylloton, led to an increase in the concentration of higher alcohols. A similar effect, but to a lesser extent, was exerted by the introduction of biofertilizer obtained on the basis of grape pomace. In all experimental variants, an increase in acetaldehyde concentration was observed compared to the control, especially in samples produced from grapes in the cultivation of which Fylloton and biofertilizer were used. In a wide range, the concentration of ethyl acetate varied � from 278 mg/dm3 in the control to 352 mg/dm3 when using Fylloton. The concentration of ethyl acetal varied from 17.0 (Agrumax) to 36.4 mg/dm3 in the control, i.e. the use of all studied top dressings led to a decrease in the amount of ethyl acetal. The concentration of higher alcohols increased significantly in all experimental variants, especially when using Fylloton. The variation in acetic acid concentrations ranged from 221 (control) to 277 (Fylloton) mg/dm3 . All samples of cognac distillates in terms of organoleptic indicators met the requirements of regulatory documentation and were characterized by a mild taste with tones of fresh grapes in the aroma.

Annotation

The choice of packaging materials for wines is difficult, since they are very sensitive to the perception of unnecessary odors, contact with polymers gives them unnecessary flavor, changes in the bouquet, and the stronger drinks extract even the smallest impurities. Today, wine products are bottled in various types of consumer packages. In accordance with current legislation, the wine drinkable is not limited. However, this statement is not confirmed by research, aimed at studying the change in the quality of alcoholic products in packages not made of glass. Meanwhile, the market for auxiliary materials, packaging in particular, is constantly growing and developing, offering the new solutions for wine bottling. But the wines in other types of consumer packaging require a special storage conditions and drinkable objectively established and confirmed. In this regard, the purpose of our work was to study the change in the quality of wines in different types of packaging during storage. The main objectives of the study were to monitor the knowledge of the issue in this area; to evaluate the quality of wines, placed in various types of packaging, according to organoleptic and physicalchemical indicators; compare the degree of change in the quality of wines depending on the type of packaging in which the product is placed; to assess the impact of packaging on changes in the qualitative composition of wines. The material presented in this article assesses the existing types of packaging agents used for bottling the alcoholic beverages. The change in the quality indicators of wines depending on the type of packaging was researched, their comparative study was carried out. The change in interrelated physical and chemical parameters, which varied depending on the category of wine and the type of packaging agents is shown.