Fruit growing
and viticulture of South Russia

Annotation

The paper discusses methods for identifying wines based on regional characteristics, which consists of establishing a connection between the component composition of wines and soils corresponding to the area where grapes grow. It has been shown that markers of regional affiliation can be components whose content in wines practically does not change during the production process. The results of a study of the mineral composition of wines produced by the winemaking enterprise OOO �Imenie Sikory� are presented. Using atomic absorption spectroscopy using the Kvant Z spectrometer (NPF OOO �KORTEK�, Russia), 12 metal elements (Co, Mn, Rb, Cr, Cs, Al, Ba, Zn, Sr, Li, Na, Mg) were determined in the course of studies on atomic emission and absorption spectra. A study was also conducted of the mineral composition of soil samples from vineyards where grapes used for wine production grew. Using the methods of correlation and cluster analysis, as well as using the �random forest� algorithm (for wine samples, the initial data were the content of elements and their pairwise ratios), it was revealed that the mineral composition can serve as a marker of the regional affiliation of wine products, since the studied wine samples are within each variety have a stable mineral composition, regardless of the year of harvest (correlations between the year and the content of elements are insignificant), determined by the characteristics of the site where the grapes grow. Quantitative determination of the components of the mineral complex in combination with mathematical processing of the results allows us to establish the origin of the wines with a reasonable degree of probability. The mineral composition of the studied wines is unique and is determined by the soil characteristics of the vineyard areas of the �Semigorye� geographical object.

Annotation

Experimental data on the feasibility of production of activated carbons from the waste of the wine industry � grape pomace and dense yeast sediments are presented. Activated carbons (AC, powders) were prepared by the small enterprise Balakirev V.G. (Maykop) in the form of dust from grape pomace of white (AC1) and red grape varieties (AC2), dense yeast sediments (AC3 and AC 4) and a mixture of grape pomace and yeast sediments (AC5 and AC 6) according to the following scheme: drying of raw materials, carbonization and activation in one unit. Pyrolysis temperature is 850-900 º�. It was established that according to physical and chemical indicators, experimental samples of AC were close to the control and industrial samples of coal of BAU (Russia) and Karbinok (France). White and red dry wine in bulk and wine distillate were treated with prepared carbons. It was established that as a result of wine processing, the volume fraction of ethyl alcohol, the mass concentration of sugars, titrated acids, and the pH value did not undergo significant changes. Volatile acids (up to 42% in the processing of white wine) and phenolic compounds (in the processing of red wine) undergo the greatest changes during the treatment of wines with activated carbons. The best results in reducing the concentration of volatile acids are obtained using AC 3 and AC 4, made on the basis of dense yeast sediments. The greatest decrease in the concentration of acetaldehyde was detected during the treatment of distillates with samples of AC 4, AC 3, followed by AC 2 and AC 6, which showed results identical to control variants. The use of AC 3 and AC 4 ensured the complete removal of acetoine, which forms synthetic tones in the aroma of alcohols. High sorption capacity for the sum of the ethers was shown by AC 6 and AC5. As a result of treatment with activated carbons, especially variants AC3 and AC4, the taste and aroma of distillates improves.

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

In recent years, interest in the production of port wine type liquors has increased: the volume of their production in 2019 increased in 5.3 %. Previous studies have shown the possibility of quality Ports making from white hybrid grape varieties. The purpose of this work is to assess the feasibility of using red grape varieties � Dionysus, Krasnostop AZOS, Dostoyny � for the production of liquor wines such as Port. It has been found that according to physic-chemical parameters, the wine materials from the studied grape varieties are identical to the ones of control � wine materials from the classic variety of Cabernet-Sauvignon. It was shown that the value of oxidation-reduction potential was, mV: Cabernet Sauvignon � 402; Dionysus � 447; Krasnostop AZOS � 432; Decent � 429, so the wine materials made from hybrid grape varieties were more inclined to oxidation than wine materials from the classic Cabernet Sauvignon. The greatest amount of �phenolic compounds sum� was identified in wine materials from the Krasnostop AZOS and Dostoyniy grape varieties, anthocyanins � from Krasnostop AZOS, monomeric forms of polyphenols � from Dionysus. According to the composition of aroma-forming components, port wine type materials made from hybrid red grape varieties are close to the control sample from Cabernet-Sauvignon. The concentrations of acetaldehyde and esters were identical. Wine materials from red hybrid grape varieties were more inclined to oxidation, as a result of which they were faster ported. The porting regimes are substantiated: oxygen dosage should be limited to 20 mg / dm3 due to its significant influence the oxidation of phenolic substances; temperature of porting must be maintained at the level of 50-55 º�. The typing duration must be 7-10 days.

Annotation

This article presents the results of studies of wines obtained from Chardonnay, Sauvignon Blanc, Riesling, Pinot Noir, Cabernet Sauvignon grapes grown in the Krasnodar Region in 2012-2016, in the territory of the �Semigorye� geographical object (Novorossiysk). The peculiarities of the mineral composition of wines, in particular inorganic cations (ammonium, potassium, sodium, magnesium, calcium), in the wines produced by the wine company � Imenie �Sikory� LLC, are revealed, depending on the grape variety and crop year. Joint correlation dependencies are established. Inorganic cations were determined by the method developed in the Scientific Center �Wine-making� FSBSI NCFSCHWV. It is established a higher mass concentration of potassium in Chardonnay and Sauvignon Blanc wines, compared with Riesling, indicating a higher photosynthesis productivity and intensive vegetation of grape plants of these varieties. The minimum, maximum and average mass concentrations of inorganic cations reveal the the peculiarities of the �Imenie �Sikory� LLC, caused by the natural conditions characteristic of the Semigorye geographical object. The results of the analysis show the correlation between the content of elements K-Na, K-Mg, Na-Mg. The correlation between elemental content and grape variety is significant for K, Na and Mg. The total concentrations of inorganic cations ranged from 354 to 1387.6 mg / dm3 and from 905 to 1682.9 in white and red wines, respectively. The results of this scientific work can be the basis for the development of a modern system for assessing the quality and authenticity of wine products in the Russian Federation, as well as be used for regional identification of wines of various origins.