Fruit growing
and viticulture of South Russia

Annotation

Established that using a pneumatic press batch can increase the yield of the wort to 65 dal from 1 ton of grapes without of compromising for the quality of champagnes and sparkling wines

Annotation

Increased interest in terroir wines determines the relevance of research aimed at studying the influence of technological factors that form the distinctive features of products. The aim of the research was to study the effect of yeast strains the quality of red sparkling wines. Objects of research are the sparkling wines from the Don aboriginal grape variety Tsimlyansky black. The control was the sparkling wine, obtained from the Saperavi grape growing in the same area. This publication presents the results of study of the chemical composition, physico-chemical and organoleptic characteristics of sparkling wines obtained from the Tsimlyansky black grapes using the different yeast strains during the primary fermentation stage. It has been revealed that a distinctive feature of sparkling wines from this grape variety is low acidity (average 5.3 g / dm3), as well as a low concentration of phenolic (average 681 mg / dm3) and coloring (average 64 mg / dm3) substances. It is shown that sparkling wines obtained using the yeast of Meganom-3 strain were the most pronounced typical (frothy and sparkling) properties and the most intense color. The use of the Odessa black-SD-13 for primary fermentation promoted the production of sparkling wines with a low concentration of acetic acid and acetaldehyde. This sample was highly appreciated by tasters. An analysis of the obtained results of study showed that the maximum foam volume index depends more on the varietal characteristics than on the yeast strain used for the primary fermentation. A correlation between the maximum foam volume and the mass concentration of polymer forms of phenolic substances is established.

Annotation

In the text of article it is noted that now in the Russian Federation there is a deficit of domestic wine materials for production of champagnes and sparkling wines. The research that carried out at "Magarach" Institute showed that for expansion of raw material base for production of sparkling wines it is possible to use the new grapes varieties with increase resistance to diseases and higher frost resistance. For definition of possibility of use of new grapes varieties for production of pink and red sparkling wines we studied the introduced red grapes varieties growing on the experimental plots. As control the Cabernet Sauvignon grapes was taken. The physical and chemical composition of grapes and a must is determined by the standard methods and methods of analysis accepted in wine-making. Data processing was carried out by means of mathematical statistics methods. The physical and chemical indicators of introduced from France and Italy grapes varieties (Malbek, Marselan, Sira, Barbera, Pti Verdo, Arinarnoa) are researched for definition of their possible use in the production of red sparkling wine materials and champagne. It is established that the studied varieties have a rather high capacity of phenolic substances. Mass concentration of sugars in a musts for the grapes growing in LLC "Legenda Kryma" is 180-215 g/dm3, titrable acids - 6,9-12,7 g/dm3, phenolic substances - 145-383 mg/dm3. The highest concentration of phenolic substances is defined in a must from Marselan grapes (383 mg/dm3) and Sira grapes (378 mg/dm3). It will allow to receive further from these grapes varieties the red wine materials with necessary contents of phenolic and color substances, regulating their accumulation by the different technological regimes.

Annotation

In the All-Russian National Research Institute of Viticulture and Winemaking "Magarach" jointly with specialists of brunch the work on the specification of requirements for assortment and quality of grapes, and bulk wines and finished products was carried out, as well as study to improve the technology of Muscat sparkling wines in the Southern coast of Crimea was made. The article shows that a significant problem in the production of Muscat sparkling wines is the fact that the main raw material for their production � the grapes of Muscat varieties (the Muscat White, the Muscat Pink, the Muscat Alexandria, etc.), are usually susceptible to the various diseases (in particular, susceptible to oidium). In this regard, the yield and quality of grapes can be significantly reduced, and as a result, there may be a shortage of raw materials for the production of Muscat wines. A solution to this problem is the use of new grape varieties with increased resistance to disease. Given the above, the aim of this work was to study the dynamics of accumulation and preservation of terpene alcohols in the sparkling wines from new grape varieties depending on variety, places of growth of plants and year of harvesting. Sparkling wines were prepared according to the current standard documentations, there were carried out determination of the main parameters of wines regulated by GOST 33336-2015. The content of terpenes in the sparkling wines from new varieties of the Institute "Magarach" breeding (Citron Magaracha, Aligote, Muscat, Riesling Muscat) was higher than that in the control samples from Muscat White. These varieties can be recommended for making sparkling wines with muscat aroma.

Annotation

The main problem of the existing approaches to quantitative expression of sparkling properties of drinks is difficulty of standardization of methods, measurement process duration (the extraction of CO2 from champagne can continue more than a day) and complexity of using devices. In this article the merits and the demerits of the assessment methods and special devices existing earlier for the analysis of sparkling properties of sparkling wines are considered. It is specified that the essence of the existing methods of assessment of wine sparkling properties consists in a research of kinetics of CO2 extraction however it is noted that the offered now methods demand the use of the non-standard equipment and they are difficulty reproduced under the conditions of factory laboratories. In this regard the purpose of research carried out by us was the development of the simplified technique of assessment of wines sparkling properties which could be more widely adopted due using of the standard laboratory equipment. The method offered by us represents the modification of a gravimetric method of definition of carbon dioxide mass concentration. Method consists in continuous measurement of mass of the emitted carbon dioxide during a certain period, with the subsequent analysis of the received speed curves of CO2 extraction. In general, analyzing the experimental data obtained by us, it is possible to draw a conclusion that the main process of "play" of drinks proceeds within the first 13 min. of desorption process. At the same time the results of research show that the high speed of CO2 extraction have the samples of the sparkling wine received from studied grapes of Aligote, and the samples of the wine received from the same grapes variety by chemical saturation.