Wine Maturation Research Articles

Зависимость качества винопродукции сорта Красностоп АЗОС от подкормок разными группами веществ

Abstraсt. The impact of climatic changes in external conditions on the terroirs of the planet forces the grape plant to acquire new properties and characteristics that can negatively affect the quality of the wine made from them. Many countries around the world are faced with the problem of producing grape raw materials with high sugar content and insufficient ripening of phenols. One of the effective methods of reducing the negative impact of unfavorable terroir factors is the use of various fertilizers, including foliar fertilizers. In viticulture at the present stage, there is no systematic scientific knowledge about the mechanisms of action of certain drugs on the quality parameters of grapes and wine. The objects of study are preparations of various spectrums of foliar action: complex amino acid-humic fertilizer with vitamins and microelements of the CAGS brand; Chlorella extract (amino acid complex, highly effective natural biostimulator of plant growth.); Agrumax (mineral complex); biodux – growth regulator arachidonic acid, a complex of biologically active polyunsaturated fatty acids of the fungus Mortierella alpina; must and wine from the Krasnostop AZOS variety. The work used: modern instrumental and analytical methods for studying fruit crops and grapes; methods of technochemical and microbiological control in winemaking; wine parameters were determined according to GOST methods and original certified methods of the winemaking center of the NCFSCHVW; polyphenolic and anthocyanin substances in wine were studied using the technique of V.G. Gerzhikova, Research Institute "Magarach". Agricultural technology is generally accepted, adapted to the local terroir. Work on studying the impact of foliar preparations on the quality of must and wine, analysis of wine materials from the Krasnostop AZOS variety and their organoleptic evaluation, allows us to conclude that with an increase in the concentration of the extract, phenolic substances, and the total content of biologically active substances in it, the hygienic value and general quality of the wine itself; the highest tasting score was given to wine samples from the variants of treating grapes with foliar preparations from the group of biologically active substances: Chlorella algae extract and Biodux. Keywords: grape quality, microfertilizers, microwinemaking, wine quality, tasting analysis Financing source: The research was carried out within the State Task of Ministry of Science and Higher Education of the Russian Federation for the FSBSI NCFSCHVW.

ВЛИЯНИЕ ФЕРМЕНТНЫХ ПРЕПАРАТОВ РАЗЛИЧНОЙ СПЕЦИФИЧНОСТИ ДЕЙСТВИЯ НА ПОКАЗАТЕЛИ ЯБЛОЧНОГО СОКА

The aim of the study is to investigate the effect of enzymatic treatment of fruit and berry raw materials in the production of alcoholized juices, fruit drinks, wine materials on apple juice indicators. Objectives: to study the effect of pectolytic preparations on apple pulp; screening of effective enzymatic systems that hydrolyze polymers of plant raw materials. The data reflecting the efficiency of using enzymes of different specificity of action on the yield of apple juice and its viscosity are presented. β-glucanases, pectinases and proteases were used as enzymes, which contributed to higher juice yield. It was found that an increase in the consumption of β-glucanase beyond the rational one contributed to an increase in the depth of hemicellulose hydrolysis, but reduced the efficiency of juice yield. The effect of the pectolytic complex enzymes was more effective than that of the proteolytic, hemicellulase and cellulolytic enzymes. As a result of the experiments, it was found that the cellulolytic enzymes, hydrolyzing the structural polysaccharides of the plant cell, contribute to an increase in the juice yield of the raw material, without having a significant effect on reducing the viscosity of the juice, and even in some cases lead to its increase. The given graphical curves of the effect of enzymatic complexes of different specificity of action on the yield of apple juice show that all the tested indicators had an effect on increasing the juice yield and its extractivity. At the same time, xylanase and cellulase were less effective: the amount of juice formed after draining without pressing, the so-called "gravity juice", increased only by 23 and 35 %, respectively.

Enrichment of functional drinks using grape pomace extracts, analysis of physicochemical indicators

A large amount of residues called secondary raw materials are formed during grape processing, the majority of which are pomace-containing seeds. Pomace is obtained by crushing grapes with subsequent juice separation and appears as a mass consisting of skin, seeds, as well as stalk and comb residues. When compared to the control, the amount of skin in the fermented pomace increased 15 %, while the amount of seeds decreased by about 50 %. The objects of research is juice, wine materials, functional drinks, technological methods and means. The problem is that the samples of juice and dark wine prepared by the "White method" are not provided with a sufficient amount of extract substances, especially compounds that provide functionality. The results of the experiment show that adding 25–30 % wine-alcohol extract of marc to the wine material obtained by the “white method” from the Bayanshira grape variety, and adding 25–30 % alcohol-juice extract to the juice obtained from its own stream, give a positive result. Compared to the control, in the prepared functional wine samples the content of phenolic compounds increased by 100 mg/dm3, and there was also an increase in the amount of vitamins B2, C, PP, B6 and resveratrol. Rational technological parameters for the extraction of biologically active substances from grapes and their structural components have been established. It has been established that mixing fermented pomace with a 30 % wine-alcohol (juice-alcohol or aqueous-alcohol solution) extractant in a 1:3 hydromodule gives the best result. It is of practical importance to enrich low-extracted juices and wines with extracts obtained from the solid parts of the cluster to produce functional drinks

The Role and Application of Redox Potential in Wine Technology

In wine technology, the on-line measurement of redox potential is a fast, accurate, and reliable measurement that provides insight into the metabolism of Saccharomyces cerevisiae, its microbial activity, and the oxidation and reduction state of wine, as well as insight into its quality and stability. The significance of the redox potential measurement and control in wine technology as well as the maintenance and regulation of fermentation redox potential using temperature and carbon dioxide fluxes are discussed. Redox potential levels from Eh 100 to 180 mV are typical for non-oxidized wine that is bottling-ready, while levels of Eh 270 to 460 mV represent oxidized wines with typical failures. The relevance of redox potential measurement during the 2-year maturation of Blau Fränkisch wine in 225 L oak barrels at six levels at a temperature 15 °C is presented. The measurement of the redox potential, expressing heterogeneity in redox layers during wine maturation in oak barrels, is represented in various oxido-reductive fermentation zones. On the contrary, the end of the maturation process is indicated by the homogeneity of redox zones, where the matured wine shows no differences in redox measurement on all levels. Using redox potential as a key scale-up criteria ensures comparable and reproducible amounts of the final product even in geometrically non-similar fermenter systems.

Modern and comprehensive soil studies in grape agrocenoses in Azerbaijan

The article presents some results of a comparative analysis of the agrochemical, microbiological, and environmental properties of grape plants and soil types common in regions located on the slopes of the Lesser Caucasus. The objectives of this study were to assess the current state and quality of soils used for vineyards in some villages of the Ganja-Kazakh economic region, taking into account the long-term use of fertilizers and chemicals to protect plantations from various diseases for the resulting wine materials. Growing and exporting grapes is of great importance for the development of the economy of the Republic of Azerbaijan. Since it is a break-even plant, expanding the area under grapes to attract wetlands to agriculture has been an important issue for soil scientists in recent years. During the period of rapid development of viticulture in the republic, ensuring rapid harvesting and longevity of vineyards is one of the important scientific and practical tasks.

ВЛИЯНИЕ МИКРООКСИДАЦИИ МЕЗГИ НА ХИМИЧЕСКИЕ И ОРГАНОЛЕПТИЧЕСКИЕ ПОКАЗАТЕЛИ КРАСНЫХ ВИН

An urgent problem in modern wine-making is to ensure long-term preservation of the color of red wine, including when it is stored in bottles. The problem is associated with the oxidation of phenolic substances under the influence of oxygen. One of the ways to prevent oxidation is the use of microoxidation – introducing a certain amount of oxygen in order to oxidize labile fractions of polyphenols at an early stage of the wine production process. However, oxygen dosages require clarification and further research. The purpose of the research is to study the effect of microoxidation with various doses of oxygen on physical and chemical parameters, including the mass concentration of phenolic substances, of wine materials from the Cabernet Sauvignon grape variety. The objects of the study were production and experimental batches of wines made from the Cabernet Sauvignon grape variety. The oxygen dosage varied from 2 to 10 mg/dm3 . A significant difference in the mass concentration of oxygen in industrial samples was established – from 0.5 to 4.3 mg/dm3 . A correlation was revealed between the color of the wine and the oxygen content: the test samples with the highest mass concentration of oxygen had garnet-red shades of color. It was shown that the concentration of all groups of phenolic substances depended on the location of the grapes and the wine producer. The greatest accumulation of the amount of phenolic substances was in wine produced in the geographical area of Novorossiysk. A general trend of changes in the concentration of various groups of phenolic compounds depending on the dosage of oxygen was revealed: with an increase in the dosage of oxygen, the concentration of the components of the phenolic complex decreases, with anthocyanins undergoing the greatest change. The concentration of catechins decreased gradually with increasing oxygen dosage. For procyandins, dosing 2-4 mg/dm3 immediately led to a decrease in their concentration by 10-15 %. A further increase in the oxygen dosage did not cause a change in the concentration of procyanidins. It has been proven that an oxygen dosage of 2-4 mg/dm3 ensures high organoleptic properties of red wine. Key words: RED WINES, PHENOLIC COMPOUNDS, MICROOXIDATION, OXIDATION, ORGANOLEPTIC EVALUATION

АГРОБИОЛОГИЧЕСКАЯ И ЭНОЛОГИЧЕСКАЯ ХАРАКТЕРИСТИКА ПЕРСПЕКТИВНЫХ КЛОНОВ СОРТА САПЕРАВИ В УСЛОВИЯХ ЧЕРНОМОРСКОЙ АГРОЭКОЛОГИЧЕСКОЙ ЗОНЫ ВИНОГРАДАРСТВА

Clone breeding is one of the promising directions for obtaining productive, high-quality, adaptable to local conditions grape genotypes. The Saperavi variety is a classic for the winemaking of the Caucasus, therefore, its preservation for further production in the conditions of modern climate change is an urgent task. The present study is aimed at identifying clones of the Saperavi variety with improved yield and wine quality indicators that preserve productivity and adaptability to local conditions. The place of research is subzone № 1 of the Black Sea agroecological zone of viticulture, moderate continental climate, soils are southern chernozems. 2023 was much warmer compared to the climatic averages. 10 bushes (C1-C10) were isolated without visual signs of viral, bacterial and phytoplasmic infections, which, according to the results of DNA analysis, have a Saperavi DNA profile from the international VIVC database. According to the data of resistance to winter conditions, variants C2, C4, C6, C8 and C10 were distinguished, according to agrobiological records – C1, C7, C8 and C9, according to the average weight of the bunch – C1, C3, C5, C6 and C8; according to the yield per bush – C10, according to the productivity of the shoot – C2, C3 and C10. The qualitative indicators of the yield (the mass concentration of sugars and titrated acids in berry juice) were high in all variants. According to the volume fraction of ethyl alcohol, the mass concentration of titrated acids, volatile acids and the reduced extract of wine materials, all samples showed values corresponding to GOST. According to the mass concentration of sugars in dry wine in bulk, variants C1, C2, C6 and C10 were distinguished, according to the sum of phenolic substances – C2, C8 and C10, according to the sum of coloring substances – C2, C3 and C8. According to the tasting assessment, variants C3 and C6 were noted. Variants C2, C6 and C10 were determined based on a set of characteristics (resistance to winter conditions, moderate productivity and high quality of yield and wine products). Key words: GRAPES, CLONE BREEDING, PROTOCLONS, VITICULTURE, ZONING VITICULTURE

ТЕХНОЛОГИЧЕСКАЯ ОЦЕНКА СОРТА ВИНОГРАДА МЕГРАБУЙР В УСЛОВИЯХ НИЖНЕГО ПРИДОНЬЯ

The paper presents the results of a technological assessment of red technical grapevine variety of interspecific origin of Armenian breeding Megrabuir, growing in the Don Ampelographic Collection named after Y.I. Potapenko" (Novocherkassk, Rostov region) in 2020–2022. The research was carried out in the laboratory of ampelography and technological assessment of grapevine varieties, in microwinemaking conditions. The weight of one batch of grapes was 5−15 kg. Samples of dry rose and red, as well as rose and red liqueur wines were prepared. The main physical and chemical parameters of must and wine have been determined. They all met the criteria of The National Standards. An organoleptic assessment of wine materials showed that all samples (dry red and rose, and liqueur) had a color characteristic of a certain type of wine, had a bright, complex aroma, with tones of berries, and light shades of flowers and herbs, had a balanced taste, and harmonious composition. Based on the results of the research, conclusions were drawn that the technical grapevine variety Megrabuir is promising for the preparation of various types of wines (dry rose, red, liqueur).

Improvement of technology for producing wine material for Tokaj wine

The object of this study is the production technology of Tokaj-type wine materials. The material used was white and red grape varieties, withered by twisting on the vine for 4–5 days. Wine materials were prepared from these grape varieties using new technology, i.e., by adding the wort to the alcohol along with the pulp. The technology for the production of environmentally friendly Tokaj-type sweet dessert wines using technical grape varieties cultivated in the foothills of the Goy-Gol and flat zone of the Samukh region has been improved. Providing the population with environmentally friendly food products, as well as wines, is one of the most important tasks of our time. Poor quality food creates conditions for the development of various diseases. For this purpose, a technological scheme for the production of Tokaj-type wine materials has been devised. The quality indicators of Tokaj wine material prepared by fermenting in alcohol must from grapes withered by twisting on the vine for 4–5 days with pulp for 3–4 days were studied. The rates of alcohol loss were calculated based on the contraction coefficient (0.08 %) during co-fermentation with wort. For wine materials prepared from grape varieties grown under the conditions of the Samukh region, alcohol consumption is reduced. This is due to the high sugar content in the wine material. In the prepared wine material, the amount of alcohol and sugar corresponded to the norm – the alcohol content reached 14–15 % and residual sugar 16 %. As a result of the tasting, wine material prepared from the Rkatsiteli grape variety in the Samukh region was rated 9.5 points, and wine material prepared from the red Madras grape variety 9.3 points. The results make it possible to regulate the desired quality of wine material and use it in the production of Tokaj wine

The current state of the wine market in Russia

This scientific article explores the current state of the winemaking market in Russia. Taking into account changing consumer preferences, economic factors and legislative norms, the authors analyze the current situation of the industry, its dynamics and development prospects. The article analyzes the wine industry. The dynamics of the growth of the viticulture industry, the importance of which lies in providing wine producers with wine materials, is considered. The structure and dynamics of sales of wine products are studied both in Russia as a whole and by region. The problem of import substitution in the Russian wine market is considered. The research is based on the analysis of statistical data and marketing research. The article examines the main market trends, including changes in consumer demand, competitive advantages of various segments and opportunities for the development of new production technologies. The presented analysis will help entrepreneurs, investors and regulators to better understand the current situation in the Russian wine market and make informed strategic decisions for the future. To study the current state of the wine market in Russia, a comprehensive methodological approach was used, including analysis of statistical data, marketing research, interviews with industry experts and analysis of the legislative framework. This approach made it possible to cover various aspects of market dynamics and identify key trends. The scientific novelty of this article lies in an updated analysis of the current state of the wine market in Russia, taking into account the latest trends and changes in the industry. The study includes up-to-date data on consumer preferences, economic factors and legislative impact on the wine market. The conclusions of the article emphasize the increasing demand for high-quality and environmentally friendly wines, the growing interest in local producers and the strengthening of the position of domestic wines in the market. The authors of the article also identified prospects for the development of new production technologies and marketing strategies to attract consumers and investors. In general, the article highlights the importance of adapting the wine industry to changing market conditions and offers practical recommendations for industry participants.

ИТОГИ НАУЧНОЙ ДЕЯТЕЛЬНОСТИ АНАПСКОЙ ЗОНАЛЬНОЙ ОПЫТНОЙ СТАНЦИИ ВИНОГРАДАРСТВА И ВИНОДЕЛИЯ – ФИЛИАЛА ФЕДЕРАЛЬНОГО ГОСУДАРСТВЕННОГО БЮДЖЕТНОГО НАУЧНОГО УЧРЕЖДЕНИЯ «СЕВЕРО-КАВКАЗСКИЙ ФЕДЕРАЛЬНЫЙ НАУЧНЫЙ ЦЕНТР САДОВОДСТВА, ВИНОГРАДАРСТВА, ВИНОДЕЛИЯ» ЗА 2023 ГОД

The article summarizes the main results of scientific research conducted by scientists of Anapa ZESV&W – branch of FSBSI NCFSCGVW in 2023 in the performance of the State task, aimed at the search, mobilisation, conservation, study and replenishment of gene resources of grapes, development of a method of analysis of vegetation indices of ampelocenoses according to long-term satellite data and obtaining new knowledge about the regularities of the influence of biotic and abiotic factors of growing grapes, as well as technological methods of wine production on changes in the biochemical composition of grapes. The researches were carried out in plantations of the center of collective use Anapa ampelographic collection and production plantations of grapes of Krasnodar region by generally accepted and adapted methods. As a result of fulfilment of the thematic plan, 7 completed developments of fundamental and 4 of priority-applied importance were obtained, including: 5 sources of breeding-valuable traits, 2 elite forms, 1 standard operating procedure for growing hybrid grape seedlings (SOP 00668034-005-2023), 1 database (Certificate of state registration of database № 2023623958 from 14.11.2023, application № 2023623768 from 08.11.2023), 1 computer programme (Certificate of state registration of database № 2023623958 from 14.11.2023, application №2023623768 from 08.11.2023), 1 technological instruction (Technology of production of wine and wine in bulk (wine material) dry white «Barkhatnyi Muscat» (TI 11.02.12-185-00668034-2023). 2 patents have been obtained based on the results of research. In general, the scientific institution maintains 21 objects of intellectual property, 14 of them – for varieties. The benchmark for fulfilment of the R&D plan on publication activity according to the state assignment for 2023 was a publication score of 7.0. The actual implementation was 11.6 points. The total number of published papers is 24, 11 of which were included in the RSCI core.

СОВРЕМЕННЫЕ ЗАДАЧИ НАУЧНЫХ ИССЛЕДОВАНИЙ В ОБЛАСТИ ВИНОДЕЛИЯ

The article presents the results of research activities for 2023 of the Federal State Budget Scientific Institution All-Russian National Research Institute of Viticulture and Winemaking Magarach of the RAS in the field of winemaking, carried out in accordance with the Program of Fundamental Scientific Research in the Russian Federation for the long term (2021-2030). The methodology of wine quality management with ecostatus has been created, aimed at revealing the individual characteristics of wines caused by natural factors and reducing the risks of negative effects on humans. Promising yeast strains have been identified: Steinberg, Champanskaya G-14, ShM-30, Novocimlyanskaya 3 with a description of their taxonomic affiliation, morphological and physiological-biochemical properties. Two strains of O. oeni active acid-reducing agents are recommended for practical use. The application of technology for the production of young sparkling wines of Crimean autochthonous grape The article presents the results of research activities for 2023 of the Federal State Budget Scientific Institution All-Russian National Research Institute of Viticulture and Winemaking Magarach of the RAS in the field of winemaking, carried out in accordance with the Program of Fundamental Scientific Research in the Russian Federation for the long term (2021-2030). The methodology of wine quality management with ecostatus has been created, aimed at revealing the individual characteristics of wines caused by natural factors and reducing the risks of negative effects on humans. Promising yeast strains have been identified: Steinberg, Champanskaya G-14, ShM-30, Novocimlyanskaya 3 with a description of their taxonomic affiliation, morphological and physiological-biochemical properties. Two strains of O. oeni active acid-reducing agents are recommended for practical use. The application of technology for the production of young sparkling wines of Crimean autochthonous grape varieties: Kokur belyi, Sary Pandas, Soldaiya and Kefesiya is justified. The system of criteria indicators for assessing the quality of grapes for the production of high-quality cognac distillates and cognacs is substantiated. A working collection of 63 natural strains of lactic acid bacteria has been formed. The optimal technological factors of the process of single-stage extraction by infusing with a food water-alcohol solution of green grape shoots of the Vitis vinifera, Vitis abrusca species have been established, allowing to increase the yield of total polyphenols by at least 2.6 times for the production of functional products. The most optimal technological modes of cold treatment of dry and fortified wine materials have been established to substantiate the constructive solution of an energy-saving installation for the purpose of cold treatment of wine materials based on the study of the main factors affecting the mass transfer process of potassium bitartrate crystallization. The obtained results of research work contribute to improving the quality of domestic wine products and expanding its production, including winemaking with ecological and geographical statuses, the production of domestic cognac and grape processing products of a functional orientation. The introduction of scientific developments into production will increase the competitiveness of domestic wine products, accelerate import substitution and ensure the country's food independence.

ASCORBIC ACID AND PHENOLIC SUBSTANCES IN FRUIT AND BERRY UNFORCED WINES

Various fruit and berry raw materials are characterized by a high content of biologically active substances, in particular ascorbic acid and phenolic substances, the content of which in unfortified wine materials and wines has not been sufficiently studied. Ascorbic acid participates in oxidation-reduction processes as an antioxidant, supports the normal functional work of the main systems of the human body. Phenolic substances have antioxidant properties, biologically active substances included in their composition increase the therapeutic and preventive properties of wines. Unfortified fruit and berry wine materials suitable for the preparation of varietal and blended wines contain ascorbic acid and phenolic substances. The studied raw materials do not contain a sufficient amount of natural sugars, therefore, to ensure the necessary volume fraction of ethyl alcohol in wine materials, the calculated amount of sugar was added to the wort. In addition, the considered raw materials differ in the content of titrated acids. In particular, only some varieties of apples, cherries, strawberries, mulberries can be used for the preparation of unfortified wines with an optimal content of titrated acids. To prepare must, natural juices from pears were concentrated, and from black currants, gooseberries, gooseberries, and blackberries, on the contrary, they were diluted with water, which leads to a significant decrease in the content of ascorbic acid and phenolic substances in wine materials and wines. Reducing the content of titrated acids in the juices used for the preparation of wort, during the processing of berries with a high content of the latter, was brought to a level not higher than 9.5 g/dm3 in order to maximize the preservation of natural biologically active substances. Fermentation of must from black currants, gooseberries, gooseberries, blackberries is recommended to be carried out with berries, from cherries - with the addition of 10% of fruits with stones removed. From apples, strawberries, black mulberries and cherries, wort was prepared from natural juices. The wort was pasteurized at a temperature of 85ºС for 3 minutes (with the exception of pear worts), regenerated active dry yeast of the ES-1118 race was used for wort fermentation. The results of research on the content of ascorbic acid and phenolic substances in unfortified fruit and berry wine materials made from the fruits of apple, pear, blackberry, black mulberry, strawberry, cherry, gooseberry, joshta, black currant grown in the conditions of the Central Forest Steppe of Ukraine are presented in the article. It is important to remember to protect the human body from the adverse effects of the environment. Various fruit and berry raw materials are characterized by a high content of biologically active substances, in particular ascorbic acid (AA) and phenolic substances (PS), the content of which in unfortified wine materials and wines has not been sufficiently studied. Ascorbic acid (AA) participates in oxidation-reduction processes as an antioxidant, supports the normal functional work of the main systems of the human body. Phenolic substances (PS) have antioxidant properties, biologically active substances included in their composition increase the therapeutic and preventive properties of wines. Unfortified fruit and berry wine materials suitable for the preparation of varietal and blended wines contain AAK and PS. In particular, in apple wine with a 14.9% volume fraction of ethyl alcohol of natural fermentation, the mass concentration of AA is equal to 96 mg/dm3, PS - 620 mg/dm3; pear from concentrated juice, respectively 14.6, 102, 650; blackberry - 14.9, 132, 1800; black mulberry - 14.1, 230, 1850; strawberry - 14.1, 280, 1500; cherry - 16.5, 204, 2100; gooseberry – 14.9, 238, 1350; yoshta – 14.2, 370, 1320; blackcurrant - 14.5, 306, 2150. Unfortified fruit and berry wine materials in 100 cm3 contain from 13.7% to 52.8% of the daily need of an adult for ascorbic acid, in terms of FR content they are not inferior to grape wines, and unfortified fruit berry wines from them can be considered as products capable of protecting the human body from the adverse effects of the environment. Apple wines are characterized by optical characteristics close to table white grape wines, pear wines from concentrated juice go beyond the latter. Unfortified wine materials from blackberry, black mulberry, cherry, gooseberry, yoshta and black currant correspond to the characteristics of grape table red wines. According to the optical characteristics, unfortified wine materials from strawberries should be classified as pink wines.

Non-Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process

Winemakers have access to a diverse range of commercially available Inactivated Dry Yeast Based products (IDYB) from various companies and brand names. Among these, thermally inactivated dried yeasts (TIYs) are utilized as yeast nutrients during alcoholic fermentation, aiding in the rehydration of active dry yeasts and reducing ochratoxin A levels during wine maturation and clarification. While IDYB products are generally derived from Saccharomyces spp., this study investigates into the biodiversity of those deriving from non-Saccharomyces for potential applications in winemaking. For that S. cerevisiae and non-Saccharomyces TIYs were produced, characterized for nitrogen and lipid content using FT-NIR spectroscopy, and applied in a wine-like solution (WLS) for analyzing and quantifying released soluble compounds. The impact of TIYs on oxygen consumption was also assessed. Non-Saccharomyces TIYs exhibited significant diversity in terms of cell lipid composition, and amount, composition, and molecular weight of polysaccharides. Compared to that of S. cerevisiae, non-Saccharomyces TIYs released notably higher protein amounts and nHPLC-MS/MS-based shotgun proteomics highlighted the release of cytosolic proteins, as expected due to cell disruption during inactivation, along with the presence of high molecular weight cell wall mannoproteins. Evaluation of antioxidant activity and oxygen consumption demonstrated significant differences among TIYs, as well as variations in GSH and thiol contents. The Principal Component Analysis (PCA) results suggest that oxygen consumption is more closely linked to the lipid fraction rather than the glutathione (GSH) content in the TIYs. Overall, these findings imply that the observed biodiversity of TIYs could have a significant impact on achieving specific oenological objectives.

Comparative analysis of different-age vineyards in Fruska Gora National Park, in the Autonomous province of Vojvodina, Republic of Serbia, on the characteristics of lateral migration of mobile sulphur

Data on the content and lateral migration of mobile sulfur in brown forest soil of residual carbonate (Eutric Cambisols/ Haplic Cambisols) of autonomous and transit landscapes under vineyards in the Autonomous Province of Vojvodina, Republic of Serbia, are presented. The content of mobile sulfur in horizons 0-5 and 5-15 cm was highly contrasting from very low (less than 5 mg/kg) to high (more than 35 mg/kg) depending on the age of vineyards, landscape features of their location and applied cultivation systems. The content of mobile sulfur in the lateral structure of elemental landscapes under age (more than 200 years) vineyards with high slope steepness increased from trans-eluvial facies of upper parts of slopes to lower transaccumulative facies. In an industrial vineyard of intensive type 15 years old, the absence of inter-row sodding and the arrangement of rows along a long slope with a complex shape contributed to increased migration. Migration flows and accumulation of mobile sulfur in transaccumulative elemental landscapes can cause deterioration of quality characteristics of produced wine materials and contamination of adjacent environments.

Bioengineering concept of winemaking development to reduce the risks of age-related diseases

Scientists explain the anti-aging effect of red dry wines consumption primarily because of the presence of the biopolyphenolic compound resveratrol, which has pronounced antioxidant properties. There is experimental evidence that unfermented grape juice, from which red dry wines are produced, has a lower efficiency of absorption of the biopolyphenolic compound resveratrol in the body of consumers, in contrast to ready-made red dry wines [8]. The concentration of resveratrol in red dry wines (according to the same source) varies significantly depending on the grape variety, as well as the characteristics of its vinification. The greater effect is showed by the wines infused on the mesga and crests of the grape brush, because it is in the grape's skin berry that the concentration of resveratrol and other biopolyphenols is maximum. The results of previously cited studies describe the anti-aging effects of resveratrol because of its proven properties beneficial to the aging body of consumers, such as strengthening the heart (prevents atherosclerosis); reducing the risk of Alzheimer's disease, preventing diabetes, obesity and aging, anti-cancer properties [3; 10]. Alcohol contradicts the positive effect of resveratrol and other polyphenols in red dry wines. Experimental data on this issue in sources were not found because of the lack of experimental studies. However, to eliminate this contradiction, it is advisable to consider in the Project, besides red dry wines themselves, also low-alcohol drinks based on them (with juices, extracts, etc., reducing alcohol concentration), as well as their industrial partial or even complete de-alcoholisation [7]. There is also a debate in scientific circles about the fact that the concentration of resveratrol that is proven effective in eliminating the risk of diseases associated with age-related changes in the body of consumers is not typical of its concentration in red dry wines. Experimental data show that the concentration of resveratrol, even in selected types of red dry wines, clearly does not manifest this effect. To eliminate this factor, it is advisable to provide for the addition to the above drinks based on red dry wines of materials of natural origin with a high concentration of resveratrol and other biopolyphenolic compounds effective in terms of prevention of age-related diseases (e.g. dihydroquercitin, etc.). Research in this direction is being conducted by Russian scientists and their results are expedient to be used to achieve the goal of this project [4]. Red dry wines of Russian origin may hypothetically contain a significant concentration of resveratrol and other bioflavonoids, because of the peculiarities of the climatic zone of the Russian Federation and the traditional winemaking system, which provides for long aging of the wine material on the mash and crests of the grape cluster. No information on the comparative characterisation of red dry wines of Russian origin has been previously published. The development of the concept of biological engineering will make it possible to substantiate the categorisation of red dry wines of Russian origin according to the concentration of biopolyphenolic substances of anti-aging effect in them, and to substantiate the biotechnologies of their winemaking and viticulture as they ensure the achievement of the specified social effect.

Maturation of wine in underwater springs as a novel wine production process

Maturation of wine in underwater springs as a novel wine production process

ВЛИЯНИЕ СОРТОВОГО ФАКТОРА НА ФОРМИРОВАНИЕ ПЕНООБРАЗУЮЩЕЙ СПОСОБНОСТИ ВИНОМАТЕРИАЛОВ

Currently, the production of high-quality sparkling wines is one of the main tasks in wine-making. The indicator of foamy and sparkling properties of finished sparkling wines directly depends on the ability of the base wine to foam. This indicator is influenced by various factors: the grape variety, the composition of the wine material, the agrotechnological and technological methods used. The main purpose of the study was to study the influence of varietal characteristics of grapes on the foaming ability of wine materials produced in the Krasnodar region in the 2022 season. All the original samples were processed and fermented under identical conditions. The study of the component composition of the samples was carried out according to standard methods using modern equipment. To determine the ability of foam formation by the initial samples, a "Foaming analyzer" was used, developed by Mishin M.V. on the basis of the Department of Technology of Wine-making and Fermentation named after Professor A.A. Merzhanian, which allows an objective assessment of the quality of foam. The foaming ability of three introduced grape varieties was analyzed: Pinot Blanc, Riesling Rhenish and Chardonnay. The result of the study was the establishment of a connection between the foaming ability of wine materials and the grape variety. In the course of the study, it was found that all the samples under study, both in terms of chemical composition and organoleptic evaluation of the aroma, were suitable for creating sparkling wine. However, according to the totality of the composition (esters, higher alcohols and amino acids), wine materials from the Riesling Rhenish variety had the greatest potential for the formation of foaming capacity for the 2022 season in the Temryuk district of the Krasnodar region.

ИССЛЕДОВАНИЕ СКЛОННОСТИ ФЕНОЛЬНЫХ ВЕЩЕСТВ ВИНОМАТЕРИАЛОВ И ВИН ИЗ ВИНОГРАДА СОРТА КАБЕРНЕ СОВИНЬОН К ОКИСЛЕНИЮ

One of the most important tasks in the production of high-quality red wines is the preservation of intense color, which exposed to atmospheric oxygen, can change and acquire garnet or brown shades. The intensity of color, its shades and stability are determined by the presence of phenolic compounds in wine, among which polymeric forms of polyphenols and anthocyanins have a rich color. In addition, the phenolic substances of red wines are represented by monomeric forms, catechins and procyanidins, etc. The impact of oxygen at various stages of the technological process of making wine can have both positive and negative effects on its chemical composition and organoleptic characteristics. The purpose of this research was to study the effect of oxygen introduced at various technological stages of the preparation of wine materials. As a result of studies of the indicators of the mass concentration of oxygen and phenolic substances that cause wine oxidation, as well as the organoleptic indicators of dry red wines (production samples) made from the Cabernet Sauvignon grape variety in various geographical zones of southern Russia, significant differences have been revealed due to agro-climatic conditions of growing grapes in a particular area, as well as the grape processing technology used at enterprises. Under the conditions of the laboratory and production unit «Micro wine-making», the possibility of using the microoxidation method both at the stage of must and pulp fermentation, and after the fermentation process (stabilization and clarification) for the purpose of deliberate oxidation of polyphenols, was shown. Based on the conducted studies, the optimal dosage of exogenous oxygen, which has a positive effect on the organoleptic characteristics of wine materials, is a concentration of 4-6 mg/dm3 both during microoxidation at the stage of must and pulp fermentation, and at the end of the fermentation of wine.

BIOCHEMICAL INDICATORS OF RED WINES FROM VARIETIES BRED BY ALL-RUSSIAN RESEARCH YA.I. POTAPENKO INSTITUTE FOR VITICULTURE AND WINEMAKING

The results of the study of physical and chemical parameters and the main bio-logically valuable substances in dry red wines made from new promising grape varieties bred by All-Russian Research Ya.I. Potapenko Institute are presented. Magic, Black Pearl, Vesta, Augusta. Cabernet Sauvignon was taken as a control variety. The amount of anthocyanins in the wort of the Augusta variety exceeded the value in the control variety and amounted to 689.0 mg/dm3, and the mass concentration of phenolic substances was also maximum and amounted to 1456 mg/dm3. Wine materials prepared from the studied grape varieties received high tasting scores of 8.6 −8.8 points. According to the content of resveratrol, a sample from the Vesta variety stood out − 5.32 mg/dm3, The content of 3.5 − diglycoside in the studied wines was not higher than the established norms (EC No. 1493/1999, Article 19 and EU No. 883/2001, Article 21). The highest value was noted in the August variety 12.68 mg/dm3. In the studied wine materials, the following were determined: ascorbic, chlorogenic, nicotinic, orotic, caffeic and galic acids.