Fruit growing
and viticulture of South Russia

Annotation

At the first Russian wine-making forum, which took place in the autumn of 2022 in Moscow, much attention was paid to the use of autochthonous grape varieties for the production of high-quality wines. Dagestan is one of the regions of wide cultivation of grapes. Due to the presence of a large genetic potential of native varieties in the republic, it is possible to significantly increase the production of grapes for fresh consumption and use them as raw materials for processing on wine products. The experimental samples of dessert wines from grapes of autochthonous technical varieties Gimra Novaya and Fioletta, grown in the conditions of the southern viticultural plain zone at the Dagestan breeding experimental station of viticulture and vegetable growing of the branch of the FSBSI NCFSCHVW, were studied. Physico-chemical parameters were determined by standard methods used in enochemistry. The study of phenolic substances and vitamins was carried out using capillary electrophoresis on the device �Kapel 104T�, RF, NPF LUMEX. A higher content (in mg/dm3 ) of phenolic substances (4022,0), anthocyanins (213,0), ascorbic (72,52), chlorogenic (2,16), orotic (3,52), caffeic (14,35) and gallic acids (11,9) were found in wine from Gimra Novaya grapes, compared with wine from the Fioletta variety (the grape must of both prototypes was infused on the pulp for 24 hours). The total content of biologically active substances in the studied wines was 49,04 (Fioletta, infusion of grape must for 24 hours); 111,04 (Gimra Novaya, infusion of grape must for 24 hours) and 122,39 mg/dm3 (Fioletta, infusion of grape must for 24 hours). The infusion of the grape must on the pulp for 48 hours in wine from Fioletta grapes caused an increase in the total amount of these compounds by 2,5 times compared to the infusion of 24 hours. Dessert wines from the varieties Gimra Novaya and Fioletta were characterized by a clean, fresh varietal aroma, a long berry aftertaste with nuances of wild thorn and smoky prunes. The obtained results can be used in biotechnology in the manufacture of high-quality wines from autochthonous grape varieties.

Annotation

The results of studying the qualitative composition and quantitative content of amino acids, minerals and organic acids in the red varietal wine �Cabernet Sauvignon� depending on the climatic conditions of the grape growing region are presented. A comparative study showed that in wine obtained from grapes harvested in 2021, the total content of amino acids exceeds that of 2017 by 18 %, macronutrients � by 19 %. Obviously, this was facilitated by a combination of a warm climate and twice the amount of precipitation in 2021. It was found that in both cases, the amino acid proline, which is poorly absorbed during fermentation, prevailed, which explains its quantitative advantage in wine, and potassium ions, which is a necessary factor of yeast growth. In the wine material of the 2021 harvest, the content of organic acids, which affect the extension of the shelf life, color stability, and the creation of a taste bouquet of wine, was studied. In quantitative terms, tartaric (53.66 %), malic (15.44 %), succinic (14.74 %) acids prevailed. The total content of phenolcarboxylic acids with antioxidant and bactericidal properties was 84.92 mg/l; among them, caffeic acid (59.95 %), which enhances and stabilizes the color of red wines, prevailed; gallic acid (0.95 %), which is part of grape tannins, was contained in the least amount in the studied wine. Ascorbic acid, used in production to prevent wine oxidation, was 16.74 %, nicotinic acid, which activates the process of alcoholic fermentation, was 6.39 %. The content of orotic and chlorogenic acids, which have an antioxidant effect, was 10.41 and 5.57 %, respectively. The combination of the amount of total precipitation and the sunshine intensity, which contribute to the accumulation of biologically valuable compounds in grapes, as well as the use of the active strain S. cerevisiae Y-4270 in biotechnology, influenced the formation of the organoleptic properties of wine, in particular, the berry aroma characteristic of the southern regions.

Annotation

The aim of this work was to study the changing type of titration curves of samples when receiving from a specific grapes varieties and wine mash depending on the production technology, and to compare these results with the results of the analysis by method of capillary electrophoresis and ion exchange method. We have developed the apparatus for automatic titration and structured a technique for quickly receiving and mathematic processing of product titration curves and to obtain the information about the content of sum of titrate acids. Such titration curves indirectly present the information on the overall proportion of metals cations and the ratio between various acids. The research objects are the wine materials and the worth from red grapes varieties, growing in the central zone of Krasnodar Region - Merlot, Kurchanskiy and Vladimir. In the micro vine-making shop of NCRRIH&V from experienced grapes varieties the mash have been received using the same technological scheme, excluding its the impact on the assessment of the varieties quality. The comparison of the experimental titration curves of mash from the initial grapes and received wines is carried out. It is shown that the content of titrate acids in the wine raw is higher than their content in the original material, and it increases in time when wine row is on the yeast sediment. It is established that malic-lactic acetic fermentation decreases in titrate able acidity. The salt part of the organic acids in the analyzed samples is found by titration curves. The results of the analysis were compared with data of capillary electrophoresis and they showed the high informatively of mathematical processing of the pilot data results. The results received in the research allow us to predict the final result of the analysis of grapes juice.

Annotation

This article presents the results of a strategic analysis of the activities of the OJSC �AIF �FANAGORIA� in order to confirm the relevance of the production of juice products. An action plan has been drawn up to reduce risks and threats. The plan provides for an increase in the area of vine plantations, the laying of new resistant grape varieties to reduce dependence on climatic conditions; increase in production and marketing of grape products. It is recommended to produce juices from the harvest of old, planned for uprooting, and young, yielding the first harvests, vineyards. It is proposed to combine into one document and structure the requirements for the rules for the production of juice products. A draft standard for an organization for the production of directly expressed juices from fresh grapes has been developed, including the following sections: �scope�, �regulatory references�, �basic technological terms and definitions�, �classification�, �technical requirements�, �technological stages of production�, �packaging�, �labeling�, �acceptance rules�, �control methods�, �transportation and storage�. The draft standard for the first time Proposed to establish requirements for the characteristics of the soil, its physical, agrochemical and chemical properties, taking into account the laying of new plantings (criteria for suitability of soils); specify the norms for the application of mineral fertilizers depending on the type of soil; prescribe the provision of vineyard soil with nutrients depending on the condition of the plants, the level of soil fertility, moisture supply and yield; introduce the systematic application of mineral macro- and micro fertilizers, that ensure the growth of the value and quality of yields. For the production of directly expressed juices, a wide range of grape varieties of different maturation periods is recommended, including new promising varieties, clones and proto-clones, that are of interest for a complex of economically valuable characteristics and allow obtaining a high yield with a reduced pesticide load. The introduction into production of the proposed draft standard of the organization will greatly simplify compliance with the requirements in force in the Russian Federation for the production of directly expressed grape juice.

Annotation

The research materials consider the results of an expert assessment of wine products made from grape varieties of domestic breeding, native, autochthonous varieties, domestic clones of introduced varieties, experimental varieties and forms of grapes, which participated in the tasting competition �Anticea-2021� (Krasnodar, Russia). Expert assessment of the quality of competitive samples was carried out on a 100-point system in accordance with the recommendations of the International Organization of Vine and Wine (O.I.V.) The jury of the competition included leading specialists from the largest wineries in the Krasnodar region, expert tasters, leaders of trade unions and associations. Samples of wine products made from grapes of more than 60 different varieties from the Republic of Dagestan, the Bryansk region, the Republic of Adygea, the Rostov region, the Stavropol region, the Republic of Crimea and the Krasnodar region were submitted to the competition. Grand Prix cups, gold and silver medals, as well as diplomas of participants were provided as awards. According to the results of the tasting competition �Anticea-2021�, participants were awarded with special diplomas in various categories: �For the consistently high quality of wine products named after. A.A. Merzhanian�, �For the introduction into production of varieties of NCFCHVV breeding named after. L.T. Kokhanova�, �For high culture in viticulture and winemaking named after K.A. Serpukhovitina�, �The best winemaker of a small form of business�, �For the promotion of varieties of Russian breeding�. All samples of wine products that participated in the competition were distinguished by special organoleptic properties and stood out for their originality. It is shown that the combination of high-qualityproducts, due to edaphoclimatic differences in the area and varietal characteristics of grapes, as well as production technologies, can help bring Russian winemaking to a more significant level of competition.