Fruit growing
and viticulture of South Russia
Quality Management
The presence of organic acids and cations in the grapes and its processing products affects their taste and nutritional properties. Pools of these substances in the berry skin and seeds of the grape varieties of Gimra Novaya, Kaberne Sovin'on, Muskat Bely, Pervenets Magaracha and in the dry wine materials from the Gimra Novaya, Fioletta and Pervenets Magaracha varieties were studied. To determine the composition and content of organic acids (-04-47-2007) and cations (M-01-32-2008), a capillary electrophoresis system was used Kapel-104T, LLC NPF LUMEX. Tartaric, acetic and malic acids are identified in the elements of the berry structure. Their largest content (0.24 g/dm3 ) is revealed in the Muskat Bely grapes. In each of the wine materials the tartaric, citric, lactic, acetic, malic and succinic acids are found. The most significant amounts, respectively, of malic, succinic and acetic acids 2.39; 1.72 and 0.85 g/dm3 were determined in the wine material from the Gimra Novaya grape variety, and the lactic acid 0.27 g/dm3 from the Fioletta variety, wine and citric acids 6.20 and 0.69 g/dm3 were determined in the wine material from the Gimra Novaya variety and Pervenets Magaracha, in which the total concentration of acids 10.03 g/dm3 was the highest. In the skin of the berry, seeds and wine materials the cations of ammonium, potassium, calcium, magnesium and sodium are identified. In terms of their total number, the Muscat white variety 174.07 mg/dm3 and wine material from Gimra Novaya grape 1933.57 mg/dm3 were the leaders. The terroir of the South of the Daghestan Caspian Sea plain is favorable for the formation of pools of organic acids and cations in the grapes, which contributes to the production of wine materials with high enological potential.
This article presents the results of studying the physicochemical indicators of the cognac distillates quality with typical organoleptic properties, the composition of volatile components determined by gas chromatography and phenolic, furan compounds (aromatic aldehydes and acids) controlled by the method of highly efficient capillary electrophoresis. The ranges of criterion components and calculated indicators, characterized genuine high-quality cognac distillates, have been clarified. It was noted that in 10 % of aged cognac distillates, the mass concentrations of higher alcohols in terms of isoamyl alcohol and the mass concentrations of medium esters in terms of ethyl acetate exceeded the norms established by the interstate standard of technical conditions were exceeded and have had a maximum value of 800 mg / dm3 bsp. and 350 mg / dm3 bsp. accordingly, also the mass concentration of the total extract in all genuine cognac distillates did not exceed 6.5 g / dm3 . The ranges of calculated parameters for aged cognac distillates were found, such as the ratio of the mass concentrations of isoamyl alcohol / isobutyl alcohol from 2 to 6.5; mass concentration ratio lilac aldehyde / vanillin, not less than 1.5; mass concentration ratio lilac aldehyde / lilac acid, no more than 3.5; the ratio of mass concentrations of vanillin / vanillic acid, no more than 4.5; the ratio of mass concentrations of tannins / total extract, no more than 0.5. The obtained and refined databases of the qualitative and quantitative composition of volatile components and aromatic aldehydes and acids will make it possible to control the quality, confirm the authenticity and identify the signs of cognac distillates falsification, in particular, to establish the substitution of raw materials and the use of grape distillates (alcohols), violation of the distillation regimes and the aging process of cognac distillates in case of contact with oak wood.
Taking in account the diverse of broccoli chemical composition as a source of essential nutrients, it is important to study the quality indicators of broccoli organs, which allow us to obtain new experimental data and to identify the sources of the most valuable components of biologically active substances. The objects of research were various organs of broccoli cabbage (for example, the Maraton variety): heads, stem, non-woody cuttings, as well as broccoli seedlings grown in Daghestan. It was found that the most valuable organ of broccoli cabbage by chemical composition is the head, which is the main source of natural antioxidants, vitamins C, PP, E, P. It was shown that the axillary heads have the highest content of vitamin C (198.8 mg/100 g), slightly lower than that in the main heads (154.0 mg/100 g). Broccoli heads are a source of minerals. The main heads contain 321.9 mg/100 g of potassium, 43.4 mg/100 g of calcium, 20.3 mg/100 g of magnesium, 54.8 mg/100 g of phosphorus and 0.56 mg/100 g of iron, in the axillary heads the value of these indicators are lower. The sources of valuable nutrients are juicy stems and a non-woody stalk too. The stems of broccoli contain more sugars, fiber, and pectin substances than that in the head, and besides the axillary stems contain more of these nutrients. The edible juicy stalks are also rich in vitamins, the content of which is lower than that in the heads. The main stems are rich in vitamin PP, vitamin E, and contain less vitamin C, in comparison with axillary ones. The content of vitamin P in the stalks of broccoli cabbage is significantly lower than that in the heads. Non-woody broccoli cabbage is characterized by a maximum content of fiber, sugar and pectin substances, the content of vitamin C in ones is lower than that in the heads and stems. Broccoli seedling are a valuable organic product, due to the high level of antioxidants 19.8 mg / kg, the presence of an important biologically active substance indole-3-carbinol in the amount of 7.0 mg/kg. It can be concluded that the heads and stems of broccoli cabbage can be used in food to improve the structure of nutrition, as sources of vitamins C, PP, E and minerals, as well as to obtain natural food for functional purposes. Non-woody broccoli cuttings are recommended as a fiber-fortifying component in the production of functional food products, and the seedlings to produce the biologically active supplements, as sources of indole-3-carbinol.
In the industrial plantings of intensive orchards in the south of Russia, a wide range of apple clones of the Gala variety is cultivated. The variety of colors, high taste qualities, dense, juicy flesh makes the fruit attractive to consumers, so the variety is in great demand among the population around the world. Nowadays it is one of the most widely cultivated varieties of apple trees of the autumn ripening period. In connection with the appearance of new clones of the Gala variety grown in horticultural farms, the issues of determining the optimal harvest time, reasoned by the criteria of biochemical indicators of fruit quality, are relevant. In this regard, the aim of the research was to study the criteria of biochemical indicators of the fruits quality of different clones of the Gala variety, which characterize the degree of maturity of apples growing in the south of Russia. As a result of the research carried out, a conveyor was installed for the maturation period, which allows to correctly plan the harvest. Among the varieties of clones of the Gala variety in the conditions of the south of Russia, the varieties Gala Mast, Gala Schniko red, Obra Galla, which differ in a larger fruit weight (160-170 g), are distinguished by high, competitive commercial qualities. The varieties Gala Schniko, Gala Schniko red, Gala Mast are distinguished by the high content of vitamin C and P-active substances. The most harmonious combination of sugar and acid, reflecting the taste qualities of the fruit, is characteristically for the varieties Obro Gala, Gala Mema, Gala Schniko. The high quality of the fruits sold in winter is largely ensured by the storage technology. To preserve the crop, post-harvest treatment of fruit with an ethylene inhibitor is recommended. Post-harvest treatment of apples with SmartFresh ensures maximum preservation of the initial hardness of the flesh, reduces the intensity of nutrient consumption during storage, and helps to extend the shelf life of apples.
Among a number of natural factors that ensure the development of the grapevine and predetermine the quality of wine, the soil belongs to one of the first places, since the soil for the grape plant is an important part of the habitat. The type of soil on which the vineyard grows, as well as its soil-forming rock, enriched with primary minerals and a large number of trace elements, are important. The soil contributes such substances to the plant, which have a particular impact on the quality and individual characteristics of the products obtained from grapes. The soil determines the fullness, finesse and bouquet, and often the type of wine itself. The winemaker only assists in the smooth flow of the process and the identification of those qualities which are already present in the must. The research objects were the must and the wines from the grape variety Flower, grown on the following types of soils: carbonate chernozems (B-1), sandy soils (B-2), chestnut soils (B-3). The research was carried out on the basis of the laboratory of quality control of grape and wine products and of ARRIV&W, a branch of FSBSI FRASC. The research revealed the influence of different types of soils on the physico-chemical parameters of musts and wines, in particular on the content of titratable acids, as well as phenolic and nitrogenous substances, which play an important role in the formation of organoleptic properties of wines. According to the organoleptic analysis, the highest tasting score (8.7 points) was given to a wine sample made from grapes grown on chestnut soils, which had the most complete and harmonious taste with light nutmeg and floral tones in the aroma.