Winemaking and Viticulture №5/2015
PROBLEMS OF THE INDUSTRY
Sholts-Kulikov E.P.Grape Isabella: Pros and Cons
| P. 4-5 | Keyword: flavor; wine; grapes; healthy beverage; sugar; variety; harvest; color. Abstract: The analysis of the positive and negative properties inherent grape variety Isabella as a perennial in fresh and processed form of wine and non-alcoholic products. It is shown that this variety gives unsuitable for drinking wine because of the high content of methanol, harmful to health. Fresh, juice, jam or compote does not produce methanol. The Isabella grape variety has advantages: bushes have winter hardiness, the roots do not suffer from phylloxera, the leaves are not affected by fungal diseases. This is a great grape arbors for household well-developed leaf apparatus protects people from the hot rays of the sun in the summer. Authors: Scholz-Kulikov Evgeny Pavlovich, Doctor of Technical Science, Professor Academy of Bioresources and Environmental Sciences of the Crimean Federal Vernadsky V.I. University Agricultural university campus, Simferopol, Republuc of Crimea, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
VITICULTURE
Oganesyants L.A., Reytblat B.B., Dubinchuk L.V., Moiseeva A.A.Ways to Eliminate and Prevent the Reduction tone During the Secondary Fermentation
| P. 7-13 | Keyword: secondary fermentation; gallotannin; sparkling wine; inactivated yeast; copper sulphate solution; tirage mixture; reduction tone. Abstract: It could be formed sulphur-containing substances in the wine during the secondary fermentation and aging process in the definite conditions which has the negative influence to the organoleptic characteristics of sparkling wine. There are different reasons leading to formation of these compounds and therefore to reduction tone or sulphurous tone. For example, in consequence of reducing reactions leading to formation H2S, mercaptan or ethil mercaptan. The accumulation of H2S-products could be connected with the application of yeast strains producing H2S which are excreting increased amounts of reduced H2S-products into substrate in the process of fermentation. There are sulphur-containing substances leading to synthesis of methionine and cysteine in the metabolism products of yeast cage when conditions of nitrogen deficiency. It is necessary to give enough concentration of nitrogen substances especially assimilated nitrogen in the wine for the exception of similar metabolic deviation. The effect of processing aids by different origins on prevention and removal of reduction tone during the sparkling wine making was researching in this work. Research showed that addition of specially selected preparations to the tirage mixture allowed to remove occurrence of reduction tone during the secondary fermentation. It is showed that introduction of the preparation on the gallotannines base and copper sulfate to the tirage mixture assisted to improve organoleptic characteristics and warned and removed the reduction tone. The introduction of the preparations on the inactivated yeast base which are compensating the nitrogen deficiency in the wine materials to the tirage mixture is effective technological method increasing quality of the final product. Authors: Oganesyants Lev Arsenovich, Academician of the RAS, Doctor of Technical Science, Professor; Reitblat Bella Borisovna, Doctor of Technical Science, Professor; Dubinchuk Ludmila Vasilyevna, Candidate of Technical Science; Moiseeva Aleksandra Anatolyevna 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Ageeva N.M., Chemisova L.E., Danielyan A.Y.Influence of a Method for Processing Wine Assemblages on the Intensity of the Oxidation Processes
| P. 15-18 | Keyword: assemblage; bentonite; yeast biomass; glutaryl; oxygen; redox (RH) potential; foaming properties; foaming capacity; isinglass; tannin; thermal treatment. Abstract: A small amount of dissolved oxygen in the sparkling wine can cause oxidation of the several components. This leads to the fact that even in the finished sparkling wine shaped golden or yellow color, and the taste of wine identified tone oxidation. Purpose - to explore the impact of technological methods of treatments assemblages of sparkling wine on the oxygen concentration, the activity of oxidative processes and the amount of foaming capacity. This work made in the North Caucasus Zonal Scientific-Research Institute of Horticulture and Viticulture. Research methods: the mass concentration of oxygen was determined by the oximeter (France), the value of the redox potential measured potentiometrically, foaming capacity - using a device APSH (Russia). Established that undergoes the greatest change in the oxygen concentration. Most significantly, it is reduced when using the drug in all investigated glutaryl wine materials. It is shown that glutaryl drug application, as well as physiologically active biomass of yeast cells contributes the greatest reduction in redox potential. An antioxidant mechanism of action glutaroma based on the formation of peroxide compounds. The smallest change in the concentration of oxygen in the wine materials identified using thermal treatments, including cooling. When processing is important to preserve wine surfactants, causing the sparkling and foaming properties of wine and sparkling wine of the future. It is found that the greatest reduction in the magnitude foaming capacity indicated in wine materials treated with heat. The wine materials coming into contact with the biomass of yeast, an increase foaming capacity. Adding isinglass, and ascorbic acid and tannin and isinglass does not significantly reduce the foaming capacity. Addition of tannin had a positive impact on the quality and physical and chemical indicators of assemblages. The greatest resistance to oxidation during subsequent storage observed in experiments with the drug glutaryl. It was shown that using only cold or heat treatment does not ensure long-term preservation straw color - during storage yellowness index increased in all the wine treated with cold and heat. Authors: Ageeva Natalya Mikhaylovna, Doctor of Technical Science, Professor; Chemisova Larisa Eduardovna, Candidate of Technical Science; Danielyan Armen Yuryevich, Graduate Student 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. |
Gnilomedova N.V., Anikina N.S., Gerzhikova V.G., Pogorelov D.Y., Ryabinina O.V.Glucose-Fructose Index as a Criterion for the Identification of Table Wines
| P. 19-22 | Keyword: fermentation; grapes; high performance liquid chromatography; glucose-fructose index; sugar; grape must. Abstract: According to the regulatory documents of the Russian Federation semi-dry, semi-sweet and sweet table wines produce or stopping fermentation by adding concentrated grape must in fermented wine material. Identification of the mode of production of semi-dry, semi-sweet, sweet table wines relevant to the protection of consumers and wine producers. Purpose - to study the relation of hexoses in authentic wines of the Crimea, prepared by the process of fermentation stops and way of blending with concentrated grape must. Objects of research - red and white grapes of European technical and autochthonous varieties growing in the foothill region and on the South Coast of the Crimea; concentrated grape must; wine and wine materials, developed in two ways: cessation of fermentation and the addition of concentrated grape must. Content of hexoses were determined by HPLC. The paper presents the indicator "glucose-fructose index" (GFI), which is calculated mathematically. It was found that when the content of sugars in the grapes 180-260 g/dm3 GPI is 0.92-1.06 with a tendency to reduce the accumulation of sugars. For concentrated grape musts GFI values vary within 0.86-0.99. Showed a significant difference between the values of the test indicator in table wines, worked out method of fermentation and as blended way. When the content of the wines unfermented sugars 4-80 g/dm3, GPI values are in the range 0.02-0.67; samples with the addition of grape must - in the range of 0.86-0.99. Thus, glucose-fructose index may be used in the identification of table semi-sweet and sweet wines and wine elaborated on various technological schemes. Authors: Gnilomedova Nonna Vladimirovna, Candidate of Technical Science, Docent; Anikina Nadezhda Stanislavovna, Doctor of Technical Science; Gerzhikova Viktoria Grigoryevna, Doctor of Technical Science, Professor; Pogorelov Dmitry Yuryevich; Ryabinina Olga Viktorovna National Research Institute of Grapes and Wine "Magarach", 31, Kirova St., Yalta, Crimea, Russia, 298600, 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. |
Poberezhets V.I.Determination of Alcohol and Extract in Wines by Two Parameters
| P. 24-27 | Keyword: areometer; concentration; refractometer; saccharose; extract; ethyl alcohol. Abstract: The definition of the index of light refraction and wine density allow to calculate the volume fraction of alcohol and mass fraction of general extract. The fact, that alcohol increases the index of light refraction and decreases the wine density forms the foundation of the method, that's why the increase of the volume fraction of alcohol is accompanied by the increase of the difference between the indications of aerometer and refractometer. Sugars and other soluble substances also increase both the index of light refraction and wine density, so the increase of their mass fraction is accompanied by the increase of the sum of indications of aerometer and refractometer. It means that the volume fraction of alcohol may be defined by the difference of the afore mentioned indications, while the mass fraction of the extract may be calculated by their sum. At first, using the index of light refraction and density the concentrations of water solution of saccharose are defined. Next, the values of concentration of saccharose are included into formulae and calculations are made. In a first approximation the mass fraction of general extract is equal to arithmetic mean of the indications of aerometen and refractometer. The volume fraction of alcohol is proportional to the difference of device indications. In a second approximation refinement refers to the mass fraction of general extract only. Accuracy of the method is defined the precision of areometrical and refractometrical measurements. The error values were found according to the errors formulae of physical quantities and due to the results of experimental testing of the method of two parameters. The average error of the volume fraction of alcohol equals 0.2?%, while the error of mass fraction of the extract is 0.1?%. The possibility of making express analyses, simple devices and non-sophisticated methods of calculating allow to use the method of two parameters on enterprises and in private households. Authors: Poberezhets Viktor Ivanovich, Candidate of Technical Science Pavlo Tychyna Uman State Pedagogical University 2, Sadovaya Str., Uman, Cherkassy region, Ukraine, 20300, 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. |
CONGRATULATIONS ON THE ANNIVERSARY
All-Russian Research Institute of Brewing, Nonalcoholic and Wine Industry — 80 Years!
VITICULTURE
Chaldaev P.A., Zimichev A.V., Lakeeva A.P., Svechnikov A.Y.White Grape of the Samara Region for the Production of Wine Products
| P. 33-35 | Keyword: white grape; fermentation; wine distillates; grape must; wine materials; gas chromatography; volatiles; physical and chemical indicators. Abstract: The paper explored the possibility of using grapes grown in the Samara region for the production of wine products. 3 studied technical grade of white grape harvest 2014.: Platovsky, Crystal and Citronny Magarach. The quality of the grapes meet the requirements of GOST R 31782-2012. Sugar content and titratable acidity of grapes are in the recommended range. Grapes processed by white method in semi-conditions. When the fermentation of grape must used dry French wine yeast Red Star. The air temperature in the chamber of fermentation was maintained at 14 ± 1 ° C. The resulting wine materials meet the requirements of GOST 32030-2013 in all basic physical and chemical indicators of quality and characterized by a rather high content of extractives. Wine materials had a light yellow color, sweet taste with a pleasant acidity typical varietal aroma. Wine materials from grapes Citronny Magarach features light citron-muscat flavor. From wine obtained by direct distillation of wine distillates and subjected to gas chromatographic analysis. The content of the main volatile components of distillates (higher alcohols, esters, methanol) is in the normal range, the content of acetaldehyde slightly exceeds the limit. Wine distillates of grapes Platovsky and Citronny Magarach superior distillate from grapes Crystal on the content of esters, which affected the organoleptic properties of wine and wine distillates. These results confirm the usefulness of further research in the field of study and the development of technologies for the production of wine production in the Samara region. Authors: Chaldaev Pavel Alexandrovich, Candidate of Technical Science; Zimichev Anatoly Viktorovich, Candidate of Technical Science, Docent; Lakeeva Alevtina Pavlovna; Svechnikov Alexey Yuryevich Samara State Technical University, 244, Molodogvardeyskaya St., Samara, Russia, 443100, 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. |
Daudova T.I., Vlasova O.K.About Neuromediators and Neurotransmitter Producers, Contained in Grapes
| P. 36-39 | Keyword: amino acids; neuromediators; producers of neurotransmitters; table grapes. Abstract: It is shown that the set of neurotransmitters Asp, Glu, Gly and producing neurotransmitters - Gies, Ser, Tyr. Three shows in 12 tablespoons grape varieties cultivated in the soil and climatic conditions of Dagestan. In determining the qualitative and quantitative composition of amino acids used HPLC method ("Aminochrom OE-913"). Acid hydrolysis of peptides and proteins is not performed, as this molecule is completely destroyed tryptophan and serine 5-10%. The total content of amino acids Asp, Glu, Gly, GIS, Ser, Tyr and Try in the juice of grapes middle and late period of maturation and was 111,9-173,7 and 117,4-195,4 mg/dm3, respectively. In both groups of grades determined on the basis of similarity of the characteristic accumulation of the identified amino acids, with the trend prevailing Asp, whose amount in Agadai, Ar raisins and lobed was 78.8; 76.3 and 74.8 mg/dm3, respectively. It was determined that the grape varietal characteristics have a great influence on the content of the berries pools neurotransmitters and neurotransmitter producers. Among the late ripening varieties of this index led the sort of lobed - 195.1 mg/dm3 in the group sorts the average period of maturation - Class Galan - 173.7 mg/dm3 in the group of Muscat - Muscat Hamburg - 162.7 mg/dm3. In Muscat Hamburg Ser content was greater than in other middle-ripening varieties. It is defined and the largest number of Glu. It was 2.7 times higher than in Muscat Darband containing the highest concentration of this amino acid among late maturing varieties. Grapes studied varieties grown in the wild plains of Dagestan - source of natural activators of the nervous system of humans. The presence in the grapes sufficient number of neurotransmitters and neurotransmitter producers talk about the benefits of its use in food enzymes to optimize and improve the immune system and memory. Authors: Daudova Tatyana Idrisovna; Vlasova Olga Konstantinovna, Candidate of Technical Science Caspian Institute of Biological Resources of Dagestan Scientific Center, RAS, 45, M. Gadzhieva St., Makhachkala, Russia, 367025, 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. |
Petrov V.S., Pavlyukova T.P.Zonal Oriented Forms of Vines in the Krasnodar Territory
| P. 40-45 | Keyword: agro ecology; grape; zoning of the territory; cultivar; planting scheme; form of bush; vine trunk. Abstract: Adapting forms of bushes grape and ways of doing to the agro-ecological conditions of the environment of growing grapes are the determining condition for effective management of plantations. The fundamental principles of zoning forms of bushes grape and effective management of plantations are: the selection of methods of forming and ways of doing bushes grape taking into account the resource soil-climatic potential of agro territory, appropriate form of bushes and ways of doing biological characteristics of cultivated varieties, providing rapid of bushes entry into commodity fruiting, increase coefficient of efficiency of photosynthetic active radiation (PAR efficiency) by optimizing the design of the bushes, schemes of planting and placing foliage, increased resistance grapevine to abiotic stressors by increasing the share of long-term timber in the structure of bushes and the accumulation of plastic substances, reduction of energy, resources and effort in the creation and exploitation of plantations of grapes. The differentiated scientifically based schemes plantingbushes, types of formation and ways of doing are described for agro-ecological zones of viticulture Krasnodar region: Black Sea (Taman, Anapa, Novorossiysk), South-Foothill and Central with different soil-climatic conditions of grape growing environment. Selection form bushes made for each zone separately, taking into account the biological characteristics of cultivars and agro territory resource potential, as well as the fundamental principles of effective management of viticulture. Form of bushes such as spiral cordon EPA, Cazenave cordon, Guyot, "SKIF", "Zigzag cordon", "U"-shaped preferred for the Black Sea zone, subzone "Taman" and "Anapa". The scheme of planting bushes cultivars with weak growth, 2-3x1-1.5 m, high and mediumgrowth 3x1.5-2.0 m. Cultivars of grape withmedium and weak growth, medium and high vine trunkforms of grape bushes (Guyot double cordon, vertical growth) are proposed in Novorossiysk zone. The height of the trunk is reduced to 0.7-1.0 m in order to reduce windage bushes. Planting scheme - 2.2-3.0x0.75-1.5 m. Bushes of grape with high trunk (120 cm), with plenty ofperennial wood: spiral cordon AZOS, Cazenave cordon and Guyotdouble cordon preferred for the South Foothill zone to reduce the risk of low-temperature stress symptoms. The scheme of planting bushes with spiral AZOS cordon and Cazenave cordon -2.0-3.0x1,5-2.0 m; Guyot double cordon - 2,5-3.0x1.0 m. Forms bushes with high vine trunk type Cazenave double cordon and AZOS spiral cordon recommended in the central zone for the cultivation of frost-resistant cultivares of grapes in uncovered culture. The scheme of planting bushes - 3x2 m, height vine trunk - 1.2 m. Unilateral form of a bush with long sleeves and the free development of the shoots, the scheme of planting bushes - 3x2 m., аnd new covering intensive form of bushes - "UIF", the scheme of planting - 3x1-1.5 m., are recommended for a covering culture grapes plants. Authors: Petrov Valeriy Semyonovich, Doctor of Agricultural Science; Pavlyukova Tatyana Pavlovna, Candidate of Agricultural Science North-Caucasian Zonal Research Institute of Horticulture and Viticulture, 39, 40 Let Pobedy str., Krasnodar, Russia, 350901, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Naumova L.G., Novikova L.Y. Thermal Analysis of Interphase Periods of Grapes Collection of All-Russian Research Institute ofViticulture and Winemaking named after Y.I. Potapenko
| P. 46-50 | Keyword: viticulture; regression analysis; temperature requirements; phenology. Abstract: The main requirement of climate grapes, as well as other crops - warm security vegetation. The purpose of research - a versatile characteristic temperature needs varieties cultivated in the conditions of the Rostov region. The data of phenological observations of 71 grape variety collection of All-Russian Research Institute of Viticulture and Winemaking named after Y. I. Potapenko in the 1981-2014. Presents the variety of different ways of doing culture, directions of use, ripening. Average annual duration of the production period was 101-151 days, the temperature needs - 2068…3205 °C. The period from bud before flowering in the studied cultivars differed slightly and amounted to 32-43 days for this period, more stable data characteristic is the sum of daily average temperatures of 655 ° C, and the most stable - the sum of effective temperatures above 10 °C is 270 °C. The period from the start of flowering to ripening is characterized by lasting 39-68 days, or 885… 1596 °C. The average duration of the period from the beginning of ripening to full maturity in the studied sample was 19 to 51 days, the sum of temperatures - from 457 to 1129 °C. Phase buds, flowering, ripening begins in the Lower Pridonya conditions in different grades at temperatures of 11… 16 °C, 20… 24 °С, 22… 27 °C, respectively; full maturity is achieved at temperatures of 26… 15 °C. Depending on the timing of the regression phenophases and full maturity showed that the starting date of bud burst is strongly correlated with the date of transition temperatures above 10 °C, the date of the beginning of flowering - the date of transition above 20 °C. Home maturation and full maturity is almost constant through to grade the number of days after the start of flowering, speeding temperatures above 20 °C for earlier and higher than 25 °C for later varieties. Authors: Naumova Lyudmila Georgievna, Candidate of Agricultural Science All-Russian Research Institute of Viticulture and Winemaking named after Y.I. Potapenko, 166, Pr. Baklanovsky, Novocherkassk, Rostov Region, Russia, 346421, This email address is being protected from spambots. You need JavaScript enabled to view it. Novikova Lyubov Yuryevna, Candidate of Technical Science Federal Research Center of the All-Russian Institute of Plant Genetic Resources 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. |
Kazakhmedov R.E., Agakhanov A.K. High-Value Hybrids of Multi-Purpose Use Grapes for the South of Dagestan
| P. 51-52 | Keyword: grapes; hybrids; prevention of socially significant diseases; selection; phenolics. Abstract: Currently, more attention is paid to removing the breeders of plant varieties with valuable medical and biological and medical properties. Grapes (it peels, comb and seeds) is a rich source of phenolic compounds with high antioxidant activity that can prevent the emergence and development of cardiovascular diseases and cancer man. Of particular importance are the red grape varieties both technical (for development of high quality natural wines) and dining (with a higher content of phenolic compounds). In addition to the selection of staff stations are developing ways to produce the original types of wines, environmentally friendly raw materials for the production of dietary supplements from the skins, seeds and grape crests. This article presents the agrobiological characteristics and economic and technological evaluation of two new promising hybrid forms of plant breeding with a high content of phenolic compounds that are resistant to major diseases of grapes. Based on these indicators, new hybrid forms of the crop of grapes is of value as an environmentally friendly raw materials for dietary supplements. Authors: Kazakhmedov Ramidin Efendievich, Doctor of Agricultural Science, Professor; Agakhanov Albert Khalidovich, Candidate of Technical Science Dagestan Breeding Experimental Station of Viticulture and Vegetable Growing, 9, Vavilova St., Derbent, Dagestan, Russia, 368601, 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. |
Abdullabekova D.A., Magomedova E.S., Magomedov G.G. Yeast Fungi Grapes: Diversityand Methodological Aspects of the Allocation
| P. 53-56 | Keyword: species diversity; grape; yeasts; isolation techniques. Abstract: Yeasts take on enormous importance in biological processes and, being a natural resource, are widely used for solution of a great number of scientific and practical questions. In many wine regions, traditionally a general subject of researches is vine microbiota with a characteristic species diversity of yeasts, many of which found use in a biotechnology. The qualitative identification of yeasts is primarily performed by isolation techniques; therefore, the aim of research is the study of the taxonomic composition of grape yeasts by different methodological approaches. Yeasts were recovered from grapes collected in vineyards in Daghestan and isolated using the direct isolation with vortexing desorption and the enrichment cultures in grape must. In both cases, yeasts were plating on glucose-peptone-yeast extract agar. The species identification was performed using the analysis of nucleotide sequences of ITS1-5.8S-ITS2 region and D1/D2 of 26S (LSU) рDNA region. Results showed the yeast taxonomic composition to be diverse, all isolated yeasts belonged to ascomycetes and their anamorph independently of an isolation techniques. Amount of species at the direct isolation and the enrichment cultures was 7 and 8, correspondingly. Saccharomyces cerevisiae species, being of great importance for food biotechnology and also as a good model object for study of many basic biological processes, was isolated at fermentation only. A quantitative composition of yeasts in both cases is nonidentical, the similarity is provided by 3 species - Pichia terricola, Lachancea thermotolerans, and Hanseniaspora uvarum. It was shown the occurrence of yeasts Hanseniaspora opuntiae, Metschnikowia aff. сhrysoperlae, Candida zemplinina in grapes growing in Daghestan pertaining to species isolated over the last 10-15 years owing to the development of genotaxonomy. For more completeness in the identification of vineyard yeast species composition a complex use of isolation culture methods is proposed. Authors: Abdullabekova Dinahanum Abilyaevna, Candidate of Technical Science; Magomedova Elena Selimovna, Candidate of Biological Science; Magomedov Gadzhi Gasajnikadievich Pre-Caspian Institute of Biological Resources 45, M. Gadzhieva Str., Makhachkala, Russia, 367025, 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. |
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