Fruit growing
and viticulture of South Russia
Quality Management
In the North Caucasus Region the currant red was not widespread in the industry. One of the reasons is lack of varieties with high productivity and commodity quality of berries. The article presents the results of two-year evaluation of 20 red currant's varieties from collection of North Caucasian Regional Research Institute of Horticulture and Viticulture that have the different ecological and geographical nature. The traits that characterize the commercial quality of berries are researched. It is researched the bunch length, the number of berries per bunch and the average weight of berries. The purpose of research is to identify the red currant varieties, having the high commodity properties of berries cultivated under conditions of Krasnodar Region. The well known in the Russian Federation method of study of fruits, berries and walnut cultures is used in the article. Conducted studies have shown that Detvan, Tatran, Podarok Leta, Dar Orla, Ogonyok varieties have the long bunch (10,1-12,0 cm). The largest number of berries per bunch have Podarok Leta, Ogonyok varieties (more than 20 berries). Large size of berries (0,66-0,85 g) have Detvan, Tatran, Asya, Gollandskaya Rozovaya. Conducted clustering on discounted biometrical traits allows to combine the studied varieties of red current's in the groups with the highest and lowest values of traits. As a result the conclusion is made that the good prospects to industrial and amateur gardening of Krasnodar Region have red currat's varieties of Tatran, Detvan, Asya, Podarok Leta, Ogonyok, Dar Orla. These varieties most closely corresponded to requirements of the market commodity quality of currant red berries.
In the Krasnodar Region, in a view of the intensified development of production of table and technical grapes varieties in the country farms, the question of creation of small-sized and hi-tech enterprises producing the high-quality competitive wines controlled according to the name and a geographical origin is actual. That the small enterprise will become rather competitive, it needs to introduce in the production the full-fledged optimized system of quality management (SMQ). The problem arising during forming of SMQ at a small enterprise is the definition of conditions of production and check of products quality. For ensuring of compliance of quality management system to requirements of normative documents it is necessary to create the system of monitoring and measurement of technological and organizational processes and the indicators of production quality. These questions are answered by a complex of the processes connected with control, measurement, analysis and improvement of production and processes. This article is devoted to development of the guide to process "Monitoring and measures of production and processes" for the small innovative enterprise "Mikrovinodeliye". The main purpose of this guide is the control and measurement of the current values of quality and safety of the wine-making production and the technological processes and the efficiency of function of quality management system as a whole. The algorithm of process is developed, its place in the quality management system is shown, the input and output requirements to process with links to normative documentation are adduced. The criterions of an assessment of quality of this process and a matrix of distribution of responsibility are developed. The system fulfillment of operations offered in the developed guide will allow to provide the stable growth of the small innovative enterprise on the basis of output of competitive wine-making production irrespective of change of external conditions of the environment.
The quality of wines, including the wines of protected geographical indications and the protected names of origin place is defined by diverse of agrobiological, soil and climatic, agric and technical, technological and other factors. All of these factors form the quality indicators of wine at the various stages of wine-making production. Especially strict requirements, concerning both stability of chemical composition, and agric technology of grapes cultivation, used in the technology of wine production are imposed to wines of the protected geographical indicators and the protected names of origin place. In this work the results of research of chemical composition of wines of geographical names received from the Cabernet Sauvignon grapes of agricultural firms of "Myskhako", "Fanagoriya", "Kuban Vine" and liqueur wines are presented. The work purpose is the establishment of distinctions in a chemical composition of finished production taking into account the identity of technology. The methods of definition of wine chemical composition are the existing national standards of the Russian Federation and the methods on the basis of a capillary electrophoresis, a gas-liquid chromatography, nuclear absorption spectroscopy and infrared spectrometry. As a result of our research the new information on biochemical composition of table and liqueur wines, including the wines of protected geographical indicators and the protected names of a place of an origin, depending on zone conditions of grapes cultivation are received. The distinctions in the content of phenolic substances, separate groups of polyphenols, biologically active agents and antioxidant activity are revealed at close composition of wine, identical technology and on the same equipment. The data received as a result of carried out research testify about influence of agric technical conditions, and also natural and soil factors of cultivation zone on a chemical composition of produced wines.
Quality of sparkling wines and the Russian champagne always has to conform to requirements of standard documentation on physical and chemical, organoleptic indicators and indicators of safety. Sparkling wines and the Russian champagne have to possess a good foaming. Another important requirement to this group of white wines is the existence and long preservation of light-straw or straw color, without manifestation of tones of oxidation in color and taste. However, not all production of the domestic enterprises making the sparkling wines and the Russian champagne meet these requirements. The purpose of our work is to estimate the physical and chemical indicators of the wines produced by the enterprises of the Russian Federation. As objects of research the samples of the wines, supersaturated by carbon dioxide and acquired in a trade network and at the enterprises of Krasnodar Region are used. The organoleptic assessment of wines was carried out according to GOST 32051-2013. Carbon dioxide pressure in a bottle was measured in accordance with GOST 12258-79. The indicator of foam-forming ability (F) was defined using device of Z.N. Nemtsova. Other indicators of foam properties are estimated by means of the Mosalux device. Organoleptic indicators of the sparkling and champagne wines produced by the enterprises of Russia are presented in this article, the indicators of sparkling and foam properties of wines are defined. The monitoring of quality of white sparkling wines and the Russian champagne, which is carried out by us, showed that not all production corresponds to above-mentioned criterions of quality. The dispersion of indicators of foam properties speaks about instability of quality of domestic wines. It is shown that the reasons of it is the quality of initial table wine materials and technological methods of processing of wine materials and race of yeast and condition of secondary fermentation.
The purpose of the work is to carry out the analysis of the dimness of wine-making production and to identify the reason of dumness and to determine the composition of sediments of the dim wines. The dry, medium dry and semisweet white and red table wines, special and liqueur wines, produced by the enterprises of Krasnodar Region are used as the subjects of study. The analytical methods - microbiological, spectral, chromatomass-spectrometry are used in the work. The composition of sediment was defined with use of colors and by means of method developed by author. The electrocinetic potential of sediments was determined by means of method of electrophoresis. In the result of study it is established that wines still remain unstable against the colloidal and crystall dimness. In is shown that crystal, colloidal and biological (less degree) dimness are characteristics of table wines. In the composition of sediments the microorganisms - wild and wine yeast, acetic and lactic acid bacteria, and also proteins, polysaccharides, the cations of metals are identified and the phenol substances are identified in the red wines. The cations of sodium, lipids, proteins and phenol substances giving the specific color to crystals are found (in considerably smaller quantities) in the crystal precipitates, besides calcium and potassium cations. It is established by means of analysis of colloidal sediments that in the last 10 years the correlation between the basic high molecular substances of sediments changed to protein fraction, especially in the special (now liqueur) wines. A quantity of difficult removed proteins and their complexes with polysaccharides are increased. For the first time the presence of sulfur, including bisulfite derivatives is discovered in the composition of colloidal sediments. It is noted that the quantity of dimness in the high-quality wines were decreased in comparison with 2002, it can't be told about production of mass demand, especially about semisweet wines.