Fruit growing
and viticulture of South Russia

Annotation

The presence of organic acids and cations in the grapes and its processing products affects their taste and nutritional properties. Pools of these substances in the berry skin and seeds of the grape varieties of Gimra Novaya, Kaberne Sovin'on, Muskat Bely, Pervenets Magaracha and in the dry wine materials from the Gimra Novaya, Fioletta and Pervenets Magaracha varieties were studied. To determine the composition and content of organic acids (�-04-47-2007) and cations (M-01-32-2008), a capillary electrophoresis system was used � �Kapel-104T�, LLC NPF �LUMEX�. Tartaric, acetic and malic acids are identified in the elements of the berry structure. Their largest content (0.24 g/dm3 ) is revealed in the Muskat Bely grapes. In each of the wine materials the tartaric, citric, lactic, acetic, malic and succinic acids are found. The most significant amounts, respectively, of malic, succinic and acetic acids � 2.39; 1.72 and 0.85 g/dm3 were determined in the wine material from the Gimra Novaya grape variety, and the lactic acid � 0.27 g/dm3 from the Fioletta variety, wine and citric acids � 6.20 and 0.69 g/dm3 were determined in the wine material from the Gimra Novaya variety and Pervenets Magaracha, in which the total concentration of acids � 10.03 g/dm3 was the highest. In the skin of the berry, seeds and wine materials the cations of ammonium, potassium, calcium, magnesium and sodium are identified. In terms of their total number, the Muscat white variety � 174.07 mg/dm3 and wine material from Gimra Novaya grape � 1933.57 mg/dm3 were the leaders. The terroir of the South of the Daghestan Caspian Sea plain is favorable for the formation of pools of organic acids and cations in the grapes, which contributes to the production of wine materials with high enological potential.

Annotation

The content of the metals cations which are the main part of mineral salts in a grapes mash depends on many factors. Mineral substances take a part directly in the process of wine formation and define in many respects its stability and organoleptic properties. However it is known that cations of potassium, calcium and magnesium can take a part in the various physical and chemical processes leading to formation of wine dimness. In vine growing, from the point of view of quality and quantity of a crop, the order of placement of grapes bushes and the optimal area of plants nutrition have a great value. The identification of change of cationic structure of white table wines from a grapes of Riesling depending on various schemes of landing (the areas of food of bushes) was the purpose of these research. We defined the cationic composition of wine materials by system of a capillary electrophoresis on the Capel 105M device. Organoleptic indicators of wine materials were defined by the tasting commission of Scientific center of wine-making according to GOST 32051-2013. Processing of grapes was carried out by the technology of white dry wines under the conditions of shop of micro wine-making of Federal State Budgetary Scientific Institution "North Caucasian Regional Research Institute of Horticulture and Viticulture". It is established that agric and technical measures, namely the area of plants nutrition, differently influence the accumulation of natural components in wine materials and their organoleptic assessment. It is shown that at increase in the area of grapes nutrition the concentration of cations of metals increased in the produced wine materials. The smallest total accumulation of metals cations and the highest tasting assessment are noted in the wine materials made from Riesling grapes with the scheme of bushes planting 3×2.

Annotation

The grape industry is among the leading in the agro-industrial complex of Dagestan. In 2021, 219 thousand tons of grapes were harvested in the republic. About 70 % of the yield is raw materials for the production of alcoholic beverages. Autochthonous varieties are often used to produce high-quality wines along with introduced grape varieties. The chemical composition of wines is an important indicator of their taste, aroma and health benefits. The presence of amino acids, especially essential ones, in natural wines indicates their functional orientation. The purpose of the research is to determine the qualitative composition and quantitative content of amino acids in experimental samples of wine materials for dry wines made from the technical varieties of the grapes Gimra Novaya, Pervenets Magaracha and Fioletta, grown on the plain in the southern viticulture zone of Dagestan. The presence of amino acids was determined in four prototypes of red and pink wine materials using the capillary electrophoresis system "KAPYeL-105", OOO NPF �LUMEX�. The method of measuring the mass concentration of proteinogenic amino acids (MVI M 04-38-2004, St. Petersburg, 2004) was used. From 7 to 11 amino acids are identified, among which partially replaceable is arginine; conditionally indispensable � tyrosine and essential � valine, leucine, methionine, tryptophan, phenylalanine. A significant amount of the substituted amino acid proline was found in red wine material from the Gimra Novaya variety � 145.3 mg/dm3 . Also, a significant amount of partially replaceable arginine was found in pink wine material from the Pervenets Magaracha and Fioletta varieties � 3.9 mg/dm3 . The composition and concentrations of representatives of amino acid pools identified in new wine materials from grapes of the local breeding varieties Gimra Novaya and Fioletta, as well as the introduced variety of the Pervenets Magaracha, grown in terroir located on the Caspian plain of southern Dagestan, indicate that these wines are functional products. The use in optimal doses of table dry wines formed from these wine materials will be useful for normalizing the activities of various systems of the human body.

Annotation

The article presents the data on the study of amino acids of fresh and fermented juices from apples grown in the Krasnodar Territory. As a result of the studies revealed: the highest concentration of amino acids in fresh juices from Jonathan and Florina apples.The most of the amino acids, both fresh apple juices and fermented, were proline, alanine, asparagine and glycine. During fermentation, a change in the concentration of amino acids occurred: the concentration (on average 2 times) of proline, alanine, valine, glycine (except for juice from Florina variety) histidine, isoleucine, lysine, serine, methionine is increased; the concentration of asparagine, leucine, phenylalanine, cystine and cysteine is decreased. The identified trend is the same for all varieties of apples, which suggests that the physiological properties of the yeast race, but not the varietal characteristics of apples, mainly affected the change in the amino acids of apple juices during fermentation. It is known that aromatic components are formed from the amino acids of apple juices during fermentation. The aromatic substances of finished ciders were studied, among which the higher alcohols, volatile acids, esters, aldehydes, which determine a special bouquet and taste, were identified. Higher alcohols were represented mainly by isoamyl alcohol (more than 50 %), 1-propanol, isobutanol, 1-butanol, 1-hexanol. Volatile acids � for the most part, with acetic acid, propionic, butyric, isobutyric, isovalerianic and valerianic in the juices of all apple varieties had similar values. The main component (up to 90%) of esters was ethyl acetate, the content of which in apple wine materials varied from 41.8 mg/dm3 in Golden Delishes up to 128.0 mg/dm3 in Jonathan. It has been established that the composition of aromatic substances of apple wine materials, made from apples grown in the Krasnodar Territory, is significantly affected by varietal characteristics of apples.

Annotation

The quality of wines, including the wines of protected geographical indications and the protected names of origin place is defined by diverse of agrobiological, soil and climatic, agric and technical, technological and other factors. All of these factors form the quality indicators of wine at the various stages of wine-making production. Especially strict requirements, concerning both stability of chemical composition, and agric technology of grapes cultivation, used in the technology of wine production are imposed to wines of the protected geographical indicators and the protected names of origin place. In this work the results of research of chemical composition of wines of geographical names received from the Cabernet Sauvignon grapes of agricultural firms of "Myskhako", "Fanagoriya", "Kuban Vine" and liqueur wines are presented. The work purpose is the establishment of distinctions in a chemical composition of finished production taking into account the identity of technology. The methods of definition of wine chemical composition are the existing national standards of the Russian Federation and the methods on the basis of a capillary electrophoresis, a gas-liquid chromatography, nuclear absorption spectroscopy and infrared spectrometry. As a result of our research the new information on biochemical composition of table and liqueur wines, including the wines of protected geographical indicators and the protected names of a place of an origin, depending on zone conditions of grapes cultivation are received. The distinctions in the content of phenolic substances, separate groups of polyphenols, biologically active agents and antioxidant activity are revealed at close composition of wine, identical technology and on the same equipment. The data received as a result of carried out research testify about influence of agric technical conditions, and also natural and soil factors of cultivation zone on a chemical composition of produced wines.