Fruit growing
and viticulture of South Russia

Annotation

Grape berries, which contain organic substances, vitamins, amino acids, minerals, aromatic substances, have valuable taste and nutritional properties. An important source of biologically active substances are the pulp, skin and seeds of grape berries containing a significant amount of essential components. The purpose of the work is to determine the biochemical parameters: biologically active, mineral and aroma-forming substances in the structural elements of Narma and Rkatsiteli grape varieties cultivated in Dagestan. A capillary electrophoresis system was used to determine vitamins, composition and number of cations. The research was carried out on the device �Kapel 104T�, RF, NPF LUMEX. The aroma-forming components in the experimental samples were identified using a gas chromatograph �Crystal 2000M� (RF). The mass concentration of antioxidants was measured on the device TSVET YAUZA 01-AA, (RF). The total amount of vitamins and vitamin-like substances in the autochthonous Narma variety was: in the pulp - 0.7123 mg/dm3 , in the skin � 3.4101 mg/dm3 and in the seeds � 3.7827 mg/dm3 . The total concentration of mineral elements in the skin of the studied grapes (Narma �33,2 mg/dm3 , Rkatsiteli � 20,8 mg/dm3 ) is higher than in the pulp and seeds. Significant total amounts of antioxidants were found in the seeds of the studied grapes: Narma � 6.71 mg/dm3 , Rkatsiteli � 8.51 mg/dm3. High concentrations of aroma-forming substances were determined in the skin and seeds of berries of the Narma variety � 376.26 and 253.71 mg/dm3 , and in the Rkatsiteli variety the content of these compounds was 82.34 and 91.00 mg/dm3 , respectively. The research results complement the biochemical characteristics of Narma and Rkatsiteli grape varieties, which can be successfully used as raw materials in the food industry to enrich food with biologically active, mineral and aroma-forming substances.

Annotation

The quality of clarification of apple must from various varieties of apples of domestic and foreign breeding, different ripening periods, growing at the Research and Breeding Collection of Genetic Resources of Horticultural Crops, located in the Central Joint Stock Company, Krasnodar, was studied. Sampling of apples was carried out at optimal ripeness from different sides of the tree crown in relation to the cardinal directions. Apple processing was carried out using a crusher-grinder, followed by pressing the pulp on a hydraulic press. The enzyme preparations SQzyme PCL, Grainzyme NL and Fructozyme R were used in the experiments. Apple must was clarified using bentonite (BENTOVIN), plant (pea) and animal (gelatin) protein. As a result of the studies, it was established that self-clarification of the must without the use of enzyme preparations was slow. Slow self-clarification with the formation of voluminous loose and mobile sediments was observed only in certain variants (Ekzotika, Orfey, Liberti, Renet Platona). The addition of enzyme preparations, especially SQzyme PCL, contributed to an increase in must yield by 12-17 % relative to the control. The most �responsive� to the use of enzyme preparations were apples of the varieties Dzhin, Ekzotica, Orfey, Margo, Prikubanskoe, Bagryanets Kubani, Liberti, Renet Platona, forms 12/1-20-16 and 12/1-20-33. With the addition of enzyme preparations in the pulp, the rate of must extraction increased. Gradual clarification was noted in the next 3-4 hours. The greatest increase in must yield was noted during the processing of apple varieties such as Enterprise, Margo, Ketni, Renet Platona � by 12-17 % compared to the control (without the use of enzyme preparations). The use of only one sorbent � bentonite, animal or vegetable protein � did not lead to high-quality clarification of the must at the given dosages. At the same time, complex processing made it possible to significantly improve the quality of clarification and reduce the turbidity of the must. The highest quality clarification of the must, regardless of the apple variety, was obtained by complex treatment of the pulp with enzyme preparations followed by dosing of proteins and bentonite.

Annotation

In this work, an attempt has been made to study the possibility of using carbon dioxide extracts from plant raw materials as an additive to improve the taste and aromatic parameters of a grape-containing drink. Advancing the technology of juices and drink is mainly aimed at improving their stability indicators, preserving and increasing the content of biologically active substances. Considerable attention in the production conditions is paid to the use of preservation agents, especially if this applies to products intended for infant food. In this work, methods of chemical analysis, capillary electrophoresis, gas chromatography using a capillary column were used to assess the general parameters of the component composition of grape juice. Experiments on the modification of grape drink used carbon dioxide extracts produced by OOO �Karavan� (Krasnodar). To compare the component composition of the extracts, the substances were determined by group characteristics. It has been shown that the use of CO2 extracts increases the stability of grape-containing drink. The effect on the taste, color and aroma of grape juices from Aligote, Riesling varieties was investigated at the following doses of vegetable extracts � 0.005 %, 0.01 % and 0.02 %. The main condition for the use of the carbon dioxide extract additive has been determined � it should not change the taste and aromatic characteristics of grape-containing drink. Among the selected plant extracts, only the addition of 0.005 % of horse chestnut or coconut allowed to ensure the stability of the product and did not change its taste characteristic. The use of these carbon dioxide extracts allowed to increase the stability of grape-containing drink within the warranty period and contributed to its clarification.