Fruit growing
and viticulture of South Russia

Annotation

Enzymatic processing is one of the most promising direction of intensification of wine production processes. Entering into the pulp of enzyme preparations provides a qualitative extraction of the necessary amount of coloring substances and the achievement of the required intensity of color and completeness of taste. The aim of the research was to determine the effect of the enzyme preparation of Lafase Fruit on the quality of young dry red wine materials. The determination of physical and chemical parameters of wine materials and wines was carried out according to the standard methods adopted in the wine industry. In order to establish the effect of the enzyme preparation Lafase Fruit on the quality of young dry red wine materials, an experiment was carried out, which included the introduction of this preparation into the pulp of the Magia grapes by doses of 3, 4 and 5 g / 100 kg of grapes. The preparing of wine materials was carried out under microprocessing conditions according to a single technological scheme. It is established that the use of enzyme preparations increases in the concentration of titrated acids by 0.2-0.5 g / dm3, and the extract � by 1.2-2 g / dm3. The experimental samples had a high alcohol content (13.0-13.4% vol), and a low concentration of residual sugar (1.8-2.6 g / dm3) and volatile acids (0.58-0.65 g / dm3). Basic organic acids were within the limits of their optimal content in the table wines. As a result of the experiment, it was found that the treatment of pulp with a pectolytic preparation is promising as a method of accumulating of organic acids. The use of the enzyme preparation reduces in the duration of fermentation, reduces in the turbidity of the wine material, and facilitates its clarification. The indicator of the color intensity in the experimental wine materials is higher than one in the control. The positive effect from the introduction of the enzyme preparation is already observed at a dose of 3-4 g / 100 kg, therefore it can be considered the optimal dosage of this enzyme preparation is 4 g / 100 kg of grapes.

Annotation

Research of foreign and domestic scientists show that in 80% of the cases, the breaking of wines hardiness is caused by the formation of crystalline precipitates of the potassium and calcium tartaric salts and it is explained by a violation of wine ionic equilibrium. At present, to achieve a full crystalline stabilization of wine production, it is most effective, perspective and economically advantageous to use an electrodialysis. In connection with this, our goal was to study the influence of electrodialysis treatment the degree of metal cations elimination from wine, and as a result, its stability to crystalline dimness. As objects of research, white the wine materials from muscat types of grapes were used. The processing of the wine material was carried out on an electrodialysis device belonging to the Yubileinaya Winery LLC. With the help of the Stabilab laboratory instrument specially developed for electrodialysis, the coefficient of wine instability (DIT) before the treatment was determined and testing, confirming the stability of the wines after electrodialysis treatment (ISTC 50) was carried out. It has been established by research that the cations of ammonium and calcium are removed to the greatest degree by means of electrodialysis � 33,1 % and 26,5 %, respectively. Electrodialysis promotes the removal of 18,6 %-16,8 % of sodium and magnesium cations. The potassium cations are removed in less degree � only 2,8 % of their amount in the wine. It was found that the wines tested after the electrodialysis process were stable to crystalline dimness. The results obtained in our study are further planned to be used to create a data bank with the subsequent development of dialysis concentrations of controlled indexes of wine stability.

Annotation

Now it is necessary to increase significantly the volumes of production of high-quality production of grapes in the Russian Federation, and for this purpose it is necessary to expand the areas under vineyards. The necessary potential for this purpose the country has - it is possible 100 thousand hectares of grapes plantings to increase to 300-400 thousand hectares. Within the program of development of agriculture existing till 2020th year expansion of the areas of vineyards to 140 thousand hectares is provided. The solution of this task requires the deeper study of new Don technical grapes varieties for this introduction in the production. In this regard the identification of promising white grapes varieties breeding of the All-Russian Research Institute of Vine growing and Winemaking named after Ya.I. Potapenko and scientific ground of their practical application has became a purpose of our research. Agric-biological and technical characteristics on the promising grapes varieties which are of special value for production use on Don are given in this article. During the carried out research it is established that at high productivity the studied of grapes varieties have the high quality of a harvest and they are more steadier against fungal diseases, and it speaks about the high profitability of their cultivation and about prospect of these varieties for production at the present stage of economic development. The results of supervision allow you to recommend the new white technical grapes varieties of Institute breeding for wide production testing in the Don Region. It will give you the chance to increase in assortment of white technical grapes varieties, including muscat varieties, for production of high-quality white table wines.