Fruit growing
and viticulture of South Russia
Quality Management
Research of foreign and domestic scientists show that in 80% of the cases, the breaking of wines hardiness is caused by the formation of crystalline precipitates of the potassium and calcium tartaric salts and it is explained by a violation of wine ionic equilibrium. At present, to achieve a full crystalline stabilization of wine production, it is most effective, perspective and economically advantageous to use an electrodialysis. In connection with this, our goal was to study the influence of electrodialysis treatment the degree of metal cations elimination from wine, and as a result, its stability to crystalline dimness. As objects of research, white the wine materials from muscat types of grapes were used. The processing of the wine material was carried out on an electrodialysis device belonging to the Yubileinaya Winery LLC. With the help of the Stabilab laboratory instrument specially developed for electrodialysis, the coefficient of wine instability (DIT) before the treatment was determined and testing, confirming the stability of the wines after electrodialysis treatment (ISTC 50) was carried out. It has been established by research that the cations of ammonium and calcium are removed to the greatest degree by means of electrodialysis 33,1 % and 26,5 %, respectively. Electrodialysis promotes the removal of 18,6 %-16,8 % of sodium and magnesium cations. The potassium cations are removed in less degree only 2,8 % of their amount in the wine. It was found that the wines tested after the electrodialysis process were stable to crystalline dimness. The results obtained in our study are further planned to be used to create a data bank with the subsequent development of dialysis concentrations of controlled indexes of wine stability.
Harvesting and processing of white Chardonnay grapes and red grapes of Cabernet Sauvignon grown in the Southern climate condition of the four districts of the Krasnodar territory are done. The agrotechnical data collected from experimental plots (name of farm, square of plot, age of the vineyard, weight of the grape samples). The results of determination of physical-chemical parameters of the examined grape musts and wine products indicate the technological and physiological maturity of grapes. Harvested grapes for study were healthy, with the necessary amount of sugars and acids for the production of high quality dry table wines. The most important value to determine the taste and nutritional qualities of grapes and their suitability for technical processing are sugar and organic acids. The sugar content in the must from Chardonnay grapes ranged from 18,1 to 23.7 g/100 cm3 , from grapes of Cabernet Sauvignon from 18.8 to 25.2 g/100 cm3. Mass concentration of titratable acids in the experimental wine materials was in the range required by the standard. Almost of all dry wine materials had a high alcohol content from 11.1 to 14.9 % vol., due to high sugar accumulation in the berries. High values of the given extract (more than 16 g/dm3 for white wines and more than 18 g/dm3 for red wines) were in the whole of wine materials. The high-quality raw materials f or the production of table wines were made using the classic technology, which was confirmed by high organoleptic assessment of wines. The obtained results can be used as the basis for the development of a modern system of quality assessment of wine production in the Russian Federation, as well as assessment of the geographic origin and the season of wine-making.
Under the aggravating of environmental conditions, changes in the structure of nutrition of the population and the lack of useful substances in the food of Russians, the fresh fruits and berries are an indispensable component of a balanced diet. Strawberry berries successfully cultivated in the Krasnodar Territory, contain a complex of nutrients that provide the human body with a set of vital components. The article presents the results of the study of commercial qual-ity and chemical composition of 7 strawberry varieties of NCFSCHVW breeding. In terms of commercial quality, the varieties of Elegia, Kemia, Taira, Nelli, having the large berries with dense flesh, are selected. The varietal differences and the limits of accumulation of soluble solids, sugars, acids, vitamin C and P-active substances, which determine the high nutritional quality and therapeutic properties of strawberries, have been established. Soluble dry substances of the studied varieties, accumulating in the range of 7.2-9.0 %, are mainly represented by carbohydrates (5.4-6.7 %), the acidity varies from 0.85 to 1.28 %, the content of vitamin C varies from 47.9 to 73.4 mg / 100 g, the number of catechins from 58.3 to 92.1 mg/100 g, leuanthocyanins from 53.8 to 101.4 mg/100 g, anthocyanins from 60.0 to 102.0 mg / 100 g. A high varietal variability of the total amount of phenolic compounds from 274.5 to 372.4 mg / 100 g has been established. The source-varieties have been identified with high levels of soluble solids and sugars, acids, vitamin C, and P-active catechins, anthocyanins, total polyphenols. Due to the high commodity qualities and the increased content of natural antioxidants, the strawberry berries of NCFSCHVW breeding varieties as Nelli, Kemia, Taira can be recommended for cultivation in the fruit-growing farms of the Krasnodar Territory. Consumption of fresh strawberry berries as a dessert will fill the ration of Russians with essential micronutrients of natural origin.
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.
The article presents the materials of table wines from grape researching varieties of the AZESV&W breeding Krasnostop Anapskiy and Krasnostop AZOS. In Russia, it is necessary to produce the new brands of wines from local varieties with high quality, hygienic and biological value. For their production, it is necessary to select a grape assortment including the latest achievements of domestic breeding. The red wine enriches the body with useful microelements, vitamins and polyphenolic antioxidants and thereby prevents the beginning and development of many diseases. The number of anthocyanins in wines from Anapa Krasnostops exceeds the data on these components in the control version. The mass concentration of phenolic substances and their monomeric forms in wine materials from the Krasnostop AZOS and Krasnostop Anapskiy is higher than that of the quality control of red wines of Cabernet Sauvignon, which indicates a high accumulation of phenolic substances in these new grape varieties. During the years of the study, Krasnostop AZOS and Krasnostop Anapskiy received the good indicators on the organoleptic properties of wine materials 8,79 and 8,74 points. Table wines from Krasnostops have a greater amount of chlorogenic, coffee and gallic acid than ones from Cabernet Sauvignon. In terms of the total amount of biologically active substances, the wine from the Krasnostop AZOS variety exceeds the control sample. According to the amount of aromatic substances from the studied red wines, one can distinguish the Krasnostop AZ-OS with a total concentration of 2343,1 mg / dm3. The maximum content of aromatic alcohols 88,65 mg / dm3 is noted also in the wine of this variety. Wine sample of Krasnostop AZOS received the maximum in the experience organoleptic evaluation.