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

Protein turbidity is a common type of wine stability disorder. They can form even after bottling wine, during storage and transportation. Ensuring the stability of wine before bottling is an important stage of wine production. Most often, bentonite is used to reduce the concentration of protein, the use of which can have a negative effect on the organoleptic characteristics of wine. The purpose of the work is to study the effect of the sorption capacity of grape dietary fibers and activated carbons obtained from grape pomace on the protein of wine. The sorption capacity to protein of grape dietary fibers obtained by the author's method, differently purified, and activated carbons obtained from grape pomace has been studied. The assessment of the sorption ability of grape dietary fibers and activated carbons to protein was studied on a model mixture. Bentonite was used as a comparison sample. The control was a sample without the introduction of sorbents. The paper presents the appearance of model mixtures after their contact with various sorbents immediately after their application and with subsequent contact for 1, 2 and 20 hours. Grape dietary fibers a nd activated carbons showed high sorption capacity relative to the protein of the model medium. To increase the sorption capacity of grape dietary fibers, only water-alcohol solutions or hot water should be used in their production technology.

Annotation

After processing of grapes there is a huge amount of waste, including about 20-30% of grape pomace, which must be involved in further turnover. Grape pomace consists mainly of the skin, seeds, ridges and remaining pulp, the processing of which will partially to solve both environmental and economic issues related to the involvement of pomace in the technological process of production of new products. The grape berry contains such organic acids as malic, citric, amber, oxalic, lactic and others, the study of which is also of scientific and practical interest. The composition of organic acids of sweet pomace from grape varieties: Chardonnay, Pinot Blanc, Riesling, Sauvignon Blanc, Traminer, Pinot Noir, as well as fermented: Merlot, Saperavi. Pomaces are selected at the enterprises of the Krasnodar region is studied in this work. Studies of organic acids were carried out in water-alcohol extracts. First, the pomace was extracted with hot water (70 ℃), and then � with ethyl alcohol of 96.5 % vol., that made it possible to extract more fully the organic acids. Comparison of organic acids content in the samples was carried out after conversion to dry matter. It was revealed that the main acids of grape pomace are tartaric and malic acids. Concentrations of tartaric acid varied from 20.30 g/kg to 70.99 g/kg, malic acid � from 4.75 to 19.40 g/kg. The grape variety, the conditions of its processing, the place of grape growing had a significant impact the concentration of both total and individual organic acids.

Annotation

The influence of grape dietary fibers on decontamination of natamycin in wine has been studied. Grape dietary fibers obtained from sweet pomace of Chardonnay grapes and fermented grapes � Krasnostop Anapskiy, Cabernet Sauvignon and Merlo were used for the studies. The mass fraction of fiber in the presented fiber samples ranged from 57.2 � 2.9 (Cabernet Sauvignon) to 65.3 � 3.3 % (Chardonnay), the electrokinetic potential � from minus 26 � 3 (Chardonnay) to minus 49 � 5 mV (Krasnostop Anapskiy). Studies were carried out on a model mixture of dry white wine with 10 mg/dm3 of introduced natamycin. Influence of time of contact of wine with fibers and their amount on sorption of natamycin was established. It was revealed that the maximum sorption of natamycin occurs when in contact with fibers during the first 2 hours, so further maintenance of them is impractical. The addition of the fibers to the wine in an amount of 3.0 g/dm3 resulted in the removal of natamycin from 42 to 68 %. Fibers obtained from white Chardonnay grape pomace contributed to less sorption of natamycin, and from red pom-ace of Krasnostop Anapskiy grape variety � more, which correlates with values of electrokinetic potential on the surface of the fibers. It is assumed that for the complete decontamination of natamycin it is necessary to use combined treatments with other sorbents having a negative charge of active centers on the surface.