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Rambler's Top100

Winemaking and Viticulture №1/2017

INDUSTRY PROBLEMS

Oganesyants L.A., Panasyuk A.L.World Viticulture and Winemaking 2015-2016. Based on OIV materials

P. 4-5
Authors: Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academician of RAS;
Panasyuk Aleksandr Lvovich, Doctor of Technical Science, Professor;
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industries
7, Rossolimo Str., 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. ,



Magomedov M.G., Ramazanov O.M., Ramazanov Sh.R. Magomedov N.D. Current State and Development Prospects ofViticulture and Winemaking in Dagestan

P. 6-11 Keyword: wine; viticulture; winemaking; Dagestan; vineyards area; regions; table and technical variety.
Abstract: Federal State program for the development of viticulture and winemaking in the years 2013-2020. in the Russian Federation is planned to increase the area of vineyards from 64 to more than 140 thousand hectares. increase in grape production from 300 thousand. tons to 1.1 mln. tons, to increase the production of table grapes in half (240 thous. tonnes). In the case of the development of viticulture and the wine industry in the country has always played an important role the Republic of Dagestan, which is known, is one of the ancient centers of formation and evolution of natural grape plants and the main region of origin and the most common varieties of grapes in Russia. According to the program "Development of viticulture and winemaking in the Republic of Dagestan for 2011-2020" (5) in 2020 the total area of vineyards in the RD should amount to 32.5 thousand. Ha, gross vintage 263 thous. Tons, and the average yield of 92 t / … young vineyards (Table 1-23.1 hectares today hectares, of which 16.9 thousand ha (73.2 %) occupy the fruiting and 6.2 thousand hectares (26.8 %) occupied by vineyards in the country.). The area under the technical grade is 15.5 thousand ha (67.1 %), and a dining room - 7.6 thousand hectares (32.9 %).. Non-grafted vines (without taking into account the population) occupy 12.9 thousand ha (72.9 %), and graft -. 4.8 thousand hectares (27.1 %).. More than 70 % of the republic irrigated vineyards and more than 90 % - raised in the trellis, and 97.2 % - neukryvnyh. You-raschivaniem grapes in Dagestan are engaged in 19 areas (Table 2.), Of which ryh more than 90 % of the republic's vineyards are located in the following nine areas: Der bentskom - 7.0 thousand ha (30.3 %), Kayakentsky. - 4.1 thousand hectares.. (17.7 %), Magaramkentsky - 1.9 thousand hectares (8.2 %), Tabasaransky - 1.7 hectares (7.4 %), Karabudakhkent - 1.7 hectares (7.4 %), Suleiman-Stalsky - 1.2 thousand hectares (5.2 %), Kaytagskom - 1.2 hectares (5.2 %), Khasavyurtsky - 1.1 hectares (4.8 %)., Sergokalinsky - 1.0 thousand hectares (4.3 %). In 2001-2015 gg. as compared to the 1985-2000gg. average annual production of cognac and champagne and sparkling wines increased by 5.6 and 5.5 times, respectively, and grape wine decreased 3.0 times.
Authors: Magomedov Magomedmirza Gamzaevich, Doctor of Agricultural Sciences, Professor;
Ramazanov Omar Magomedovich, Candidate of Agricultural Sciences, Associate Professor;
Ramazanov Shamil Rustamovich, Candidate of Agricultural Sciences, Associate Professor
Dagestan State Agricultural University named after M.M. Dzhambulatov
180, M. Gadzhieva Str., Makhachkala, Republic of Dagestan, 367032, This email address is being protected from spambots. You need JavaScript enabled to view it. , о 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.
Magomedov Nadyr Dzhalilovich, Candidate of Agricultural Sciences
Control of Viticulture and Winemaking "Dagvino" of the Ministry of Agriculture and Food RD
13, Kirpichnoe Sh., Kaspiysk, Republic of Dagestan, 368303, nadirmagomedov @mail.ru



WINEMAKING

Guguchkina T.I., Gontareva E.N., Antonenko M.V. Gorobets D.A., Kondratyev P.N.The Impact of the Protection System of the Company «Syngenta» on the Quality of Wine Products

P. 13-15 Keyword: safety; grapes; wine materials; quality; pesticides.
Abstract: Protection of grape from diseases and blasts requires an integrated approach. Like other plants, grape have many natural enemies - diseases and pests. For protecting grape it is more efficient and profitable to use chemical means of protection - that are pesticides. Procurement of original pesticides is the basis of effective protection of vineyards and wine production. Study of the effect of systems of vines protection from diseases and blasts on the quality of wine is important and has practical value, especially when the market reveals more and more generics low efficiency and various impurities in their formulations, known as affect the final product - wine. The issue of identifying the influence of systems of protection of grape on the chemical composition of grape and its processed products has not been studied. The objects of the studies used must, wine materials and wines from the Chardonnay grape grown in LLC "Fanagoria" of the Temryuk district. Three pilot production plots were made to study different systems of protection of vineyards. Main components of the chemical composition of wort and wine materials prepared microcache winemaking GNU ncrrih & V were determined by the methods existing GOST and GOST R. Based on the analysis of the experimental data complete physico-chemical studies of wort and wine materials from grapes Chardonnay new information about the impact of systems for the protection of vines for quality wines appeared. The changes in the samples were about the content of amino acids, vitamins, metals, organic acids and aromatic substances. It was revealed that the protection system of products by "Syngenta" applied to the grape allowed to realize the potential of vine plants, and had a beneficial effect not only on the physico-chemical characteristics of wort and wine materials, but also on the organoleptic properties of the studied wines.
Authors: Guguchkina Tat'jana Ivanovna, Doctor of Agricultural Sciences, Professor;
Gontareva Elena Nikolaevna, Candidate of Technical Sciences;
Antonenko Mihail Viktorovich, Candidate of Technical Sciences
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. , 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.
Gorobec Dmitrij Anatol'evich;
Kondrat'ev Pavel Nikolaevich, Candidate of Agricultural Sciences
LLC "Syngenta"
72, Bershanskoy Str., Krasnodar, Russia, 350911, 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.



Lisovets U.A., Ageeva N.M., Shirshova A.A.Change in the quantitative composition of amino acids in Budowage in the Technology of White Table Wine Materials

P. 16-20 Keyword: active dry yeast; amino acids; batonnage; lees aging.
Abstract: Batonnage is a French term which means wine material's contact with lees and its periodic stirring to extract valuable components. Objective: to establish a change of amino acids concentration of white table wine material during the process of prolonged contact with the wine yeast biomass. Grape must from grape varieties Sauvignon Blanc, fermented on the active dry yeast species Saccharomyces cerevisiae and Saccharomyces cerevisiae Killer (Bayanus) strain IPC 18-2007 (France) were used for studies. The studies' results of amino acids depending on the yeast strain, the contact of wine material with yeast biomass and the presence of lees stirring are shown. The dynamics of amino acids, which affect wine organoleptic characteristics and the formation of wine defects, specifically, tyrosine, methionine, threonine and lysine is shown. The obtained data showed that the highest number of tyrosine secretes strain Zymaflore X5 and a high concentration of threonine and methionine revealed during the fermentation on spontaneous micro flora. Conducted researches made it possible to divide the amino acids into three groups depending on the carrying out the batonnage or lack of it. The first group consisted of amino acids, the concentration of which practically has not changed in the presence or lack of stirring - arginine, histidine, methionine, valine, tryptophan, serine, glycine. The second and third groups include amino acids, the concentration of which increased and decreased, respectively during batonnage - lysine, proline, cystine, cysteine; a`-aminobutyric and glutamic acid, tyrosine, b-phenylalanine, leucine, a-alanine. The stirring of the wine with yeast biomass facilitated to the activation of mass transfer processes between cell and medium, and the access of air lead to oxidation of some amino acids and the change of its concentration. The absence of stirring influenced to a slight increase in the concentration of such amino acids as cystine, cysteine, b-phenylalanine, serine, a-alanine, leucine and glutamic acid. The experimental data allowed to arrange amino acids in a row depending on the speed of release into the medium: a`-aminobutyric acid > glutamic acid >a-alanine>leucine.
Authors: Lisovec Ul'jana Aleksandrovna
Kuban state technological university
2, Moskovskaya Str., Krasnodar, Russia, 350072, This email address is being protected from spambots. You need JavaScript enabled to view it.
Ageeva Natal'ja Mihajlovna, Doctor of Technical Sciences, Professor
Shirshova Anastasija Aleksandrovna, Candidate of Technical Sciences
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.



Pochitskaya I.M., Roslik V.P.Determination of Synthetic Dyes in Wine Production by High-Performance Liquid Chromatography

P. 21-25 Keyword: wine production; method of High-Performance Liquid Chromatography; synthetic food colors; falsification.
Abstract: Determination of falsification of wine production by adding synthetic dyes requires the use of methods to detect their presence with high accuracy. The aim of research was to establish the optimal conditions and to calculate the metrological characteristics of the developed method of determination of synthetic dyes in wine production using high-performance liquid chromatography. The researches were carried out by Republican Unitary Enterprise "Scientific and Practical Center for foodstuffs of the National Academy of Sciences of Belarus". The studies showed the following optimal conditions for chromatographic analysis to identify synthetic dyes in wine products: sample injection volume is 0.005 cm3, the column oven temperature - (40 ± 0,1) °C, eluent flow rate - 0.8 cm3 / min. The best separation of dyes was achieved using mixture of acetonitrile, the solution of sodium phosphate, tetrabutylammonium hydroxide and at pH 4.3-4.4 as eluent and using gradient elution mode. There is the gradient elution scheme of mobile phase: 10 min - 95 % ion-pair reagent and 5 % acetonitrile; from 12 minutes to 16.5 min - 70 % ion-pair reagent and 30 % acetonitrile; from 17 min to 20 min - 60 % ion-pair reagent and 40 % acetonitrile; from 21 min - 95 % ion-pair reagent and 5 % acetonitrile. The parameters of the diode-array detector (detection wavelength and slit width, nm / nm) were determined: for E 104 quinoline yellow and E 102 Tartrazine - 415 / 60, for E 110 the yellow sunset, E 123 amaranth, E129 Allura Red AC and E 128 Red 2G, E 124 Ponceau 4R, azorubin E 122-520 / 80. The metrological characteristics of the method of determination of synthetic dyes in the wines and wine materials were calculated in the measuring range from 5.0 to 100.0 mg / dm3: repeatability figure, intermediate precision figure, accuracy and precision.
Authors: Pochickaja Irina Mihajlovna, Candidate Of Agricultural Sciences;
Roslik Valentina Lolievna
Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus
29, Kozlova Str., Minsk, Belarus, 220037, 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

Vlasova O.K., Bakhmulaeva Z.K., Magadova S.A.Formation of the Chemical Composition of Grapes in the Conditions of the North-Western Zone of Dagestan

P. 27-30 Keyword: nitrogen; grapes; vitamins; minerals; saccharides; phenolics; ecology; berries.
Abstract: Goal of the work is to establish a biotechnological status of introduced varieties of Moldova and Rkatsiteli based on the results of grape study from the north-western zone of the Republic of Daghestan. The works are carried out in the Caspian Institute of Biological Resources, Dagestan Scientific Center RAS. Investigation of sugars, titrable acids, alcohol, extract, phenolic compounds and nitrogen was performed by conventional in biochemistry and oenochemistry methods of titrometry and spectrophotometry. Determination of macro- and microelement composition is made by atomic absorption method in accordance with GOST (State Standard) 30178-96, using a spectrometer "Savant AA?" in the Analytical Center of Collective Use of the Dagestan Scientific Center RAS. Data on climatic conditions in the regions were received from the Dagestan Centre for Hydrometeorology and Environmental Monitoring. The study was conducted according to the scheme: climate - soil - grape variety - chemical composition of berries. Technological reserves have been defined for amount of phenolics and dyes, as well as contents of sugar, titrable acids, nitrogen and phenol, minerals, leucoanthocyanins, reductones, ascorbic acid and rutin in the must of grapes Rkatsiteli and Moldova, growing in the plains and foothills of the north-western Daghestan. It has been found that for varieties Rkatsiteli and Moldova from plain areas, concentration of sugars is on average 18.4 and 18.1 g / 100 cm3 and titrated acids 7.2 and 6.8 g / dm3, respectively. Moldova variety from foothills contents sugar 17.1 g / 100 cm3 and titrated acids 8.0 g / dm3. Varietal differences are noted on nitrogen and phenolic compounds content. On the example of Moldova variety it is shown that environmental conditions of foothills contribute more than the plain to accumulation of rutin, ascorbic acid, reductones and phenolic substances in the berries. The limits of variation of the chemical composition individual parameters for clusters and berries have been defined, depending on the climatic conditions of the year. The presence of rich content of biologically active substances in the studied grape varieties indicates their high biochemical potential. Considering the advantages, they can be used both as a fresh as useful, valuable and high-calorie product and in the production of high-quality refined products.
Authors: Vlasova Olga Konstantinovna, Candidate of Technical Sciences;
Bahmulaeva Zejnab Kadirovna, Candidate of Biological Science;
Magadova Sarizhat Aliomarovna
Pre-Caspian Institute of Biological Resources DSC RAS
45, M. Gadzhieva Str., Mahachkala, Republic Dagestan, 367000, 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., Prakh A.V., Suprun I.I., Nasonov A.I.Study of the Microflora of Grapes, Growing on the Territory of the Anapo-Tamanskaya Zone of the Krasnodar Territory

P. 31-34 Keyword: form; grapes; cluster; yeast(s); leaves; vine; the mold fungi; kind; acetous and lactic acid bacteria; berry.
Abstract: Studied the composition of grapes microflora (bunches, leaves, vines) growing on the territory of Anapa and Temryuk districts (Anapo-Tamanskaya zone) of the Krasnodar Territory. Actuality of work. The microflora of a cluster of grapes growing on the territory of Anapa district (ZAO "Kavkaz", the mountainside) is spread by the yeast of the family Saccharomycetaceae and depends on the varietal characteristics and the location of the cluster on the grape plant. The absence of the yeasts of the family Debaryomyces on berries of the Cabernet-Sauvignon variety is established. It is shown that the higher the bunch of grapes is above the soil level, the greater the percentage is the amount of saccharomycetes, with the exception of the yeast Saccharomyces chodati, which were found only on Chardonnay berries. On both grades of grapes growing in the Temryuk district, a significant larger amount of yeast of the species Saccharomyces bayanus is isolated. Yeast of the genera Hansenula and Brettanomyces in a greater number of Cabernet-Sauvignon varieties identified on berries, regardless of the height of the cluster location relative to the ground. On the grapes of AF "Yuzhnaya" there are more such species as Candida mycoderma and Brettanomyces Dekkera, especially when the cluster is located below 80 cm from the soil level. The established regularity for the grapes of the two Anapo-Taman areas: the number of species and the percentage of microorganisms on the red grapes are less than on white; With the growth of cluster height from the earth (120-130 cm), the amount of harmful microflora decreases; The percentage of saccharomycetes increases with the height of the cluster from the soil layer.
Authors: Ageeva Natal'ja Mihajlovna, Doctor of Technical Sciences, Professor,
Prah Anton Vladimirovich, Candidate Of Agricultural Sciences,
Suprun Ivan Ivanovich, Candidate Of Biological Sciences,
Nasonov Andrej Ivanovich, Candidate Of Agricultural Sciences
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. , 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.



Fisun M.N., Egorova E.M., Yakushenko O.S., Pazov A.Kh.Factors, Determining the Period of Entry Vineyards in to Industrial Fructification

P. 35-38 Keyword: vineyards; quality parameters; fruit links; grades; stabilisation; productivity of bushes.
Abstract: Actual problems of modern viticulture, which is financed in large part by the budget, is the definition of the term plantings coming into production. Existing criteria for evaluation of activities to reduce the length of time the input of vineyards in the state of full fruiting, do not always correspond to an objective approach and require a thorough analysis. In order to identify the main factors contributing to the acceleration of life coming into fruition of individual groups of varieties, we have conducted studies in plantations Concern "ZET- Alco", where an area of 931 hectares of cultivated varieties of 56 different eco-geographical groups of origin and with different agro properties. Plantings laid on alluvial-meadow soils with a close (2.5-3.0 m) to the surface of the bedding is not mineralized groundwater. Concern land territory is represented by undulating terrain, typical of floodplain areas interfluves in foothill and steppe zones of the Central Caucasus. The bushes in the plantations are located with aisles and a distance of 3,0 to 1,0 series; 1,5 and 2,0 m Varieties with high frost resistance: Levokumsky, Crystal Platovsky, Gift Magaracha Gurzufsky, Bianca and Danko are cultivated on trunks height of 1,4-1,6 m with a double-arm arrangement of hoses, rolling (option A) or cordon (option B) placing fruit links. Other varieties used in the experiment formed by the type of oblique unilateral cordon with the location on the lower arm of fruit units at a height of 60-70 cm from the soil surface. Based on the accounting for changes in productivity concealable in the winter and left without shelter of bushes of different ampelographic varieties, depending on the density of their placement, type of fruit units, which are located on the sleeves, showed that planting of concealable grades provide stable yield for the fourth year, and stam not a covering - for the fifth year after planting. In this case there were no differences in the average weight of the bunch, leaving the juice from the berries and the sugar content depending on the age of the bushes after landing in a spread alluvial-meadow soils.
Authors: Fisun Mihail Nikolaevich, Doctor of Agricultural Sciences, Professor,
Egorova Elena Mihajlovna, Candidate of Agricultural Sciences,
Jakushenko Ol'ga Semenovna, Candidate of Biological Sciences
Kabardino-Balkarian state Agrarian University of V.M. Kokova
1v, Lenina Str., Nalchik, Kabardino-Balkarian Republic, Russia, 360030, 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.
Pazov Arsen Hamidbievich
Concern "ZET-Alko"
1, Lenina Str., Chernaya Rechka, Urvanskij region, Kabardino-Balkarian Republic, Russia, 361035, This email address is being protected from spambots. You need JavaScript enabled to view it.



INFORMATION. WINE AND LIFE

ALCOKONGRESS-2017. First Results

The Potential of the KiN Sensor Center was Highly Appreciated by the Experts

INDUSTRY PROBLEMS

Oganesyants L.A., Panasyuk A.L.World Viticulture and Winemaking 2015-2016. Based on OIV materials

P. 4-5
Authors: Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academician of RAS;
Panasyuk Aleksandr Lvovich, Doctor of Technical Science, Professor;
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industries
7, Rossolimo Str., 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. ,



Magomedov M.G., Ramazanov O.M., Ramazanov Sh.R. Magomedov N.D. Current State and Development Prospects ofViticulture and Winemaking in Dagestan

P. 6-11 Keyword: wine; viticulture; winemaking; Dagestan; vineyards area; regions; table and technical variety.
Abstract: Federal State program for the development of viticulture and winemaking in the years 2013-2020. in the Russian Federation is planned to increase the area of vineyards from 64 to more than 140 thousand hectares. increase in grape production from 300 thousand. tons to 1.1 mln. tons, to increase the production of table grapes in half (240 thous. tonnes). In the case of the development of viticulture and the wine industry in the country has always played an important role the Republic of Dagestan, which is known, is one of the ancient centers of formation and evolution of natural grape plants and the main region of origin and the most common varieties of grapes in Russia. According to the program "Development of viticulture and winemaking in the Republic of Dagestan for 2011-2020" (5) in 2020 the total area of vineyards in the RD should amount to 32.5 thousand. Ha, gross vintage 263 thous. Tons, and the average yield of 92 t / … young vineyards (Table 1-23.1 hectares today hectares, of which 16.9 thousand ha (73.2 %) occupy the fruiting and 6.2 thousand hectares (26.8 %) occupied by vineyards in the country.). The area under the technical grade is 15.5 thousand ha (67.1 %), and a dining room - 7.6 thousand hectares (32.9 %).. Non-grafted vines (without taking into account the population) occupy 12.9 thousand ha (72.9 %), and graft -. 4.8 thousand hectares (27.1 %).. More than 70 % of the republic irrigated vineyards and more than 90 % - raised in the trellis, and 97.2 % - neukryvnyh. You-raschivaniem grapes in Dagestan are engaged in 19 areas (Table 2.), Of which ryh more than 90 % of the republic's vineyards are located in the following nine areas: Der bentskom - 7.0 thousand ha (30.3 %), Kayakentsky. - 4.1 thousand hectares.. (17.7 %), Magaramkentsky - 1.9 thousand hectares (8.2 %), Tabasaransky - 1.7 hectares (7.4 %), Karabudakhkent - 1.7 hectares (7.4 %), Suleiman-Stalsky - 1.2 thousand hectares (5.2 %), Kaytagskom - 1.2 hectares (5.2 %), Khasavyurtsky - 1.1 hectares (4.8 %)., Sergokalinsky - 1.0 thousand hectares (4.3 %). In 2001-2015 gg. as compared to the 1985-2000gg. average annual production of cognac and champagne and sparkling wines increased by 5.6 and 5.5 times, respectively, and grape wine decreased 3.0 times.
Authors: Magomedov Magomedmirza Gamzaevich, Doctor of Agricultural Sciences, Professor;
Ramazanov Omar Magomedovich, Candidate of Agricultural Sciences, Associate Professor;
Ramazanov Shamil Rustamovich, Candidate of Agricultural Sciences, Associate Professor
Dagestan State Agricultural University named after M.M. Dzhambulatov
180, M. Gadzhieva Str., Makhachkala, Republic of Dagestan, 367032, This email address is being protected from spambots. You need JavaScript enabled to view it. , о 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.
Magomedov Nadyr Dzhalilovich, Candidate of Agricultural Sciences
Control of Viticulture and Winemaking "Dagvino" of the Ministry of Agriculture and Food RD
13, Kirpichnoe Sh., Kaspiysk, Republic of Dagestan, 368303, nadirmagomedov @mail.ru



WINEMAKING

Guguchkina T.I., Gontareva E.N., Antonenko M.V. Gorobets D.A., Kondratyev P.N.The Impact of the Protection System of the Company «Syngenta» on the Quality of Wine Products

P. 13-15 Keyword: safety; grapes; wine materials; quality; pesticides.
Abstract: Protection of grape from diseases and blasts requires an integrated approach. Like other plants, grape have many natural enemies - diseases and pests. For protecting grape it is more efficient and profitable to use chemical means of protection - that are pesticides. Procurement of original pesticides is the basis of effective protection of vineyards and wine production. Study of the effect of systems of vines protection from diseases and blasts on the quality of wine is important and has practical value, especially when the market reveals more and more generics low efficiency and various impurities in their formulations, known as affect the final product - wine. The issue of identifying the influence of systems of protection of grape on the chemical composition of grape and its processed products has not been studied. The objects of the studies used must, wine materials and wines from the Chardonnay grape grown in LLC "Fanagoria" of the Temryuk district. Three pilot production plots were made to study different systems of protection of vineyards. Main components of the chemical composition of wort and wine materials prepared microcache winemaking GNU ncrrih & V were determined by the methods existing GOST and GOST R. Based on the analysis of the experimental data complete physico-chemical studies of wort and wine materials from grapes Chardonnay new information about the impact of systems for the protection of vines for quality wines appeared. The changes in the samples were about the content of amino acids, vitamins, metals, organic acids and aromatic substances. It was revealed that the protection system of products by "Syngenta" applied to the grape allowed to realize the potential of vine plants, and had a beneficial effect not only on the physico-chemical characteristics of wort and wine materials, but also on the organoleptic properties of the studied wines.
Authors: Guguchkina Tat'jana Ivanovna, Doctor of Agricultural Sciences, Professor;
Gontareva Elena Nikolaevna, Candidate of Technical Sciences;
Antonenko Mihail Viktorovich, Candidate of Technical Sciences
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. , 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.
Gorobec Dmitrij Anatol'evich;
Kondrat'ev Pavel Nikolaevich, Candidate of Agricultural Sciences
LLC "Syngenta"
72, Bershanskoy Str., Krasnodar, Russia, 350911, 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.



Lisovets U.A., Ageeva N.M., Shirshova A.A.Change in the quantitative composition of amino acids in Budowage in the Technology of White Table Wine Materials

P. 16-20 Keyword: active dry yeast; amino acids; batonnage; lees aging.
Abstract: Batonnage is a French term which means wine material's contact with lees and its periodic stirring to extract valuable components. Objective: to establish a change of amino acids concentration of white table wine material during the process of prolonged contact with the wine yeast biomass. Grape must from grape varieties Sauvignon Blanc, fermented on the active dry yeast species Saccharomyces cerevisiae and Saccharomyces cerevisiae Killer (Bayanus) strain IPC 18-2007 (France) were used for studies. The studies' results of amino acids depending on the yeast strain, the contact of wine material with yeast biomass and the presence of lees stirring are shown. The dynamics of amino acids, which affect wine organoleptic characteristics and the formation of wine defects, specifically, tyrosine, methionine, threonine and lysine is shown. The obtained data showed that the highest number of tyrosine secretes strain Zymaflore X5 and a high concentration of threonine and methionine revealed during the fermentation on spontaneous micro flora. Conducted researches made it possible to divide the amino acids into three groups depending on the carrying out the batonnage or lack of it. The first group consisted of amino acids, the concentration of which practically has not changed in the presence or lack of stirring - arginine, histidine, methionine, valine, tryptophan, serine, glycine. The second and third groups include amino acids, the concentration of which increased and decreased, respectively during batonnage - lysine, proline, cystine, cysteine; a`-aminobutyric and glutamic acid, tyrosine, b-phenylalanine, leucine, a-alanine. The stirring of the wine with yeast biomass facilitated to the activation of mass transfer processes between cell and medium, and the access of air lead to oxidation of some amino acids and the change of its concentration. The absence of stirring influenced to a slight increase in the concentration of such amino acids as cystine, cysteine, b-phenylalanine, serine, a-alanine, leucine and glutamic acid. The experimental data allowed to arrange amino acids in a row depending on the speed of release into the medium: a`-aminobutyric acid > glutamic acid >a-alanine>leucine.
Authors: Lisovec Ul'jana Aleksandrovna
Kuban state technological university
2, Moskovskaya Str., Krasnodar, Russia, 350072, This email address is being protected from spambots. You need JavaScript enabled to view it.
Ageeva Natal'ja Mihajlovna, Doctor of Technical Sciences, Professor
Shirshova Anastasija Aleksandrovna, Candidate of Technical Sciences
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.



Pochitskaya I.M., Roslik V.P.Determination of Synthetic Dyes in Wine Production by High-Performance Liquid Chromatography

P. 21-25 Keyword: wine production; method of High-Performance Liquid Chromatography; synthetic food colors; falsification.
Abstract: Determination of falsification of wine production by adding synthetic dyes requires the use of methods to detect their presence with high accuracy. The aim of research was to establish the optimal conditions and to calculate the metrological characteristics of the developed method of determination of synthetic dyes in wine production using high-performance liquid chromatography. The researches were carried out by Republican Unitary Enterprise "Scientific and Practical Center for foodstuffs of the National Academy of Sciences of Belarus". The studies showed the following optimal conditions for chromatographic analysis to identify synthetic dyes in wine products: sample injection volume is 0.005 cm3, the column oven temperature - (40 ± 0,1) °C, eluent flow rate - 0.8 cm3 / min. The best separation of dyes was achieved using mixture of acetonitrile, the solution of sodium phosphate, tetrabutylammonium hydroxide and at pH 4.3-4.4 as eluent and using gradient elution mode. There is the gradient elution scheme of mobile phase: 10 min - 95 % ion-pair reagent and 5 % acetonitrile; from 12 minutes to 16.5 min - 70 % ion-pair reagent and 30 % acetonitrile; from 17 min to 20 min - 60 % ion-pair reagent and 40 % acetonitrile; from 21 min - 95 % ion-pair reagent and 5 % acetonitrile. The parameters of the diode-array detector (detection wavelength and slit width, nm / nm) were determined: for E 104 quinoline yellow and E 102 Tartrazine - 415 / 60, for E 110 the yellow sunset, E 123 amaranth, E129 Allura Red AC and E 128 Red 2G, E 124 Ponceau 4R, azorubin E 122-520 / 80. The metrological characteristics of the method of determination of synthetic dyes in the wines and wine materials were calculated in the measuring range from 5.0 to 100.0 mg / dm3: repeatability figure, intermediate precision figure, accuracy and precision.
Authors: Pochickaja Irina Mihajlovna, Candidate Of Agricultural Sciences;
Roslik Valentina Lolievna
Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus
29, Kozlova Str., Minsk, Belarus, 220037, 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

Vlasova O.K., Bakhmulaeva Z.K., Magadova S.A.Formation of the Chemical Composition of Grapes in the Conditions of the North-Western Zone of Dagestan

P. 27-30 Keyword: nitrogen; grapes; vitamins; minerals; saccharides; phenolics; ecology; berries.
Abstract: Goal of the work is to establish a biotechnological status of introduced varieties of Moldova and Rkatsiteli based on the results of grape study from the north-western zone of the Republic of Daghestan. The works are carried out in the Caspian Institute of Biological Resources, Dagestan Scientific Center RAS. Investigation of sugars, titrable acids, alcohol, extract, phenolic compounds and nitrogen was performed by conventional in biochemistry and oenochemistry methods of titrometry and spectrophotometry. Determination of macro- and microelement composition is made by atomic absorption method in accordance with GOST (State Standard) 30178-96, using a spectrometer "Savant AA?" in the Analytical Center of Collective Use of the Dagestan Scientific Center RAS. Data on climatic conditions in the regions were received from the Dagestan Centre for Hydrometeorology and Environmental Monitoring. The study was conducted according to the scheme: climate - soil - grape variety - chemical composition of berries. Technological reserves have been defined for amount of phenolics and dyes, as well as contents of sugar, titrable acids, nitrogen and phenol, minerals, leucoanthocyanins, reductones, ascorbic acid and rutin in the must of grapes Rkatsiteli and Moldova, growing in the plains and foothills of the north-western Daghestan. It has been found that for varieties Rkatsiteli and Moldova from plain areas, concentration of sugars is on average 18.4 and 18.1 g / 100 cm3 and titrated acids 7.2 and 6.8 g / dm3, respectively. Moldova variety from foothills contents sugar 17.1 g / 100 cm3 and titrated acids 8.0 g / dm3. Varietal differences are noted on nitrogen and phenolic compounds content. On the example of Moldova variety it is shown that environmental conditions of foothills contribute more than the plain to accumulation of rutin, ascorbic acid, reductones and phenolic substances in the berries. The limits of variation of the chemical composition individual parameters for clusters and berries have been defined, depending on the climatic conditions of the year. The presence of rich content of biologically active substances in the studied grape varieties indicates their high biochemical potential. Considering the advantages, they can be used both as a fresh as useful, valuable and high-calorie product and in the production of high-quality refined products.
Authors: Vlasova Olga Konstantinovna, Candidate of Technical Sciences;
Bahmulaeva Zejnab Kadirovna, Candidate of Biological Science;
Magadova Sarizhat Aliomarovna
Pre-Caspian Institute of Biological Resources DSC RAS
45, M. Gadzhieva Str., Mahachkala, Republic Dagestan, 367000, 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., Prakh A.V., Suprun I.I., Nasonov A.I.Study of the Microflora of Grapes, Growing on the Territory of the Anapo-Tamanskaya Zone of the Krasnodar Territory

P. 31-34 Keyword: form; grapes; cluster; yeast(s); leaves; vine; the mold fungi; kind; acetous and lactic acid bacteria; berry.
Abstract: Studied the composition of grapes microflora (bunches, leaves, vines) growing on the territory of Anapa and Temryuk districts (Anapo-Tamanskaya zone) of the Krasnodar Territory. Actuality of work. The microflora of a cluster of grapes growing on the territory of Anapa district (ZAO "Kavkaz", the mountainside) is spread by the yeast of the family Saccharomycetaceae and depends on the varietal characteristics and the location of the cluster on the grape plant. The absence of the yeasts of the family Debaryomyces on berries of the Cabernet-Sauvignon variety is established. It is shown that the higher the bunch of grapes is above the soil level, the greater the percentage is the amount of saccharomycetes, with the exception of the yeast Saccharomyces chodati, which were found only on Chardonnay berries. On both grades of grapes growing in the Temryuk district, a significant larger amount of yeast of the species Saccharomyces bayanus is isolated. Yeast of the genera Hansenula and Brettanomyces in a greater number of Cabernet-Sauvignon varieties identified on berries, regardless of the height of the cluster location relative to the ground. On the grapes of AF "Yuzhnaya" there are more such species as Candida mycoderma and Brettanomyces Dekkera, especially when the cluster is located below 80 cm from the soil level. The established regularity for the grapes of the two Anapo-Taman areas: the number of species and the percentage of microorganisms on the red grapes are less than on white; With the growth of cluster height from the earth (120-130 cm), the amount of harmful microflora decreases; The percentage of saccharomycetes increases with the height of the cluster from the soil layer.
Authors: Ageeva Natal'ja Mihajlovna, Doctor of Technical Sciences, Professor,
Prah Anton Vladimirovich, Candidate Of Agricultural Sciences,
Suprun Ivan Ivanovich, Candidate Of Biological Sciences,
Nasonov Andrej Ivanovich, Candidate Of Agricultural Sciences
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. , 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.



Fisun M.N., Egorova E.M., Yakushenko O.S., Pazov A.Kh.Factors, Determining the Period of Entry Vineyards in to Industrial Fructification

P. 35-38 Keyword: vineyards; quality parameters; fruit links; grades; stabilisation; productivity of bushes.
Abstract: Actual problems of modern viticulture, which is financed in large part by the budget, is the definition of the term plantings coming into production. Existing criteria for evaluation of activities to reduce the length of time the input of vineyards in the state of full fruiting, do not always correspond to an objective approach and require a thorough analysis. In order to identify the main factors contributing to the acceleration of life coming into fruition of individual groups of varieties, we have conducted studies in plantations Concern "ZET- Alco", where an area of 931 hectares of cultivated varieties of 56 different eco-geographical groups of origin and with different agro properties. Plantings laid on alluvial-meadow soils with a close (2.5-3.0 m) to the surface of the bedding is not mineralized groundwater. Concern land territory is represented by undulating terrain, typical of floodplain areas interfluves in foothill and steppe zones of the Central Caucasus. The bushes in the plantations are located with aisles and a distance of 3,0 to 1,0 series; 1,5 and 2,0 m Varieties with high frost resistance: Levokumsky, Crystal Platovsky, Gift Magaracha Gurzufsky, Bianca and Danko are cultivated on trunks height of 1,4-1,6 m with a double-arm arrangement of hoses, rolling (option A) or cordon (option B) placing fruit links. Other varieties used in the experiment formed by the type of oblique unilateral cordon with the location on the lower arm of fruit units at a height of 60-70 cm from the soil surface. Based on the accounting for changes in productivity concealable in the winter and left without shelter of bushes of different ampelographic varieties, depending on the density of their placement, type of fruit units, which are located on the sleeves, showed that planting of concealable grades provide stable yield for the fourth year, and stam not a covering - for the fifth year after planting. In this case there were no differences in the average weight of the bunch, leaving the juice from the berries and the sugar content depending on the age of the bushes after landing in a spread alluvial-meadow soils.
Authors: Fisun Mihail Nikolaevich, Doctor of Agricultural Sciences, Professor,
Egorova Elena Mihajlovna, Candidate of Agricultural Sciences,
Jakushenko Ol'ga Semenovna, Candidate of Biological Sciences
Kabardino-Balkarian state Agrarian University of V.M. Kokova
1v, Lenina Str., Nalchik, Kabardino-Balkarian Republic, Russia, 360030, 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.
Pazov Arsen Hamidbievich
Concern "ZET-Alko"
1, Lenina Str., Chernaya Rechka, Urvanskij region, Kabardino-Balkarian Republic, Russia, 361035, This email address is being protected from spambots. You need JavaScript enabled to view it.



INFORMATION. WINE AND LIFE

ALCOKONGRESS-2017. First Results

The Potential of the KiN Sensor Center was Highly Appreciated by the Experts