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Rambler's Top100

Winemaking and Viticulture №5/2017



INDUSTRY PROBLEMS

Musaev T.I.Viticulture and Winemaking in theDagestan Republic: Current Trends, Problems and Development Prospects. Part 1

P. 4-7 Keyword: wine-making; viticulture; dynamics; marketing; lines of improvement; prospects of development; role of the state; structure.
Abstract: Republic of Dagestan is a subsidized and labour-abundant region, and that this fact predetermines the need to develop the priority branches of industry agreeable to the regional specialization and solution of the socio-economic problems. Modern of the art in grape winemaking subcomplex in the APC of the Republic of Dagestan has been analized, revealing its problems. Named the factors of revival the viticulture and winemaking. Substantiates the necessity of improving the structure of winemaking and viticulture subcomplex. Propose measures to improve production efficiency of grapes and its products. Having analyzed the current state of the wine-growing and wine- making branches of the republic, the authors come to the conclusion on the necessity of applying the system and complex approaches to solve the problems of capital investment, products storing and selling, and thorough estimation of demand in the wini market. The main directions of deepening of an intensification of production of grapes in the region directed to improvement of technological and economic aspects of specialized agribusiness are formulated.
Authors: Musaev Terlan Izzetovich, Candidate of Economic Science
The branch of the Dagestan state University
11, Geidara Alieva Str., Derbent, Dagestan Republic, 368600, This email address is being protected from spambots. You need JavaScript enabled to view it.



WINEMAKING

Mamedov B.A., Fataliev Kh.K.Research of Fermentation of Grape Must In the Stream

P. 8-10 Keyword: fermentation; grape must; pressure of carbon dioxide; yeast; residual sugar.
Abstract: Wine products of Azerbaijan are exported to many foreign countries, among which the largest importer is the Russian Federation. The profit received from this branch, approximately makes 40 % of the state budget of the country. The creation of a slow fermentation regime of grape must have been studied with a view to better preserving aromatic substances and high alcohol content in the production of table and champagne wines based on the use of cryoconcentrates. A study was carried out to clarify the effective regime of flowing fermentation of grape must under the pressure of carbon dioxide. To substantiate the regimes of in-line fermentation, the main indicator is the specific rate of multiplication of microorganisms, i. e., the rate of biomass growth per unit time. The relationship between the parameters of the yeast propagation conditions, such as temperature, CO2 pressure, free SO2 content in the wort, the flow rate and specific propagation rate of the yeast, is established. As a result of experimental studies, the most rational parameters of the wort fermentation regime in a stream under pressure of carbon dioxide were determined. As a result of the studies, the main indicator is determined - the flow rate, setting the rules for obtaining table and champagne wine materials in the flow-through fermentation apparatus under the pressure of CO2 with a minimum amount of residual sugars. The optimal regimen was established, which is characterized by the following indicators: in free-standing sugars 60 mg / dm3 free SO2, sugars not higher than 17 %, fermentation temperature 25 °C, stirring, flow rate within 0.3 l / h.
Authors: Mamedov Bahruz Asif, doctoral student;
Fataliev Hasil Kamaleddin, Doctor of Technical Science, Professor
Azerbaijan State Agrarian University,
AZ2000, Republic of Azerbaijan, Ganja, Ataturk Avenue, 262, 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.



Chernousova I.V., Zaytsev G.P., Grishin Yu.V., Ogay Yu.A., Meledina T.A., Markosov V.A., Ageeva N.M., Guguchkina T.I.Study of Phenolic Composition and Antioxidant Activity of SparklingWine

P. 11-16 Keyword: antioxidant activity; sparkling wines; grapes; table wine; polyphenols; enotherapy.
Abstract: On the basis of complex scientific research works on the development of technologies for the production of new products from grapes of red varieties for use in enotherapy, it has been established that red table dry wine, wine drinks, grape polyphenol extracts with a concentration of phenolic substances of not less than 2.5 g high antioxidant activity, high expressed cytoprotective effect, preserve the structure of the myocardium in model ischemia in animals. Red grape dry wines, drinks and extracts saturated with polyphenols in the future can enter the category of do The values of the antioxidant activity index, measured by the amperometric method on the "Color-Yauza o1 AA" device in units of the standard antioxidant trolox, varied in the range: 0.50-0.593 g / dm3 in white wines, 0.530-0.636 g / dm3 in pink wines, 0.843-1.42 g / dm3 in red wines. White, pink, red sparkling wines do not contain significant amounts of anthocyanins for the enotherapy of cardiovascular pathologies, but may have other biological activity due to the significant content of total polyphenols and high antioxidant activity. Objective: to investigate the component phenolic composition of sparkling wines, their antioxidant activity and prospects for evaluating the functional properties of this group of wines. The works were carried out in the department of analytical research and innovative technologies of the All-Russian National Research Institute of Viticulture and Wine-Making "Magarach" of the Russian Academy of Sciences. As a result of the research it was shown that the obtained values of phenolic substances in the samples of sparkling wines according to the Folin-Chokalteu method were: 0.207-0.416 g / dm3 in white wines; 0.313-0.442 g / dm3 in pink wines and 1.28-2.346 g / dm3 in red wines.
Authors: Chernousova Inna Vladimirovna, Candidate of Technical Science;
Zaytsev Georgiy Pavlovich;
Grishin Yury Vladimirovich;
Ogai Yuri Alekseevich, Candidate of Technical Science
National Research Institute for Grape and Wine "Magarach",
298600, Republic of Crimea, Yalta, Kirov str., 31, 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.
Meledina Tatyana Viktorovna, Doctor of Technical Science, Professor
St. Petersburg National Research University of Information Technologies, Mechanics and Optics,
St. Petersburg, Kronverkskiy avn., 49, 197101, This email address is being protected from spambots. You need JavaScript enabled to view it.
Markosov Vladimir Aramovich, Doctor of Technical Science, Professor;
Ageeva Natalya Mikhailovna, Doctor of Technical Science, Professor;
Guguchkina Tatyana Ivanovna, Doctor of Agricultural Science, Professor
North-Caucasian Federal Scientific Center for Horticulture, Viticulture and Wine-making,
Krasnodar, str. of the 40th anniversary of Victory, 350072, 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.



Kaluzhina O.Yu.Getting Wine from Bashkir Grape Varieties

P. 17-20 Keyword: fermentation; wine; grapes; yeast.
Abstract: Wine in Bashkiria is mainly obtained by spontaneous fermentation of grape must with natural yeast. As an object for research, two varieties of grapes were chosen - Isabella and Alexander. Alexander belongs to the group of pink table varieties of universal purpose. Tasting assessment - 8 points on a ten-point scale. The sugar content in this variety is 17 %. This is an early variety, with high resistance to various diseases and pests, including wasps. The vegetation period of the plant is from 128 to 164 days. Variety Isabel well winters without any shelter. The weight of most berries in the ripe brush is 2-2.5 g. The sugar content is within 16-18 %, the acidity index is 7-8 g / l. The degustation rating is 8.5 points. Isabella - grape variety, suitable for fresh consumption, but more often used as raw material for obtaining juices, light table wines. When studying the texture of the clusters, it was found that the Isabella variety has a yield of juice - 64 %, Alexander - 69 %. The number of crests in Isabella - 7 %, in Alexandra - 12 %. Year of harvest of both varieties - 2016. Organoleptic evaluation showed typical varieties. Wine material from the Isabella variety had a dark ruby color, intense aroma and harmonious taste. The average tasting score is 8.1 points. Wine material from the Alexander brand had a caramel color. Well-pronounced varietal aroma, dense harmonious taste. The degustation rating is 8.0 points. In the process of fermentation from the fermenting medium, pure culture is isolated by the indirect method of R. Koch to dense media with further re-entry onto the scooped wort agar. The principle is to obtain a clean culture from an isolated colony. A drop of yeast suspension, taken from the culture medium, was distributed to the surface of the agar wort in a Petri dish. Dispersion was performed with a bacteriological loop by the exhausting stroke method. The plates were then placed in a thermostat with their lids down and kept at 28°C for 3 days. At the end of the incubation, 3-5 of the largest colonies were selected and, in order to preserve the culture, they made a loop on the surface of the slanted wort agar in test tubes by the exhausting stroke method. The tubes with culture were placed in a thermostat and kept at 28 °C for 3 days. Test tubes with pure culture (museum) were placed in a refrigerator for further study of the properties safety.
Authors: Kaluzhina Olesya Yuryevna, Candidate of Technical Sciences
Bashkir State Agricultural University,
Russia, Ufa, 50-let Oktyabrya, 34, 450001, This email address is being protected from spambots. You need JavaScript enabled to view it.



VITICULTURE

Nenko N.I., Ilina I.A., Kiselyova G.K., Sundyreva M.A., Skhalyakho T.V.Stability of Grape Varieties to Oxidative Stress In Summer

P. 21-24 Keyword: grape; oxidative stress; physiological and biochemical laws; ecological-geographical origin.
Abstract: The article presents the results of physiological and biochemical studies of regularities of formation of adaptive stability of interspecies hybrids of grapes to oxidative stress in the summer, depending on their origin. The study was conducted on the ampelographic collection of FSRBI AZOSV&W. To characterize the adaptation of the stability of the grapes to the stressors of summer period of Anapo-Taman zone, the content of free and bound water was determined by the gravimetric method, chlorophyll (a+b), carotenoids were determined with spectral method, abscisic (ABA) acid, malonic dialdehyd (MDA), proline - capillary electrophoresis on the device Drops 103Ð, the damage ratio of the membrane - conductometric method on the basis of the laboratory of physiology of plant and center for collective use "Instrumental and analytical" FSRBCI NCRRIH&V. In natural and simulated conditions depending on ecological and geographical origin varieties of grapes are chosen the varieties of early origin - Crystal, the medium-ripeness varieties - Dostoiniy and Krasnostop AZOS, which have greater resistance to stress factors of summer period. The manifestation of different mechanisms of resistance to oxidative stress of the studied varieties is noted in the summer period 2014-2016. In the variety Dostoiniy the higher content of ABA in leaves leads to a smaller size of guard cells of stomata, thus reducing water loss under drought conditions. The value of the coefficient of damage of membranes, contents of malonic dialdehyde, pigments, ascorbic acid in the leaves of varieties Crystal and Dostoiniy are characterized as less heat resistant when exposed to high temperature stress than the variety Krasnostop AZOS. The studied varieties of grape, the highest correlation is observed between the magnitude of changes in the content of bound forms of water and the content of proline (Ccorrel.=0,9), and for the variety Krasnostop AZOS as proline and sucrose (Ccorrel. =0.6) in the tissues of the vine. Varieties Crystal and Krasnostop AZOS are less resistant to oxidative stress as on the content of the lipid phase antioxidants (carotenoids) and water-soluble (ascorbic acid) than the variety Krasnostop AZOS, characterized by a lower variability of the studied parameters.
Authors: Nenko Natalia Ivanovna, Doctor of Agricultural Science, Professor;
Ilina Irina Anatolievna, Doctor of Technical Science, Professor;
Kiseleva Galina Konstantinovna, Candidate of Biological Science;
Sundyreva Maria Andreevna, Candidate of Agricultural Science;
Shalyakho Tatyana Vyacheslavovna
North-Caucasian Federal Scientific Center for Horticulture, Viticulture, Wine-making,
350901, Krasnodar Territory, Krasnodar, ul. them. 40th anniversary of Victory, 39, 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. ; taurim2012yandex.ru; This email address is being protected from spambots. You need JavaScript enabled to view it.



Kazakhmedov R.E.Pearl of the South-grade Dagestan breeding

P. 25-27 Keyword: hybrid form; winter hardiness; new grade; early term of maturing; selection; transportability; resistance to diseases and root phylloxera.
Abstract: The South Pearl is given in ecological conditions of Southern Dagestan botanical, agrobiological and economic technical characteristics on a new table grade of grapes. South pearl - the new table grade of selection Dagestan breeding research station of viticulture and horticulture (the hybrid G-29 form), is received by crossing of grades of Agadai and Saba Pearls. Treats group of grades of very early term of maturing. In 2017 the grade is admitted by the beginning of tests to GSI, the application No. 72135?/?8260547. The main advantages of a new grade the South Pearl are noted: a large tsilindroko-nichesky cluster of average density, berry large, roundish, white, with muscat aroma; the thin skin is thin, grown together with pulp. Pulp dense, crackling, juicy. Berries strong, maintain load of crush of 890-939 g, at a separation from a fruit stem - 364-492 g average transportability; resistance to the main diseases, tolerance to a root phylloxera. Productivity of a new grade at the area of food 3,5 2,0 m 11,8-12,5 kg / a bush, or 168,5-178,5 c / hectare.
Authors: Kazahmedov Ramidin Efendievich, Doctor of Biological Science, Professor;
Agakhanov Albert Halidovich, Candidate of Agricultural Science
Dagestan breeding research station of viticulture and horticulture,
The Republic of Dagestan, Derbent, ul. Vavilova, 9, 368601, This email address is being protected from spambots. You need JavaScript enabled to view it. ; dsosvio@mail. ru



Petrov V.S., Pavlyukova T.P., Sundyreva M.A., Razzhivina Yu.A.The Influence of the Bushes Planting Scheme on the Growth of Grapes Variety Riesling

P. 28-32 Keyword: grapes; leaves; shoots; growth activity; planting scheme.
Abstract: The production process is a synthesis of organic matter in the leaves of plants, varies under the influence of the planting scheme of the grapes. Investigations in stationary field experiment in the Riesling Rhine vineyards in the unstable weather conditions of the temperate continental climate of the south of Russia, Krasnodar Territory has established a differentiated effect of the planting scheme of bushes on the growth processes of shoots and leaves of grapes. In 2015 and 2016 the period of the active phase of vegetation of grapes (May-September) differed from the average multi-year rate by increased insolation and acute deficit of atmospheric precipitation. Under these conditions, the specific growth response of shoots and leaves was established with different widths of row rows in the plantations of grapes. The greatest length of shoots in all periods of observation was in sections of grapes with a row spacing of 3 m and made 1.91 m in conditions of 2015, with a spacing of 2.5 m between rows, it was 1.71 m, with a width of 3.5 m - 1, 76 m. In 2016, respectively, 1.39 m, 1.29 m and 1.19 m. The patterns of change in the length of shoot growth under the influence of various variants of the intercutaneous distance from the results of these studies were not found. The greatest intensity of growth and size of leaves on shoots in the zone of 5-9 knots is established. On average, according to experience, it was 132 square meters. See This is 1.6 times more than the area of leaves in the zone 1-4 knots. Dependence of the growth rate and the size of the leaves is revealed from the scheme of planting the bushes of grapes. The largest area of leaf blades was in stands with a planting scheme of shrubs 3.0 2.0-1.0 m and was 196 cm2 in 2015. With the landing scheme 2.5 2.0-1.0 m, it was 181, 3.5 2.0-1.0 m - 186. In 2016, respectively, 146 cm2, 133 cm2, 133 cm2.
Authors: Petrov Valery Semenovich, Doctor of Agricultural Science;
Pavlyukova Tatiana Pavlovna, Candidate of Agricultural Science;
Sundyreva Maria Andreevna, Candidate of Agricultural Science
North-Caucasian Federal Scientific Center for Horticulture, Viticulture and Wine-making,
Krasnodar, str. of the 40th anniversary of Victory, 350072, 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.
Razzhivina Julia Anatolievna
Anapa zone experimental station of viticulture and winemaking,
353450, Krasnodar Region, Anapa, Pionerskiy Avenue, 36, This email address is being protected from spambots. You need JavaScript enabled to view it.



Misriev A.M., Misrieva B.Y.Agrobiology of Promising Grape Varieties In the South-East of the Crimea

P. 33-38 Keyword: agrobiology; Cabernet Sauvignon; Muscat Italy; load; ontogenesis; shoot fruiting; fruit link; Rkatsiteli; The Shabash .
Abstract: Management of the process of crop formation, taking into account the disclosure of the potential possibilities of cultivated varieties, is the most important task in the system of grape agrotechnology. However, in-depth studies of varieties, in the direction of specializations subject to processing, meeting the most fully local environmental conditions, are not carried out. The generally accepted system of optimum length of trimming of the fruit bearing vine, carried out under production conditions, can not be recognized as satisfactory, since the embryonic and actual productivity of the ocelli is subject to considerable fluctuations by years, which is associated with changes in the temperature regime that develops at the time of budding and differentiation of the inflorescence buds. The authors of the article carried out a large experimental work on the study of ontogenesis of strategically important grape varieties for processing depending on the place of their growth and the agrotechnics of cultivation. It is shown that in the Cabernet-Sauvignon variety the fruit-bearing coefficient significantly varies on 3 and 5 fruit links, the total weight of the harvest from the fruit link in the mean X ± s = 692.1 ± 7.7 gr. In the Muscat Italia variety, by the number of bunches on the fruit chain (5.5 ± 0.5), the first fruit link is most productive, with a small number of vines (3.2 ± 0.03). To increase the yield, it is desirable to double the number of kidneys on the first shoot of fruiting. The Shabash variety has a tendency to increase the yield with the increase in the ordinal number of the fruit link.
Authors: Misriev Arsen Misrievich, Candidate of Agricultural Science;
Misrieva Bichihan Usmanovna, Doctor of Agricultural Science
Factory of vintage wines "Koktebel",
298187, Republic of Crimea, Feodosia, Shchebetovka, Lenina, 18, 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.



INFORMATION. WINE AND LIFE

VII All-Russian summit of winemakers-2017 in Abrau-Dyurso. Summing up and looking to the future