Fruit growing
and viticulture of South Russia

Annotation

The quality of packaging and closures are subject to serious requirements due to the fact that they are in direct contact with food products. Study carried out have shown that the natural cork used often by wine-making enterprises does not meet the requirements of both legislative and regulatory documents for a number of indicators. It has been established that the concentration of microorganisms, mainly mold fungi, in the cork exceeds the allowable values. This leads to the development of microorganisms inside the cork, the diffusion of the formed substances and, accordingly, a decrease in the quality of the wine corked by such corks, as well as a violation of its organoleptic characteristics and presentation. It was shown that already at the stage of sample preparation, a large number of turbid components, which subsequently form precipitates. The cork extracts revealed the presence of various microorganisms, including membranous yeasts and molds. Their development in the cork leads to the formation and diffusion of potentially hazardous compounds into wine, including ochracin, which has anticoagulant capacity and teratogenic activity. A number of substances of synthetic origin, not characteristic of the �cork�, namely, decalin, acetophenone, 4-methylacetophenone, 1-methylnaphthalene, 1,3-benzothiazole, 2,5-furandicarboldehyde, 2-methoxyphenol, triacetin, 2-phenoxyethanol, naphthalene, 2- (2-butoxyethoxy) ethyl acetate, ethyl citrate, 2,3-dimethyl maleic anhydride, 1H-pyrrol-2-carboxaldehyde, propylene glycol trimer, dimethyl glutarate, ochracin, 9-methyldecalin (in trans and cis-forms) and decalin is also in trans and cis forms. As a result of a more detailed analysis of these substances, it was found that many of them are potentially hazardous substances for consumers.

Annotation

To date, the domestic market of cork means is very diverse and capacious. However, not every cork is suitable for corking the wine products. The quality of this cork up is subject to a number of requirements in terms of appearance, physical and chemical characteristics, mechanical properties and safety indicators, because of direct contact with food products occurs. The main cork means in winemaking are cork from natural wood, synthetic corks from various materials (glass, metal, plastic, etc.), as well as a new generation of �hybrid� corks obtained from a mix of natural and synthetic components of raw materials. Recent studies on cork means Indicate a constant aggravation in the quality of cork plugs entering in the Russian market and as a result, there is a systematic filling of this niche by the plugs made of synthetic materials. The paper describes the various types of cork means used for cork up the wines, their positive and negative sides are indicated. The data on the study of the main qualitative characteristics are presented. It has been established that the use of natural corks often leads to a violation of the organoleptic and microbiological indicators of wines due to the transfer of foreign particles and microorganisms located both on the surface and inside the natural corks. Cork up by synthetic corks does not allow a long aging of wines and lead often to the formation of synthetic tones unusual for wine production in taste and aroma. New types of corks are proposed, made from combined raw materials using the unique technologies, the manufacturers of these corks guarantee their stable quality.

Annotation

This article presents the results of the study and systematization of the main ash elements and acid composition of varietal dry white wines made from grapes grown in the conditions of the Anapa-Taman and Central zones of the Krasnodar region. The relevance of the research is due to the lack of large data sets of indicators of authentic wine products to establish significant correlations and develop automated models for assessing the quality and authentication of wines, including with regional and varietal identification. As objects of research, varietal dry wines produced from white grape varieties grown in the conditions of the �Kuban� zone were selected: Aligote, Bianca, Viorica, white Muscat, Pervenets Magaracha, Pinot Blanc, Riesling Rhenish, Siber�kovyi, Sauvignon Blanc, Traminer, Tsitronnyi Magaracha, Chardonnay, etc. The wines were made using the same technology of low-oxidized pure white wines (100 % from one grape variety, hand-picking). Wine studies have been conducted annually since the 2013 harvest. The data were grouped as follows: mass and molar concentrations of equivalents of titrated acidity of wines, in terms of tartaric acid; total acidity, basic organic acids: tartaric, malic, succinic, citric, acetic, lactic; cations of alkaline and alkaline earth metals: potassium, sodium, magnesium, calcium; mass concentrations of ash and its alkalinity by varieties, grape harvest years and zones. It is shown that the minimum mass concentration of ash in genuine dry white wines produced in the Kuban zone is 0.86 g/dm3 , the minimum alkalinity of ash is 15.1 mmol-eqNaOH/dm3 . The results of the research will accelerate the rapid search and analysis of information for the development of a system of identification, quality control and establishing the authenticity of wine products with regional affiliation.

Annotation

The current area of research is a comprehensive study of varieties, forms and clones of local breeding for a reasonable selection of modern varieties. The aim of the study was to study the biochemical and technological characteristics of varieties, forms and clones of grapes bred by NCFSCHVW in the edaphoclimatic conditions of the Kuban. The objects of research were varieties, forms, clones of the NCFSCHVW breeding (9 white-berry, 11 dark-berry and 4 control varieties), as well as fresh grape must and dry wine materials obtained from them. Wine materials were prepared according to classical technologies for low-oxidized white wines and red wines with a �floating cap�. The mass concentrations of sugars and titratable acids were determined in the must. Physicochemical and organoleptic characteristics, indicators, composition of aroma-forming components and individual organic acids were determined in wine materials. A complex of phenolic substances, vitamins and vitamin-like substances was studied in red wine materials. It was established that the must of the studied samples had moderate mass concentrations of sugars and titratable acids: white berry 19.1-22.5 g/100 cm3 and 7.6-8.3 g/dm3 , respectively; dark berries 20.2-24.4 g/100 cm3 and 6.8-8.0 g/dm3 , respectively. It was noted that the group of Tana forms was distinguished by a higher volume fraction of ethyl alcohol of 11.8-12.5 % vol. In a sample of dry wine material Tana 95, a higher content of esters (89.8 mg/dm3 ) was noted, among red ones � in wine materials Tana 33 (116.8 mg/dm3 ), Kurchanskiy (100.1 mg/dm3 ) and Cabernet Kuban (105.2 mg/dm3 ). The mass concentration of higher alcohols in dry wine materials from the white berry forms of Tana (295.9-349.8 mg/dm3 ) exceeded the classic varieties and proto-clones from the Chardonnay and Riesling lines (192.6-264.4 mg/dm3 ). Vladimir stood out by the amount of phenolic substances (3603 mg/dm3 ), Tana 85 distinguished according to the accumulation of anthocyanins. Kurchanskiy, Vladimir and Tana 85 were isolated according to the amount of vitamins and vitamin-like substances.