Fruit growing
and viticulture of South Russia

Annotation

The complex of biologically active substances in fruits and berries of the Kuban, optimally adapted to the Southern climate, allows you to the select the individual crops and varieties with high biological activity, which is characterized by a set of various vital and physiologically significant components that can provide the daily rate of BAS for the human body. Research is carried out of qualitative structure of fruits of an apple-tree and berries of grapes, according to varieties, revealing of the general regularity of change of BAS content in dynamics. Parameters of increase in an allocation of biologically active agents, such as are determined a type of the used raw materials, its extent of crushing, temperature change of processing, selection of processing equipment. Research of chemical indicators of pomace quality from secondary raw materials are conducted in the process of production of apple and grape juice. The effect of the optimal temperature regime � 35-40 º� of infrared drying apple juice is represented by higher rates of fiber, pectin and minerals. For each type of raw material and conditions of the process, there is a minimum particle size: for apple row material � no more than 0,3 mm, for grape � no more than 0,4 mm, in which the total internal and external diffusion resistance is minimal, facilitating a more rapid extraction of biologically active substances. Due to optimum selection of processing equipment on a powder production line from an apple or grape pomace, it is possible to adjust the influence of physical and biochemical mechanisms and to considerably reduce the speed of technological process and to increase in the selection of biologically active substances in a digestible form. The results of laboratory research of powder from apple (Prikubanskoy) and grape pressing (Cabernet) pomaces are presented.

Annotation

When processing grapes in the wine-making and non-alcoholic industry, a significant amount (from 15 to 20%) of waste is generated, the rational use of which makes it possible to obtain additional products of great interest and value for a number of sectors of the national economy. The most important direction of increasing in the efficiency of modern wineries is the processing of secondary resources, including grape pomace, containing a large amount of dietary fiber (DF), which are mainly concentrated in the cell wall of the pulp and skin of the grapes. Secondary raw materials obtained during the processing of grapes can serve as the basis for the production of new types of finished products with valuable and consumer properties of high biological value. Grape pomace has a rich chemical composition (they contain sugar in the form of fructose and glucose, pectin, organic acids, crude protein, fiber, calcium, phosphorus, polyphenolic compounds, vitamins). This article shows a study of the quality of grape pomace and powder obtained from dry raw material of drape pomace to reveal the possibility of grape powder using as an enriching component that will be a part of new types of finished products. As an objects of research, the pomace samples were taken after fermentation from red grapes and freshly squeezed white grape varieties from the 2017 harvest. The article describes the mechanical composition of dry raw materials, as well as the chemical composition of grape powder. The conclusion is made of the possibility of using a powder obtained from grape pomace as an enriching component with biological value in the composition of the new types of finished products.

Annotation

The winemaking process produces a large number of by-products (grape pomace), which contain a large number of biologically active substances. In order to preserve these substances and to slow down microbial putrefaction, grape pomace is stored dry or frozen. On this basis, the aim of the work was to study the effect of grape pomace storage methods on the polyphenol and vitamin C content. The objects of the study were grape pomace of red varieties of Cabernet and Kazachka grapes grown in the conditions of the Anapo-Taman zone. All the pomace samples were obtained after pressing, a part of which was dried at an optimum temperature of 45 ºC to preserve the structure of the grape pomace for 6 hours, and a part was frozen at minus 15 ºC, based on an analysis of the scientific literature. Analysis of the research data obtained showed that the drying and freezing processes had different effects on the change of polyphenolic substances and vitamin C contained in the pomace. The total content of polyphenols increases both during drying (10.6 % for Cabernet and 2.5 % for Kazacka) and freezing (27.7% for Cabernet and 12.7% for Kazacka). Vitamin C content decreases (dried: 26.6% for Cabernet, 37.9 % for Kazacka, frozen: 21.9 % for Cabernet, 36.6 % for Kazacka), being destroyed by temperature. Thus, freezing of grape extracts is a preferable storage method, since preservation of polyphenolic substances can increase their potential use.