Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
One of the urgent tasks of modern winemaking is to reduce the doses of sulfur dioxide while preserving the quality of wine. Special attention in this aspect should be given to the development of approaches to select grape varieties and assess crop quality. The aim of the work was to substantiate the system of parameters for selecting grape varieties to produce wines with a low content of sulfur dioxide. The object of research was a database of component composition, biochemical properties, physicochemical and organoleptic characteristics of white and red wine grape varieties from different regions of Crimea, obtained in different systems of farming, and base wines. It was created in the period 2016-2022, and includes 376 batches of grapes and 609 batches of base wines. Experimental data were obtained using standardized and modified instrumental procedures based on the principles of colorimetry, potentiometry and titrimetry. The dynamics of component concentrations of SO2-binding complex, sulfites in the process of grape ripening was studied, its relationship with carbohydrate-acid maturity and climatic conditions was shown; as well as the dynamics of pH, keto acids and acetaldehyde in the system grapes-base wine. The system of indicators (and their value ranges) for selecting the varieties and assessing the quality of grapes for wines with a low content of sulfur dioxide, including the content of sugars, titratable acids, aldehydes, keto acids, sulfurous acid in grapes, technological stock of phenolic substances, potential amount of anthocyanins, and proportion of easily extractable anthocyanins (for red varieties); pH, PPO activity was substantiated and statistically confirmed. Testing of the developed system of indicators made it possible to establish promising for wine production grape varieties with a low content of sulfur dioxide, pointing the protected geographical indication of their growth (within the Crimean Peninsula).
At the first Russian wine-making forum, which took place in the autumn of 2022 in Moscow, much attention was paid to the use of autochthonous grape varieties for the production of high-quality wines. Dagestan is one of the regions of wide cultivation of grapes. Due to the presence of a large genetic potential of native varieties in the republic, it is possible to significantly increase the production of grapes for fresh consumption and use them as raw materials for processing on wine products. The experimental samples of dessert wines from grapes of autochthonous technical varieties Gimra Novaya and Fioletta, grown in the conditions of the southern viticultural plain zone at the Dagestan breeding experimental station of viticulture and vegetable growing of the branch of the FSBSI NCFSCHVW, were studied. Physico-chemical parameters were determined by standard methods used in enochemistry. The study of phenolic substances and vitamins was carried out using capillary electrophoresis on the device Kapel 104T, RF, NPF LUMEX. A higher content (in mg/dm3 ) of phenolic substances (4022,0), anthocyanins (213,0), ascorbic (72,52), chlorogenic (2,16), orotic (3,52), caffeic (14,35) and gallic acids (11,9) were found in wine from Gimra Novaya grapes, compared with wine from the Fioletta variety (the grape must of both prototypes was infused on the pulp for 24 hours). The total content of biologically active substances in the studied wines was 49,04 (Fioletta, infusion of grape must for 24 hours); 111,04 (Gimra Novaya, infusion of grape must for 24 hours) and 122,39 mg/dm3 (Fioletta, infusion of grape must for 24 hours). The infusion of the grape must on the pulp for 48 hours in wine from Fioletta grapes caused an increase in the total amount of these compounds by 2,5 times compared to the infusion of 24 hours. Dessert wines from the varieties Gimra Novaya and Fioletta were characterized by a clean, fresh varietal aroma, a long berry aftertaste with nuances of wild thorn and smoky prunes. The obtained results can be used in biotechnology in the manufacture of high-quality wines from autochthonous grape varieties.
The influence of the characteristics of new varieties and hybrids based on Krasnostop Anapskiy variety on the quality of grapes and chemical and technological parameters, and taste characteristics of wine products was studied in the experiment. The author in the article presents research materials on must and dry wine materials from hybrid varieties and forms of crossed pairs of grapes (F/U Dzhemete x Krasnostop Anapskiy) bred at the Anapa Zonal Experimental Station of Viticulture and Wine-making. All new varieties and hybrid forms of a technical direction, average term of maturing. Productivity is high, they are tolerant to phylloxera. The must and wine material from the Krasnostop Anapskiy variety was used as a control. Place of laying the experiment is Anapa, Krasnodar region, Anapa ampelographic collection. Pruning of vineyards is Spiral cordon AZOS-1. The feeding area is 3.5 x 2.0 m. As a result of the analysis of fresh grapes from the studied varieties and hybrids, it was revealed that all the studied varieties and hybrids, with the exception of the 59-60 form, accumulated a fairly high amount of sugars 19.9-22.9 g/100 cm3 . The must of Krasnostop AZOS and Kubanets varieties and 59-24 form had a concentration of phenolic compounds significantly higher than the control. The most optimal in terms of glucoacidometric index was the mustof the control variety Krasnostop Anapskiy and 59-49 and 59-24 forms. The wine materials of most of the studied varieties and hybrids were not inferior to the control in terms of alcohol concentration. The highest concentration of substances of the polyphenol group was found in wines from the hybrid 59-24 and from the Krasnostop AZOS and Kubanets varieties. Coloring anthocyanin substances in the highest concentration were found in the studied wine materials from hybrid grapes 59-24 and 59-60, as well as from the Krasnostop AZOS variety. The tasting analysis showed that the wines from the studied hybrids and varieties are not inferior or superior in organoleptic parameters to the control variety Krasnostop Anapskiy.
The transformation of the appearance of apple must depending on the variety of apples is investigated. Apple must obtained during the processing of 30 varieties and elite forms of domestic and foreign breeding, and apple ciders were used as objects of research. It was shown that during processing, good juice separation was in the varieties Florina, Zolotoye letnee, Orfey, Ekzotika, Prikubanskoe, Dzhin, Chempion, Renet Platona, Liberti, Margo. All studied elite forms were characterized as fibrous with difficult sap secretion. Clarification of must, which was carried out by settling, proceeded slowly, especially in specimens whose consistency was characterized as puree and fibrous. As a result of fermentation, there was a change in the consistency, intensity and shade of color. In most samples, partial self-clarification was noted. Samples of ciders produced from apple varieties Orfey, Margo, Prikubanskoe, Virginia, Enterprise, Imrus, Ekzotika, Karmen, Vasilisa, Florina, Dzhin at the end of fermentation straw with a greenish tinge color and well lightened. Ciders from the varieties Soyuz, Amulet, Liberti, Ligol, Persikovoe, Ketni, Zolotoye letnee, Bagryanets Kubani, of all forms remained cloudy. The color and its intensity differed: samples of ciders from the varieties of apples Soyuz, Persikovoe, Ligol, of all elite forms had an amber color, which is associated with the peculiarities of the phenolic complex, in particular, with the content of anthocyanins. The shade of color varied in a wide range: from greenish to light yellow, yellow, light brown, pink and dark pink. The obtained data must be taken into account when compiling blends of ciders in order to regulate their color.
The current area of research is a comprehensive study of varieties, forms and clones of local breeding for a reasonable selection of modern varieties. The aim of the study was to study the biochemical and technological characteristics of varieties, forms and clones of grapes bred by NCFSCHVW in the edaphoclimatic conditions of the Kuban. The objects of research were varieties, forms, clones of the NCFSCHVW breeding (9 white-berry, 11 dark-berry and 4 control varieties), as well as fresh grape must and dry wine materials obtained from them. Wine materials were prepared according to classical technologies for low-oxidized white wines and red wines with a floating cap. The mass concentrations of sugars and titratable acids were determined in the must. Physicochemical and organoleptic characteristics, indicators, composition of aroma-forming components and individual organic acids were determined in wine materials. A complex of phenolic substances, vitamins and vitamin-like substances was studied in red wine materials. It was established that the must of the studied samples had moderate mass concentrations of sugars and titratable acids: white berry 19.1-22.5 g/100 cm3 and 7.6-8.3 g/dm3 , respectively; dark berries 20.2-24.4 g/100 cm3 and 6.8-8.0 g/dm3 , respectively. It was noted that the group of Tana forms was distinguished by a higher volume fraction of ethyl alcohol of 11.8-12.5 % vol. In a sample of dry wine material Tana 95, a higher content of esters (89.8 mg/dm3 ) was noted, among red ones in wine materials Tana 33 (116.8 mg/dm3 ), Kurchanskiy (100.1 mg/dm3 ) and Cabernet Kuban (105.2 mg/dm3 ). The mass concentration of higher alcohols in dry wine materials from the white berry forms of Tana (295.9-349.8 mg/dm3 ) exceeded the classic varieties and proto-clones from the Chardonnay and Riesling lines (192.6-264.4 mg/dm3 ). Vladimir stood out by the amount of phenolic substances (3603 mg/dm3 ), Tana 85 distinguished according to the accumulation of anthocyanins. Kurchanskiy, Vladimir and Tana 85 were isolated according to the amount of vitamins and vitamin-like substances.