Wine Maturation Research Articles

ВЛИЯНИЕ НАГРУЗКИ КУСТА ПОБЕГАМИ СОРТА КРАСНОСТОП АЗОС НА КАЧЕСТВО ВИНОГРАДА И ВИНА

The results of studies on the optimal load of bushes with shoots on fruitfulness, productivity of a grapevine plant and quality indicators are presented. The purpose of the work is to identi-fy the optimal load that allows you to manage the productivity, quality of grapes and wine of Krasnostop AZOS variety. The work was car-ried out in the industrial vineyards of the Temryuk district of the Krasnodar Territory, st. Starotitoravskaya agricultural firm LLC "Fana-goria-South". The objects of research were grapes and wine material from the Krasnostop AZOS variety. The area of the experimental plot is 1 ha. Planting scheme: 3×2 m. The shape of the bushes is a spiral high-stem cordon. The grape culture is own-rooted. Agrotechnical studies were carried out according to generally accepted methods in viticulture. Wine materials were prepared by the method of microwine-making according to National Standsrt 52523-2006. Three load rates were tested: 35, 40, 46 pcs/bush. In terms of fruitfulness, variants with a load of 40 and 35 shoots per bush were iden-tified as the best (the percentage of fruitful shoots was 87 and 88). According to the coef-ficient of fruiting (K1) and fruitfulness (K2), a variant with a load of 46 shoots per bush stood out, and had the following indicators ‒ 1.6, respectively 1.9. According to the yield size, the variant with a maximum load of 46 shoots per bush ‒ 16.8 t/ha with a low mass concentra-tion of sugars in the berry juice (22.7 g/dm3) was selected. High sugar values were recorded in the variant with a low load (35 shoots per bush) ‒ 24.4 g/dm3. The concentrations of ti-tratable acids differed slightly in all variants of the experiment. The highest tasting score of 8.3 was obtained in the variant with a load of 35 shoots per bush.

ВЛИЯНИЕ СХЕМЫ ПОСАДКИ И НАГРУЗКИ ВИНОГРАДНЫХ РАСТЕНИЙ СОРТА РИСЛИНГ РЕЙНСКИЙ ПОБЕГАМИ НА ФИЗИКО-ХИМИЧЕСКИЕ ПОКАЗАТЕЛИ СУСЛА И ВИНА

The article considers the issue of the influence of anthropogenic factors (planting schemes and the load of bushes with shoots) on the physico-chemical parameters of must and wine of the Riesling Rhenish grape variety. The data obtained on the quality indicators of wine ma-terials from the Riesling Rhenish grape harvest in 2021, obtained from experimental bushes of different planting patterns and shoot loads, are analyzed. The possibility of modeling the indi-cators and stylistics of wine at the stage of grape cultivation, depending on the planting scheme and the load of the grape plant, is shown. The influence of the planting scheme and the load on the cationic composition of wine was studied. It was revealed that with a 3×2 m planting scheme, the content of potas-sium cations in wines increases, which can lead to the formation of crystalline turbidity during the storage of finished wine. Based on the conducted research, it was found that the ac-cumulation of potassium cations is on average less with a planting scheme of 3×1.5 m, how-ever, with a planting scheme of 3×1 m and a load of shoots of 50 thousand pcs./ha, the lowest value was revealed – 867.0 mg/dm3. For white grape varieties of medium growth strength, a planting scheme of 3×1.5 m with a load of shoots of 50 thousand pcs./ha is rec-ommended.

ПЕРСПЕКТИВНЫЕ ТЕХНИЧЕСКИЕ ФОРМЫ ВИНОГРАДА СЕЛЕКЦИИ ФГБНУ ВНИИВиВ им. Я.И. ПОТАПЕНКО ДЛЯ ПРОИЗВОДСТВА БЕЛЫХ ВИН

The results of the technological assessment of white promising technical forms of grapevine bred in Ya.I. Potapenko Institute: 10-30-4-6, 10-30-4-13, 10-30-4-17, which are pointed out by optimal sugar accumulation and suffi-cient juice yield. The research was carried out in the laboratory of winemaking technology in microwinemaking conditions. The mass of one batch of grapes was 5‒10 kg. In the wort of the studied forms, the following indicators were determined: titratable acidity, sugar con-tent, pH value, glucoacidometric index. White dry wine materials were prepared according to the classical technology. In the studied sam-ples of wines, the main physical and chemical indicators were determined. As a result of the organoleptic evaluation, conclusions were drawn about the prospects of using these forms for the production of natural white ta-ble wines.

Red Wine Inspired Chromophores as Photodynamic Therapy Sensitizers.

Hydroxypyranoflavylium (HPF) cations are synthetic analogs possessing the same basic chromophore as the pyranoanthocyanins that form during the maturation of red wine. HPF cations absorb strongly in the visible spectral region, and most are fluorescent, triplet-sensitize singlet oxygen formation in solution and are strong photooxidants, properties that are desirable in a sensitizer for photodynamic therapy (PDT). The results of this study demonstrate that several simple HPF dyes can indeed function as PDT sensitizers. Of the eight HPF cations investigated in this work, four were phototoxic to a human cervical adenocarcinoma cell line (HeLa) at the 1-10 μmol dm-3 level, while only one of the eight compounds showed noticeable cytotoxicity in the dark. Neither a Type I nor a Type II mechanism can adequately rationalize the differences in phototoxicity of the compounds. Colocalization experiments with the most phototoxic compound demonstrated the affinity of the dye for both the mitochondria and lysosomes of HeLa cells. The fact that relatively modest structural differences, e.g., the exchange of an electron-donating substituent for an electron-withdrawing substituent, can cause profound differences in the phototoxicity, together with the relatively facile synthesis of substituted HPF cations, makes them interesting candidates for further evaluation as PDT sensitizers.

ФОРМУВАННЯ АРОМАТУ ПЛОДОВО-ЯГІДНИХ ВИНОМАТЕРІАЛІВ

One of the important indicators of wine quality is the bouquet, which directly depends on the aroma of the constituents. Aromatic substances of wines can be represented by all classes of organic compounds in order to detect the effect of substances on the aroma and determine the activity of volatile components of the aroma (OAV) by dividing the concentration of the substance on its threshold concentration. If OAV> 1, means that the component already contributes to the flavor. For analysis, we took the results of studies of 25 samples of fruit and berry wine materials, in which the concentrations of volatile aromatic components were defined by chromatographic method. Threshold concentrations of components were detected from the literature and relevant databases. The activity of volatile aromatic components was calculated and analyzed, also the aroma of wine materials was determined. According to the activity of aroma components (OAV), apple wine materials have a fruity aroma, which may be accompanied by shades of pear associated with isoamyl acetate activity; pineapple – ethyl butyrate; roses and honey - phenylethyl alcohol; lilac - α -terpineol; exotic fruits - β-damascenone. The aroma of apple juice is influenced by aromatic aldehyde - trans-2-hexenal, β-damaskenone and vanillin. Pear wine materials are close to apple in terms of aroma activity and are characterized by fruit tones with strong pear tones due to the activity of isoamyl acetate and pineapple – ethyl butyrate. Gooseberry unfortified wine material from fruit species Krasen has a light red color and a clean fresh aroma with hints of fruit and pineapple. The aroma of blackcurrant wines was defined by the activity of volatile components that predetermine the fruit aroma as well as the activity of terpene alcohol α-terpineol. Wine materials contain 3-oxy-β-damascone (2.45-4.34 mg / dm3), 3-oxo-α-ionol (2.98-3.58 mg / dm3), linaloxide (0.90) and dehydro -3-oxo-α-ionol (1.05 mg / dm3), which obviously define their species flavor. Unfortified jostaberry wine materials have a red color and a distinctive delicate aroma reminiscent of pomegranate. In addition to α-terpineol, jostaberry wine material contains terpene alcohol cineole (0.84 mg / dm3), terpinene-4-ol (0.18 mg / dm3), these components may, together with α-terpineol, determine the species aroma of jostaberry wine materials. Butyrolactone gives tenderness to jostaberry and gooseberry wine materials in concentrations of 16.86 and 4.70 mg / dm3, respectively. Raspberry wine materials have an extremely pleasant aroma and bouquet, which is formed due to the activity of minor volatile components: β-ionone, linalool, α-terpineol. The nobility of the aroma is determined by the activity of δ-decalactone. Raspberry ketone (1.75 mg / dm3) is found in the wine material, which is contained in raspberries and definitely participates in the formation of the aroma of wine material. The aroma of elderberry juice is due to the activity of aromatic aldehyde trans-2-hexenal, vanillin, β-ion, β-damaskenone, linalool and α-terpineol, the activity of which is respectively 359, 300, 254, 107, 40 and 1.8. In wine materials it can be observed much higher activity of volatile components from elderberry: isoamyl and phenylethyl alcohols, as well as isoamyl acetate, which affects their aroma. Minor components of juice retain activity in wine materials: linalool and β-damaskenone. Wine materials from black elderberry are recommended for use in blended wines.

УДОСКОНАЛЕННЯ ТЕХНОЛОГІЇ КРІПЛЕНОГО БІЛОГО ВИНА

The substances of grapes that form the characteristic taste and aroma profile of white fortified wine of Madeira type were described. The use of enzyme preparations of pectolytic and cellulosolytic action Vinozym FCE G and Celoviridine Gx20 to intensify the extraction of phenolic, nitrogen-containing aromatic substances was proposed. In order to deeply oxidize the aromatic substances of the material at the stage of modernization, heating the wine material to 65 ° C in a chamber with continuous pumping and dosing of air was proposed.

Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiae

Dimethyl sulfide (DMS) is a sulfur containing volatile that enhances general fruity aroma and imparts aromatic notes in wine. The most important precursor of DMS is S-methylmethionine (SMM), which is synthesized by grapes and can be metabolized by the yeast S. cerevisiae during wine fermentation. Precursor molecules left after fermentation are chemically converted to DMS during wine maturation, meaning that wine DMS levels are determined by the amount of remaining precursors at bottling.To elucidate SMM metabolism in yeast we performed quantitative trait locus (QTL) mapping using a population of 130 F2-segregants obtained from a cross between two wine yeast strains, and we detected one major QTL explaining almost 30% of trait variation. Within the QTL, gene YLL058W and SMM transporter gene MMP1 were found to influence SMM metabolism, from which MMP1 has the bigger impact. We identified and characterized a variant coding for a truncated transporter with superior SMM preserving attributes. A population analysis with 85 yeast strains from different origins revealed a significant association of the variant to flor strains and minor occurrence in cheese and wine strains.These results will help selecting and improving S. cerevisiae strains for the production of wine and other fermented foods containing DMS such as cheese or beer.

Investigation of the appearance and elimination of pinking coloration in white wines

Investigation of the appearance and elimination of “pinking” phenomenon in white wines is presented in the paper. Several factors that can cause pinking were analyzed: the degree of grapes ripeness and enzymatic treatment. The effect of fining agents based on polyvinylpolypyrrolidone (PVPP) on the elimination of “pinking” was determined. It was proved that pinking in wines decreases with an increase in the sugar content in grape. This is explained by a decrease in the content of anthocyanins at the end of technical ripeness of grape. Experimental studies confirmed that the use of pectolytic enzymes with cellulase, hemicellulase, β-glucanase activities increases the intensity of straw color and the appearance of body tones, but does not affect pinking. Such treatment contributed to a slight increase in the content of phenolic compounds in wine materials, but did not affect the content of anthocyanins and “pinking” susceptibility. Treatment of wine materials with complex PVPP-based agents including sorbents and flocculants, is an effective way to eliminate the “pinking” phenomenon. This reduces “pinking” in wine materials from 70…90 % to 1…2 %. This is due to the presence of sorbents and flocculants in the fining agents, which react with phenolic substances that cause “pinking” in white wines, and remove them from the system. So, there are reasons to argue that processing grape at the end of technical ripeness will contribute to a lower “pinking” susceptibility of wine materials; pectolytic enzymes did not affect the appearance of this phenomenon in white wines, and PVPP-based fining agents together with bentonite, activated carbon, gelatin or casein, are an effective way to reduce the “pinking” susceptibility of wine.

Development of microwave technology of selective heating the components of heterogeneous media

The relevance of solving the technological problem of guaranteed inactivation of microflora by heating in liquid media and the preservation of their useful components, in particular, in wine materials, is substantiated. Traditional heat treatment with heating up to 70...75 °C leads to a deterioration in the properties of the medium due to the thermal decomposition of its useful components. Newer is the technology of heating by the energy of the microwave field in the working chamber. But its significant drawback is the formation of standing waves in the metal chamber, causing local zones of overheating in places of maxima and underheating in places of wave minima. The consequence of this is the deterioration of the chemical composition of products and unsatisfactory inactivation of microflora. The elimination of these disadvantages of microwave processing of media is proposed to be carried out in a non-resonant chamber developed by the authors. Selective heating in the new chamber is produced by the energy of a uniform microwave field. At the same time, there are no local overheating and underheating of products. The technical implementation of a non-resonant type chamber involves the concentration of field energy in the volume of production, the conversion of the ballast field energy into thermal energy and its utilization. The work includes theoretical substantiation and experimental confirmation of the advantages of the new technology compared to the traditional one. Selective heating of products in a non-resonant working chamber entails the possibility of reducing the temperature required for guaranteed inactivation of microflora by 25...30 °C. This helps to preserve the components of the product due to the absence of overheating and reduce energy costs. In addition, it provides: exclusion of harmful radiation from the working chamber; prevention of self-overheating of the generator and exclusion of the dependence of the energy efficiency of the chamber on the level of its loading with products.

Study of the possibility of obtaining quality wines from grapes of the Central Black Earth Region

Currently, import substitution, the presence of domestic quality products on the market, including alcoholic beverages, is an urgent direction in the food industry The technical grape variety "Isabella" is one of the most widespread in the Central Black Earth Region (CBER). The purpose of the work is to popularize the culture of wine consumption and saturate the food market of the CBER with high-quality wine materials and finished products. Objects of research were: five samples of the technical grape variety "Isabella" grown in different territories of the Voronezh, Belgorod, Lipetsk regions of the CBER: five samples of wine prepared from the above raw materials by the «red» method. When collecting grape raw materials, they were guided by the conditions of sugar content and acidity. The processing of grapes, the production of wine materials and finished wine was carried out according to the technological scheme for red table wine. As a result, the possibility of using the technical grape variety "Isabella" grown in the CBER is shown. The conditions of all five samples of grapes corresponded to the standards adopted in the wine production. According to the basic physico-chemical parameters, the obtained wine samples corresponded to the standards adopted for ordinary red semi-sweet wines. The evaluation of wine samples according to the indicator "Quantitative determination of trans-resveratrol" revealed a sample containing trans-resveratrol - a sample of wine № 4 obtained from grapes of the variety "Isabella" growing in the Lipetsk region, the city of Gryazi, Gryazinsky district. The content of trans-resveratrol in it was 0.143 mg/dm3. Resveratrol, having antioxidant activity, is of the greatest interest among biomolecules with nutraceutical properties in red wine. The separation and identification of trans-resveratrol was carried out using high-performance liquid chromatography (HPLC) coupled with a detector on a diode matrix (DAD-3000 model, Thermo Scientific). The calibration curve was constructed using a standard sample at increasing concentrations. Further development of research are: to develop the technology of terroir wine, which differs from other wines produced in other geographical latitudes with appearance, taste, aroma, which will be formed due to the influence of external factors.

Charge transfer vs. proton transfer in the excited-state dynamics of biomimetic pyranoflavylium cations

Pyranoflavylium cations are synthetic analogues of pyranoanthocyanin, colored pigments, formed from grape anthocyanins during the maturation of red wines. Studies of a series of monosubstituted pyranoflavylium cations, ranging from methoxy (PF+-OMe) to cyano (PF+-CN), have shown that they display fluorescence and form triplet states that sensitize singlet oxygen formation in acidified acetonitrile. In alcohol-water mixtures, they behave as photoacids, undergoing adiabatic excited state proton transfer (ESPT) to water on a picosecond timescale, as confirmed in this report by femtosecond pump-probe spectroscopy. In contrast, the corresponding dimethylamino substituted pyranoflavylium cation (PF+-NMe2) is virtually non-fluorescent under the same conditions and exhibits a long-wavelength absorption band that has been attributed to a charge-transfer (CT) transition. Indeed, pump-probe spectroscopy of PF+-NMe2 in acidified acetonitrile shows ultrafast (<1 ps) formation of a CT state that decays back to the ground state with a 12–13 ps lifetime. In acidified methanol, the initial Franck-Condon CT state (ca. 3 ps lifetime) converts to a 13 ps lifetime CT state analogous to that in acetonitrile. In 50:50 ethanol:water and 30:70 methanol:water mixtures, PF+-NMe2 exhibits a short-lived (3–8 ps) initial CT state, an intermediate lifetime (30 ps) CT state and a much longer lived (130 ps) species attributed to a twisted intramolecular CT state. Thus, in addition to demonstrating that the photophysics of PF+-NMe2 is dominated by CT rather than ESPT, pump-probe spectroscopy provides details of the solvent-dependent dynamics of the CT decay pathways.

Photophysics and Electrochemistry of Biomimetic Pyranoflavyliums: What Can Bioinspiration from Red Wines Offer?

Natural dyes and pigments offer incomparable diversity of structures and functionalities, making them an excellent source of inspiration for the design and development of synthetic chromophores with a myriad of emerging properties. Formed during maturation of red wines, pyranoanthocyanins are electron-deficient cationic pyranoflavylium dyes with broad absorption in the visible spectral region and pronounced chemical and photostability. Herein, we survey the optical and electrochemical properties of synthetic pyranoflavylium dyes functionalized with different electron-donating and electron-withdrawing groups, which vary their reduction potentials over a range of about 400 mV. Despite their highly electron-deficient cores, the exploration of pyranoflavyliums as photosensitizers has been limited to the “classical” n-type dye-sensitized solar cells (DSSCs) where they act as electron donors. In light of their electrochemical and spectroscopic properties, however, these biomimetic synthetic dyes should prove to be immensely beneficial as chromophores in p-type DSSCs, where their ability to act as photooxidants, along with their pronounced photostability, can benefit key advances in solar-energy science and engineering.

РЕЗУЛЬТАТЫ ИЗУЧЕНИЯ ЭЛЕМЕНТНОГО СОСТАВА И КАЧЕСТВА ВИНОМАТЕРИАЛОВ ИЗ УСТОЙЧИВЫХ СОРТОВ ВИНОГРАДА НОВОГО ПОКОЛЕНИЯ

In recent years, much attention has been paid to the restoration and development of viticulture and winemaking in our country. The state promotes the planting of new vineyards by providing subsidies for for the establishment of vineyards and the care of young plantings. Favorable conditions are created for the competitiveness of domestic winegrowing products. Another vector of agricultural development is the growing popularity of organic farming products farming in the world. The Federal Law No 280-FZ “On Organic Products and on Amendments to Certain Legislative Acts of the Russian Federation” was adopted and entered into force on January 01, 2020. The principles of organic production are increasingly spread in viticulture production. Consequently the cultivation of resistant grape varieties is of great importance, because classic European varieties require repeated pesticide treatments to protect crops and plants from diseases. The purpose of the research is to assess qualitative composition of wine materials of a group of new resistant grape varieties for the production of red wines. The research involved the following resistant wine grape varieties by VCR breeding with red berry color: Merlot Early, Merlot Khorus, Cabernet Volos, Cabernet Eidos. Merlot variety served as the control. The origin of varieties is complex interspecific. The evaluation of the varieties of a new generation was carried out according to the methods generally accepted in viticulture and winemaking. When assessing the elemental composition of wine materials, quantitative parameters of the presence of 27 mineral elements in leaves and wine materials were established. It was found that potassium (1329.0–1877.0 mg/l) is in the first place in terms of content in wine materials, followed by sulfur, calcium, magnesium, silicon, phosphorus, sodium, boron, iron, copper, manganese, zinc. A significant excess of the content in the leaves and wine materials of the control variety compared with the experimental varieties was established by the content of iron, sodium, sulfur, phosphorus. The silicon content was higher in the experimental wine materials.

Solubility of Quercetin in Wines

Quercetin solubility at 18 °C and 0 °C was determined in an hydroalcoholic buffer solution with pH 3.20 and in four Italian wines to study the formation of quercetin precipitate mechanism in wines. The wines selected were Barbera 2018 for the typically high content in bisulfite bleachable pigments, red Cirò 2014, for its typically high content of flavonoids, Sangiovese 2014, for the presence of quercetin deposits in bottle, and white Cirò 2018, for the absence of red pigments. All the samples were spiked with 30 mg/L quercetin. The amount of quercetin solubilized at 18 °C and 0 °C in the hydroalcoholic buffer was much lower than in wines, while that solubilised in Barbera was much higher compared to red Cirò, Sangiovese and white Cirò. Solubilised quercetin was lower in all wine samples stored at 0 °C than in those at 18 °C. The pigment composition of the three red wines examined suggested that the over-solubility of quercetin could be due to the formation of soluble co-pigmentation complexes between quercetin and monomer anthocyanins and/or bisulphate-bleachable flavanol-anthocyanin pigments. A positive correlation between quercetin solubility and bleachable pigment was noted: the richer the wine in bleachable pigments, the higher the solubility of quercetin. Quercetin haze formation appeared due to the release of quercetin from co-pigmentation complexes during wine maturation and storage ,as its counterpart, anthocyanins, form non-bleachable pigments or are degraded in hydrolytic or oxidation reactions. Quercetin in aged red wines seemed to reach a content similar to that of white wine spiked with quercetin. Nevertheless, the quercetin content of aged red wines in which a quercetin haze has been found could be lower than that when added white wine, due to its degradation probably being induced by oxidation reactions. Finally, the solubilized quercetin content in white Cirò, which was higher than the hydroalcoholic buffer solution, suggested that there may be different substances in wines than pigments that prevent the growth of quercetin crystals. However, their nature was not determined in this study.

ПРОДУКТИВНОСТЬ НАСАЖДЕНИЙ И КАЧЕСТВО ВИНОПРОДУКЦИИ СОРТА ШАРДОНЕ ПРИ НЕКОРНЕВЫХ ПОДКОРМКАХ РАЗНЫМИ ГРУППАМИ ЭЛЕМЕНТОВ

The article presents the results of many years of research on the study of the effect of non-root preparations of various composition and system of influence on the grape plant. Investigating the technical variety of Chardonnay grapes, the main attention, along with the yield, was paid to the quality and organoleptic value of wine products from infertile soil areas. The objects of research were grapes and wine of the Chardonnay variety with variants of treatment with non-root preparations (Gumel Lux, Phylloton, Agrumax). The experience of studying the effect of foliar fertilizing on the productivity of the grape plant and the quality of wine was laid in the Anapa district on grape plantations grafted on the rootstock of Berlandieri x Riparia Kober 5BB 2006 planting according to the scheme of 3x1.5 meters, the formation of a double-shouldered cordon Kazenava. The results of research in 2019-2021 showed that the treatment of grape bushes growing on conditionally suitable soil with the studied preparations of non-root action had a positive effect on the yield and technological qualities of Chardonnay grapes. The best result in yield was given by the variants treated with Agrumax and Gumel Lux -9.7 and 9.4 kg/bush, respectively. Wine materials with variants of treatment with Gumel Lux and Phylloton preparations proved to be the most extractive in the experiment, which affected the taste qualities of these samples. According to the organoleptic parameters in the year of the study, a variant of wine material from grapes treated with Gumel Lux proved to be the best.

Biochemical processes during secondary fermentation of apple juice and storage of sparkling wines

Apple sparkling wines are characterized not only by the foamy and sparkling properties common to all wines of this type, but also by freshness and lightness of taste, which are the result of a harmonious combination of the taste qualities of fruit juice and its fermentation products against the background of low alcohol content and low oxidation. The aim of the study was to change the main physical and chemical parameters and the number of yeast cells during fermentation – deaeration and fermentation of apple juice and wine. The objects of research were winter varieties of apples Idared, Jonathan, Renet Simirenko, Florina, apple wine materials and finished wine. The chemical composition and quality of fruits and wine materials were determined according to generally accepted methods in winemaking. It has been established that during the day, the decrease in the R potential during deaeration of the fermentation mixture for apple cider occurs within the range of 8-20 mV, and the higher the initial potential, the more effective its reduction. In the first 3-5 days, a decrease in the R potential by an average of 50-71 mV was observed in all samples. Then the potential basically remained at this level without changes. Studies have shown that when fermenting natural fermented juice with freshly introduced wine yeast, the number of cells after 2 days increases by more than 2.7 times, and after 5 days – almost 4.5 times, reaching 31 million/ml. The most intensive reproduction of yeast is observed on the 2nd-3rd day of fermentation. At the same time, there is a sharp decrease of ammonia nitrogen, amine nitrogen and oxygen in the content. A decrease in the content of oxygen and peroxides, in turn, is accompanied by a significant decrease in the R potential of the fermenting must. After 5 days of fermentation, the number of yeast cells increases by 4.4 times with the full use of nitrogen nutrition, especially ammonia nitrogen, as well as oxygen. The increase in the initial alcohol content of the fermented juice to 8.5% vol. reduces the rate of yeast growth.

ՎԱՅՐԻ ՉԻՉԽԱՆԻ ՊՏՈՒՂՆԵՐԻ ՕԳՏԱԳՈՐԾՈՒՄԸ ՈՐՊԵՍ ՀԱՏԱՊՏՂԱՅԻՆ ԱԼԿՈՀՈԼԱՅԻՆ ԽՄԻՉՔԻ ԱՐՏԱԴՐՈՒԹՅԱՆ ՀՈՒՄՔ

The chemical composition of wild buckthorn berries (fruit pulp, seed, shell) grown at the Sevan basin has been investigated. Fruit and berry alcoholic beverage has been produced from the buckthorn berries. The physicochemical and organoleptic indices of the produced wine material and fruit and berry alcoholic beverage has been determined. The beverage produced from the wild buckthorn contains natural bioactive substances, and hence, due to the developed technology the production of high-value fruit and berry alcoholic drinks can be ensured.

Extraction of resveratrol from the pomace of various grape varieties using an enzyme preparation

. In the Turkestan region, there are factories for the production of wine materials and wine, the activity of which is associated with the formation of grape pomace, which can later be used as feed for cattle; making grape vinegar; in the production of alcohol; when preparing nutrient media for growing yeast. However, such use is not always advisable, given the unique biochemical composition of grape pomace. In addition, this product is not produced in Kazakhstan, and the cost of resveratrol powder produced in Russia is about 2,452.53 rubles per 50g. This article discusses methods for extracting resveratrol from different grape varieties using enzyme preparations. Resveratrol is a biologically active substance from the group of polyphenols, isolated from red grapes, grape pomace, and grape seeds, which have anticarcinogenic, antioxidant, and anti-inflammatory properties. Extraction experiments were carried out in three combinations using A. awamori F-RKM 0719 culture, Pectinol F-RKM 0719 enzyme preparation, and control. The analysis carried out has fully confirmed the effectiveness of using the enzyme preparation Pectinol F-RKM 0719. In all the experiments carried out, an increase in the amount of released resveratrol was observed almost twice as compared with the control experiments. Also, the use of the A. awamori F-RKM 0719 strain, the producer of the enzyme preparation Pectinol F-RKM 0719, showed a positive effect on the resveratrol yield. When using the Cabernet Sauvignon variety, the maximum amount of resveratrol which corresponds to the previously conducted experiments on the extraction of resveratrol from grape berries of various varieties.

Frontenac Gris as colour-mutant Frontenac grape variety

The work aimed to assess the cultivation and breeding prospects of the new Frontenac Gris technical grape variety obtained in 2003 by clonal selection as a colour-mutant Frontenac red technical grape originated by the University of Minnesota, USA. The variety is a complex cross-species hybrid with early maturity in the zone of Novocherkassk, Rostov Region. The variety was studied in 2018-2020 following the common viticulture and winemaking protocols at an experimental plot of the Novocherkassk trial field of All-Russian Research Institute of Viticulture and Winemaking named after Ya.I. Potapenko — Branch of the Federal Rostov Agricultural Research Centre. Vineyards were uncovered, unirrigated, grafted, Berlandieri×Riparia Kober 5BB rootstock, 3×1.5 m planting scheme. Formation as medium-standard double-shouldered horizontal cordon. By combination of economic value and agrobiological traits (cold and winter hardiness, yield, anti-phytopathogen resistance, high wine material quality), the Frontenac Gris variety holds promise in industrial viticulture. It can be recommended for gardening in sufficiently humid cool climates avoiding winter bush sheltering, as well as for breeding. The variety is low-hardy to drought and summer heat, which hinders its growing in the southern country. The variety’s disadvantages are in early maturity and slight berries wilting on bush in dry and windy air, which can pose an issue in juice production from pressed berries.

The usage of secondary raw materials of the wine industry in biotechnology of fermentation beverages

It is proposed to use a liquid extract obtained from "sweet" grape pomace - waste of processing berries into wine materials, in the production technology of fermentation kvass. The objects of the study were: grapes of the ampelographic variety “Pinot Noir”; an extract obtained from dried "sweet" pomace of grapes remaining after the separation of the fermented juice; unfiltered unpasteurized unclarified kvass, obtained according to the classical technology on the concentrate of kvass wort with the addition of an extract from the pomace of grapes. The extract was obtained from grape pomace, pre-dried to a moisture content of 6% and ground to a particle size of 0.05 mm, by water extraction for 1.5 h at a temperature of 77–80 ° C at a hydromodule of 1: 14; the resulting liquid extract contains 2.0-2.2 g / 100 ml of polyphenolic substances. The extract was added to the composition of kvass "before fermentation" (at the stage of preparation of the main wort) and "after fermentation" (at the stage of blending the finished kvass). It was found that the introduction of the extract into the composition of kvass before the main fermentation promotes a better fermentation of dry substances, a higher content of polyphenols in the finished drink and a higher colloidal stability of these drinks. The samples with the addition of 10-15% extract were recognized as the best in terms of tasting qualities. According to the results of the study, the introduction of an extract from grape pomace into the composition of fermentation kvass is recommended at the stage of preparation of the main wort, in a dosage of 10% of the total mass of the main wort. 200-250 ml of kvass with such a dosage of grape pomace extract allows satisfying from 43% to 60% of the average daily requirement for polyphenolic substances.