Fruit growing
and viticulture of South Russia

Annotation

The mass concentration of biogenic amines is an important indicator of the quality and the safety of food products, including alcohol. This indicator is standardized in wine products in most European countries. Many factors influence the concentration of biogenic amines in wines. The important factors among them are the conditions and duration of storage. As a result of studying the influence of air temperature, type of packaging, bottle position and keeping period of white wine materials on the concentration of biogenic amines, it was found that storage in a barrel does not significantly affect biogenic amines. In white wine stored n bottles in a vertical position, with an increase in temperature to 22 º� and with an increase in the duration of storage, an increase by 2 times on average in the concentration of all the studied biogenic amines was noted. In wine stored in bottles in a horizontal position, with an increase in temperature and duration of storage, an increase in the concentration of biogenic amines was also noted, but to a lesser extent than in a vertical position. During the storage of red wine materials in a barrel, the total concentration of biogenic amines decreased due to a decrease in the concentrations of phenylethylamine, putrescine and cadaverine. These biogenic amines were not detected in the samples after 60 days, which could be due to the inhibitory effect of phenolic compounds on decarboxylase enzymes. Statistical processing of the obtained experimental data made it possible to establish the dependence of the change in biogenic amines on several qualitative features (type of packaging, bottle position, temperature and storage time), which contributed to the discovery of the relationship between factors in the study of a complex model. The obtained data confirm that during the storage of wines it is necessary to control the conditions (at temperatures from 5 �C to 20 �C) established in the regulatory documentation and ensuring the quality and safety of the finished product.

Annotation

One of the most important tasks in the production of high-quality red wines is the preservation of intense color, which exposed to atmospheric oxygen, can change and acquire garnet or brown shades. The intensity of color, its shades and stability are determined by the presence of phenolic compounds in wine, among which polymeric forms of polyphenols and anthocyanins have a rich color. In addition, the phenolic substances of red wines are represented by monomeric forms, catechins and procyanidins, etc. The impact of oxygen at various stages of the technological process of making wine can have both positive and negative effects on its chemical composition and organoleptic characteristics. The purpose of this research was to study the effect of oxygen introduced at various technological stages of the preparation of wine materials. As a result of studies of the indicators of the mass concentration of oxygen and phenolic substances that cause wine oxidation, as well as the organoleptic indicators of dry red wines (production samples) made from the Cabernet Sauvignon grape variety in various geographical zones of southern Russia, significant differences have been revealed due to agro-climatic conditions of growing grapes in a particular area, as well as the grape processing technology used at enterprises. Under the conditions of the laboratory and production unit �Micro wine-making�, the possibility of using the microoxidation method both at the stage of must and pulp fermentation, and after the fermentation process (stabilization and clarification) for the purpose of deliberate oxidation of polyphenols, was shown. Based on the conducted studies, the optimal dosage of exogenous oxygen, which has a positive effect on the organoleptic characteristics of wine materials, is a concentration of 4-6 mg/dm3 both during microoxidation at the stage of must and pulp fermentation, and at the end of the fermentation of wine.

Annotation

The Russian winemaking significantly depends from availability of import wine materials. Deficiency of grapes raw materials can be reduced by increase in production of high-quality fruit wine drinks from the wild growing fruits and berries with biologically active substances in these composition. The lack of the competition in the market of wine-making production of wild-growing plants is the basis for production of qualitative fruit wine drinks. In our research we carried out an assessment of quality of new wine drinks like "Buket Primoria" port from the aktinidiya of Argut (Actinidia arguta) growing in the forests in the South of Primorskiy area of the Far East Region. For alcolization of wine materials the extract of a dogrose of wrinkled (Rosa rugosa) with a volume fraction of 75% ethyl alcohol is used. The composition of new wine drinks from an aktinidiya is presented in the article. Organoleptic, physical and chemical, biochemical indicators of ready products and the indicators of safety are determined using the standard methods in the wine-making and also spectrofotometric methods, a capillary electrophoresis, a gas chromatography. It is shown that the new wine drinks from fruits and berries of wild-growing plants meet the requirements of GOST 31729-2012, they contain the natural bioflavonoids and mineral substances more than the grapes wines. It is established that mass concentration of toxic elements in the new products doesn't exceed the admissible values. The organoleptic characteristics of new wine drinks are submitted. The conclusion is made about possibility of receiving of qualitative wine drinks like port from Far East wild-growing fruits and berries. It is shown that the prepared wine drinks like "Buket Primoria" port have a high level of biologically valuable components and original taste.

Annotation

Accumulation of chemicals substances in the ecosystem of grapes plantings is defined by the technological and agric methods applied in the process of cultivation of this culture. Study of influence of new biological and agric methods of soil keeping of vineyards on quality of vine and wine-making products was the purpose of these research. The research were conducted in the witiculture's areas of the South of Kuban (Taman area) in the industrial plantings of specialized farms. Object of research is ecosystem of industrial grapes plantings. The soil samples and samples of the ripened grapes were selected during spring and autumn period on the vineyards treated by pesticides. Definition of toxic remains in the production was carried out by the standard techniques with use of gas chromatograph "Colour 500M", liquid ones "KNAUER" and the nuclear and absorbing spectrophotometer �Guantum-AFA. The methods of a capillary electrophoresis "Capel-103" and "Capel-105" are used for biochemical analysis. The results of ecological and toxicological research confirmed the ability to bioaccumulation of soil toxic compounds as well as an increase of toxic compound�s concentration in the food (trophic) chains. The soil replenishment by organic material in the form of biofertilizers revitalizes the soil and cleans it from xenobiotics and allows to receive the grapes without toxic inclusions and to improve considerably its quality by biochemical indicators. It is established that at 3-years application of presented biotechnology of grapes plantings keeping the degree of migration of dangerous chemicals from the soil into grapes berries decreases by 60-90%; the toxic remains in the berries don't exceed the established norms; biochemical indicators in some positions are improved in 2-4 times in comparison with control option. As a result of our research the biological and agritechnical methods are scientifically founded. These methods ensure the food safety and high quality of viticulture�s productions in accordance with biochemical and sanitary and hygienic indicators.

Annotation

For evaluation of quality and authenticity of wine origin, the complex of different physical-chemical indicators is use in the world. There are the concentrations of free and connected organic acids, glycerin, the qualitative composition of phenol compounds and cations of different metals: in Switzerland � Mn, Al, B, Ba, ��, Mg, Na, Pb, Sr, Zn; in Croatia � Al, As, �e, Li, Sr, Ti, Tl; in Germany � Li, B, Mg, Fe, Zn, Sr, Sc, Pb; in Rumania � Mn, Cr, Sr, Ag, ��; in the South Republic of Africa � Al, Mn, Pb, Ba, W, Tl. Isotopes and their correlations are widely investigated. In this case as the markers those components can be selected whose value to the greatest degree depends on the special features of grapes variety and place of its cultivation. Purpose of the work is a study of the expediency of using the correlations between amino acids as the criterion for evaluation of wine authenticity. It is analyzed 537 versions of white and red table wines, produced in 2012-2016. The mass concentration of amino acids was determined by the method of capillary electrophoresis. The possibility of using the corelations between some amino acids as the criterion for evaluation of authenticity of wine is provide. The following correlations are selected on the basis of correlative and regressive analysis as the criteria: the leucine : methionine, the leucine : threonine, the methionine : valine, the methionine : threonine, the proline : tyrosine, the proline : alanine, the tyrosine : alanine and the sum of amino acids : proline. The carried out research have been shown that the value of these correlations varies in the narrow limit of the values independent on the age of wine, and it is determined by the special features of grapes varieties.