Winemaking and Viticulture №6/2015
INDUSTRY PROBLEMS
Anisimov B.N. Market Self-Supporting Management Model - New Step in the Optimization of Costs in the Food Processing Industry
Fisun M.N. Regarding Some of the Terms in Viticulture
WINEMAKING
Ageeva N.M., Danielyan A.Yu. Influence of Joint Processing of Assemblages by Tannins and Protein Sorbens on the Foam Winematerials Properties
| P. 10-13 | Keyword: assamblyazh; gelatins; sparkling and foaming properties; correlation coefficient; maximum height of the foam; foaming ability; fich glue; tannins. Abstract: By the most important technological method with the preparation of winemakings material for the champagne drinking is working of assamblyazh. Contemporary technology includes the application of tannin and fish glue. The wide variety of tannins and protein sorbents is represented on the market for auxiliary materials. In connection with this the purpose of the work - to establish the influence of the working by different preparations (trade marks) of protein sorbents and tannins to the indices of the sparkling and foam properties of winemakings material. Work was done in "North-Caucasian zone scientific research institute of horticulture and viticulture". Methods of the studies: the determination of maximum of a height of foam used an instrument of Mosalux (France); the value of foaming ability was determined with the application of an instrument APSH, developed by M. V. Mishinym. The influence of complex working by the assamblyazh of sparkling wines by the preparations of gelatin, fish glue and tannin to the value of the foaming ability and the height of the stabilization of foam is investigated. It is established that the greatest reduction in the value of the foaming ability was with the using of gelatins if pearl and inokol with all tannins being investigated. It is shown that the smallest reduction in the foaming ability was in the experimental variants, where as the protein sorbent used the solutions of fish glue - khauzen paste and crystallin, and as the tannins - tannivin, tannin EKH, tannin multi, tanigal and taniksel. The combinations of tannins and protein sorbents, whose application ensures the smallest reduction in the foam properties of winemakings material (with the value of correlation coefficient of more than 0,6) are estimated. In the comparison with initial unprocessed winemaking material is revealed the decrease of the height of foam in all experimental versions. In this case the preparations of tannin had a smaller effect than complex working by tannins and by protein preparations. It is established that the addition of tannin leads to an increase in altitude of foam in the comparison with the versions, processed only with protein sorbents. In this case the smallest reduction in the height of foam was in the versions, processed tannins and zhelitaklar, khauzen paste and by tannin multi, khauzen paste and tannin crystallin. Authors: Ageeva Natalia Mikhaiylovna, Doctor of Technical Science, Professor; Danielyan Armen Yuryevich, Post-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. |
Samvelyan G.A., Akopyan A.A., Simonyan N.R.Technological Features of Natural Sweet and "Ice" Wines Preparation in Armenia
| P. 14-17 | Keyword: grape; yeast; winter harvest; must; cold treatment; varieties; grape juice; withering. Abstract: Natural sweet and "ice" wine (Ice Wine) are popular all over the world but these types of wine are not produced in Armenia. Objective: Comparative study of white and black berry variety of grapes from different regions of Armenia, for the production of sweet natural and "ice" wines. For the study were selected grape varieties Voskehat, Banants, Lalvari, Kangun, Rkatsiteli, Areni, Kakhet, Nerkeni, Haghtanak, Karmrahyut. The studies were conducted at the "Viticulture, Fruit Growing and Wine Making Scientific Center" Republic of Armenia. The preparation was carried out from experienced wine grapes of different methods of produced: 1. Naturally withering grapes (for vines); 2 Artificial withering on the mat (after the collection of 1 month); 3. Winter harvest; 4. Forced cooling of grapes ( -15 degrees to 24 hours). Techno-chemical research carried out by methods adopted in enology. Data analysis and organoleptic tasted of samples allowed the authors to identify the most effective type and timing of harvest in different regions of Armenia and to recommend specific technological methods. The proposed methods allow to produce the sweet natural and "ice" wines in four different regions of Armenia, using individual technological methods. In particular, in the region of Vayots Dzor such wines prepared by forced cooling or winter harvest. Vintage using Voskehat and Areni varietys. In the Armavir region of Armenia to use grapes and Kangun, Nerkeni applying similar containers methods, as well as the method artificial withering of red wines. In Tavush region of Armenia to use the method of artificial cooling grapes Banants and Lalvari. In Aragatsotn regoine produce the product when such wines, grape used Voskehat using methods of artificial cooling or the way of artificial withering grapes. In the production of red wines from varieties Kakhet can use all four methods. Upon receipt of such wines from varieties Karmrayut, use a method of artificial cooling or winter harvest. A grape Hakhtanak used with grades Karmrayut and Kakhet. Authors: Samvelyan Garush Alexandrovich, Candidate of Technical Sciences; Akopyan Agnessa Akopovna, Candidate of Agricultural Sciences; Simonyan Nune Rubenovna, Candidate of Technical Sciences Scientific Center of Viticulture, Fruit Growing and Wine Making Branch Fund "Armenian National Agrarian University" Merdzavan, Armavir Region, Armenia, 378312, 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. |
Taran N.G., Ponomareva I.N., Soldatenko E.V., Taran M.N.Improving Technological Methods of White Sparkling Wines Stabilization Against Colloidal and Crystal Opacification
| P. 18-20 | Keyword: white sparkling wines; wines impregnated with endogen carbon dioxide; secondary fermentation; gum arabic; colloidal haze; crystal haze; metatartaric acid; cold treatment; stabilization. Abstract: In the article results of research regarding the influence of different technological practices for treatment of white sparkling wines for their stabilization against crystal and colloidal hazes was studied. One of the most effective methods of wine stabilization against crystal and colloidal hazes is cold treatment. With the purpose of stabilization of wine materials for sparkling wine production against colloidal haze, cold treatment at the temperatures from minus 3 to minus 5 °C with subsequent exposition during 3-7 days at the cooling temperature is used. Cold treatment allows the effective removal not only excess amounts of potassium tartrate, but also unstable colloids from wines and wine materials. However, cold treatment is recommended to be used only for wine materials and fabricated wine blends for white sparkling wine production. It should be noted that in the production conditions, problems related to stabilization of wines after completing of secondary fermentation process, i. e. in wines impregnated with carbon dioxide of endogenous origin occurs. In this regard, the main purpose of our research is ensuring the stability of end product in the case when stability of sparkling wines in the process of secondary fermentation was disturbed. In the capacity of research objects production batches of varietal wine materials, obtained from grape variety Chardonnay and Sauvignon (in the volume of 2400 dal), coupages from these assemblages (in the volume of 2400 dal) and brut sparkling wines after secondary fermentation was used. Experiments with wine materials, produced in 2001winemaking season, were carried out in the "Vierul-Vin" Winery (Republic of Moldova) and practical experiences were conducted in the Grape Wine factory from Minsk (Republic of Belarus) in the period 2012-2014 yr. In the previously cooled to determinate temperature sparkling wine, the dosage liqueur preliminary treated with metatartaric acid against crystal haze or gum arabic against colloidal haze was added in order to stabilize obtained wines against crystal and colloidal hazes. After the dosage liqueur batching for semi-sweet sparkling wine production, obtained product was directed to control exposure (10 days at the temperature of 20 °C), after which it was tested for stability against crystal and colloidal hazes. According to obtained data, can be concluded, that application of dosage liqueur treated with metatartaric acid or gum arabic contribute to sparkling wines stability improvement against crystal and colloidal hazes. Organoleptic evaluation of sparkling wines after metatartaric acid or gum arabic batching in the definite quantities demonstrated that above mentioned substances have no negative effect on quality of treated sparkling wines. Originality of elaborated technology for stabilization of sparkling wines against crystal and colloidal hazes is confirmed by issuance of the patent "Methods of sparkling wines stabilization (options)" № 763 Y from 30.04.2014 by State Agency on Intellectual Property of the Republic of Moldova. Authors: Taran Nikolay Georgievich, Doctor Habilitat of Technical Sciences, Professor; Ponomariova Irina Nikolaevna, Doctor of Technical Sciences, Assistant professor; Soldatenko Evgeniya Vasilievna, Doctor Habilitat of Technical Sciences; Assistant professor; Taran Marina Nikolaevna Public Institution Scientific and Practical Institute of Horticulture and Food Technologies 59, Vierul Str., Codru, Chisinau, Moldova, 2070, 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. , soldatenco 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.Yu., Ryabinina O.V., Ermihina M.V.Criteria for Assessing the Authenticity of Concentrated Grape Must
| P. 21-24 | Keyword: high performance liquid chromatography; glucose; glucose-fructose index; glucose-fructose syrup; disaccharides; apple juice concentrate; organic acids; grape must; fructose. Abstract: In the production of table wines, made by blending technology, permitted applying concentrated grape must (CGM). Regulatory documentation requirements for this product does not provide a definition of the origin of raw. At the identification and detection of adulterations in juice products recommended to study the content of sugars and organic acids concentrations and ratio of which varies significantly in the fruit of various botanical species. The aim of study: substantiation indicators to confirm the origin of concentrated grape must. Objects of research: freshly must from Vitis vinifera grapes (Crimea); various samples of CGM, glucose-fructose syrup (GFS), apple concentrate. In the objects of the study analyzed the profile of organic acids (tartaric, malic, citric) and sugars (glucose, fructose, disaccharides) by HPLC; calculated glucose-fructose Index (GFI), as the ratio of glucose and fructose. In the fresh must the major organic acids is tartaric (3.2-6.7 g/l) and malic acid (0.9-5.6 g/l), lower content of citric acid (0.1-0.3 g/l); sugars submitted by glucose are fructose; disaccharides presented in small quantities (less 0.5 g/l). The increasing sugar content in must 180-260 g/l fixed the decreasing values GFI from 1.06 to 0.92. According to the research samples of CGM are divided into groups: I - the profile of organic acids and sugars corresponds to grape raw materials, GFI values less than 1.0; II - profile grape sugars corresponds to raw materials at low levels of tartaric acid (CGM with deionization); III - the values of these parameters do not comply the grape must and coincide with the GFS indicators: the absence or low content of tartaric acid and a high content of citric acid, the mass fraction of disaccharides 2-3 %, GFI values more than 1.0. Thus, the profile of organic acids, the value of the GFI and mass fraction of disaccharides in the amount of sugars can be use as criteria to confirmation the origin of the concentrated grape must. Authors: Gnilomedova Nonna Vladimirovna, Candidate of Technical Science, Docent; Anikina Nadejda Stanislavovna, Doctor of Technical Science; Gerzhykova Viktoria Grigorievna, Doctor of Technical Science, Professor; Pogorelov Dmitry Yurievich; Ryabinina Olga Victorovna; Ermikhina Marianna Vadimovna National Research Institute for Vine and Wine "Magarach" 31, Kirov Str., Yalta, Republic of 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. |
Oseledtseva I.V., Guguchkina T.I., Senkina E.V.Calculated Index Justification of Cognac Production Quality on the Ratio Basis of the Isobutyl and Isoamyl Alcohol
| P. 25-31 | Keyword: isoamyl alcohol; isobutyl alcohol; quality; brandy distillate; distillation. Abstract: The quality brandy distillates isobutyl and isoamyl alcohol is contained in certain ratios that can be used as a basis for further development of the design quality indicator brandy production. Objective: to establish the characteristic values of the ratio range varying concentrations of Isoamyl alcohol / isobutyl alcohol in the brandy production with the influence of agro-biological and technological factors. For research were used brandy distillates young and aged, developed in the wine-growing regions of Russia, Armenia, Azerbaijan, France, Spain. Determination of volatile components was carried out by gas chromatography (flame ionization detector) and by gas chromatography-mass spectrometry. These studies evaluating the impact of the raw material, the conditions of fermentation (given grade), yeast and distillation in the ratio of isoamyl and isobutyl alcohols derived from analysis of the composition production and laboratory samples of wine and brandy distillates presented. The brandy distillates elaborated in accordance with the established rules, the ratio of isoamyl alcohol / isobutanol in the range 2,0-5,5. Type of raw materials, including grape variety, fermentation conditions, the type of yeast, the direct feeding of amino acids, generally affecting the biosynthesis of higher alcohols, have no significant impact on the change in the ratio of isoamyl and isobutyl alcohol in brandy production. The concentration ratio of isoamyl alcohol / isobutyl alcohol depends on the final distillate fortress. The concentration ratio of isoamyl alcohol / isobutyl alcohol was not less than 2.0 using methods double distillation or flash distillation to a concentration of about 70 % ethanol. The authors believe that the ratio of less than 2.0 may be due to the use of table wine of poor quality, the wine distillate by volume of ethyl alcohol over the established norms for brandy distillates; using distillates, obtained by the "Coffey still". Authors: Oseledceva Inna Vladimirovna, Candidate of Technical Science, Docent; Guguchkina Tatjana Ivanovna, Doctor of Agricultural Science, Professor; Senkina Elena Vladimirovna 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. |
VITICULTURE
Evdokimov A.B. The Role of Insect Polyphages in Reducing Yields of Industrial Vineyards
| P. 33-35 | Keyword: grapes; harmful organisms in; improving grape yield. Abstract: Currently, the vineyards cultivated on the territory of the Southern Federal District, there are new facilities, reduce crop yield by 50 %. Correct agricultural cultivated in the vineyards, farm experts can achieve a reduction of insect pest damage polyphages and improve crop quality, increase the sugar content, the gross amount of crops and improvement of grape arrays due to the aging of quality vines, improving winter hardiness, and as a result, the yield potential. According to the results of our research 2006-2011 biennium, draw the necessary conclusions, and recommendations to improve the yield of vineyards by controlling the pest-polyphages. Bad objects considered in this paper, and is currently decreasing yields in the vineyards of the Southern Federal District, are factors biotic environment, currently controlled by few specialists viticulture farms. To improve the quality and quantity of the crop of grapes need to develop methods for controlling these factors. Preparation of stable ecological and economically reasonable yields of grapes depends not only on the biological potential of specific areas, including varietal composition, the forming, but also on the events controlling pest that can destroy more than 10 % of the crop. Thus, we should constantly conduct phytosanitary monitoring not only vineyards but also other crops and land, located near. Timely delivery of the necessary measures is able to prevent significant yield losses and not to go beyond the multiplicity of treatments remedies provided depending on the stability of varieties and phytosanitary condition. Authors: Evdokimov Andrey Borisovich 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. |
Adzhiev A.M., Zarmaev A.A., Adzhieva S.A.Dagestan - Historic Center of the Natural GrapeFormation
| P. 36-39 | Keyword: indigenous varieties; wild forms and species of the vineyard; introduction; competitiveness; modernization; ecology. Abstract: The article outlines the historical aspects of the origin of cultivated grape varieties in Dagestan, the current state and prospects of development of wine-making industry in the Republic of Dagestan and the Russian Federation. In this respect, considerable theoretical and practical interest are wild here forms, types (v. Silvestris) and local cultivars of grape (V. Sativa), bred by national selection. Viticulture in Dagestan occurred much earlier, with the spread of Islam on the basis of the domestication of local wild forms, as well as by partial introduction of cultivars from other places. The antiquity of the culture of the vine of the southern Dagestan evidenced by the statements of ancient historians and geographers (Strabo, Herodotus, al-istakhri, al-kazvini, etc.). The oldest centers of viticulture Dagestan considered Derbent, covered by Comercal, Mutli, Kizlyar and Khasavyurt - the plain and foothill areas, and the village of Gimry, Untsukul, Gietl, Tlokh - in the mountainous part of the Republic. In the thirties of the twentieth century in Dagestan was created the first specialized wine farms - the farms that contributed to the further development of the industry through the application of advanced agricultural technologies and introduction to the culture of classic European grape varieties. Subsequently, thanks to organizational and operational and economic measures for the period from 1960 to 1974, the vineyard area in the Republic amounted to 71.2 thousand hectares, and the gross yield of grape - USD 380.2 thousand tons, with an average yield 74.6 kg?/?ha. Dagestan is considered a vine plant Russia. Due to certain subjective and objective reasons wine-making industry of Dagestan and our country is now experiencing very tough times. The article attempts to justify the basic organizational and scientific-applied activities of the sector from the current crisis. Authors: Adzhiev Alibek Nucalhanovich, Doctor of Agricultural Sciences, Professor; Zarmaev Ali Alkhazurovich, Doctor of Agricultural Sciences, Professor; Adzhieva Saida Alibekovna, Candidate of Economic Sciences Scientific-research and project-technological Institute of viticulture, horticulture and land reclamation "Agroecologist", 4, Dahadeva Str., Makhachkala, Russia, 367000, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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