Fruit growing
and viticulture of South Russia
Quality Management
The soil of vineyards treated with pesticides is the main accumulator of their toxic residues that migrate in the ecological chain soil-plant-grape. Among the main factors that affect the yield and quality of grape-wine products, is the progressive soil degradation of grape plantations. In the vineyards, the soil is degraded to a greater degree because the process of its cultivation and hard exploitation going on for a long time. Recently, due to the loss of active humus and the loss of microbial activity, there has been a decrease in fertility and the accumulation of toxic chemical compounds in the soil. The soil loses its characteristic structure and functions, there is a loss of natural microflora, and this reduces the ability to selfpurification, nitrogen fixation, and mobilization of food elements, which in the end is marked by a shortage and deterioration in the quality of grape and wine products. Increasing in the biological potential of the soil is possible by providing it with biomaterial in the form of humified plant residues that increase in the suppressiveness of the soil and activate the process of destruction of persistent toxic compounds to safe levels. The study of increased natural and energy potential of the vineyards soil that are devoid of rotational-restorative agro bioprocess is still an acutely relevant and in-demand research area. The relevance of the presented research and the novelty of the existing problem is confirmed by incomplete data in the world practice on the use of deficient biomaterial in biological agriculture and is determined by the feasibility of using the achievements of biotechnology in vineyards. The rational and promising direction of application of organic fertilizer in industrial vineyards include the secondary waste of grape production. This paper presents the scientific and methodological materials and results of complex agrotechnical and ecological toxicological studies in viticulture.
Climatic changes in the recent decades are global in nature and have a significant impact the processes occurring in the biosphere. Climate change is manifested in increased weather variability, an increase in the frequency and intensity of extreme weather events, such as floods, droughts, hurricanes, increased uneven precipitation, elevated temperatures, and increased air humidity. The article presents the results of a study of the influence of climate change in recent years the quality of white wine from the West European group under the conditions of Anapa terroir. It was shown that after 2017, the weather and climatic conditions of grape vegetation began to change significantly. The 2018 year was characterized as extremely hot and periodically dry with an extremely uneven distribution of precipitation. The technochemical and organoleptic analysis of wine samples from the 2018 harvest revealed the influence of changing weather conditions the quality of wines from white European grape varieties. Grape juice contains several hundred different phenolic substances, which affect the color, bitterness, astringency and other important indicators of wine. They determine the predisposition of the wine to oxidation, discoloration and atypical aging. The high content of phenols in the must of grapes from the 2018 harvest, combined with high sugar content and low acidity, contributed to the instability of the wine. The technochemical changes affected the level of spirituality, acidity of wines and the degree of accumulation of phenolic substances. According to organoleptic parameters, the quality of wines of most varieties in the experiment decreased by 0,26 -0,42 tasting points. In the organoleptic evaluation of the experimental wines of the 2018 harvest, a high alcohol content, a low degree of acidity and a heavy oily texture were noted.
Of particular importance in wine-making is the problem of raw materials condition. In the wine-making regions of Russia we can observe a lower content of organic acids in the grape berries during fermentation and the lower of grape must acidity. The described phenomenon arises from the settling out wine acid salts during fermentation, in addition, harvesting is often carried out with insufficient sugar content and high acidity of berries. The most promising methods of influence the acidity are biological methods, as in the final product the side chemical substances are not formed. The work purpose is the development of new methods to improve the formation of aromatic substances and to increase in acidity of white wines biological methods. The paper discusses the impact of the 4 yeast strains in the acidity of the wine. The influence of the pH of the grape juice the accumulation of malic acid and glycerin is studied. The main focus was on malic acid, because it has been proven that the taste of the wine depends on its content. The initial content of malic acid in the samples was 0.67 g/dm3; 1.42 g/dm3 and 0.5 g/dm3. In the final product, its content increased in all of the samples. The best result was achieved with the use of France Elegance yeast: the amount of the accumulated malic acid increased in 2, 2.5 and 4 times respectively. The research results showed that the France Elegance yeast are the most promising for acidity control in white wines, regardless of the pH value, since only these yeasts accumulate a significant amount of malic acid.
Crystal turbid of wines is still widespread, despite the presence of various methods and technologies for their prevention and elimination. Therefore, studies on this issue are always relevant direction of research: this work presents the experimental data indicating the feasibility of using Thermoxide-3A sorbents in the H + form to control the concentration of potassium and calcium cations in the wines, and to prevent and eliminate crystal (tartrate) turbid. It was established that the use of Thermoxide-3A in the H+-form in the dynamic processing mode of wine materials ensures a decrease in the concentration of all studied elements potassium, sodium, magnesium, and calcium during the first contact of wine with a sorbent. It is shown when passing a 10-fold amount of wine, the concentration of potassium cation in the average sample was significantly less than the recommended values. The pH value decreased especially at the beginning of treatment; as the wine was passed through the sorbent, the pH increased insignificantly and after passing a 10-fold volume of wine the pH remained below the initial value. An increase in the mass concentration of titratable acids was noted in the studied wine materials. The use of the sorbent of the Thermoxide-3A brand in the H + form does not lead to a deterioration in the quality of all drinks studied: a slight manifestation of sharpness was observed, which is highly likely associated with a slight increase in acidity. It is proved by results of research that the use of the sorbent of Thermoxide 3A in the Na + form does not recommend: it contributes to a more than tenfold increase in the concentration of sodium cation, to decrease in the color intensity of red wines, and the appearance of uncharacteristic tones in the taste of wines.
-