Winemaking and Viticulture №2/2012
ACTUAL TOPICS OF THE INDUSTRY
Tolmacheva O.I., Filatova S.A. Funding Viticulture and Wine-Making in the Constituent Entities of the Russian Federation
| Tags: viticulture, wine-making, funding, regulatory act Summeries: The article reviews local laws that regulate funding of viticulture and wine-making in the Krasnodar Krai and in the Stavropol Krai, in the Rostov Region, in Kabardino-Balkaria, Chechnya, Dagestan, and in the North Ossetia-Alania. The local laws were compared and put to analysis; basic parameters (like type of funded costs, terms and conditions for funding, amounts of funding) were also identified. The article also covers the main areas of government support of viticulture and wine-making extended in the regions. |
Radzhabov S.D.Viticulture Is Vitally Important for Dagestan Economy
| Tags: viticulture, economy, racemation conditions, grape variety |
Mishiev P.Ya.Consumer Properties of Ordinary Brandies
| Tags: brandy, recipe, sensory evaluation |
WINE-MAKING
Avanesyants R.V., Ageeva N.M., Biryukov A.P. Theoretical Rationale and Improvement of Brandy Fining
| Tags: brandy, fining, protein-based sorbent agents, adding of tannin, bentonite, color intensity; microbiological, biochemical, physical, and chemical stability of brandy Summeries: The article covers practicability of brandy fining by protein-based sorbent agents with prior adding of tannin thereto. It was found out that tannin added prior to fining creates environment for better interaction between the protein and the brandy ingredients. Suspension of high-purity dispersed mineral gelbeton added to brandy ensures its high-quality clarifying; besides, interacting with other sorbent agents, this suspension contributes to reducing concentration of metal cations, including cations of calcium and iron. |
Oganesyants L.A., Panasyuk A.L., Kuzmina E.I., Peschanskaya V.A., Harlamova L.N. Identifying Genuine Brandies by the Nature of Spirits
| Tags: product authenticity, brandy, methods for identification of brandies and cognac spirits Summeries: The authors propose a method of identifying the nature of spirits contained in cognacs and brandies through isotope-ratio mass spectrometry. More than 50 samples were tested. It is stated that during the long-term ageing of cognac spirits the more light fractions of ethanol not containing Carbon-13 isotope volatilize, which should be taken into account while setting the criterion values of ?13С. |
Ageeva N.M., Pavlova A.P., Avanesyants R.V., Lopatina L.M.Studying Phenolic Ingredients in Brandies of Different Quality Grades
| Tags: brandies, tannin, gallic acid, digallic acid, ellagic acid, quercetin, quercetoside Summeries: The article covers studies of phenolic ingredients in brandies of different quality grades as well as identifying statistical dependence between the tasting assessment and the contents of phenolic ingredients. |
Oseledtseva I.V., Guguchkina T.I., Yakuba Yu.F., Kirpicheva L.S., Markosov V.A., Tyagilev A.O.Comparative Estimate of Highly Volatile Ingredients of Russian and Foreign Cognac Distillates
| Tags: highly volatile ingredients, cognac distillate, analysis, ingredients Summeries: The article covers comparative estimate of highly volatile ingredients of cognac distillates produced in Russia, France, Spain, Ukraine, Armenia, and Azerbaijan. Statistical analysis was used to identify a group of characteristic ingredients for which high correction levels were set considering the level of tasting assessment, age and manufacturer (country of origin). The article also covers comparative estimate of contents of higher alcohols, medium ethers, aldehydes, acetals, and fatty acids; the article also singles out characteristics typical for cognac distillates produced by different manufacturers (different countries of origin). |
Palagina M.V., Shirshova A.A., Salmin A.A. Wine-Type Beverages Produced from Wild Rose Growing in the Far East
| Tags: rose hip, fruit beverage, organoleptic properties, biological value Summeries: The article covers making dry base wine and extracts of Rosa davurica Pall and of Rosa rugosa Thunb. The new valuable beverages "Primorye Wild Rose" and "Primorye Raspberries" were made by blending fruit table base wine, drinking water, wild rose extract and sucrose syrup. The article also covers technical standards and specifications worked out for these beverages. |
Taran N.G., Ponomareva I.N., Soldatenko E.V., Trotsky I.N.The Effect that Must Yield Has on the Quality as well as the Physical and Chemical Parameters of Sparkling Base Wines
| Tags: sparkling base wine, ingredients, indices for foaming properties |
Yakuba Yu.F., Ageeva N.M., Kudryashova E.N., Barhatova T.B.Biologically Active Substances Contained in Wine Cocktails
| Tags: wine cocktail, ingredients, wines with fruits, biologically active substances Summeries: The article covers the results of research of presence of biologically active substances (including vitamins) in wine cocktails. It is demonstrated that that the concentration of these substances is subject to production technology and the type of ingredient used for production. |
Sholts-Kulikov E.P.Optimizing Sulfitization Modes to Improve Hygienic Value of Grape Wines
| Tags: sulfur dioxide, sulfurous acid, antioxidant, inhibitor, sulfitization |
VITICULTURE
Misrieva B.U., Gadzhiev L.M.Viticulture in Dagestan: Analysis and Development Trends
| Tags: viticulture, planting areas, croppage, diseases, diseaseless management, pest management |
Malykh G.P., Chulkov V.V., Chernykh Yu.N.Wrapping Engraftings and the Effect it Has on the Quality and Yield of Green Seedlings of Tsimlyansky Black Grape
| Tags: wrapping engraftings, photodegarable film, paraffin, green seedlings Summeries: The article covers efficiency of the new photodegradable shrink-wrap that ensures high surviving rates of engraftings and development of green seedlings in a greenhouse. |
Petrov V.S., Pavlyukova T.P.Effect That Different Types of Formation Have on Vine Croppage
| Tags: vine, vine form, leaf area, solar radiation, photosynthesis, crops Summeries: The article demonstrates that croppage of table grape varieties formed under the Ombrella and SKIF types and unwrapped is increased 1.5-3?folds; and croppage of technical grape varieties formed under UIF type and wrapped increases 1.5?folds. |
Topale Sh. Results of 40-Years Caryological Research of Vine (ending)
| Tags: polyploidy, pericycle, dilploid forms, triploid forms and tetraploid forms, sterility |
Ilnitskaya E.T., Petrov V.S., Suprun I.I., Nudga T.A., Soundyreva M.A., Daurova E.A.Identifying In-Demand Clones of White Grapes by the Classic Selection Method and by DNA-marking
| Tags: vine, clonal selection, protoclone, DNA markers Summeries: The article identifies highly productive protoclones in the industrial Chardonnay and Aligote plantations by clone selection in the agro-climatic conditions of the Taman Peninsula. These protoclones have high tolerance for frost, fungus diseases, and pests. The selected plants were put to microsatellite genotyping to identify polymorphism between the protoclones and the initial variety. |
Nosulchak V.A.Madeleine Angevine — A Miracle of the 20th Century (ending)
| Tags: initial variety, selection, crossing combinations with Madeleine Angevine variety |
Kazimova I.G., Nabiev A.A.Chemical Composition of Grapes of Different Maturity Degrees Used to Produce Brandy Base Wine
| Tags: Rkatsiteli, Bayan Shira, different maturity degree of grapes Summeries: The article demonstrates that the amount and quality of base wine prepared from fully mature grapes are higher and better. |
INFORMATION
Litvak V. Genetic Testing, Personalized Diet and Wine 46
He Was the Legend
Potapenko Yu.Ya., Potapenko A.Yu., Chebotareva A.I. Commemorating Alexander Potapenko
Tavria, Vintage Brandy House, Ukraine Brandy Market Leader
News by the Moscow Wine-Makers
Summaries