Winemaking and Viticulture №6/2013
INDUSTRY PROBLEMS
Musaev T. I.Improving the Structure of Viticulture Subcomplex and Increase of Efficiency of its Functioning (for example, Dagestan) ending
| Tags: viticulture, wine making, management system, the role of the state, marketing of wine making and viticulture products Summeries: Substantiates the necessity of of improving the structure of winemaking and viticulture subcomplex. Named the factors of revival the viticulture and winemaking. Propose measures to improve production efficiency of grapes and its products. Authors Musayev Terlan Izzetovich, Candidate of Economic Science, Professor Derbent Branch of the Dagestan State University 6, Sovetskaya St., Derbent, Dagestan, Russia, 368600; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kiselev V. M., Kerimova R. I. G., Orlov A. A., Kalenskaya A. V., Bastron E. V.Modeling Qualimetric Evaluation of Wines
| Tags: flavored wines, qualimetry, modeling, authenticity, biochemical and organoleptic characteristics Summeries: Carried out a comparative and correlative analysis of biochemical and organoleptic characteristics of flavored wines samples, of global and Russian trademarks. Developed a 5-level qualimetric evaluation model of flavored wines (vermouth and aperitifs). It allows to uniquely determine the extent of their authenticity. As the hierarchical levels, used experimentally identified and systematically grouped individual flavoring characteristics of the analyzed parameters wines type. Conducted approbation of the model in the commercial practice of Russian supermarkets and determined its correlation with traditional methods of assessing the wines quality. It is established that the developed qualimetric model of authenticity flavored wines, largely corresponds to the usual method of organoleptic evaluation of their quality. Authors Kiselyov Vladimir Mihaylovich, Doctor of Technical Science, Professor; Kerimova Ragima Il'gam Gyzy, Graduate Student; Orlov Anatoliy Anatolyevich, Candidate of Technical Science; Kalenskaya Alena Vladimirovna, Candidate of Technical Science; Bastron Elena Vladimirovna, Graduate Student Kemerovo Technological Institute of Food Industry 47, bul'var Stroitelej, Kemerovo, Russia, 650056; This email address is being protected from spambots. You need JavaScript enabled to view it. |
WINEMAKING
Litvak V. S., Gallager L. Global Viticulture and Winemaking-2012
Oseledtseva I. V., Guguchkina T. I.Use of Touch of Profile Analysis Method for Quality Assessing of Cognac Production
| Tags: brandy, cognac distillate, organoleptic assessment, touch, profile method Summeries: Rounded out the algorithm of procedure of organoleptic assesment of cognac and brandy spirits, produced on a full cycle, optimized list of descriptors, developed a working version of an additional tasting cards. Proposed processing and systematization mechanism of design characteristics by forming the cumulative profiles of color, bouquet shades (flavor) and taste of cognac production, produced in specific geographical areas. Shown the results of comparative analysis of the organoleptic characteristics of Russian cognac and brandy spirits, developed in the different zones. The examples of the characteristic profiles of color, bouquet shades (flavor) and taste for the production of individual farms (production areas). Authors Oseledtseva Inna Vladimirovna, Candidate of Technical Science, Docent; Guguchkina Tatyana Ivanovna, Doctor of Agricultural Science, Professor North-Caucasian Zonal Research Institute of Horticulture and Viticulture 39, 40?letiya Pobedy St., Krasnodar, Russia, 350901; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Oganesyants L. A., Peschanskaya V. A., Osipova V. P., Dubinina E. V., Alieva G. A.Qualitative and Quantitative Composition of the Volatile Components of Fruit Vodkas
| Tags: fruit vodka, production technology, the composition of the volatile components, gas chromatographic analysis Summeries: By the gas chromatography method, studied qualitative and quantitative composition of volatile components of fruit vodkas of known European manufacturers. Found association between type of raw material, technological methods of production and the content of individual volatiles and their groups in the product. Authors Oganesyants Lev Arsenovich, Academician of RAAS, Doctor of Technical Science, Professor; Peschanskaya Violetta Alexandrovna; Osipova Valentina Pavlovna, Candidate of Technical Science; Dubinina Elena Vasilyevna, Candidate of Technical Science; Aliyeva Gelana Alilovna All-Russian Scientific Research Institute of Brewing, Nonalcoholic and Winemaking Industry 7, Rossolimo, Moscow, 119021; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kushnereva E. V., Guguchkina T. I., Yakuba Y. F., Pankin M. I., Lukyanov A. A., Maximov R. A.Formation of Red Table Wines Quality in Pulp Processing by Fermental Preparations
| Tags: ferments, processing of the pulp, dry red wines, quality, tasting score Summeries: The paper deals with the influence of fermental treatment of the pulp of red grapes on the formation of quality of dry red wines. Found that the use of enzymes to reduce the viscosity of the wort to increase the filtration rate. Revealed that the enzyme treatment leads to reduction agents in the volatile components the concentration of substances responsible for the expression of taste and flavor tones oxidation. Authors Kushnereva Elena V., Candidate of Technical Science; Guguchkina Tatyana Ivanovna, Doctor of Agricultural Science, Professor; Yakuba Yuriy Fedorovich, Candidate of Technical Science, Docent North-Caucasian Zonal Research Institute of Horticulture and Viticulture 39, 40-letiya Pobedy, Krasnodar, Russia, 350901; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. Pankin Mikhail Ivanovich, Candidate of Agricultural Science, Docent; Lukyanov Alexey Alexandrovich, Candidate of Agricultural Science Anapa Zonal Experimental Station of Viticulture and Winemaking 36, Pionerskiy Prospect, Anapa, Krasnodar, 353456; This email address is being protected from spambots. You need JavaScript enabled to view it. , lykaleks@mail Maximov Roman Aleksandrovich, Candidate of Agricultural Science Russian State Agrarian University - Moscow Agricultural Academy named after K. A. Timiryazev 49, Timirjazevskaya St., Moscow, 127550; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Yakimenko E. N., Guguchkina T. I., Nudga T. A., Prakh A. V., Redka V. M.Phenolic Complex of Table Wine Materials from Red Forms of Grape of NCZRIHV Selection
| Tags: selection, grape, phenolic compounds, tasting score, anthocyanins Summeries: The results of wine material studies from red forms of grapes selection SKZNIISiV (interspecific hybrids, European-American and European-Amur), which determine the content of phenolic compounds, their monomeric and polymeric forms, anthocyanins and conducted organoleptic evaluation. Hybrids TANA 85, TANA 42 and TANA 87 wich are recommended for industrial application as the most promising form of selection for the production of table wine materials. Authors Yakimenko Elena Nikolaevna, Candidate of Agricultural Science; Guguchkina Tatyana Ivanovna, Doctor of Agricultural Science, Professor; Nudga Tatyana Alexandrovna; Prakh Anton Vladimirovich, Candidate of Agricultural Science; Redka Vitaliy Mikhailovich North-Caucasian Zonal Research Institute of Horticulture and Viticulture 39, 40-letiya Pobedy St., Krasnodar, Russia, 350901; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Guguchkina T. I., Ageeva N. M., Antonenko O. P., Antonenko M. V., Prakh A. V.Influence of Malolactic Fermentation on Hardly Oxidized Wine Materials Quality from Varieties Dostoyniy and Satsimler
| Tags: malolactic fermentation, bacteria, red table wines, varieties Dostoyniy and Satsimler Summeries: Shown the results of investigations for establishing the influence of malolactic fermentation on hardly oxidized wine materials quality from perspective red grape varieties Dostoyniy and Satsimler. It is shown that the strains of lactic acid bacteria MaloStar and MaloStar Fruit equally effective in acidity in table dry red wine materials. Found that conducting of malolactic fermentation had a positive impact on the quality of wine materials obtained by improving their organoleptic characteristics and reduce the amount of oxidation products of diacetyl, acetoin and acetaldehyde. Authors Guguchkina Tatyana Ivanovna, Doctor of Agricultural Science, Professor; Ageeva Natalya Mikhaylovna, Doctor of TechnicalScience, Professor; Antonenko Olga Pavlovna; Antonenko Mikhail Viktorovich, Candidate of Technical Science; Prakh Anton Vladimirovich, Candidate of Agricultural Science North-Caucasian Zonal Research Institute of Horticulture and Viticulture 39, 40-letiya Pobedy St., Krasnodar, Russia, 350901; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kazimova I. G., Gasumova A. A., Abasbeyli G. A., Nabiyev A. A.Polyphenol Oxidase Activity in Manufacturing Cognac Spirits
| Tags: Rkatsiteli, Bayan Shirei, polyphenol oxidase, polyphenols Summeries: Our results show that when the wort insisting on pulp for 4-5 days or until the end of fermentation due to the extraction of phenolic compounds content increases, and this in turn inhibits the action of polyphenol oxidase, which can not cleave the hydrolyzable forms of tannins. Revealed that the minimal content of polyphenols in wine materials readily cleaved by the enzyme polyphenol oxidase, enriching cognac wine materials by aromatic, highly volatile quality ingredients. In this regard, for the preparation of high-quality cognac wine materials is recommended to use fermenting wort on pulp within 2-3 days. Authors Kazimova Ilhama Guseyn kyzy, Graduate Student; Kasumova Afet; Abasbeyli G. A., Candidate of Technical Science; NabiyevAhat Ali ogly, Doctor of Biological Science, Professor Azerbaijan Technology University 103, Prospekt Geydara Alieva, Ganja, Azerbaijan; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Iskenderov I. V.The role of Extractive Substances in Manufacturing of Cognac Alcohol
| Tags: cognac, ultrasonic treatment, extractives substences, lignin, amino acid composition Summeries: We have given the analysis of chemical reactions, occurring during conditioning in oak barrels cognac or enameled cisterns with submerged oak riveting. Authors Iskenderov I., Candidate of Technical Science, Docent Azerbaijan Technology University 103, Prospekt Geydara Alieva, Ganja, Azerbaijan, AZ 2011; This email address is being protected from spambots. You need JavaScript enabled to view it. |
VITICULTURE
Petrov V. S.Biological Management Methods of Grapes Productional Potential
| Tags: grapes, productional potential, management, biological methods Summeries: Systemic application of biological management methods of productional potential provides self-reproduction of cenoses, environmental management, natural process of soil fertility, increases the level of implementation of grape production potential and quality, prolongs productive operation of plantings, provides energy and resource conservation, environmental and food security, economic stability subjects of grapes production. Authors Petrov Valery Semenovich, Doctor of Agricultural Science North-Caucasian Zonal Research Institute of Horticulture and Viticulture 39, 40-letiya Pobedy St., Krasnodar, Russia, 350901; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Naumova L. G., Novikova L. Y.Duration Trends of Grape Varieties Vegetation Collection of All-Russian Scientific Research Institute of Viticulture and Winemaking named after Y. I. Potapenko
| Tags: viticulture, climate changes, phenology, regression analysis, temperature needs Summeries: Shown to reduce duration of vegetation of 24 Grape Varieties by Different Origin from the Collection of All-Russian Scientific Research Institute of Viticulture and Winemaking in 1980-2012. According to regression analysis identified the main reason for this decline - increasing the amount of temperatures above 20 °C, which began in the 80s of the twentieth century. Authors Naumova Lyudmila Georgievna, Candidate of Agricultural Science All-Russian Scientific Research Institute of Viticulture and Winemaking named after Y. I. Potapenko 166, Baklanovskiy Prospekt, Novocherkassk, Rostov Region, Russia, 346421; This email address is being protected from spambots. You need JavaScript enabled to view it. Novikova Lubov Yuryevna, Candidate of Technical Science All-Russian Research Plant Production Institute named after N. I. Vavilov 42, 44, B. Morskaya St., St. Petersburg, Russia, 190000;L. This email address is being protected from spambots. You need JavaScript enabled to view it. |
Novikova L. Y., Naumova L. G.Change Trends of Sugar Content and Acidity of Grape Varieties Collection of All-Russian Scientific Research Institute of Viticulture and Winemaking named after Y. I. Potapenko
| Tags: viticulture, climate change, sugar content, acidity, regression analysis Summeries: The paper demonstrates the growth of sugar content and berries acidity reduction in 23 varieties of different origins, growing in the collection of All-Russian Scientific Research Institute of Viticulture and Winemaking named after Y. I. Potapenko. Regression analysis revealed that the main reason for these changes lies in the reduction of the ratio of the amounts of precipitation and temperature for the period with temperatures above 15 and 20 °C. Authors Novikova Lubov Yuryevna, Candidate of Technical Science All-Russian Research Plant Production Institute named after N. I. Vavilov 42, 44, B. Morskaya St., St. Petersburg, Russia, 190000; This email address is being protected from spambots. You need JavaScript enabled to view it. Naumova Lyudmila Georgievna, Candidate of Agricultural Science All-Russian Scientific Research Institute of Viticulture and Winemaking named after Y. I. Potapenko 166, Baklanovskiy Prospekt, Novocherkassk, Rostov Region, Russia, 346421; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Nikolskiy M. A., Pankin M. I., Kurmankulov N. B., Vizer S. A., Erzhanov K. B.New Paraffin Mixtures to Improve the Profitability of Production Grafted Grape Plants
| Tags: grapes, grafted cuttings, grape plants, plant growth regulators, paraffining Summeries: Shows the results of research on the application of paraffin mixtures using different concentrations of plant growth regulators in precallusing paraffining of grafted grapes cuttings. Identified the most cost-effective and least resource-intensive variants: growth stimulants AES-17 conc. 1, KN-2 conc. 1, KN-2 conc. 2, DEB-41 conc. 2, DEB-41 conc. 3. In the production of grafted seedlings recommended to use growth regulators AES-127 and KN-2. In terms of profitability highlighted preparations AES-17 conc. 1 (164.6 %) and KN-2 conc. 1 (164.2 %). Authors Nikolskiy Maxim Alekseevich, Candidate of Agricultural Science, Docent; Pankin Mikhail Ivanovich, Candidate of Agricultural Science, Docent Anapa Zonal Experimental Station of Viticulture and Winemaking 36, Pionerskiy Prospekt, Anapa, Krasnodar, Russia, 353456; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. Kurmankulov Nurjan Bahtashevich, Doctor of Chemical Science, Professor; Vizer Svetlana Ahmetshakurovna, Doctor of Chemical Science, Professor; Erzhanov Kazbek Bekmaganbetovich, Doctor of Chemical Science, Docent SC "Institute of Chemical Sciences named after A. B. Bekturova" 106, Sh. Ualikhanova St., Almaty, Kazakhstan, 050010; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Gubin E. N., Logachev V. V.Influence of DV-47-4 Biopreparation on Economically Valuable Characteristics of the Grape Variety Citron Magaracha
| Tags: variety, biopreparation, economically valuable characteristics of the variety, concentration, growth regulators Summeries: Summarized features of the influence of DV-47-4 biopreparation on the productivity and quality of the crop. Studied processing techniques of vines by growth regulator. Shown the possibility of using different concentrations of biopreparation. Authors Gubin Evgeniy Nikolaevich, Candidate of Agricultural Science LLC "Timiryazevets" Logatchev Vladimir Vasil'evich, Candidate of Agricultural Science Pacific Ocean Institute of Bioorganic Chemistry FEB RAS 159, Prospect 100 Let Vladivostoku, Vladivostok, Russia, 690022 |
Malykh G. P., Magomadov A. S., Zubova T. A.Effect of Boron Meadow Soils in the Terskikh Sands Valley on the Grape Productivity
| Tags: soil, mineral nutrition, boron, yield, quality Summeries: Studied the content of boron in the desert of Terskikh Sands and established its influence in the mineral nutrition of varieties Crystal and Tsvetochniy. In order to accelerate the recovery of the root and aerial vineyards systems, strengthening the development of productive shoots, recommended to make sand to a depth of 30 cm in the phase of crying grapes aqueous of boron concentration of 2 kg/ha in the village together with background fertilizers N90, P90, K90. Authors Malykh Grigoriy Pavlovich, Doctor of Agricultural Science, Professor, Magomadov Andi Sultanovich, Candidate of Agricultural Sciences, Zubova Tatyana Alexandrovna All-Russian Scientific Research Institute of Viticulture and Winemaking named after Y. I. Potapenko 166, BaklanovskiyProspekt, Novocherkassk, Rostov Region, Russia, 346421; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |