Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
Of greater importance in winemaking is grape varieties, which in different natural conditions differ in the pattern of the exchange of carbohydrates and nitrogenous substances, in the transformation of phenolic compounds, in acid-forming ability and other indicators. The quantitative and qualitative ratio of the main chemical components of grapes determines the suitability of the variety for a particular type of wine. For heady wines, varieties with good sugar accumulation are used, because the higher sugar content, the better the quality of the wine. The main task of the first stage of Port wine technology is to prepare a heavy-bodied sweet wine material. A significant role, both in the formation of the type of wine and its quality, is assigned to phenolic substances, which are involved in the formation of the taste of wine fullness, astringency, velvetiness. One of the most important technological operations in the preparation of base wine materials for wines such as Port wine is the fortification of fermenting wort or blend, which ensures its stability against fermentation and microbial turbidity, and also significantly affects the taste of wine. Features of the physical and chemical composition of the original wine material have a predominant effect on the formation of organoleptic properties of wines of the port type. The aim of this work is to study the features of the biochemical composition of fortified wine materials from white hybrid grape varieties for the preparation of wines of the port type. The article presents the results of a comparative analysis of grape must and fortified wine materials prepared from white grape varieties of interspecific origin: Kristall, Platovskiy and Stanichnyi. The results of the experiment showed that the most appropriate grape variety for the preparation of fortified wine materials was the Platovskiy variety. The experimental sample of the wine material obtained from this variety was characterized by the highest content of nitrogenous, phenolic and extractive substances. Quite high concentrations of these components were found in the variant prepared from the Stanichnyi grape variety. The wine material prepared from the Kristall variety was characterized by a high concentration of tartaric acid.
Drying of fruit and berry raw Materials is a complex process of drying up (dehydration) of the fruit mass through the mechanisms of heat-processing. Fruits and berries contain a lot of water, so it is important to understand the course of dehydration in order to obtain a quality final drying product. This article is based on a review of the results of research in recent years aimed at improving the drying technology, which would ensure maximum safety of food and taste advantages of the product, as well as high efficiency of the process. Fruits and berries are a beneficiary of biologically active substances. The results of studies on the application of different methods of drying depending on the type of fruit and berry raw materials are presented: rich citrus, kiwi, mango, fig; dense-skinned apples, plums, pumpkins, citrus peels; small berries. Ready-to-eat dried fruits should have high quality indicators, close to native. In the work are reflected the ways to optimize the drying modes that preserve the chemical and technological indicators of the product quality as much as possible, and at the same time minimizing the costs of heat and energy. It is noted that modern methods of drying are characterized by the intensification of the process of the heat- and mass exchange, which is achieved in various ways: increasing the contact surface between the dried product and the drying agent; reducing the relative humidity of the drying agent; increasing the speed of movement of the dried material and the drying agent. The use of combined drying methods is scientifically established. The process of osmotic dehydration the main stage of obtaining candied fruit is considered in detail. The results of the application of osmotic dehydration in combination with the treatment of fruit mass with electric shocks and ultrasound are presented. Attention is paid to ways to improve the functional properties of dried fruits.
The relevance of the work lies in the necessity of replacing animal proteins (gelatin and its analogs, fish glue) with vegetable proteins in the processing of wine materials in order to clarify and stabilize them. The influence of potato protein on clarification and physical and chemical parameters of white, rose and red table and liqueur wine materials was investigated. The optimal technological dosages of potato protein were established using trial fining in comparison with the generally accepted gelatin treatment. It was shown that the optimal technological dosages of potato protein, which provided the desired transparency of wine materials, were 2-4 times higher in comparison with gelatin. Dosages of bentonite for complex technological processing were almost identical for gelatin and potato protein. The dynamics of clarification of wine materials was different: when gelatin was added, opalescence was formed in the processed wine materials, followed by aggregation and sedimentation of the sludge. The rapid formation of large aggregates and their settling were noted in case of application of potato protein in wine materials. The volume and weight of sludges in case of using potato protein were 10-15% more in comparison with gelatin. However, the sludges formed during the processing of wine materials with potato protein were denser and less mobile. With an increase in the dosage of potato protein, the turbidity and color intensity of wine materials decline, the mass concentration of phenolic compounds, the sum of colloids and the reduced extract decrease. The volume fraction of ethyl alcohol, mass concentrations of titratable and volatile acids, organoleptic indicators do not undergo significant changes. Based on the studies carried out, the application of potato protein for the processing of wines is recommended.
The possibility and feasibility of creating functional food products is considered. It has been shown that grapes can and should be used as an antioxidant with dietary and therapeutic properties. The modern ideas about the formation of food rations, which imply the need to take into account the individual characteristics of the physiology of people for whom the product will be developed, are considered. Abnormalities of the human body, such as oxidative stress and metabolic syndrome, are among the main objects of control. In developing a scheme for analyzing functional ingredients of grapes, the main regulatory provisions of international standards, guidelines of the Codex Alimentarius Commission, Russian standards, reference data on the chemical composition of Russian food products were taken into account. The analysis of the available information base, the use of which makes it possible to establish the functionality of a food product and/or an ingredient for a functional purpose, has been carried out. A table of contained in grape nutrients that allowed to select the desired composition of grapes has been developed. The work was carried out on the example of the available and obtained properties of resveratrol and flavonoids, sufficiently mastered and recommended compounds of the vine with the studied chemical composition and structure. For the development and systematic use of food products with proven properties, following concepts are disclosed: Functional ingredients and functional products. Three samples of semi-finished products were obtained from the Rylines pink seedlings grape variety: juice, must, juice with the addition of mint. The samples were tested for the content of polyphenols and ascorbic acid. According to the test results, it was determined that juices have the best biochemical parameters for functional purposes. Using the obtained results, on the basis of proven quality control techniques, the feasibility of developing a new methodology for creating demanded and controlled indicators of a recommended for development functional food product was determined.
The grape-growing industry is a priority in the agro-industrial complex of Daghestan. At present, when special attention is paid to creating conditions for the production of "protected geographical indication" wines, it is necessary to expand the research of grape raw materials used for their production. In this regard, in the Republic of Daghestan the study of nutritional and technological properties of new autochthonous grape varieties, along with introduced ones is actual, to recommend the production of wines from them that can increase the prestige of local wine products. It is determined that the qualitative composition and quantitative content of pools of aroma-producing substances in red and rose wine materials made from grapes of technical local varieties Gimra Novaya and Fioletta, as well as the Pervenets Magaracha (harvest 2019), grown in the conditions of the Derbent district of the Republic of Daghestan on the plantation of the Dagestan Selecting Testing Station of Viticulture and Horticulture branch of the Federal State Budget Scientific Institution North Caucasian Federal Scientific Center of Horticulture, Viticulture, Winemaking. Aroma-producing substances were determined on a gas chromatograph Crystal 2000M (RF). A significant amount of carbonyl compounds (325.48 mg/dm3 ) and esters (252.94 mg/dm3 ) was found in the rose wine material produced from the Pervenets Magaracha and Fioletta varieties. The highest total number of higher alcohols (1871.37 mg/dm3 ) and aromatic components (2588.68 mg/dm3 ) was found in the wine material from the red variety Gimra Novaya. A high concentration of 2,3 butylene glycol and a higher alcohol, isoamyl alcohol, was noted. The total mass concentration of volatile acids in the studied experimental samples of wine materials was 439.56-781.28 mg/dm3 . It is determined that the natural conditions of the southern zone of Daghestan are favourable for the cultivation of grapes of autochthonous varieties Gimra Novaya, Fioletta and introduced variety Pervenets Magaracha. Using them as raw materials for obtaining high-quality wine materials will allow you to form in their bouquet the tones of smoky prunes, hints of the taste of pomegranate and blackthorn fruits.