Winemaking and Viticulture №4/2015
INDUSTRY PROBLEMS
Romanenko E.S., Lysenko S.N., Sossyura E.A., Nudnova A.F.Current State and Prospects of Winemaking Industry Development in the Stavropol Territory
| P. 4-7 | Keyword: grape; primary winemaking; nurseries; quality winemaking; fermentation industries technology Abstract: Currently, more than half (60%) of wine consumed in Russia accounts for imported wine products, and only 40% are produced in the Russian Federation. Production of domestic wine production by only 25% provided their own raw materials and to prepare it the rest of the raw materials bought abroad. From consumption of table grapes grown 12% in the Russian Federation The same situation persists in the Stavropol region The area of vineyards in the region is 6.8 thousand ha, including 5.5 thousand ha of fruit bearing and 1.3 thousand of young. In 2013, in the Stavropol region 41 specialized organizations engaged in of wine-making industry. In the assortment of Stavropol Territory has more than 60 types of varieties of domestic and foreign selection. Gradually increasing the area of the province of the European varieties, which provides a good source of raw materials for further production of high quality wines and sparkling wine from Cabernet Sauvignon, Riesling, Sauvignon, Pinot Gris, Pinot Blanc, Aligote, Silvaner, Sapervavi, Rkatsiteli. The article describes the current state and development of the of wine-making industry of the Stavropol Territory. It indicates the direction in which makes state support. Presents a problem at the federal and regional levels, without which it is impossible to further develop of wine-making industry. Identified priority areas of research, measures for scientific and methodological support of the industry. Increased solving scientific and technological achievements will allow more fully realize the potential of high biological grape plants to create highly profitable wine-making industry, to improve the provision of the population with fresh grapes and high quality wine production. Authors: Romanenko Elena Semenovna, Candidate of Agricultural Science, Docent; Stavropol State Agrarian University 12, Zootechnichesky Pereulok, Stavropol, Russia, 355000, elena_r65@mail. ru Lysenko Sergey Nikolaevich, Director; "Stavropolvinogradprom" 76/6, Shpakovskaya St., Stavropol, Russia, 355000, This email address is being protected from spambots. You need JavaScript enabled to view it. Sosyura Elena Alexeevna, Senior Lecturer This email address is being protected from spambots. You need JavaScript enabled to view it. Nudnova Anna Fyodorovna, Assistant Stavropol State Agrarian University 12, Zootechnichesky Pereulok, Stavropol, Russia, 355000 |
Oganesyants L.A., Panasyuk A.L., Kuzmina E.I., Zyakun A.M.Isotopic Characteristics of Ethanol from Russian Grape Wine
| P. 8-13 | Keyword: wine; Russian vineyards; isotopic mass spectrometry; authenticity criteria; hack tests; carbon; ethanol Abstract: There is a big number of low-quality and often adulterated wine products at the domestic market now. One of the main ways of adulteration is adding alcohol of non-wine origin to the wines the technology of which doesn't provide use of these raw materials. The efficient method of proving that there is alcohol of exogenous origin in wine products is to define the ratio of carbon isotopes in ethanol by the isotopic mass spectrometry method. The literature data concerning the isotopic structure of ethanol carbon in wines made from grapes grown in different regions has been analyzed. It is shown that value d13С describing the ratio of 13С/12С for wine origin ethanol, as a rule, is -26…-29‰ that differs it from ethanol got from many other СЗ-type plants. Many years' researches of grapes and wines in the main wine-producing regions of Russia allow asserting that the compact size of geographical location and relative stability of edaphic-climatic conditions stipulates a relatively small spread of values d13С within the specified period. There are data of the hack tests carried out by laboratories of two Russian institutes together with an Italian accredited laboratory for definition of the isotopic structure of ethanol carbon in wines and wine distillates. The results of the laboratory tests correlate between each other. Participation of the laboratory of All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine-Producing Industry in the European research program within the tests of sparkling wines by the isotopic mass spectrometry method showed the required convergence of the data got by the Russian laboratory both for the isotopic structure of carbon dioxide and the isotopic structure of wine water oxygen. Authors: Oganesyantc Lev Arsenovich, Academician of the RAS, Doctor of Technical Science, Professor; Panasyuk Alexandr Lvovich, Doctor of Technical Science, Professor; Kuzmina Elena Ivanovna, Candidate of Technical Science All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine-Producing 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. Zyakun Anatoliy Markovich, Doctor of Biological Sciences, Professor G.К. Skryabin Institute of Biochemistry and Microbial Physiology of the Russian Acad-emy of Sciences 5, Nauki Ave., Pushchino, Moscow region, Russia, 142290, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Ilina I.A., Machneva I.A., Ivanidi O.V.The Quality Management System «Measurement, Analysis and Improvement» for Small Wineries
| P. 14-18 | Keyword: analysis; measure; corrective actions;small innovative enterprise of the processing of grapes; inconsistencies; process; the system of quality management; improve Abstract: The article is devoted to the development for small wine enterprise complex processes that make the subsystem "Measurement, analysis, improvement" in quality management system. The problem arising from the formation of a small business system QMS is to define the conditions of production and quality control of products. The creation of the system to monitoring and measurement of technological and organizational processes, product quality indicators is nessassary to ensure compliance with system of quality management requirements of regulatory documents. The complex of these processes associated with the control, measurement, analysis and improvement of products and processes that are classified in accordance with the process approach as managers of system of quality management processes answer to these issues. Their main purpose is to track, measure the current values, the interests of producers characteristics of wine production from the standpoint of quality and safety, implemented processes and the effectiveness of the quality management system as a whole, as well as customer satisfaction products, in particular SIE "Microwinemaking". The algorithms of process "Monitoring and measurement of product quality", "Monitoring and measurement of quality of processes", "Organization of inspection and testing" were made, a classification of possible inconsistencies were done and the measures of corrective nature were offered. The results obtained during the implementation of the processes of measurement, analysis and improvement processes should ensure compliance with the requirements of production customers and stakeholders; the compliance of system of quality management with requirements of international standards and improving the quality management system. Authors: Iljina Irina Anatolyevna, Doctor of Technical Science, Professor; Machneva Irina Aleksandrovna, 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. Ivanidi Olga Viktorovna, Student Kuban State University, 149, Stavropolskaya St., Krasnodar, Russia, 350040, This email address is being protected from spambots. You need JavaScript enabled to view it. |
WINEMAKING
Gisheva S.A., Ageeva N.M.Enzyme Catalysis for the Clarification and Stabilization of Fruit Wine Materials
| P. 19-22 | Keyword: apples; fermented and fortified juices; enzyme preparation; bentonite; silikozol; UPK Abstract: Modern technological scheme of production of grape wine products provide broader use of various biotechnology techniques, in particular, the use of enzyme preparations, including enzymes in the yeast biomass. Based on the action of drugs microbial enzymatic assay contributes to the successful solution of problems of an intensification of technological processes of processing of fruits and berries, increasing the juice yield and quality of products derived from it. Enzymatic hydrolysis, ensuring the transformation of colloidal polymers to oligomers of wine, not capable of causing turbidity, contributes to solving problems of the colloidal stability of wines. Given the difficulties often encountered at clarification and filtration of fruit wines, as well as taking place clouding colloidal nature, the purpose of this work - improving the methods of clarification and stabilization of fruit wines using enzyme preparations and the new auxiliary materials. The optimal dose and technological feasibility of enzyme preparations of complex action for the hydrolysis of polysaccharides to increase the yield of apples and juice. It is recommended to use the enzyme preparations of complex action and new supporting materials in technology of fruit wines in order to improve the quality of their lighting and sustainability blurred. Authors: Gisheva Sima Aslanovna, Candidate of Technical Science, Docent, Maikop State Technological University 201, Pervomayskaya St., Maikop, 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-29, Russia, 350901, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tochilina R.P., Urusova L.M.Some Aspects of Table Wines Microbiological Control
| P. 23-25 | Keyword: wine; microbiological stability; Germ-reducing filtration; industrial preparations of malolactic fermentation bacteria Abstract: The results of microbiological studies of wines, carried out during 2010-2014, are presented. The systematic affiliation of selected yeast, lactic acid and acetic acid bacteria is provided. It was found that during the period 2012-2014 mainly lactic acid bacteria were allocated from wine. To obtain the microbiological stability of wines it is offered to carry out malolactic fermentation using industrial strains of lactic acid bacteria. The germ-reducing filtration of wine requires a differentiated approach to the selection of the filter material. Describes a method of genetic identification of microorganisms pests production by polymerase chain reaction (PCR), including lists the components required for such tests: a DNA matrix, the primers, a mixture of deoxynucleotide triphosphates, an enzyme Taq, buffer provides optimal conditions and pH stability during reaction. The order of training samples when conducting a polymerase chain reaction. Authors: Tochilina Regina Petrovna, Candidate of Technical Science; Urusova Leah Mihailovna, Candidate of Technical Science All-Russian Scientific Research Institute of the Brewing, Beverage and Wine Industry, 7, Rossolimo St., 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. |
Ageeva N.M., Markosov V.A., Guguchkina T.I., Chemisova L.E., Ogay Y.A.Investigation of Flavonoids and Non-Flavonoids in Red Wines of the Krasnodar Territory
| P. 26-29 | Keyword: anthocyan; red wines; neoflavonoids; procyanidins; phenol compounds Abstract: Interest to phenolic compounds of grapes and red wine in the last 10-15 years has increased significantly. This is due to the positive influence of natural bioflavonoids on the cardiovascular and nervous system, gastro-intestinal tract. It was found that red wines, rich in phenolic substances have a high biological and physiological activity. In this regard, scientists are paying great attention to the specific components of wine, exhibiting cardio, anti-radical and anti-oxidant actions. Purpose - to study the content of biologically active substances flavonoid and non-flavonoid nature red wines produced by enterprises of the Krasnodar Territory. Object of study - red table wine produced from grapes Saperavi, Cabernet-Sauvignon, Merlot by enterprises of Krasnodar territory (JSC "Myskhako", OJSC "Kuban-Vino", JSC AIF "Fanagoria") by fermenting mash in vinificator. Investigation of the qualitative composition of phenolic compounds, including procyanidins was performed by high performance liquid chromatography instrument "Agilent Technologies". Studies have shown a significant difference in the concentrations of most of the components of the complex as a phenolic flavonoid and neflavonoidnoy nature, wines produced from grapes Saperavi and Cabernet Sauvignon different enterprises. The wines of Saperavi revealed greater accumulation of analytes flavonoid and non-flavonoid nature, including (+) -D-catechin and (-) -epicatechin, antioxidants (for example, gallic acid), anthocyanins and anthocyanins, quercetin, and trans-resveratrol. The concentration of stilbene resveratrol significantly lower than the procyanidins. This suggests that not resveratrol, but, for example, procyanidins, are playing an increasingly important role in the composition of the biological value of red table wines. Mass concentration of procyanidin B1 and procyanidin amount had the highest values in the wine materials from the grapes of Moldova and Merlot. The results contradict the well-known view that the amount of phenolic compounds determines the biological value of red wine. Experimental data should be considered in the production of red wines in order to enotherapy. To produce wines with high biological value recommended wine materials from Cabernet Sauvignon and Saperavi blended with wine materials from Merlot and even Moldova. Authors: Ageeva Nataliya Mikhaylovna, Doctor of Technical Science, Professor; Markosov Vladimir Aramovich, Doctor of Technical Science; Guguchkina Tatiana Ivanovna, Doctor of the Agricultural Science, Professor; Chemisova Larisa Eduardovna, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. Ogay Yriy Alekseevich, Candidate of Technical Science National institute of grapes and wine "Мagarach", 31, Cirova st., Yalta, Crimea, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Dergunov A.V.Dependence of Biochemical Composition and Quality of Liqueur Wines by Grape Varietal Characteristics and Nature of Alcohol Agent
| P. 30-34 | Keyword: flavoring; vitamin-like substances; quality wine; volatile components; grapes; alcohol agent Abstract: Technology of liqueur wines in all countries with the development of viticulture and winemaking has its own specifics. Individual liqueur wines distinctive features are formed by a series of technological factors caused by historical experience and agro-climatic features. The purpose was to identify patterns of change in the quality of liqueur wines under the influence of alcohol agents of different nature. Object of study is liqueur wine materials from the grapes varieties: Cabernet Sauvignon, Dionysus, Dostojnyj, Krasnostop AZOS, prepared using different alcohols agents (alcohol - rectified grain origin fortress of 96,6%, ethyl alcohol - rectified fortress 91.0% of and a wine bidistillate fortress 75.0% of). Work performed in the Krasnodar region on the Anapa Experimental Station. The mass concentration of the main components of wine were determined according to the applicable GOST and GOST R, as well as the techniques developed in the research center of winemaking SKZNIISiV. Organoleptic properties of young wine tasting commission evaluated the AnapaZOSViV. The studies revealed that the liqueur wines using alcohols as alcohols high strength agent 91.0-96.6% vitamin-like substances contained more than wine, wine alcoholized double-distilled water with a concentration of 75% alcohol. The highest marks were given options for tasting wines made with the use of alcohol as an agent of alcohol - rectified grain origin. Application of double-distilled water wine leads to accumulation of unnecessarily high undesirable groups of compounds such as methanol and fusel oil, thereby reducing the quality of the wine hardened. Organoleptic parameters were the best selection of wines from Anapa Experimental Station- Dionysus and Krasnostop AZOS, as well as - Cabernet Sauvignon. We can conclude that for the production of quality red wines need liqueur along with classic varieties wider use of new autochthonous varieties using alcohol-rectified grain origin. Authors: Dergunov Alexandr Vyacheslavovich, Candidate of Agricultural Science, Associate Professor Anapa Zonal Experimental Station of Viticulture and Winemaking, 36, Pionersky Prospekt, Anapa, 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. |
VITICULTURE
Roychev V.Variability of Quantitative Traits in the F1 Generation, When Crossed of Seed and Seedless Grapes
| P. 35-38 | Keyword: quantitative traits; variability; crossbreeding of seed and seedless grapes; selection Abstract: The article presents the results of research to identify the variability of quantitative traits in the individual plants by crossing F1 generation of seed and seedless varieties of grapes with a different type of flower. It has been established that there are favorable conditions for selection due to phenotypic variation values and effects of genes interact with the environment, on the basis of: budding technical maturity, mass clusters, the mass of 100 berries, sugar content and acidity. Gene expression, interaction with the environment, weakly expressed during the budding technical maturity, but more pronounced on the basis of sugar and acidity, weight 100 berry and bunch weight. Mostly expressed in varying degrees of the destabilizing effect of interaction genotype-environment in phenotypic value accounting features. As a result, a comprehensive assessment of the average phenotypic values accounting features and the interaction effect of genotype-among the selected few elite seed and seedless seedlings that have economically valuable qualities. Authors: Roychev Venelin, Doctor of Agricultural Science, Professor Agrarian University Plovdiv, Bulgaria, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kuliev V.M., Sherifov F.G.New High-Yielding Table Grape Clone Zufre Bayan Shirey
| P. 39-41 | Keyword: initial variety; selection; grapes; clone; mutation Abstract: New table grade assigned by individual clonal selection of indigenous varieties Bayan Shirey in the Nakhichevan Autonomous Republic. One of the advantages of a clone - its highest yield at many arms without stam and load 70-80 holes (for a covering culture), cephalic fan with many arms on trunks height of 40-60 cm and stam cephalic fan (for non-coverlet culture) formation of clusters in the scheme of planting 15 ґ 2.5 m pruning fruit-bearing shoots of 5-7 holes, bringing the load to 65-75 buds on the bush. The length of annual shoots up 95.5-232.0 cm. Painting escape light brown, brown nodes. Autumn aging of shoots 98.6%. Lobes. The clusters are loose, conical shape. Berries are round, yellow-white color. Flesh is crisp, with a pleasant varietal aroma. The duration of the production period is 160-170 days. The harvest is very high (17.7 kg/hive, 459.2 kg/ha). The coefficient of 0.81 fruiting, fruitfulness 1.2. The average weight of 226.3 g bunches, sugar wort 16.8 g/100 cm3, the acidity of 6.2 g/dm 2. Tasting score 8.5 points. The variety has high resistance to fungal diseases and drought. Zufre Bayan Shirey cultivated over an area of 10 hectares in the Ganja-Gazakh region. Since 2013 it is in Gosortoispytanie. Authors: Kuliev Varis Mukhtar Ogly, Doctor of Agricultural Science, Docent Bioresources Institute of Nakhchevan branch of Azerbaijan National Academy of Sciences 10, Babeka St., Nakhichevan, Azerbaijan, АZ, This email address is being protected from spambots. You need JavaScript enabled to view it. Sherifov Famil Gasan Ogly, Candidate of Agricultural Science, Docent Azerbaijan State Agrarian University 262, Atatyurka Pr., Ganja, AZ 2000 |
Petrov V.S., Talash A.I.Changes in the Productivity of Grapes under the Influence of Phytosanitary Condition of Plants
| P. 42-44 | Keyword: grapes; plant diseases; distribution; development; productivity of grapes Abstract: The study of dynamics of pest and productivity of grapes is made in agri-environmental conditions of the south of Russia. In these circumstances, the most harmful diseases of grape plants are frost, mildew, anthracnose, gray mold, bacterial canker. Loss of 5% yield repeated in 80-85 % of cases. In case of violation of agricultural technologies and regulations for the protection of plant losses reach 5-50%; in violation of agricultural technologies, and the manifestation of weather anomalies - 50-100 %. In connection with global and local changes in climate and anthropogenic intensification of production has increased throughout the harmfulness of oidium and anthracnose. Affected plants decreases pro-inductance and resistance to critical minimum air temperature. The expansion of the range of anthracnose also contributes to the active introduction of interspecific hybrids in plantations of grapes. Authors: Petrov Valeriy Semenovich, Doctor of Agricultural 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. |
Ilnitskaya E.T., Nudga T.A., Petrov V.S., Daurova E.A., Sundyreva M.A., Makarkina M.V.Clonal Selection in the Plantings of Grapes Irsha Oliver in Conditions of Temryuk District
| P. 45-47 | Keyword: adaptive protoclones; grape; breeding of clones Abstract: Clonal selection of grape, based on mutational variability, has been successfully applied in viticulture around the world to address the issues of increasing the yield, cultivars resistance to adverse environmental factors, improve product quality. Top adaptive properties and the potential productivity of the clones are shown, usually in soil and climatic conditions in places of selection. From 2005, the laboratory Cultivars study and selection of grapes of the North Caucasian Zonal Horticulture and Viticulture Research Institute carried out systematic work on selection highly adaptive clones of popular wine cultivars in several vine-cultivated farms of Krasnodar region. Adaptive protoclones were selected in vineyards of cultivar Irshai oliver under agro-climatic Temryuk's conditions accordingly clone breeding method. It should be noted that the selection of candidates for the clones was carried out during the extreme winter conditions for the planting of grapes (2006, 2010), which created a favorable background for the evaluation of frost resistance. Selected bushes have high rates of fruiting capacity, index of productivity, yield. Protoclones are free from chronic disease accordantly external symptom, have heightened tolerance to frost, fungi diseases and pests. Currently the study of vegetative progeny noted bushes conducted to determine the best samples and random modifications. The evaluation of the main indicators of adaptability and productivity for the first and second year of fruiting vegetative progeny protoklonov confirms their advantage following forms: IOZ 108-46, 110-16 IOZ, 82-66 IOZ, 94-52 IOZ. Selection of the best forms will be carried out in accordance with the evaluation of the results of the tasting of wines produced from the harvest of the analyzed samples. The high adaptability of genotypes to optimize costs in the process, improve economic efficiency and competitiveness of the obtained productions. Authors: Ilnitskaya Elena Tarasovna, Candidate of Biological Science; Nudga Tatyana Alexandrovna; Petrov Valeriy Semyonovich, Doktor of Agricultural Science; Daurova Elena Alexandrovna, Candidate of Technical Science; Sundyreva Mariya Andreevna, Candidate of Agricultural Science; Makarkina Marina Viktorovna North Cancasus zonal Research Institute of Horticulture and Viticulture, 39, 40 let 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. |
Nenko N.I., Ilyina I.A., Sundyreva M.A., Zaporozhets N.M., Skhalyakho T.V. Biochemical Features of Grape Plants Stability to Low Temperature Stress
| P. 48-52 | Keyword: protein; grape; hydrothermal conditions; Krebs Cycle acids; starch; low-temperature stress; water content; proline; sucrose; physiological and biochemical regularity Abstract: The results of research of biochemical adaptive features of grapes plants of different ecological and geographical origin to low temperature stress during 2011-2014 period are presented in the article. The dynamics of change in the water regime, the content of starch and mono- and disaccharides, the Krebs cycle acids and phenol carbonic acids, anthocyanins, halcons, protein and amino acids, protective substances (proline et al.) in the vine shoots are researched on two components of hardiness (in deep and forced rest of plants). It is shown that in a state of deep dormancy for Euro-Amur-American grapes varieties the water content depends from the minimal air temperature (Kkorrel. = 0.95), and for Euro-American origin varieties - from maximal (Kkorrel. = 0.91) air temperature and from amount of water precipitation (Kkorrel. = 0.96). Water-holding ability of the Euro-American origin varieties depends from the content of osmoprotectors (proline and sucrose), and from the protein content in the cell. It is revealed the direct dependence of change of the content of free and connected water with the content of endogenous plant hormones and their ratio of ABA/IAA. The varieties of grape of Euro-American origin are characterized by a high content of ascorbic and phenol carbonic acids, which inactivated the free radicals during oxidative stress. In contrast to the varieties of the Euro-American origin the Euro-Amour-American origin varieties are characterized by a higher content of anthocyanins and chalcones increased their frost resistance. The preliminary forecast of optimal intervals of varying of biochemical parameters characterized the stability of interspecific grapes hybrids of Crystal Dostoiny and Krasnostop AZOS to low temperatures is given on the two components of hardiness. According to the results of phenological, agric-biological and biochemical study a high positive correlation between the biometric indicator - a share of blossoming buds after overwintering, and separate indicators of biochemical composition of grapes shoots during the forced rest period have confirmed. The knowledge of the biochemical basis of plants resistance allows us to develop the methods of assessment and processing ways which increase the plants resistance to low temperature stresses. Authors: Nenko Nataliya Ivanovna, Doctor of Agricultural Science, Professor; Iljina Irina Anatolyevna, Doctor of Technical Science, Professor; Sundyreva Mariya Andreevna, Candidate of Agricultural Science; Zaporogets Natalia Mikhaylovna, Candidate Agricultural Science; Skhalyaho Tatiana Vyacheslavovna North Caucasian Regional 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. |
Potapenko A.Y., Ganich V.A.Grape Varieties of Interspecific Origin, Suitable for Long-Term Storage
| P. 53-56 | Keyword: grapes; yield commodity grapes; long-term storage; interspecific origin; uvologicheskaya characteristic; chemical composition Abstract: Effect of grapes in storage dominates many other factors. Not all the best table varieties may be suitable for long-term storage, so special significance has always been given the selection of the assortment. For forty years, in experiments using more than 300 varieties of selection of our Institute and introduced. Were used in experiments. Grapes Vitis labrusca, with a strong thick-skinned berries and fleshy-juicy pulp consistency, were well kept in refrigerators for 140 days. A brief description of varieties of grapes was done. The evaluation of long-term storage of grapes interspecific origin. The revealed regularities of changes in the content of various chemical components in the grapes during the laying of the storage and withdrawal. Defined as the best for storage of interspecific origin following varieties - Venus, Einset seedless, Steuben. Significant amounts of pectin, for example, contain berries of varieties Venus - 3.16, Stuben - 2.83 g/dm3, against 2.65 g/dm3 at the check varieties of Moldova. A high rate of respiration was observed in varieties Venus of 6.1 mg CO2/kg•h, Einset seedless - 5.4 mg CO2/kg•h and Moldova - 5.2 mg CO2/kg•h. These varieties at the end of the retention received the highest tasting evaluation, indicating their good keeping quality. They are of interest to the Northern areas of viticulture, as have the average gestation period and can partially replace the traditional varieties used for storage (Moldova, Memory Kutuzov, distribution of pests and diseases, and others), late-ripening, which not every year you reach full consumer maturity, so they are not always easy to put into storage. Authors: Potapenko Anna Yuryevna, Candidate of Agricultural Science; Ganich Valentina Alekseevna, Candidate of Agricultural Science All-Russian Research Scientific Institute of Viticulture and Winemaking named after Y.I. Potapenko, 166, Balaklavsky Prospekt, Novocherkassk, 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. |