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Rambler's Top100

Winemaking and Viticulture №2/2015


INDUSTRY PROBLEMS

Kiseleva T.F., Bastron E.V., Kiseleva V.M. Russian Special Wines Market on the Example of Port Wines. Part 2

P. 4-7 Keyword: port wines, Russian consumer market, system analysis, audit, sale
Abstract: In materials of the 2nd part of the article presented the results of the research world and Russian demand for port wines. Research has shown that the structure of categories of total volume "Porto", imported by Russia, coincides generally with the average global parameters (80?% of the standard wine and 20?% of premium quality). At the same time Russian imports of "Porto" differs from its similar procurement among the leading countries in the structural shares in each of the designated categories of quality. For example, in the category "Porto Standard" in contrast to global averages greater share of the purchased Russian volume of wine takes "Porto Ruby", and less "Porto Tawny". Unique situation with the purchase of Russian "Porto Premium". In contrast to the average parameters Russia buys subcategory "Tawny Reserve" instead of "Vintage" and "Colheitas", purchased by the world's leading consumer of Portuguese port wine. The remaining sub-category premium category of "Porto" Russia imports, following the global pattern. The authors argue the reasons for discrepancies high purchase prices of subcategories "Vintage" and "Crusted" compared to the subcategory "Tawny Reserve".
The final part of the study is devoted to the study of the demand for port wines sold in the Siberian supermarkets. The objects of research are chosen Novosibirsk, Kemerovo and Novokuznetsk. Realized demand was studied by auditing sale. Revealed that authentic "Porto" occupy in the physical volume of retail sales of all commodity groups only the 5 part of port wines. The bulk of the realized demand constitute stylized port wines of national production. This feature of Russian consumption of port wines reflected in the structure of consumer preferences. The authors found no differences in consumer preferences for color wines. They established three price levels of retail prices: the average market proved the most preferred (price levels above and below it take almost an equal share in the realized demand).
Authors: Kiseleva Tatyana Fyodorovna, Doctor of Technical Science, Professor;
Bastron Elena Vladimirovna, Graduate Student
Kemerovo Technological Institute of Food Industry
47, Bulvar Stroiteley, Kemerovo, Russia, 650056, 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.
Kiselyov Vladimir Mikhaylovich, Doctor of Technical Science, Professor
Plekhanov Russian University of Economics
36, Stremyanny Pereulok, Moscow, Russia, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tosunova I.V., Ilnitskaya E.T., Talash A.I.To the Question of the Kuban Blight Grapes Problem

P. 8-10 Keyword: grapes, Alternaria, grapes varieties resistant
Abstract: The article raised the question of Alternaria grapes and strengthening severity of the disease in the vineyards of the Krasnodar Territory. Noted the importance and complexity of the exact species identification of the pathogen Alternaria.
Also provides information about the stability of a number of grape varieties to the disease. Asked to pay attention to the complex scientifically based approach to the problem of Alternaria.
Authors: Tosunova Irina Vladimirovna, Junior Researcher;
Ilnitskaya Elena Tarasovna, Candidate of Biological Science;
Talash Anna Ivanovna, Candidate of Agricultural Science
North-Caucasian Zonal Research Institute of Horticulture and Viticulture
39, 40 Let 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.



WINEMAKING

Cherepitsa S.V., Sytova S.N., Zakharov M.A., Peschanskaya V.A., Guguchkina T.I., Markovsky M.G., Yakuba Y.F.New Method of Determining the Amount of Impurities in Alcohol Products by Gas Chromatography

P. 12-16 Keyword: alcohol products, volatile compounds, ethanol, internal standard
Abstract: Recently proposed a new method of "Ethanol as an internal standard" for determining the quantitative composition of impurities by gas chromatography studied from different angles with a view to further verification. The quintessence of the method is to use ethanol as an internal standard to improve the measurement accuracy. The method eliminates the need for the addition of any internal standard containing alcohol in the analyzed sample, because ethanol is already contained in the sample. Recently proposed a new method of "Ethanol as an internal standard" for determining the quantitative composition of impurities by gas chromatography studied from different angles with a view to further verification. The quintessence of the method is to use ethanol as an internal standard to improve the measurement accuracy. The method eliminates the need for the addition of any internal standard containing alcohol in the analyzed sample, because ethanol is already contained in the sample.
Authors: Cherepitsa Sergey Vyacheslavovich, Candidate of Physical and Mathematical Scienses, 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.
Sytova Svetlana Nikolaevna, Candidate of Physical and Mathematical Scienses
Institute of Nuclear Problems of the Belarusian State University
11, Bobruyskaya St., Minsk, Belarussia, 220030, 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.
Zakharov Maxim Alexandrovich, Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it.
Peschanskaya Violetta Alexandrovna
All-Russian Research Institute of Brewing, Soft Drinks and Wine Industry
7, Rossolimo St., Moscow, Russia, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.
Guguchkina Tatyana Ivanovna, Doctor of Agricultural Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it.
Markovsky Mikhail Grigoryevich, Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it.
Yakuba Yuriy Fyodorovich, Candidate of Technical Science
North-Caucasian Zonal Research Institute of Horticulture and Viticulture
39, 40 Let Pobedy St., Krasnodar, Russia, 350901, This email address is being protected from spambots. You need JavaScript enabled to view it.



Oganesyants L.A., Loryan G.V.Volatile Components of Mulberry Distillates

P. 17-20 Keyword: volatile components, fermented mash, fractional distillation, mulberry distillate
Abstract: Qualitative and quantitative composition of volatile components and their transformation in the process of distillation for such common fruit vodkas like plum, cherry, pear, quite detailed studied domestic and foreign researchers. Found that methanol ethyl acetate, ethyl lactate, acetaldehyde, propanol, isobutanol, amyl alcohol isoamyl alcohol are the most important volatile components. In their quantitative content can be determined with a high degree of certainty the authenticity of a drink, the quality of the raw materials used and the characteristics of the technology.
The composition of the volatile components of mulberry distillates are in high demand, unfortunately, has not been studied.
The purpose of this research - the study of the qualitative and quantitative composition of the volatile components of fermented mash of white mulberry and of mulberry distillates produced by a single mulberry distillation.
Analysis of the qualitative and quantitative composition of volatile components of the experimental mulberry distillates allows to draw conclusions.
High quality mulberry distillates should contain no more than 15.0-20.0 mg?/?100 cm3 b. s. of acetate aldehyde which in higher concentrations gives a sharp unpleasant aldehyde tone to distillate.
Basic higher alcohols affecting the organoleptic characteristics of mulberry distillates - 2?butanol, 1?propanol, isobutanol, izoamilol. Their total content should be between 180.0 to 350.0 mg/100 ñm3 b. s.; ethyl acetate and ethyl lactate - basic esters, which have a marked influence on the taste and aroma mulberry distillates, the contents of which can be adjusted by varying the amount of sampled head and tail fractions.
Authors: Oganesyants Lev Arsenovich, Academician of RAS, Doctor of Technical Science, Professor;
Loryan Grant Vazgenovich, Junior Researcher
All-Russian Research Institute of Brewing, Soft Drinks and Wine Industry"
7, Rossolimo St., Moscow, Russia, 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.



Gisheva S.A., Ageeva N.M.Patulin Synthesis Pathways and Mechanism of its Interaction with the Amino Acids in Fermented Apple Juice

P. 21-23 Keyword: mycotoxins, amino acids, apple juice, fruit wine, chemical properties
Abstract: It is known that the content of patulin mycotoxins and aflatoxins A and G - important indicators of safety juices and fruit wines. However, research in this area are few and dedicated, as a rule, statements of fact the presence or absence of mycotoxins, and the mechanisms of their formation and transformation insufficiently studied.
In the literature there are only conflicting data on the concentration of mycotoxins in the juice from the fruit of the different kinds of damage. In addition, there are no objective data on the role of pests in gardens mycotoxin formation.
In this regard, a study of synthesis pathways and transformation of mycotoxins in wines and fruit juices, apple prepared with various types of damage, a study of synthesis pathways and mechanism of patulin mycotoxins of its interaction amino acids.
Determine the mass concentration of mycotoxins and aflatoxins patulin A and G in apple juice, depending on the type of damage.
Installed more significant concentration of patulin in comparison with aflatoxin in apples damaged by fungi.
Proposed path of synthesis of patulin and the mechanism of its interaction with amino acids, indicating that the presence of patulin significantly change the concentration of the major components of wines as amino acids, thereby reducing the bioavailability of the product.
Authors: Gisheva Sima Aslanovna, Candidate of Technical Science
Maikop State Technological University
201, Pervomayskaya St., Maikop, Adygeya, Russia, 385000, This email address is being protected from spambots. You need JavaScript enabled to view it.
Ageeva Natalya Mikhaylovna, Doctor of Technical Science, Professor
North-Caucasian Zonal Research Institute of Horticulture and Viticulture
39, 40 Let Pobedy St., Krasnodar, Russia, 350901, This email address is being protected from spambots. You need JavaScript enabled to view it.



Mikaberidze M., Aplakov V.Heat Treatment of Grape Pulp in the Field of Infrared Rays

P. 24-25 Keyword: pulp, infrared radiation, pulp and wine heat treatment
Abstract: This work is devoted to the process of heat treatment of grape pulp from Saperavi and Rkatsiteli in the field of infrared rays.
For this purpose, conducted numerous experiments on pre-programming and methodology, the main factors of this process and set their optimal technological regimes.
The results of these studies show the feasibility and availability of processing of grape pomace in a field of infrared rays.
Authors: Mikaberidze Malkhaz Shotaevich, Doctor of Technical Science, Professor;
Aplakov Varlam Ramenovich, Doctor of Biological Science, Professor
Georgia State University named after Akaki Tsereteli
59, Tamar Mefe St., Kutaisi, Georgia, 4600; 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.



Bilko M.V., Grechko N.Y.Influence of Iron Ions on the Quality of Table Pink Wine Materials

P. 26-28 Keyword: pink dry wine materials, phenolics and colorants, forms of iron oxidation
Abstract: Studied the effect of iron ions and it forms on the redox state and the color characteristics of rose table wine materials.
It is established that during the oxidation a redistribution of iron in the forms of wine materials, mainly ions Fe (II) pass into Fe (III), thus activating effect appears to oxidation of iron content 15 mg / dm3. Found that an increase in the mass concentration of iron increases the percentage of reduction of phenolic and dyes, increases the degree of oxidation, as evidenced by the change in redox characteristics of dry pink wine materials.
Authors: Bilko Marina Vladimirovna, Candidate of Technical Science, Docent, Doctoral Candidate;
Grechko Nina Yakovlevna, Candidate of Technical Science, Docent
National University of Food Technologies
68, Vladimirskaya St., Kiev, Ukraine, 01601; This email address is being protected from spambots. You need JavaScript enabled to view it.



Ismailov K.S., Iskenderov I.V., Mekhtiev U.D.The Role of Oak Wood during Maturation of Cognac Spirit

P. 29-32 Keyword: oak, barrel, riveting, wine material, cognac alcohol, cognac
Abstract: Brandy wine materials in Azerbaijan is made from high-yielding varieties of grape Bayan Shirey and Rkatsiteli, driving them into the machine periodically and continuous.
Technological schemes of distillation must comply with the basic objectives - preservation and accumulation in high quality brandy alcohol components involved in the formation of cognac.
Upon exposure alcohols in biochemical processes resulting from oak wood substance extracted, which are subsequently converted into compounds impart a specific flavor brandies.
When storing cognac spirit use barrels of oak or enameled containers with oak staves.
Age cognac is calculated at the year of their favorites for aging.
It is known that the physical processes taking place during aging cognac, the most important are the processes of extraction, absorption and evaporation.
Contact of alcohol with oak wood during aging to cause extraction of phenolic compounds from it (lignin, tannins, flavonoids, phenol carboxylic acids), carbohydrates (ksilin, araban, glucan, methyl pentosans), nitrogen compounds (compounds of the protein amino acids), lipids, and minerals (potassium, sodium). The intensity of the extraction of substances from the staves of cognac by alcohol increases with decreasing its active acidity (pH) and is increased the exposure temperature. Transferred from staves compounds are involved in a variety of chemical reactions, which are formed as a result of color, taste and aroma of brandy.
According to studies brandy spirits aged in oak barrels, are more harmonious, distinctive in taste and flavor, with a corresponding color, according to high-quality cognac spirit, compared with brandy spirits aged in glass-lined tanks with oak staves.
Authors: Ismailov Khanlar Salekh ogly, Candidate of Technical Science;
Iskenderov Ibragim Veli ogly, Candidate of Technical Science, Docent;
Mekhtiev Urkhan Dzhalil ogly, Candidate of Technical Science, Docent
Azerbaijan Technological University
103, Pr. Sh.I. Khatai, Gyandja, Azerbaijan, AZ2011, This email address is being protected from spambots. You need JavaScript enabled to view it.



VITICULTURE

Troshin L., Milovanov A., Zvyagin A. Ampelo-Genetic Screening of Prospective Table and Technical Grades and Proto-Clones of Grape

P. 33-36 Keyword: SSR, grape selection, marker and clonal selection
Abstract: Each year appears more and more varieties. They are not very well known, so the population consumes the old brand of wines made from these varieties. Clonal selection makes it possible to improve the old varieties and meet the growing demand for wine products.
We explored new clones of grapes using 6 neutral microsatellite markers to find similarities and differences between them and the control variety.
Authors: Troshin Leonid, Doctor of Biological Science, Professor;
Milovanov Alexandr, Graduate Student;
Zvyagin Andrey, Candidate of Agricultural Science
Kuban State Agrarian University
13, Kalinina St., Krasnodar, Russia, 350044, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ilnitskaya E.T., Tokmakov S.B., Saprun I.I.Dagestan Native Grape Varieties Microsatellite Genotyping

P. 37-39 Keyword: indigenous grape varieties, DNA profile, SSR-markers, polymorphism of microsatellite loci
Abstract: Work has begun on genotyping autochthonous grape varieties in Southern Russia on the basis of the Russian ampelographical collection in Anapa, established in 1995, is currently in the collection focused more than 4 thousand samples. The species composition it is dominated by the variety Vitis vinifera L. (3/4 gene pool), most of which are local varieties from different viticultural regions of Russia, including aboriginal people. The importance of studying the biological diversity of grape regions of the Caucasus and the Black Sea is widely recognized in the world because of the huge importance as the primary center of origin of the Eurasian cultural grapes. Dagestan - one of the major grape growing regions in the Russian Federation. Here are found and old native varieties, the study of genotypes which may reveal unique alleles to determine the degree of genetic similarity with other groups as a whole to expand knowledge of the genetic diversity of varieties in the region.
A number of indigenous grape varieties of the Dagestan studied by microsatellite loci VVMD5, VVMD7, VVMD27, VVS2, VrZAG62, VrZAG79. Defined varieties of rare alleles at loci studied in the study group varieties.
Authors: Ilnitskaya Elena Tarasovna, Candidate of Biological Science;
Tokmakov Sergey Vyacheslavovich, Candidate of Biological Science;
Suprun Ivan Ivanovich, Candidate of Biological Science
North-Caucasian Zonal Research Institute of Horticulture and Viticulture
39, 40 Let 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.



Krasilnikov A.A., Russo D.E.Effect of Trace Elements on Growth and Development of Shoots, Leaf Area and Productivity of Grapes

P. 40-44 Keyword: grapes, minerals, fertilizers, foliar application, productivity, growth force
Abstract: Mineral nutrition is the most important factor in regulating the growth and fruiting of grapes, increasing its productivity and quality of the crop.
Depletion of natural resources, reduction of soil fertility, development of destructive processes, deficit of biophylic elements in the soil of agricultural landscapes is a serious problem in agricultural production, especially for perennial crops with a long process of consumption of the same type of batteries, tillage, and crop biomass formation. All this leads to a deterioration of agro properties of soils contaminated with heavy metals, organic matter loss, disruption of water regime, increasing the scale of erosion, reduce the effectiveness of applied fertilizer systems and technologies.
These negative phenomena are typical for industrial viticulture of Russian Federation. All subjects of the North Caucasus region, where the main areas of table and technical varieties (56.2 thousand ha), the average annual production to 200 thousand tons of grapes.
According to the results of numerous experiments carried out in the Western Caucasus, the Don, Dagestan and other wine-producing regions, vineyards, cultivated without irrigation, fertilizers increase yield by 17-23%, while watering on average 29-34% without reducing quality.
Optimizing the power of grapes - one of the most efficient, cost-effective technology segments, maintain and improve soil fertility, productivity of plants, resistance to adverse environmental conditions (low temperatures in winter, their sharp differences at the exit of plants from the stage of deep rest, prolonged droughts or heavy rainfall and high humidity during the growing season and the beginning of the ripening of berries).
Micronutrient fertilizers and plant growth regulators affect the growth of shoots, fruit tab formations in the kidneys of wintering buds, leafy bush, photosynthetic capacity and the grape harvest. All these indicators are interrelated and allow at certain stages of development to predict the productivity of plantations.
Authors: Krasilnikov Alexandr Andreevich, Candidate of Agricultural Science;
Russo Dmitriy Eduardovich, Candidate of Agricultural Science
North-Caucasian Zonal Research Institute of Horticulture and Viticulture
39, 40 Let 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.



Rabadanov G.G., Rabadanov R.G. Verticillium Wilt in the Vineyards of Dagestan

P. 45-47 Keyword: verticillium wilt, soil parasitic fungus, apoplexy, fundazol, benor liquid
Abstract: Identified and the characteristic of fungal diseases of grapes - verticillium wilt, caused by a parasitic fungus Vertlillium alboatrum. The disease does not occur in the first year after planting shrubs. Visible symptoms are observed in its individual bushes throughout the growing season on the 2nd and subsequent years.
The fungus enters the plant through the vessels of mechanical damage to the roots. Spreading disease mustache and transmitted through the soil. Because of its sudden appearance of the disease is also called apoplexy.
Weakly affected vines can be saved by rapid and strict unload trimming.
Sometimes recommend the use of drugs fundazol and benor liquid with irrigation water in the drip tube.
Authors: Rabadanov Gusengadji Gasanovich, Candidate of Biological Science, Docent;
Rabadanov Ruslan Gusengadjievich, Graduate Student
Dagestan Scientific Research Institute of Viticulture and of Grapes Processing Products
Mamedkala, Derbendt District, Dagestan, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kazakhmedov R.E.Physiological Methods to Improve the Stability of the Grapes to the Phylloxera

P. 48-51 Keyword: grape, phylloxera, plants hormonal system, physiologically active substances
Abstract: The paper presents new approaches in the development of ways to improve stability of of grapes to the root form of phylloxera with current knowledge of physiology and hormonal system of grapes. Based on the analysis of the literature and our own experimental data highlighted promising physiologically active compounds of hormonal nature. During the 2012-2013 studied their influence on the development of the root system of model plants in pot experiments and agro biological indicators oppressed phylloxera fruiting plants in field experiments. At this stage of the research possible in principle to set a positive impact on the development of the root system and the viability of the oppressed of grapes phylloxera plants by leaf surface treatment of vegetative plants, as well as the prospect of the studied physiologically active compounds to increase the stability of grapes to the root form of phylloxera.
Authors: Kazakhmedov Ramidin Efendievich, Doctor of Biological Science, Professor
Dagestan Breeding Experimental Station of Viticulture and Horticulture
9, Vavilova St., Derbant, Dagestan, Russia, 368601, This email address is being protected from spambots. You need JavaScript enabled to view it.



Malykh G.P., Magomadov A.S., Yakovtseva O.L., Zubova T.A.Gravy-Morphological Way to Create Seedlings

P. 52-55 Keyword: seedlings, mechanized shelter and opening of the bushes, roots and safety of the bushes on the plantation
Abstract: The possibility of creating seedlings with a ready boles in the stratification chamber under the influence of gravity morphological stimulation. Our proposed method will improve the quality of seedlings when they are landing on the plantation, to reduce the damage during the mechanized and shelter opening, thereby improving productivity, durability of structural elements of the bush and productivity.
Thus, in the 2nd year of the safety of plants was 99.4? %, which is higher than the control by 2.5 %.
The technical result of our proposal - the resulting plants are not damaged by mechanized shelter excluded thinning plantations, which has a positive effect on the survival rate seedlings for plantation growth, development and productivity of plants.
The economic efficiency of the use of technology to create seedlings with a ready aboveground trunks and bookmark their vineyards.
Authors: Malykh Grigoriy Pavlovich, Doctor of Agricultural Science, Professor
All-Russian Scientific Research Institute of Viticulture and Winemaking named after Y.I. Potapenko, This email address is being protected from spambots. You need JavaScript enabled to view it.
Magomadov Andi Sultanovich, Candidate of Agricultural Science, Director
Experimental Station of All-Russian Scientific Research Institute of Viticulture and Winemaking named after Y.I. Potapenko
Chervlyonaya Station, Shelkovsky District, Chechen Republic, Russia, 366011, This email address is being protected from spambots. You need JavaScript enabled to view it.
Yakovtseva Olga Leonidovna, Graduate Student;
Zubova Tatyana Alexandrovna, Agronomist
All-Russian Scientific Research Institute of Viticulture and Winemaking named after Y.I. Potapenko
166, Baklanovsky Prospekt, Novocherkassk, Rostov Region, Russia, 346421, This email address is being protected from spambots. You need JavaScript enabled to view it. ; tat. This email address is being protected from spambots. You need JavaScript enabled to view it.



INFORMATION

Rozina L.I. XVIII International Professional Competition of Wines and Spirits

The Most Glamorous French Wines under the Project "Wine with Style"