Fruit growing
and viticulture of South Russia

Annotation

The purpose of this work is to establish the dependence of foamy properties of wine materials, made from varieties of interspecific breeding � Bianka, Pervenets Magaracha and Podarok Magaracha, from a place of grapes growth and technology of its processing. For research of wine materials produced by the enterprises of Anapa and Temryuk area of Krasnodar Region are chosen. The results of research showed that the value of foam-forming ability of wine material depends on varietal features of grapes not only, but also on a place of its growing. It is established for all studied grapes varieties the following regularity: in the samples developed from grapes, growing in the Temryuk area, the value of foam-forming ability is slightly higher, than it is in wine materials from the Anapas area. The increase in height of foam column during samples foaming to 11-13 mm was observed in a course of research of wine materials of Aligote and Podarok of Magaracha. The conclusion is drawn that in Aligote and Podarok Magaracha wine materials the surface-active substances with raised foam-forming (not defaming) function is prevailed. The wine materials produced from interspecific hybrids of grapes of Bianka, Podarok Magaracha, Pervenets Magaracha and Aligotes classical variety, have close value of foam-forming ability and a surface tension. The results of conducted research show, that the technology of production of wine materials had the greatest impact on foam-forming ability.

Annotation

Quality of sparkling wines and the Russian champagne always has to conform to requirements of standard documentation on physical and chemical, organoleptic indicators and indicators of safety. Sparkling wines and the Russian champagne have to possess a good foaming. Another important requirement to this group of white wines is the existence and long preservation of light-straw or straw color, without manifestation of tones of oxidation in color and taste. However, not all production of the domestic enterprises making the sparkling wines and the Russian champagne meet these requirements. The purpose of our work is to estimate the physical and chemical indicators of the wines produced by the enterprises of the Russian Federation. As objects of research the samples of the wines, supersaturated by carbon dioxide and acquired in a trade network and at the enterprises of Krasnodar Region are used. The organoleptic assessment of wines was carried out according to GOST 32051-2013. Carbon dioxide pressure in a bottle was measured in accordance with GOST 12258-79. The indicator of foam-forming ability (F) was defined using device of Z.N. Nemtsova. Other indicators of foam properties are estimated by means of the Mosalux device. Organoleptic indicators of the sparkling and champagne wines produced by the enterprises of Russia are presented in this article, the indicators of sparkling and foam properties of wines are defined. The monitoring of quality of white sparkling wines and the Russian champagne, which is carried out by us, showed that not all production corresponds to above-mentioned criterions of quality. The dispersion of indicators of foam properties speaks about instability of quality of domestic wines. It is shown that the reasons of it is the quality of initial table wine materials and technological methods of processing of wine materials and race of yeast and condition of secondary fermentation.