Fruit growing
and viticulture of South Russia

Annotation

The results of studying the qualitative composition and quantitative content of amino acids, minerals and organic acids in the red varietal wine �Cabernet Sauvignon� depending on the climatic conditions of the grape growing region are presented. A comparative study showed that in wine obtained from grapes harvested in 2021, the total content of amino acids exceeds that of 2017 by 18 %, macronutrients � by 19 %. Obviously, this was facilitated by a combination of a warm climate and twice the amount of precipitation in 2021. It was found that in both cases, the amino acid proline, which is poorly absorbed during fermentation, prevailed, which explains its quantitative advantage in wine, and potassium ions, which is a necessary factor of yeast growth. In the wine material of the 2021 harvest, the content of organic acids, which affect the extension of the shelf life, color stability, and the creation of a taste bouquet of wine, was studied. In quantitative terms, tartaric (53.66 %), malic (15.44 %), succinic (14.74 %) acids prevailed. The total content of phenolcarboxylic acids with antioxidant and bactericidal properties was 84.92 mg/l; among them, caffeic acid (59.95 %), which enhances and stabilizes the color of red wines, prevailed; gallic acid (0.95 %), which is part of grape tannins, was contained in the least amount in the studied wine. Ascorbic acid, used in production to prevent wine oxidation, was 16.74 %, nicotinic acid, which activates the process of alcoholic fermentation, was 6.39 %. The content of orotic and chlorogenic acids, which have an antioxidant effect, was 10.41 and 5.57 %, respectively. The combination of the amount of total precipitation and the sunshine intensity, which contribute to the accumulation of biologically valuable compounds in grapes, as well as the use of the active strain S. cerevisiae Y-4270 in biotechnology, influenced the formation of the organoleptic properties of wine, in particular, the berry aroma characteristic of the southern regions.

Annotation

The aim of the work is to assess the influence of natural and climatic factors the nitrogen composition of red table wines from Cabernet Sauvignon grapes growing in the Derbent District of the Republic of Daghestan. Objects of research � the samples of red table wines: No. 1 � harvest 2017, No. 2 � harvest 2018. The wines were made at Derbent sparkling wine factory. The yeast strain S. cerevisiae VKPM Y-4270 was used for fermentation. The study of amino acids and nitrogenous substances in the wine materials was carried out using capillary electrophoresis on devices of the "Kapel 103" and "Kapel 105"series. Physical and chemical parameters were determined by standard methods used in enochemistry. The volume fraction of ethyl spitre was 11.3 and 13.0 % vol. in the studied samples, the mass concentration of titrated acids was 5.0 and 6.0 g/dm3, respectively. The concentration of nitrogenous compounds in the analyzed samples was established: the mass concentration of total nitrogen is 146 and 184 mg / dm3, ammonium ions � 3.1 and 3.2 mg/dm3, and protein � 8.5 and 10.1 mg / dm3, respectively. The protease activity of the S. cerevisiae strain VKPM Y-4270 was studied, it varied from 127 cu (sample � 1) to 138 cu (sample � 2). 15 amino acids were identified in the experimental samples of wine, the mass concentration of which was: sample � 1 � 4952.68 and sample � 2 � 1672.78 mg / dm3. The amino acid proline, as an important protein building material for the cell, prevailed in all samples, its amount in 2018 wine is 3.1 times higher. Of the essential amino acids in the same wine sample, an increased content of methionine, lysine, histidine, isoleucine, and tryptophan was found. The wines under experiment had a fairly high tasting rating and a high biological value.

Annotation

Research aimed at improving the biotechnology of red table wines production, taking into account the characteristics of raw materials, used yeast races, region of origin, climate and fermentation conditions, is relevant. The object of research was wines from Cabernet-Sauvignon grapes of the 2019 harvest, grown on chestnut, calcareous soils of medium loamy texture of the terroir of the Mugarty village near the Mugartychay river (Kamyshchay river basin) in the Derbent region of the Daghestan Republic, and obtained at OJSC "Derbent Sparkling Wine Factory". The strains S. cerevisiae Y-4270 and S. cerevisiae D-19 were used for fermentation. The qualitative and quantitative composition of volatile substances in the wines under study was determined by gas-liquid chromatography. It is shown that "Kara-Koisu" wine obtained using the Y-4270 strain, was more aromatic due to the greater accumulation of esters and acetate. The content of ethyl acetate (by 2.4 times), ethyl lactate (on 9.9 %), and ethyl laurate, which give roundness to fruit or floral aromas, is on 29.7 % higher in the test sample (with the exception of ethyl capronate). Aliphatic alcohols formed an important basis for the aroma of wine, the total amount of which was 433.84 mg / dm3 , which is on 39.7 % higher than that in the control. Isoamyl (62.3 %), isobutyl (42.5 %), 1-propanol (31.2%), methanol (32.5 %) prevailed in the tested wines. The aromatic alcohols are twice as high in phenylethanol, which adds floral nuances to the wine. New data indicated the role of the biochemically active S. cerevisiae strain VKPM Y-4270 in the creation of dry red wines.

Annotation

The results of studying the qualitative composition and quantitative content of amino acids in red table wines made from Cabernet-Sauvignon grape variety using S. cerevisiae Y-4270 and Derbentskaya-19 strains are presented. It was found that the concentration of amino acids in wine samples was influenced by the individual characteristics of the yeast strains applicated in the preparation process, and certain climatic parameters in the region, which are different in 2019 and 2020 � the amount of annual precipitation and the insolation intensity. In all variants of wine, there was a significant variation in both the sum and the concentrations of individual amino acids. The highest content of free amino acids was found in the 2020 yield sample prepared using the D-19 strain. It was found that proline prevails in all variants; as a percentage of the total amount of amino acids, its content in all variants is approximately the same, however, in mg/dm3 , these indicators are several times higher in the samples of 2020. In the wine obtained using the new strain of S. cerevisiae Y-4270, the concentration of proline is 2 times less than in the second variant (S. cerevisiae D-19), which affected its organoleptic assessment. As a result of a comparative analysis, it was shown that the total content of essential amino acids in the studied wines did not exceed the level of 77.31 mg/dm3 . Formed during fermentation mainly from amino acids, substances that enhance the fullness of the aroma, influenced the quality of wine materials. Obviously, the optimal concentration of free amino acids in the samples studied by us contributed to the formation of high organoleptic characteristics of dry red wines.