Fruit growing
and viticulture of South Russia

Annotation

One of the urgent tasks of modern winemaking is to reduce the doses of sulfur dioxide while preserving the quality of wine. Special attention in this aspect should be given to the development of approaches to select grape varieties and assess crop quality. The aim of the work was to substantiate the system of parameters for selecting grape varieties to produce wines with a low content of sulfur dioxide. The object of research was a database of component composition, biochemical properties, physicochemical and organoleptic characteristics of white and red wine grape varieties from different regions of Crimea, obtained in different systems of farming, and base wines. It was created in the period 2016-2022, and includes 376 batches of grapes and 609 batches of base wines. Experimental data were obtained using standardized and modified instrumental procedures based on the principles of colorimetry, potentiometry and titrimetry. The dynamics of component concentrations of SO2-binding complex, sulfites in the process of grape ripening was studied, its relationship with carbohydrate-acid maturity and climatic conditions was shown; as well as the dynamics of pH, keto acids and acetaldehyde in the system �grapes-base wine�. The system of indicators (and their value ranges) for selecting the varieties and assessing the quality of grapes for wines with a low content of sulfur dioxide, including the content of sugars, titratable acids, aldehydes, keto acids, sulfurous acid in grapes, technological stock of phenolic substances, potential amount of anthocyanins, and proportion of easily extractable anthocyanins (for red varieties); pH, PPO activity was substantiated and statistically confirmed. Testing of the developed system of indicators made it possible to establish promising for wine production grape varieties with a low content of sulfur dioxide, pointing the protected geographical indication of their growth (within the Crimean Peninsula).

Annotation

About 63% of the phenolic components containing in the berry passes into wine during wine processing that considerably provides the antioxidant activity of grapes wines. This fact causes the interest of researchers in a phenolic complex of grapes and products of its processing as to the agent that is slowing down free radical processes and providing, in this regard, the improvement of quality and the biological value of food, cosmetic and pharmaceutical production. The quantitative contents and qualitative structure of wine phenolic complex depend on grapes varieties and a zone of its growing and extent of transformation of components in the technological process. In this regard the analysis of a complex of phenolic antioxidants of the table wine materials received from grapes of different varieties and regions of cultivation is submitted actual. In this publication the comparative analysis of qualitative structure and quantitative maintenance of a phenolic complex of the red table wine materials received from grapes varieties of Cabernet Sauvignon, Bastardo magarachskiy, Krasnostop zolotovskiy, Odesskiy cherniy, Pti Verdo, Shiraz growing in the east region of the South coastal zone of the Crimea is given. Distinctive features of a phenolic complex of the studied wine materials are revealed. It is established that the phenolic complex of red dry wine materials from the grapes cultivated in the east region of the South coastal zone of the Crimea depending on grapes variety significantly differs on a ratio flavon-3-olov and phenolic acid; on concentration of kaftaric and kautaric acids. The received results can be used when developing the technologies of productionof the new food, wine-making, cosmetic products enriched bysubstances with antioxidant activity of grapes origin.

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

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.

Annotation

For the most comprehensive study of the influence of agroecological factors on the quality of grapes, the research area covers Steppe, Pedmont and the South Coast zones of the Crimean Peninsula. At the same time, the spatial variation of agroecological factors under the influence of the terrain, hydrological features of the territory and the heterogeneity of the surface background was taken into account. The developed geoinformational database contains information on the location of more than 70 control vineyards, the qualitative characteristics of the crop yield obtained in 2001-2019 and the agroecological conditions of the area. It contains the information about the morphometric features of the terrain and climatic resources of the territory under study. To assess the formation of complexes of major and secondary grape metabolites, the information on the qualitative composition and quantitative content of mono- and oligo- carbohydrates, organic acids, phenolic substances, aroma producing components and their ratios in berries is included in the database. Basing on the data collected, by non-linear interpolation of long-term observations at Crimean meteorological stations using methods of geoinformational and mathematical modeling, the climatic indicators for each point of the Crimean Peninsula were calculated. It allowed to characterize accurately the climatic conditions in each vineyard with prospects to contribute to a more accurate identification of patterns between the characteristics of the grape growing area and parameters of crop quality. The geoinformational database developed is a powerful tool to study the relationship between agroecological factors and the formation of the major and secondary grape metabolites, determining the quality parameters of products of viticulture and winemaking. It will allow using, when analyzing the correlation between the qualitative indicators of grapes and climate parameters, not the data of the nearest meteorological station, as in other similar studies, but the values specified on the basis of geoinformational modeling. This will contribute to a more accurate identification of the nature and degree of the analyzed dependencies.