Fruit growing
and viticulture of South Russia
Quality Management
The purpose of these study is the development of regulations for the use of plant growth regulators to accelerate ripening and improve the quality of grape varieties of Dagestan breeding. The object of research is the perspective grapes seed varieties of breeding of Dagestan Selection Testing Station of Viticulture and Horticulture. Long-term research (1985-1999) on the influence of various physiologically active substances the development of generative organs of seed grapes varieties made it possible to develop the elements of technology for their use to produce seedless grape berries, and to accelerate the ripening and increase in the sugar accumulation in the berries. Some elements of the technology were tested in the production conditions of Dagestan. In this article, the results of research on the practical application of growth regulators on promising grapes seed varieties of DSTSV&H are presented. The mechanism of growth regulators action on the ripening of berries and sugar accumulation is presented. It is substantiated the promising, expediency and practical significance of the use of growth regulators to obtain the seedless production of seed varieties for example of classical and new varieties, that allow to obtain a crop with a higher sugar content at earlier periods. The study of practical application of growth regulators for promising seed grapes varieties of DSTSV&H breeding in the field conditions have been revealed their positive effect on bunch mass, which increased significantly in some varieties. Based on the results of carried out research, it was conjectured that varieties having in the genealogy the Agadai grapes in the maternal form are more promising for obtaining the high-quality seedless products with high commercial and economic value.
The effect of biologically active substances gibberellin (GA3), forchlorfenuron (CPPU) and streptomycin (Str) on mechanical composition, transportability and organoleptic characteristics of seedless grapes Yuzhnoberezhnyi, Venera, Kishmish -311 and Kishmish -342 was studied at the conditions of the South Coast of the Crimea. The Yuzhnoberezhnyi cultivar of the Institute for Vine and Wine "Magarach" breeding was used as a model. It is established in the research process, that the GA3 increased in stem weight when it applied alone, the effect was reduced in combination with Str. It is demonstrated a considerable increase in bunch structure index and a decreased in berry index resulted from one treatment with CPPU alone. The highest tasting scores (8.0 and 8.1 points) were from experiments consisting of one and two treatments with GA3 alone. From the data obtained, it follows that the best treatment option for three introduced seedless grape varieties Venra, Kishmish E-311 and Kishmish E-342 is a combination of preparations. This complex application of biologicaly activy substances led to the formation of larger berries in all studied varieties. According to the combination of positive signs of variability in the mechanical composition, transportability and organoleptic characteristics, two variants of the experiment are distinguished: the treatment of grape plants with a solution of CPPU at a concentration of 20 mg / l after flowering, and also two-fold treatment of GA3 with 50 mg / l during mass flowering and after flowering, combined with a single treatment during a mass flowering CPPU 20 mg / l + Str 200 mg / l.
The chemical composition of the wines is very diverse. It depends on the environmental conditions of grapes cultivation, variety and technological maturity of berries, and technology of primary and secondary wine-making. The most numerous group of grapes and wine compounds are aromatic substances, numbering more than 400 components. Depending on the quantitative predominance of different substances, the wine gets the predominant flavor. Substances in subthreshold concentrations are insensible, but in the combination with others they have a subtle bouquet. These substances can have an indirect effect the wine aroma according to a known synergistic effect. In order to study the aromatic complex and isolate the specific components of the wine aroma from Chardonnay clones grown in the Kuban region, we analyzed the long-term data of the volatile components of the wines from these clones in comparison with the prototype. The main groups of aromatic substances inherent in wines from studied clones are distinguished. The differences in aromatic wine composition from introduced Chardonnay clones and their prototype are founded. It has been established that the higher (aliphatic) alcohols predominate quantitatively in the aroma of the studied white dry wines from the Chardonnay grapes clones and constitute 53-60% of the total content of aromatic substances. Then the esters follows, which constitute up to 20 % of the amount of odorous substances. The sample from clone Chardonnay 95 was distinguished by the maximum accumulation of esters and higher alcohols. It had a fullness in taste, development of aroma and the highest tasting evaluation. At the same time, it recorded a low content of aliphatic acids 8 % below control.
One of the most common ways to counterfeit the red wines is to adjust the coloring of cheaper white wine materials with both synthetic food colors (indigocarmine, carmoazine, etc.) and natural colors (extracts of blueberries, currants, etc.). The color characteristics of juice and wine products vary considerably depending on the type of feedstock, the technology of production, and the composition of the blend. In this regard, some unscrupulous manufacturers often use cheaper fruit and berry raw materials for coloring of grape wines. The purpose of the present research was the comparative characteristics of the phenolic complex and the optical characteristics of genuine red wines and falsifiers obtained using natural and synthetic dyes. The objects of research were table wine materials from Cabernet-Sauvignon and Rkatsiteli grapes, juices and fruit extracts, a mixture of synthetic dyes. The impact of natural and synthetic colourants on the optical characteristics of wine-making materials has been studied. Variation ranges were obtained for physical-chemical and optical parameters of model test solutions in terms of their colour intensity variation. The relation between colour intensity and phenolic compounds content along with monomeric anthocyanins was established (r=0.96 and 0.94, respectively). It was demonstrated that monomeric anthocyanins were absent in the model systems that contained synthetic adulterated winemaking materials. It is the significant difference in the qualitative composition of native and adaltirative wine materials: the total phenolic compounds and colour intensity index colourants were much lower in the coloured samples as compared to the established and recommended values for authentic wines, that allow to use these indicators in a set of criteria for identifying adulteration of wine products.
Increased interest in terroir wines determines the relevance of research aimed at studying the influence of technological factors that form the distinctive features of products. The aim of the research was to study the effect of yeast strains the quality of red sparkling wines. Objects of research are the sparkling wines from the Don aboriginal grape variety Tsimlyansky black. The control was the sparkling wine, obtained from the Saperavi grape growing in the same area. This publication presents the results of study of the chemical composition, physico-chemical and organoleptic characteristics of sparkling wines obtained from the Tsimlyansky black grapes using the different yeast strains during the primary fermentation stage. It has been revealed that a distinctive feature of sparkling wines from this grape variety is low acidity (average 5.3 g / dm3), as well as a low concentration of phenolic (average 681 mg / dm3) and coloring (average 64 mg / dm3) substances. It is shown that sparkling wines obtained using the yeast of Meganom-3 strain were the most pronounced typical (frothy and sparkling) properties and the most intense color. The use of the Odessa black-SD-13 for primary fermentation promoted the production of sparkling wines with a low concentration of acetic acid and acetaldehyde. This sample was highly appreciated by tasters. An analysis of the obtained results of study showed that the maximum foam volume index depends more on the varietal characteristics than on the yeast strain used for the primary fermentation. A correlation between the maximum foam volume and the mass concentration of polymer forms of phenolic substances is established.