Fruit growing
and viticulture of South Russia

Annotation

The modern choose of varieties in the industrial wine growing is directed on the varieties with high competitiveness in the consumer market, at the same time the new highly productive varieties capable to produce the original wines are of interest. For possibility of expansion of assortment of industrial viticulture in the Temryuk district of Krasnodar Region the areas for cultivate of the introduced technical grapes varieties of the Greek breeding are selected. These varieties are early bearing and differ in very high productivity (25-30 t/hectare and more). The varieties are undemanding to soils, grow well on poor, dry and lime soils, differ in high drought resistance. In comparison with the zoned technical varieties of the Black Sea area the grapes varieties of the Greek breeding are more winter-hardy, cold-stable and with high stability to mildew, gray decay and an oidium. Due to noted advantages these varieties are of undoubted interest to deeper studying of features of chemical and biochemical grapes com-position to determine a possibility of varieties cultivation in the conditions of the region and for the choice of the direction of their using. In this work the assessment of indexes of the quality of the grapes mash received from the new grapes varieties of the Greek breeding growing in the conditions of the Taman subband of the Krasnodar Region has been carried out. It is shown that the different terms of grapes harvesting considerably influence the mass concentration of sugars in a grapes mash from the studied varieties, however it is not essential changes the titrable acidity of a mash. The results of the analysis we have been compared with an organoleptic assessment of table dry wine materials, and it has allowed to select the new perspective grapes variety of Singros for production of qualitative table white wines.

Annotation

Varietal characteristics and soil-ecological conditions, i.e. the place of growth, have the greatest influence on the quality indicators of grapes. For their widespread introduction into industrial viticulture, not only an agrobiological assessment is necessary, but also a technological one. In this regard, the purpose of the research was comprehensive study of wine materials from the distinguished grape varieties of the Anapa ampelographic collection. The conducted researches have revealed a number of promising red technical grape varieties with useful host-biological and technological features that are resistant to environmental factors. It has been established that AZESV&W breeding varieties (Merlot AZOS, Kubanets, Lazurnyi, Saturn, Krasnostop AZOS, Krasnostop anapskiy, Dostoynyi) accumulate in their composition a sufficient amount of sugars for the preparation of both table and liqueur wines. A large number of phenolic substances have been identified in their composition, which provide a stable color of wine during storage, and also have a high biological value due to the high accumulation of trans-resveratrol, vitamins and phenol-carboxylic acids. Wine materials from the studied grape varieties have excellent organoleptic properties, have a high tasting score and have been repeatedly awarded international and Russian wine competitions. Some of them suitable for being aged. Table red wines made from grape varieties of the AZESV&W breeding are not inferior to wine materials from the classic Cabernet Sauvignon variety in terms of the content of biologically active substances, organoleptic evaluation and are of high and stable quality. They are recommended for the production of high-quality tables, and in years favorable for sugar production and for the preparation of liqueur wines. Some wines made from varieties of AZESV&W breeding have been repeatedly awarded gold and silver medals at Russian and international tasting competitions.

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

This article presents the results of studying the physicochemical indicators of the cognac distillates quality with typical organoleptic properties, the composition of volatile components determined by gas chromatography and phenolic, furan compounds (aromatic aldehydes and acids) controlled by the method of highly efficient capillary electrophoresis. The ranges of criterion components and calculated indicators, characterized genuine high-quality cognac distillates, have been clarified. It was noted that in 10 % of aged cognac distillates, the mass concentrations of higher alcohols in terms of isoamyl alcohol and the mass concentrations of medium esters in terms of ethyl acetate exceeded the norms established by the interstate standard of technical conditions were exceeded and have had a maximum value of 800 mg / dm3 bsp. and 350 mg / dm3 bsp. accordingly, also the mass concentration of the total extract in all genuine cognac distillates did not exceed 6.5 g / dm3 . The ranges of calculated parameters for aged cognac distillates were found, such as the ratio of the mass concentrations of isoamyl alcohol / isobutyl alcohol from 2 to 6.5; mass concentration ratio lilac aldehyde / vanillin, not less than 1.5; mass concentration ratio lilac aldehyde / lilac acid, no more than 3.5; the ratio of mass concentrations of vanillin / vanillic acid, no more than 4.5; the ratio of mass concentrations of tannins / total extract, no more than 0.5. The obtained and refined databases of the qualitative and quantitative composition of volatile components and aromatic aldehydes and acids will make it possible to control the quality, confirm the authenticity and identify the signs of cognac distillates falsification, in particular, to establish the substitution of raw materials and the use of grape distillates (alcohols), violation of the distillation regimes and the aging process of cognac distillates in case of contact with oak wood.

Annotation

The article presents the results of studying the quality indicators of wine alcohols, distillates and wine material from various grape raw materials to ground the possibility of developing a technology of high-quality wine spirits, including the processing of fresh grapes for wine materials without sulfitation and the use of enzyme preparations, and clarification of grape must by sedimentation, distillation of wine materials and rectification of the obtained distillates using the modes that allow to obtain wine alcohols with a strength of at least 94 % vol. It was found hat the yield of grape must of table grape varieties is low � 70.8 dal out of 1033 tons of grapes. In an dry wine material from table varieties, the mass concentration of volatile acids exceeded the maximum permissible limit � 1.60 g/dm3 . It is noted that during distillation of wine materials, the strength of distillate obtained is directly proportional to the volume fraction of ethyl alcohol of the original raw material and it was 31.9 % vol. (table grapes) and 39.5 % vol. (Crystal). Analysis of the volatile components of distillates and wine alcohols showed that the mass concentrations of the compounds analyzed in the wine alcohols are directly proportional to their content in the corresponding distillates; there is also a positive trend in reducing undesirable components in the rectificate produced. The selected rectification mode made it possible to reduce the amount of higher alcohols by 1.5 times for the Crystal variety and by 4.7 times for the table varieties. The content of esters in wine alcohols increased in 2-2.5 times mainly due to ethyl acetate, the boiling point of which is close to the boiling point of ethanol. It is shown that to obtain high-quality wine alcohols, it is advisable to use the substandard grapes both table varieties and technical varieties as raw materials.