Fruit growing
and viticulture of South Russia
Quality Management
In the text of article it is noted that now in the Russian Federation there is a deficit of domestic wine materials for production of champagnes and sparkling wines. The research that carried out at "Magarach" Institute showed that for expansion of raw material base for production of sparkling wines it is possible to use the new grapes varieties with increase resistance to diseases and higher frost resistance. For definition of possibility of use of new grapes varieties for production of pink and red sparkling wines we studied the introduced red grapes varieties growing on the experimental plots. As control the Cabernet Sauvignon grapes was taken. The physical and chemical composition of grapes and a must is determined by the standard methods and methods of analysis accepted in wine-making. Data processing was carried out by means of mathematical statistics methods. The physical and chemical indicators of introduced from France and Italy grapes varieties (Malbek, Marselan, Sira, Barbera, Pti Verdo, Arinarnoa) are researched for definition of their possible use in the production of red sparkling wine materials and champagne. It is established that the studied varieties have a rather high capacity of phenolic substances. Mass concentration of sugars in a musts for the grapes growing in LLC "Legenda Kryma" is 180-215 g/dm3, titrable acids - 6,9-12,7 g/dm3, phenolic substances - 145-383 mg/dm3. The highest concentration of phenolic substances is defined in a must from Marselan grapes (383 mg/dm3) and Sira grapes (378 mg/dm3). It will allow to receive further from these grapes varieties the red wine materials with necessary contents of phenolic and color substances, regulating their accumulation by the different technological regimes.
Phenolic substances of plant origin possess a wide range of biological activity and low toxicity. These peculiariles of phenolic substances make them the high important in a food of the persons. The purpose of our research consisted in definition of the main groups of polyphenolic substances and antioxidant activity of extracts from various parts of vines. The grapes juice, the aqueous-alcoholic extracts of grapes berry skin and vine of Rkatsiteli and Cabernet Sauvignon were used for analysis. For the analysis of qualitative and quantitative structure of polyphenolic substances a chromatographic method with use of the Shimadzu LC 20 Prominence chromatograph was used. The research data of qualitative and quantitative composition of polyphenolic compounds of grapes juice and aqueous-alcoholic extracts from berries and vine of the studied varieties are presented in the article. The analysis of qualitative and quantitative characteristics of juice, extracts of berry skin and vine of Rkatsiteli and Cabernet Sauvignon grapes varieties allowed to identify 22 and 33 phenolic components as a part of experimental samples. It is established that aqueous-alcoholic extracts of berries skin of Cabernet Sauvignon grapes possess the highest antioxidant activity in comparison with other products. Their values exceed by 3 times the level of the specified indicators of Rkatsiteli grapes. The high values of antioxidant activity are established as well as in the extracts of vine of Cabernet Sauvignon grapes, exceeding a similar indicator of Rkatsiteli grapes by 6,7 times. It is shown that aqueous-alcoholic extract of berry skin of Cabernet Sauvignon possesses by a high technological reserve of polyphenolic compounds with high antioxidant activity and it determines the expediency of its use for increase of biological value of products.
The Russian winemaking significantly depends from availability of import wine materials. Deficiency of grapes raw materials can be reduced by increase in production of high-quality fruit wine drinks from the wild growing fruits and berries with biologically active substances in these composition. The lack of the competition in the market of wine-making production of wild-growing plants is the basis for production of qualitative fruit wine drinks. In our research we carried out an assessment of quality of new wine drinks like "Buket Primoria" port from the aktinidiya of Argut (Actinidia arguta) growing in the forests in the South of Primorskiy area of the Far East Region. For alcolization of wine materials the extract of a dogrose of wrinkled (Rosa rugosa) with a volume fraction of 75% ethyl alcohol is used. The composition of new wine drinks from an aktinidiya is presented in the article. Organoleptic, physical and chemical, biochemical indicators of ready products and the indicators of safety are determined using the standard methods in the wine-making and also spectrofotometric methods, a capillary electrophoresis, a gas chromatography. It is shown that the new wine drinks from fruits and berries of wild-growing plants meet the requirements of GOST 31729-2012, they contain the natural bioflavonoids and mineral substances more than the grapes wines. It is established that mass concentration of toxic elements in the new products doesn't exceed the admissible values. The organoleptic characteristics of new wine drinks are submitted. The conclusion is made about possibility of receiving of qualitative wine drinks like port from Far East wild-growing fruits and berries. It is shown that the prepared wine drinks like "Buket Primoria" port have a high level of biologically valuable components and original taste.
The wine-making branch reconstructs the work on production according to real requirement of the market. The interest in red wines, especially in table wines increased, the choice of the optimal conditions of their vinification for receiving of high quality wines is an actual task. The analysis of the publications devoted to features of wines production from red grapes varieties is presented in the article. The vinification operations stimulating the transition of color substances from a grapes skin to a grapes mash are considered. It is noted that in the production of red table wines the selection of way and duration of infusion on alburnum are important. It is established that in an intensification of biochemical processes of fermentation and clarification of wine materials the active dry yeast and an immobilization of yeast on environmentally clean carriers and stimulation of yeast have an important means. Use of such yeast will allow us to pass to continuous processes in wine-making and to reduce the quantity of pure culture of yeast on wine production. This biotechnology of wine is characterized by resource and energy saving in wine-making. It is especially noted that the use of import materials under conditions of national wine-making needs carrying out the laboratory and industrial research to use of domestic and foreign pure cultures of yeast and for acceleration fermentation process of a grapes mash. Data on biological process of acid decreasing are analysed. It is revealed that the use of the selected cultures of bacteria for management of this process is expediently. In the conclusion it is noted that the assessment of features of influence of vinification methods on formation of red wines quality is an actual task of branch and it demands to careful study of a this question and also to find and introduct of the new innovative methods of vinification.
The development and production of products of treatment-and-prophylactic, diabetic and dietary direction are the strategic direction of the food industry in the most developed countries, this direction is the basis of health and activity of people. Medical and therapeutic properties of grapes and wine are known since ancient time, but for different reasons these properties are used a little in practice of health resort treatment. Among scientific developments of the Anapa's Experimental Station of Viticulture and Winemaking in this field it is possible to call five types of grapes kvass with original taste and tonic and medial properties; grapes treatment-and-prophylactic drinks with addition of natural herbal ingredients: "Morskoy briz" - the drink for treatment of upper respiratory tract; "Veta" - for treatment of gastrointestinal tract;"Krepish" - the drink is useful when various avitaminosis and metabolic disorder and as the all-strengthening means. The purpose of the research was study of possibility of expansion of enotherapeutic properties of wine by use of a steviozid. As a result of carried out research it is established that replacement of natural grapes sugars in the wines by steviozid is possible when we use almost all grapes varieties growing in the Black Sea zone, however steviozid is combined most harmoniously with the grapes varieties having an aroma of intense muscat or flower and also with high-extractive red varieties. It is established that steviazid concentration in a sugar equivalent shouldn't exceed 20 g/dm3 - for white semi-dry wines; 25 g/dm3 - for semi-dry red wines; 30 g/dm3 - for white semisweet; 35 g/dm3 - for semi-sweet red wines and 20-75 g/dm3 - for special sweet wines.