Fruit growing
and viticulture of South Russia

Annotation

The state of production of organic products in the world, in the country and in the Krasnodar region is analyzed in the article. The producers of environmental clear products must observe the severe requirements, the land for their cultivation was cleaned for three years, the use of genetic modified materials, chemical additives, growth stimulators, hormones, antibiotics is excluded. Ecologically is a product with a content of at least 99 % organic substances. In recent years the movement towards the production of ecological pure products is noted, using the technology of organic, natural farming. The purpose of our research is to analyze the world and domestic experience in growing ecological pure products and to give the recommendations for reducing of man-caused impact on agricultural facilities in the Krasnodar Territory. It is noted that the bioorganic products in Russia are still produced in small volumes, but now there is a tendency to increase in their production to 20 % per year. The authors plan to develop and widely test the vegetable dyes from the secondary resources of grapes and onions processing for the production of food bioproducts. The suggestion for food enriching with ecological pure food supplements have been carried out. It is shown that the successful development of green technologies depends on the efficiency of the use of natural resources and possibility of using of closed cycles of raw material processing with use the principles of organic farming. There is a need to develop the Federal Law "The principals of production of ecological clean agricultural products on green technologies", with the regulation of the system of state standards and compliance with the technological cycle for the production, transportation, processing and storage of agricultural raw materials.

Annotation

Traditionally, the production of wine materials and geographic indication wines is connected to the places where the grapes are grown. Taking into account the fact that in the production of various wine-making products, the wine materials are used, the transportation of which is a costly and lengthy process, a direction involving the production of products of fermented grape from sublimated raw materials is very promising. It reduces the cost of transporting of grapes as a raw material for the food production. Our study was directed to a technological assessment of the expediency of the production of fermentation products from grapes subjected to sublimation processing. As the raw material a Cabernet Sauvignon grown in the Krasnodar Territory was used. The development of modern technologies as vacuum freeze-drying allows to significantly expand the geography of the raw materials used and to select the grapes according to the variety type and composition indicators, based on the requirements for the final product of predictable quality. The technological substantiation of the expediency of fermentation beverages production from freeze-dried grape raw material is proposed. Experimental data on sublimation dehydration of Cabernet Sauvignon grapes are presented. The modes of preparation and parameters of freeze-drying of grape raw materials, ensuring its effective use in the dried state as raw material in the production of fermentation products are presented. The technology involves the use of whole grapes. The results of a comparative assessment of physical, chemical and organoleptic characteristics of the table dry red wine and a prototype of the fermented dry material are presented. It is shown that a freeze drying provides a high level of safety of properties of both raw materials and products of its processing. One of the significant advantages of the proposed technology of preparation and processing of grapes to produce fermentation products is the ability to transport freeze-dried grapes to any point close to the consumer.