Fruit growing
and viticulture of South Russia
Quality Management
The quality of packaging and closures are subject to serious requirements due to the fact that they are in direct contact with food products. Study carried out have shown that the natural cork used often by wine-making enterprises does not meet the requirements of both legislative and regulatory documents for a number of indicators. It has been established that the concentration of microorganisms, mainly mold fungi, in the cork exceeds the allowable values. This leads to the development of microorganisms inside the cork, the diffusion of the formed substances and, accordingly, a decrease in the quality of the wine corked by such corks, as well as a violation of its organoleptic characteristics and presentation. It was shown that already at the stage of sample preparation, a large number of turbid components, which subsequently form precipitates. The cork extracts revealed the presence of various microorganisms, including membranous yeasts and molds. Their development in the cork leads to the formation and diffusion of potentially hazardous compounds into wine, including ochracin, which has anticoagulant capacity and teratogenic activity. A number of substances of synthetic origin, not characteristic of the cork, namely, decalin, acetophenone, 4-methylacetophenone, 1-methylnaphthalene, 1,3-benzothiazole, 2,5-furandicarboldehyde, 2-methoxyphenol, triacetin, 2-phenoxyethanol, naphthalene, 2- (2-butoxyethoxy) ethyl acetate, ethyl citrate, 2,3-dimethyl maleic anhydride, 1H-pyrrol-2-carboxaldehyde, propylene glycol trimer, dimethyl glutarate, ochracin, 9-methyldecalin (in trans and cis-forms) and decalin is also in trans and cis forms. As a result of a more detailed analysis of these substances, it was found that many of them are potentially hazardous substances for consumers.
Quality control and product safety directly depends on the competence of the testing laboratory. In connection with the improvement of the regulatory framework on quality and food safety increase in requirements for testing laboratories. The relevance of the article is connected with the introduction of a new version of the current international standard ISO / IEC 17025 General requirements for the competence of testing and calibration laboratories. The article analyzes the key changes of the document and the recommendations for their implementation in the activities of testing laboratories are given. The role of the requirements of science, legislation and the customer is defined. It is shown that the transition of testing Laboratories to the new standard version will allow to prove that they are acting professionally and capable to give the technically sound results. Elements of a risk-based approach are described, as well as the introducing requirements, based on production functionality. Suggested to develop the algorithm of risk management. Noted that new document regarding the requirements or processes, procedures, documented information and organizational responsibilities is more flexibility than that in the previous version. The area of the standard laboratory activity is defined, the set of work for the laboratory is described, accent on a constant analysis of the professionalism of laboratory personnel is made. Aspects of competency confirmation for employees are described. The relevant issues of information technology are observed, the importance of using the specialized computer programs in the laboratory is defined that allow to carry out the complex statistical calculations and keeping of control charts. The responsibility for metrological traceability and its provision in the laboratory is specified. The rules of decision adoption for declarations about conformity are described. It is shown that new changes in laboratory activities will increase in the reliability of test results, and the effectiveness of quality control, and product safety and the high product competitiveness will provide.
In winemaking production, the problem of deep processing of raw materials is important, including the use of press waste grape marc, the main ways of using which are currently fodder purposes and improving the structure of the soil. Currently, the rational use of secondary raw materials of plant raw materials plays an important role in solving food, environmental and energy problems, as a way to obtain additional sources of valuable substances of natural origin. The economic expediency of secondary material resources processing is that the resulting products give a significant additional income from production. A high economic effect can be achieved, including the use of modern high-tech technologies. The use of pomace dark-colored grape Varieties is of economic importance, Because it allows the most rational use for basic raw materials. The availability of raw materials of winemaking in the Krasnodar Region creates the prerequisites for processing the grape pomace for food dyes, which can significantly expand the production of natural food additives. In this work the questions reflecting the influence of the fermental medicine of pectolytic orientation on the technological parameters of the extraction solution and the natural food dye-stuff obtained from it are considerated. The methodology for extracting anthocyanins from grape marc extracts of dark-colored varieties using a different dosage and time of action of the enzyme preparation to determine the optimal color intensity of the enocianina was tested. Studies have confirmed the effectiveness of the use of this enzyme preparation, which had a positive effect on the quality and safety of the final product. The natural grape dye obtained by the improved method is characterized by good stability during heating and storage, which means it is applicable for coloring products whose production technology includes heat treatment.
A large assortment of grapes used for the production of rosé wines, along with technological processing peculiarities result in the final product with colour characteristics ranging from pale pink to dark crimson. Colour variability of rosé wines within the same product name of different batches may raise consumers doubts as to the origin and quality of a beverage. CIELab system is a promising way to wine colour quantitative expression with a view to its reproduction. The paper presents data on experimental comparison of organoleptic and instrumental methods for wine colour assessment. The study was conducted on samples of rosé table dry wines from Cabernet Sauvignon, Saperavi, Bastardo Magarachsky and Sangiovese grapes. Colour converter was used for reproduction of L *, a *, b * trichromatic coordinates. It was shown that wine samples from Cabernet Sauvignon, Bastardo Magarachsky and Sangiovese grapes were characterized by pastel colours, while Saperavi wines demonstrated pink and raspberry shades due to both the varietal characteristics of the grapes and the physical-chemical composition of the wines. The total content of phenolic substances in the samples of rosé wines can vary by 1.5-3 times, and range from 350 to 912 mg/dm3. Comparison of the visual and instrumental colour assessment methods demonstrated strong similarities between descriptive and colour expression of the studied samples color. The CIELab system can be used to mathematically express the colour of a wine, reproduce an image and colour, which can be used to regulate and manage the control of rosé wines.
Analysis of the mechanical stability of grape berries is important for understanding the consumer value of fresh grapes, their resistance to diseases, vermins, and meteorological factors. The aim of the work is to analyze the detaching and crushing force for grape berries in contrast groups of varieties and to study their relationship with other agrobiological features and weather conditions. 41 grape varieties from the Ya. I. Potapenko Don ampelographic collection were studied: 32 table, 4 seedless and 5 universal varieties. The sample includes 12 varieties of Vitis vinifera L., 6 varieties of interspecific origin V. vinifera L. × V. amurensis Rupr., 1 variety V. vinifera L. × V. labrusca L., 21 hybrids with several American species, 1 complex interspecific hybrid of European-Amuro-American origin. The difference in indicators of mechanical stability of berries in groups of different direction of use, taxonomic origin, maturation period, color of berries was studied. The correlation of indicators of mechanical stability of berries with each other, with other characteristics of varieties, with weather conditions is studied. The positive relationship between the size of the berry and its mechanical stability noted in the literature is confirmed. Table varieties have a larger berry size and have greater mechanical stability of berries than universal and seedless ones. The group of complex hybrids with American grape species was characterized by a large berry size and greater mechanical stability of the berries compared to varieties and intraspecific hybrids of V. vinifera L., and interspecific hybrids of V. vinifera L. × V. amurensis Rupr. There was a large mechanical stability of varieties with black berries. There were no differences in the mechanical stability of the berry in varieties of different maturation periods. The formation of a large number of elements of productivity, a large amount of precipitation during the ripening period of berries lead to reducing the mechanical stability of berries.