Fruit growing
and viticulture of South Russia

Annotation

Experimental data on the reological (viscosity-plasticity) characteristics of yeast and adhesive precipitation of wine production are presented. Their knowledge is necessary for calculating the technological equipment when designing the recycling lines. Yeast sediments obtained in the production of white and red grapes by different technologies were used as objects of the study. The effective viscosity of yeast and adhesive precipitation was determined by the Reotest-2 rotary viscosimeter with a cylindrical measuring device. Comparing the amount of plastic viscosity of yeast sediments of white wine materials of Chardonnay and Sauvignon blanc, produced using the same race of yeast, it can be noted its greater importance in Sauvignon blanc, which is associated with the accumulation of more extractive components. The greatest importance of plastic viscosity among red wines is revealed in the sediments of the Krasnostop AZOS during the pulp fermentation. Plastic viscosity of sediments precipitation was caused by the grape variety and the type of sorbent used to process wine. It was established that bentonite sediments had a large amount of plastic viscosity in comparison with gelatin sediment. The joint use of gelatin and bentonite to process wine have led to slight increase in the plastic viscosity of adhesive sediment in comparison with bentonite. When processing the wine materials, especially red ones, with polyvinylpyrrolidone together with bentonite suspension, the more dense sediments was obtained, the plastic viscosity of which had the highest values. The effect of grape variety and wine production technology the amount of plastic viscosity of adhesive sediments has been proved: with the increase in the concentration of high-molecular substances (colloids) in processed wine materials, the plastic viscosity increases.

Annotation

The activity of oxidative enzymes � peroxidase and orthodiphenol oxidase in fresh grape must has been studied. Grapes grown in the Temryuk and Anapa districts of the Krasnodar region were used. Grapes are intended for the production of brandy wine materials. The must was fermented with spontaneous microflora, the resulting brandy wine material was subjected to fractional distillation to obtain brandy distillate. It was revealed that the activity of oxidative enzymes varies depending on the grape variety and the place of its growth. There is a difference in the activity of orthodiphenol oxidase and peroxidase depending on the grape variety: in classical varieties it is less in comparison with hybrid ones. The greatest value of the activity of redox enzymes was found in the grape must of the Levokumskiy variety, regardless of its place of growth. The treatment of the must with bentonite led to a more significant decrease in the activity of oxidative enzymes in comparison with polyvinylpolypyrrolidone and clarification of the must in the cold. The most effective processing method was the joint technological treatment of grape must with bentonite and polyvinylpolypyrrolidone. The processing of the must Before its fermentation helps to reduce the activity of oxidative enzymes and to obtain brandy distillates with a harmonious combination of aroma-forming components. In brandy distillates produced from processed grape must, the concentration of acetaldehyde, acetoin, furfural, methanol, a number of higher alcohols decreases, i.e. those components that reduce the quality and safety of brandy distillates. Brandy distillates produced from processed grape must had a higher organoleptic rating.

Annotation

The purpose of the work is to establish the influence of grape top dressings and biofertilizers on the composition of volatile components of cognac wine materials and distillates. The object of research was the Aligote grape variety, in the cultivation of which biofertilizer and top dressing with Gumel Lux, Fylloton and Agrumax preparations were used. The grapes were processed using the technology of white dry wines, after which they were distilled to obtain cognac distillates. Quality control of cognac distillates was carried out according to GOST methods and using gas chromatography. It was found that the use of top dressing, especially Fylloton, led to an increase in the concentration of higher alcohols. A similar effect, but to a lesser extent, was exerted by the introduction of biofertilizer obtained on the basis of grape pomace. In all experimental variants, an increase in acetaldehyde concentration was observed compared to the control, especially in samples produced from grapes in the cultivation of which Fylloton and biofertilizer were used. In a wide range, the concentration of ethyl acetate varied � from 278 mg/dm3 in the control to 352 mg/dm3 when using Fylloton. The concentration of ethyl acetal varied from 17.0 (Agrumax) to 36.4 mg/dm3 in the control, i.e. the use of all studied top dressings led to a decrease in the amount of ethyl acetal. The concentration of higher alcohols increased significantly in all experimental variants, especially when using Fylloton. The variation in acetic acid concentrations ranged from 221 (control) to 277 (Fylloton) mg/dm3 . All samples of cognac distillates in terms of organoleptic indicators met the requirements of regulatory documentation and were characterized by a mild taste with tones of fresh grapes in the aroma.

Annotation

The research is devoted to the comparative analysis of physico-chemical and organoleptic parameters of ciders produced by Russian and foreign enterprises. Samples of products were taken from the trading network of Krasnodar by the method of spot sampling. The influence of beverage production technology on their physicochemical and organoleptic characteristics is shown. There was a significant difference between ciders made from freshly squeezed juice and concentrated apple juice, especially in the concentration of residual extract, which correlated with the fullness of taste of drinks. In ciders produced from freshly squeezed juice, a large concentration of residual extract, phenolic compounds, phosphorus, cations of potassium, calcium, magnesium, iron was noted. They were characterized by fullness of taste, bright aroma with tones of apples, pronounced tones of fermentation. At the same time, tones of alcohol and milk fermentation formed during fermentation of apple juice were identified in the taste. Cider samples made by fermenting concentrated apple juice had a simple fresh taste with hints of apples in taste and aroma. They showed the lowest concentration of residual extract, including phenolic compounds and ash alkaline and alkaline-earth elements. In some cider samples, the concentration of sodium cations had high values � up to 188 mg/dm3 , which indicates the use of water prepared using sodium-cationic filters. At the same time, a low concentration of calcium and magnesium cations was noted, which indicated their exchange for sodium ions during water treatment.

Annotation

The article is devoted to the study of various varieties of apples of domestic and foreign breeding as raw materials f or the production of ciders. 30 varieties of apples of different ripening periods were processed. The obtained results showed a significant variation in the concentrations of dry matter and sugars. The highest concentrations of sugars � from 147 to 167 g/dm3 , necessary for fermentation and accumulation of ethanol of natural fermentation, were found in apples of Virginia, Orfey, Persikovoe, Margo, Exotica, Florina varieties. The highest values of the mass concentration of titrated acids were revealed in winter varieties of apples: Renet Platona (7.9 g/dm3 ), Orfey (7.1 g/dm3 ), Liberty (6.0 g/dm3 ). It was found that the yield of the wort ranged from 43.8 (Form 12/1-21-6) to 58.8 % (Ligol). Studies have shown the greatest yield of wort in the processing of winter varieties of apples � Ligol, Persikovoe, Enterprise, Jin, Prikubanskoe, which averaged 57.6 %. The yield of wort is slightly lower in autumn varieties � an average of 53.8 %. The lowest yield of wort was revealed in the processing of apple varieties Form 12/1-21-6, Virginia, Form 12/1-20-4, Form 12/1-21-6, Zolotoe letnee. The dynamics of fermentation of apple wort differed. In 18 samples, fermentation was fully completed, and in 9 there was a shortage with different concentrations of unsealed sugars � from 50 to 74 g/dm3 (Virginia, Ligol). The consistency of the wort was varied: loose with good juice separation (Zolotoe letnee, Amulet); puree with slow particle sedimentation (Ketney, Champion); fibrous or mealy-fibrous with weak juice separation (Virginia, Form 12/1-20-4, Form 12/1-21-6, Form 12/1-21-36, Form 12/1-20-16, Form 12/1-21-19); fibrous with good juice separation (Exotica, Orfey). In the remaining samples, despite the dense structure of the fruit, good juice secretion and sedimentation of particles were noted, due to which the wort self-clarified.