Wine Maturation Research Articles

Observation of Spontaneous Maturation Process of Young Wine by Application of the Voltammetric Quadruple Disk Iridium Sensor Combined with Chemometrics

This paper describes a straightforward strategy, which enabled monitoring of the natural young wine maturation and calculation of the time elapsed since the harvest. Samples of four natural young wines from the Polish vineyard have been measured during the period of late fermentation (day 14th and 35th since the harvest) and early maturation (day 54th, 119th and 229th since the harvest). Wine fingerprints were recorded by differential pulse voltammetry (DPV) using a quadruple disc iridium electrode (q-DIrE). Principal component analysis (PCA) and partial least squares (PLS) regression distinguished wines at each stage of maturation and enabled determination the time passed since the start of winemaking process. The best results provided the PLS models for each of the wines separately, with a prediction error of 2.04−3.24 days and correlation (R2 Pred) ranging from 0.9989−0.9994. The more universal model, based on all wine samples, delivered also satisfactory results with RMSEP 4.13 days and R2 Pred equal to 0.9970. The experiments also showed that even short-term storage under various conditions clearly changed natural wines, and these changes can be observed using the voltammetric signal and PCA.

Characterization of the Oxygen Transmission Rate of New-Ancient Natural Materials for Wine Maturation Containers.

Today, there is a trend in enology promoting a return to the use of old natural materials for the manufacture of storage and maturation wine tanks. One of the most sought-after characteristics of these materials is their permeability to oxygen from the atmosphere to improve wines without this being a harmful process. The reference performance in wine aging is, without doubt, the oak barrel for its ability to oxidize wines in a controlled way, thus improving them. It would be possible to mature wines in containers in which the use of wood is not obligatory, as opposed to aging in oak barrels or foudres. This work presents the results of oxygen permeation analysis under test conditions typical of a tank containing wine, using materials, such as concrete and granite. The oxygen permeability of the materials tested was very diverse, typical of natural materials. The results showed that earthenware presents an excessive permeability, not only to atmospheric oxygen, but also to liquids and needs treatment before being used in liquid containers. Claystone and concrete can be impermeable to liquids, but maintain permeability to atmospheric oxygen—making them candidates for use in permeable tanks for wine maturation. Finally, granite has some very interesting characteristics, though thickness control is required when calculating the desired oxygen transmission rate.

Introduced clones of red grape varieties perspective for the Crimea

The research has shown that clones of the Cabernet Sauvignon variety R-5 and R-8 are distinguished by higher rates of fruiting. The average bunch weight in clones reaches 188.7 ± 0.02 g (R-5) and 177.3 ± 2.6 g (R-8), exceeding the control. The yield per bush is on average 5.34 ± 0.21 kg and 4.25 ± 0.07 kg, exceeding the control by 1.54 - 1.23 times. Shoot productivity in terms of bunch wet weight in the Cabernet-Sauvignon R-5 clone is characterized as “high”. The clone of the Merlot R-3 variety has a high fruiting coefficient and a high fertility coefficient. The bunch weight of the clone reaches an average of 227.6 ± 4.3 g, the yield per bush is 6.3 ± 0.1 kg, exceeding the control. Shoot productivity in terms of bunch wet weight in the Merlot R-3 clone is characterized as “very high", in the control it is “high”. The clone of the variety Bastardo Magarachsky VCR-1 has a higher fruiting coefficient than in the control. The average weight of a bunch of a clone reaches 247.7 ± 1.4 g and exceeds the control (186.3 ± 9.14 g). The yield per bush is within 4.62 ± 0.2 kg, exceeding the standard variety by 0.85 kg. Shoot productivity in terms of bunch wet weight in Bastardo Magarachsky VCR-1 clone is characterized as “very high", in control this indicator is defined as “high”. The degree of variability of most traits in populations of standard varieties is characterized as average, which indicates the heterogeneity of the population and the possibility of further identification of new biotypes. According to the technological assessment, the indicators of wine materials in terms of physicochemical and organoleptic indicators, the introduced clones of the studied varieties were superior to the control varieties. In terms of the volume fraction of ethyl alcohol, mass concentration of volatile and titratable acids, all wine materials met the requirements of regulatory documents. Tasting scores of Cabernet Sauvignon wine materials were 7.7-7.9 points. The highest marks were obtained for the sample generated from clone R-8. Wine materials produced from the Merlot variety were noted as high quality, with pronounced varietal characteristics.

ВЛИЯНИЕ СПОСОБОВ ВЕДЕНИЯ СОРТА КРАСНОСТОП АЗОС И ЕГО НАГРУЗКИ НА УРОЖАЙНОСТЬ И КАЧЕСТВО ВИНОГРАДА И ВИНА ИЗ НЕГО

The qualitative characteristics of technical grapes and wine largely depend on the system of this crop. The objects of research were grapes and wine material of the Krasnostop AZOS variety in grafted and own-rooted cultures with variants of different loads of shoots on a bush. The experience of studying the influence of various agrotechnical methods on the productivity of a grape plant and the quality of wine material was laid down in the Anapo-Taman climatic zone of the Krasnodar Territory of Russia. The largest yield of the Krasnostop AZOS variety during the years of the study was obtained in the variant of own-rooted grape cultivation with its load of 36-40 shoots per bush. In our studies, there is a tendency to increase the sugar content and reduce the titratable acidity of grapes when maintaining vineyards of the Krasnostop AZOS variety in own-rooted culture. The most optimal ratio of sugar content and titratable acidity in the experiment had grapes from the variant of own-rooted culture with a load of shoots of 36-40 pcs/bush. In the studied variants, the largest amount of phenolic substances was found in wine material from own-rooted grapes with a load of 36-40 shoots per bush - 4130 mg/dm3. The maximum total content of substances from a number of biologically active substances was found in wine from grape raw materials obtained from a grafted culture (134.9 - 147.9 mg/dm3). In 2018-2019, from the organoleptic side, wine materials from own-rooted grapes proved to be of the highest quality.

Study on resveratrol content in grapes and wine products

The current state of the agro-industrial complex and the food industry allows to satisfy the needs of various consumers groups. Among those needs, functional foods enriched with beneficial nutrients are becoming more and more popular. Polyphenols are sometimes used as such additives. The bioflavonoid resveratrol, among the group of polyphenols, has very promising antioxidant, therapeutic, antimicrobial properties. In this regard, studying the potential of its use in the food is highly relevant. Resveratrol is naturally present in the dark grapes. It is localized in the skin of the fruit and passes into the food substance during technological processing. This transition has its own patterns which are outlined in this article. Three varieties of grapes were chosen as the objects of the study: Cabernet Sauvignon, Merlot, Krasnostop. Clarified musts from these grape varieties, concentrated musts and wines were researched. High performance liquid chromatography (HPLC) was utilized as the research method. This method allows to separate liquids of complex composition into components with subsequent identification of the mixture composition. To calibrate the chromatograph, the standard “25 mg European Pharmacopoeia”, produced in France, was used as a standard for the pure substance of resveratrol. As the result of the study, it was found that resveratrol is present in the studied samples in various amounts from 4,4 to 7,0 mg / dm³ in the grape juice, from 6,9 to 12,6 mg/dm³ in the wine materials, from 12,4 to 21,3 mg / dm³ in the concentrated juice. These data help establishing the influence of the processing technology of wine and juice concentrates on the resveratrol content. The article also discusses the potential of using concentrated grape juice, rich in resveratrol, to obtain various food products.

Features of physicochemical and organoleptic characteristics of wine from Krasnostop Zolotovsky grapevine variety

The aim of the work was a detailed study of physicochemical and organoleptic components of the wine from native Don grapevine variety Krasnostop Zolotovsky, in comparison with the classic variety Cabernet Sauvignon. The work was carried out in 2000–2019 at the Don ampelographic collection (Novocherkassk, Russia). Samples of wine materials were prepared in micro-winemaking conditions according to the classical technology of making for red dry table wines. The article analyzes data on the amount of: sugars, volatile and titratable acids, total dry extract, phenolic substances, anthocyanins, sulfur dioxide and others. The content of organic acids – tartaric, malic, succinic, citric and others-was determined in wine materials. Wine tasting assessments and sugar content in berry juice for 20 years are given. The results of long-term studies of the agrobiological features of the Krasnostop Zolotovsky grapevine variety allow us to draw conclusions about its high adaptability over 20 years of research. The wine made from the Krasnostop Zolotovsky variety surpasses in many respects the wine from the widely known and widespread variety Cabernet Sauvignon. The wine is rich in biochemical components with dietary and medicinal properties and can compete with wines that have become famous in the world market.

Research of mechanisms of transformation and removal of antibiotics from wine by sorbents of different nature

On the basis of own research, the authors experimentally confirmed the reliability of the hypothesis expressed in the scientific literature about the possibility of effective removal of nisin and natamycin from wines and wine materials. New knowledge has been obtained about the possible mechanisms of sorption of nisin and natamycin through the use of sorbents of various nature. Comparative experimental data on the interaction of sorbents with antibiotics in wines are presented. In this work, experimental data are presented that indicate different efficiency of antibiotic removal during wine processing, which is due to the structure and properties of sorbents. It has been shown that the sorption capacity of sorbents for natamycin and nisin decreases in the series: activated carbon, bentonite, and colloidal silicon dioxide. Mathematical models have been obtained for decontamination of antibiotics from wine production using sorbents of various nature.

Використання плодів нових генотипів калини звичайної (Viburnum opulus L.) у створенні напоїв функціонального призначення

The strategy of growing fruit crops in our country requires a revision of the food market business environment formation from the iewpoint of the population providing with biologically valuable food products and raw material for the processing and food industries, not only the gross production of separate export attractive types of fruit and small fruit products. In order to solve this proble, a special attention must be paid to the cultivation of minor fruit and small fruit crops which ensure, first of all, obtainning biologically valuable raw material as the source of making the functional assignment products. Talking into consideration all the above mentioned, the studies of the fruits of the new Viburnum opulus L. forms and cultivars were carried out in 2018-2020 at the Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine concerning the biochemical indicators, suitability for processing and production of inland wines and juices for the functional assignment. It should be noted that contrary to wild forms, the new selectional forms (F 329-10-17, F 360-5-17) and varietie Uliana have a more harmonious taste and reduced bitterness, so their fruits can be eaten both as fresh, and in a processed form. The infusion of crushed mass from the fruits of Ulyana for 40 hours, followed by squeezing and adding the second fraction, infused with the apple juice in a ratio of 1:2 at a temperature of 80 ºC, with the further squeezing and gradual addition of sugar appeared cause the growth of the phenolic compounds amount to 2800 mg/dm3 and of acidity to some extent the point value being high (8.0 points). In order to balance the alcohol content and acidity of wine materials and increase their tasting evaluation, it is advisable to use gradually honey instead of sugar. That will raise the tasting evaluation to 8+ points. The infusion of crushed mass from the berries of the selectional forms F 329-10-17 and 360-6-17 for 40 hours the with further squeezing and adding the second fraction, infused with the apple juice in a ratio of 1:2 at a temperature of 80 ºC followed by squeezing and gradual addition of honey proved to bring about the formation of the satisfactory physical and technological parameters, namely: ruby-bright colour, typical rich aroma and pure pleasant and asringent taste. The obtained results made it possible to differentiate the varieties and forms as for the indices of the aroma-formational complex of soft drinks and the of their fruits favourability for processing and making functional food products. Among these genotypes, the variety Uliana and forms, F 329-10-17 and F 360-5-17 were selected that became the prerequisite for the development and improvement of the methods of producting of functional assignment drinks.

Selection of Natural Fruit Ingredients for the Production of Wine Cocktails with High Organoleptic Properties

The aim of the research is to identify and select natural fruit ingredients for the production of wine cocktails with high organoleptic properties via investigating the chemical and organoleptic indices of the produced cocktails. Dried apricots and kumquat fruits have been selected as fruit ingredients. They have been mixed with the dry white wine materials with the doses of 10 g/dm3 and 20 g/dm3 respectively.

The influence of agricultural practices in vineyards on the predisposition of wines to crystalline turbidities

On the example of the Cabernet-Sauvignon variety, the dependence of the physicochemical parameters of grape must and the wine materials produced from it, on the formation of the grape bush (Cordon or Guyot) and green operations (chasing the upper leaves, pinching, removing stepsons) is shown. The influence of the listed factors on the predisposition of wines to crystalline turbidities is shown.

ТИПОЛОГИЯ КООПЕРАЦИИ В ВИНОГРАДОВИНОДЕЛЬЧЕСКОМ ПОДКОМПЛЕКСЕ АПК

An important direction of the development of the grape-growing industry in Russia is the formation of economic relations between producers in the grape-growing subcomplex of the agro-industrial complex and the structuring of integration processes. Taking into account the industry specifics, the issues of creating associations that promote effective industry functional integration from the production of grapes, the production of wine materials to the production and sale of finished products – alcoholic and non-alcoholic. This approach is reflected in the proposed scheme for determining the place of grape and wine cooperatives in the structure of agricultural cooperation in Russia and determining the typology of cooperation in the grape-growing subcomplex of the agro-industrial complex.

IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES

By using the classical technology of making dry white wines, which does not involve maceration of the pomace, we can produce standard table wines, light and delicate. This minimises such an objectionable factor as saturation of the wine with extra nitrogenous and phenolic substances and oxidative enzymes. On the other hand, this scheme gives a specific varietal aroma no chance to reveal itself more expressively. The paper overviews briefly the scientific works considering the modes of pomace maceration before fermentation and the use of enzyme preparations in the technology of white table wines. The physicochemical and sensory characteristics of wine materials from Rkatsiteli grapes grown in the south of the Mykolaiv Region have been analysed. This analysis has proved that standard white table wine materials can be obtained both by the traditional method (the so called ‘white’ method) and with the use of short-term maceration of the pomace. Macerating the pomace resulted in obtaining fuller, richer wine materials with a bright aroma and good body. It has been shown that to obtain bright and not too blunt wine materials, the most essential parameter of the maceration process is its low temperature. A pectolytic enzyme preparation used during maceration increased, to some extent, the mass concentration of phenolic substances, the reduced extract, the optical density, and the concentration of terpene alcohols. Besides, it allowed fuller revealing a wine’s aromatic profile. The research has resulted in establishing that there is regularity in how the concentration of terpene alcohols changes with different temperature conditions of steeping the pomace. It has been shown that the maximum concentration of terpenes responsible for the varietal aroma is best retained in wine materials when the maceration temperature is 5°C. A rise in the pomace maceration temperature to 20°C led to a decrease in the concentration of labile terpene alcohols, so it should be avoided in producing quality wines. Studying different maceration modes has allowed recommending a certain method to manufacture full-bodied, well-structured white table wines with a pronounced varietal aroma. This method involves adding the enzyme preparation Depectil CLARIFICATION to the pomace and macerating it for 12 hours at 5°C.

COMPLEX EVALUATION OF GRAPES FOR THE TERROIR WINES PRODUCTION

. The influence of changes in agro-climatic conditions of grape growing on the wines quality in the conditions of LLC “ITC Shabo” is studied in the paper. For the past two decades, scientists around the world have been concerned about the effects of climate change. Studies of the global climate change impact on agriculture have already covered a significant area of global food crops. Growing grapes more than growing any other plant depends on climatic conditions, soil condition, temperature in certain periods of vegetation and development. This requires a particularly careful approach to the territorial location of wine production, including in terms of varietal. As a result of research, the qualitative characteristics of red grapes: Cabernet Sauvignon, Merlot, Pinot Noir, white varieties: Pinot Gris, Rhine Riesling, Sauvignon Blanc, Chardonnay and Telti Kuruk were analyzed in order to justify production of the Shabo terroir wines. Comparative analysis of data obtained from the white and red wine materials study, allowed to establish ranges of their chemical composition variation. Compliance of wine products with the regulatory documentation requirements primarily characterizes the qualitative characteristics of wine materials. The scientific concept provides taking into account by the winemaker a set of natural, climatic conditions and agricultural techniques for a particular area of the vineyard from which the wine is produced. The main task of this approach is to maximize display and preserve in wine individual characteristics, as display of a complex of terroir descriptors with obligatory preservation of descriptors of a grape variety.

The possibility of using the potentiometric titration method to determine the antioxidant properties of wines

The results of study of phenolic composition, antioxidant activity and oxidation state of phenolic substances of white and red table wine materials were presented. Close correlational between the antioxidant activity of white table wine materials, the oxidation parameter of phenolic composition and the content of monomeric, oligomeric and polymeric forms of phenolic compounds were established., The correlation between antioxidant activity and oxidation parameter of phenolic substances has not been established for red wine materials. Direct effect of the oxidation state of phenolic substances in white table wine materials on their antioxidant activity was shown. The oxidation parameter of phenolic substances can be used as a criterion of assessing the antioxidant properties of white table wine materials and wines. The method of potentiometric titration may be recommended for use in processing, training and experimental analytical laboratories to assess the antioxidant activity of white table wine materials and wines.

Optical properties of sea buckthorn drinks as the main physical characteristic of their quality

The hue and color intensity are referred to optical properties of soft drinks made from fruit and berry raw materials that are crucial for control of their quality and identification. In addition, a natural color of raw materials is attractive for consumers since it provides a more appealing natural appearance to the drink. Sea buckthorn drinks are prone to browning during storage due to the specific chemical composition of berries, which necessitates the control of their optical properties. The study aimed to investigate optical properties of different groups of sea buckthorn drinks during storage, namely clarified juice and dry wine material made from sea buckthorn of the Chuiskaya variety, and to establish the possibility of using some calculated parameters that characterize the drink color in techno-chemical control practices. Optical properties of drink samples were determined with a UV-1800 spectrophotometer, and the values obtained were used to calculate the parameters of intensity, hue, and yellowness. It is shown that physical methods can be used to control optical properties of sea buckthorn drinks in order to objectively assess the color as one of the basic organoleptic parameters of drink quality. It is established that the results of optical analysis are consistent with visual assessment of the sea buckthorn drink samples during storage, which opens up prospects for implementation of this research method in the laboratories of enterprises involved in processing of sea buckthorn to produce various groups of drinks.

Исследование виноматериалов, полученных из винограда районированных сортов, как средств, способных повысить резистентность организма

Исследование виноматериалов, полученных из винограда районированных сортов, как средств, способных повысить резистентность организма

Влияние сорта винограда, места его произрастания и технологии переработки на физико-химические показатели виноградной выжимки

Introduction. Any waste can become a raw material for new products. Therefore, waste should be considered as secondary material resources. Grape pomace is the basic waste of wine industry, and research in its chemical composition may allow for a more effective recycling of food industry waste.
 Study objects and methods. The research featured sweet and fermented pomace of white and red grapes, namely “Chardonnay”, “Sauvignon Blanc”, “Riesling”, “Pinot Blanc”, “Traminer Pink”, “Viognier”, “Morava” “Pinot Noir”, “Roesler”, “Cabernet Sauvignon”, “Merlot”, “Saperavi”, and “Rebo”. They were obtained in the production of wines at wineries in the Krasnodar region. Mass concentrations of organic acids and cations of alkaline and alkaline-earth elements were determined in extracts by capillary electrophoresis. The data was converted to dry matter. Moisture content was calculated as a percentage of the change in the mass of grape pomace.
 Results and discussion. The moisture content of sweet pomace varied from 49.33 ± 2.04 to 70.35 ± 0.60%, and in fermented pomace – from 47.49 ± 0.02 to 64.24 ± 0.60%. The varieties were studied for mass concentrations of tartaric, malic, succinic, citric, and lactic acids. Tartaric and malic acids proved to be the most abundant ones. The pomace of Riesling grapes had the greatest amount of tartaric acid (104.47 ± 4.16 g/kg). The “Chardonnay” variety proved rich in malic acid (19.40 ± 2.67 g/kg), while the “Morava” pomace had the biggest amount of citric acid (12.61 ± 1.12) and succinic acid (11.72 ± 1.23). The research also defined concentrations of alkaline and alkaline-earth elements. Their content ranged from 41.04 to 3.29 g/kg. Potassium appeared to be the main cation in the pomace samples. The share of potassium in the total mineralization of pomace was up to 94%. The “Riesling” variety grown near Novorossiysk had the largest amount of potassium (36.46 ± 4.65 g/kg). The samples demonstrated a significant correlation between the content of tartaric acid and potassium.
 Conclusion. The research revealed a significant variation in the concentration of the organic acids and cations of alkaline and alkalineearth metals, depending on the grape variety, the place of its growth, and processing. The grape pomace samples differed moisture content. It depended on the volume of the liquid fraction, i.e. wort or wine material selected during pressing.

RESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIA

Building a digital profile of food product with use of modern mathematical apparatus of basic matrices is a solution to the problem of designing innovative beverage recipes. In this regard, for the effective use of the food resource base, modeling and production of high-quality food products, there is an acute problem of developing a methodology for identifying food products using the full range of the currently available analytical base. The article discusses an algorithm for constructing a flexible experimental design for the new identification criteria development, taking into account the laboratory research peculiarities in the beverage industry. The application of software in experiment designing is considered and a practical example of integrated designing based on the construction of an identification criterion for wine materials is presented.

ДОСЛІДЖЕННЯ КЛАСИФІКАЦІЇ АСОРТИМЕНТУ КОНЬЯКІВ ТА ВИДІВ ЇХ ФАЛЬСИФІКАЦІЇ ЯК ЕТАПУ ДОСЛІДЖЕННЯ СУДОВОЇ ТОВАРОЗНАВЧОЇ ЕКСПЕРТИЗИ

This article examines the practical and theoretical principles of forensic examination. It is considered existent classifications and assortment of cognacs at the market of Ukraine. The article indicates the classification established by the National Interprofessional Bureau of Cognac and the classification, which operates on the territory of Ukraine, it was conducted a critical bibliographic review of literature sources sanctified to the problem that is investigated. At each stage of expert research, specific tasks are solved, among which an important place is occupied by the process of identification and detection of counterfeit products. The given article specifies the raw materials and materials used for production of cognacs of Ukraine, listed grape varieties for the production of cognac wine materials, defined set and sequence of technological processes that take place in the manufacture of cognac, covered technological standards for cognac wine material used in the production of cognacs in Ukraine. This article lists the main types of falsification of cognacs, such as reduced alcohol content, adulteration by age, adulteration with the use of flavors, dyes, distillates, made from non-grape wine materials, falsification with the use of forged labels of well-known manufacturers, as well as excise stamps, falsification with the default content of harmful substances. At examination of alcoholic drinks the major task is to to hold their identification and to define the accordance to the name of goods indicated on the labeling and accompanying documents, the established requirements. Identification of alcoholic beverages is carried out by organoleptic characteristics, strength, mass concentration of total extract, sugar, acids. The given work indicates the types of packaging and labeling for one unit of goods and for large batches that meet the regulatory and technical documentation in force in Ukraine. It is substantiated the influence of possible discrepancies with the requirements of normative documents on the process of determining the value of goods during the forensic examination.

The identification of the primal wine production with the protected designation of origin with the appliance of cluster metrics

The article considers the guidelines of the choice of identification criteria, allowing to verify and confirm the geographical name of the origin of domestic primal wine production, thereby confirming their legal status. A priori the production of wine with protected designation of origin includes the use of certain raw materials with predetermined organoleptic and physical-chemical characteristics, which can be confirmed by respective tests. The aim of the work was to develop a robust differentiating criterion that allows one to determine the authenticity and origin of wine materials relative to the standard. Material and methods. The authors presented a clustering technique, which allows on the basis of test results and developed digital identification criteria to verify the origin of wine materials from Krasnodar and Rostov-on-Don regions. As a criterion, the data from the analysis of mineral and trace element composition of primal wine production in these regions have been used. Results. The article postulates following: the main concern of clustering, methods of identification from the perspective of food production using food regression model, information on fundamental clustering metrics, fields of appliance according to the approach of the identification of the product with indication of geographic place of origin. Based on the results of the analysis of the content of 21 mineral substances (10 in μg/l and 11 in mg/l), a regressive model of the primal wine production was built. Based on this model, cluster centers were identified. The resultant model allows us to distinguish the two mentioned wine regions and form a spatial digital discrimination criterion based on the proximity to one of the established cluster centers. Conclusion. The proposed model can be adapted to identify the production of different branches of the food industry.