Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
The purpose of research is to develop the new types of products of blackberry and a sea-buckthorn processing of the general and special direction. In the studying there were the fruits of sea-buckthorn and blackberry varieties which have been grown up under the conditions of Krasnodar Region. The analysis of fruits chemical composition showed that each variety of culture have the specific features in accumulation of dry substances, sugars and vitamins. It is established in the experiment that a sea-buckthorn fruits have a rich collection of vitamins: the content of ascorbic acid is 47,5-186,6 mg/100g; β-carotene 4,6 mg/100g. In a sea-buckthorn fruits 6,8-8,7 mg/100g of vitamin E and 0,3-0,58 mg/100g of PP vitamin are revealed. It is defined that berries of blackberry yield to sea-buckthorn in qualitative composition and in amount of vitamins, but, as comparison with many fruit crops, the blackberry contains the higher amount of vitamin C. It is shown that the fruits of sea-buckthorn and blackberry can be considered as an important type of raw materials for creation of canning production of functional purpose thanks to availability of carbohydrates, vitamins, natural antioxidants, pectin. We developed a new type of canning production of functional purpose as "A sea-buckthorn in syrup" and "Blackberry in syrup". On the basis of complex research the chemical composition is established and the organoleptic assessment of ready products is given. The best combination of raw materials and the type of fruit syrup for the production of canned food, providing the maximum safety of biologically active agents is established in the experimental work. The studied varieties of sea-buckthorn and blackberry, as a result, have entered into group of cultures for creation of new types of canning production with high biochemical parameters.
Intensive methods of grapes processing in the our wine industry have led to problem of propensity of table dry red wine-materials to reversible colloidal turbitity. The main objective of our research was the scientific motivation and practical solution to improve the quality of table dry red wines by improving of technological methods of wine materials preparation. In accordance with the purpose we motivated the limitations of various technological methods of primary winemaking and found the optimal modes of mash extraction, allowed to exept the tendency to reversible colloidal turbidity of table dry red wine-materials. The article presents the results of research to identify the main indicators that determine the susceptibility to reversible colloidal turbidity of table dry red wine-materials and their statistical processing. It is concluded that wine materials obtained on the imported equipment, have the lower concentrations of phenolic compounds, proteins, polysaccharides and pectins, which further ensures the achievement of long-term guarantee of stability wines to turbidity with a high quality of finished product. Winematerials obtained on our equipment of high productive capacity contain the high content of phenolic compounds, proteins, and polysaccharides. The high mass concentrations of color substances and polysaccharides further defines a high propensity to reversible colloidal turbidity. Therefore it is recommended to limit the degree of fermentation of sugars in the pulp to 50%. During the fermentation of sugars to 75% on the pulp to use the enzyme preparations and the termovinification temperature not rise above 550C, that further provides to dry red wine materials easier processing and high stability.
The main task of modern winemaking is ensuring of high quality and competitiveness of finished products, including also the sparkling wines. Recently there are many various technologies of sparkling wines preparation. However the works in the field of technology of sparkling wines with use of cryoconcentrates are absent. For comparison of quality indicators of sparkling wines as sugar containing components we used instead of sucrose a cryoconcentrate of the processed grapes mash. As a control we used the known bottle method of producing of sparkling wine containing a mix of the processed control blend and liqueur. Process of fermentation and the subsequent processing operations carried out according to the commonly accepted production technology of sparkling wines. The research of quality indicators of sparkling wines received with use of various components containing sugar was carried out in the Scientific "Wine-making" center and in the Center of collective use of NCRRH&V on the high-technology equipment. High nutrition value and organoleptic assessment of the sparkling wines made on the offered technology are shown by the results of analisis. This technology of sparkling wines allowing to replace of sucrose of liqueurs by cryoconcentrates of grapes berry is scientific based, developed and experimentally confirmed. The development and approval of the technological instruction for production of the sparkling wine geographical specifying "Muscat Sevastopol" TI 9172-3116-05431414-2014 is the result of cooperation of specialists of SP "Sevastopol Wine-making Plant" and scientists of "Wine-making" scientific center of NCRRIH&V. The advanced technology was testing and it is implemented on SP "Sevastopol Wine-making Plant" with economic effect of 23880 rubles on 1000 bottles of products of sparkling wine.
The main problem of the existing approaches to quantitative expression of sparkling properties of drinks is difficulty of standardization of methods, measurement process duration (the extraction of CO2 from champagne can continue more than a day) and complexity of using devices. In this article the merits and the demerits of the assessment methods and special devices existing earlier for the analysis of sparkling properties of sparkling wines are considered. It is specified that the essence of the existing methods of assessment of wine sparkling properties consists in a research of kinetics of CO2 extraction however it is noted that the offered now methods demand the use of the non-standard equipment and they are difficulty reproduced under the conditions of factory laboratories. In this regard the purpose of research carried out by us was the development of the simplified technique of assessment of wines sparkling properties which could be more widely adopted due using of the standard laboratory equipment. The method offered by us represents the modification of a gravimetric method of definition of carbon dioxide mass concentration. Method consists in continuous measurement of mass of the emitted carbon dioxide during a certain period, with the subsequent analysis of the received speed curves of CO2 extraction. In general, analyzing the experimental data obtained by us, it is possible to draw a conclusion that the main process of "play" of drinks proceeds within the first 13 min. of desorption process. At the same time the results of research show that the high speed of CO2 extraction have the samples of the sparkling wine received from studied grapes of Aligote, and the samples of the wine received from the same grapes variety by chemical saturation.
In recent years, the wine market was an increase in demand for red sparkling wines, and the quality of these wines depends on the origin row material. The grapes variety can obtain the high-quality products only under certain environmental conditions and in case of the use of farming practices that are most appropriate to the agric and biological features and the direction of the crop. It is therefore particularly important and relevant the careful selection of grapes varieties, the most promising with set of commercially valuable properties (yield, disease resistance, crop quality, etc.) and biological characteristics (adaptability and development stability under specific natural conditions), which are the raw materials for the quality winemaking. Breeders of AZESV&W (Anapa) created a whole new set of red grapes varieties, characterized by an increased resistance to diseases, pests, high productivity, early and very early ripening, and other positive qualities. Therefore, the current area of research is the study of grapes varieties of AZESV&W breeding to determine their technological orientation and to determine the possibility of their using for making of red sparkling wine. The article presents the results of study on the selection and justification of possibility of use of new varieties of AZESV&W breeding to produce the red sparkling wine. It was found that the grapes varieties of Cabernet AZES, Krasnostop AZES and Harmonia are not inferior to Cabernet Sauvignon and they can be used to produce the red sparkling sweet wines of high quality.