Fruit growing
and viticulture of South Russia
Guguchkina Tatyana
Articles in journal: (total 41)
This article presents the results of studies of wines obtained from Chardonnay, Sauvignon Blanc, Riesling, Pinot Noir, Cabernet Sauvignon grapes grown in the Krasnodar Region in 2012-2016, in the territory of the Semigorye geographical object (Novorossiysk). The peculiarities of the mineral composition of wines, in particular inorganic cations (ammonium, potassium, sodium, magnesium, calcium), in the wines produced by the wine company Imenie Sikory LLC, are revealed, depending on the grape variety and crop year. Joint correlation dependencies are established. Inorganic cations were determined by the method developed in the Scientific Center Wine-making FSBSI NCFSCHWV. It is established a higher mass concentration of potassium in Chardonnay and Sauvignon Blanc wines, compared with Riesling, indicating a higher photosynthesis productivity and intensive vegetation of grape plants of these varieties. The minimum, maximum and average mass concentrations of inorganic cations reveal the the peculiarities of the Imenie Sikory LLC, caused by the natural conditions characteristic of the Semigorye geographical object. The results of the analysis show the correlation between the content of elements K-Na, K-Mg, Na-Mg. The correlation between elemental content and grape variety is significant for K, Na and Mg. The total concentrations of inorganic cations ranged from 354 to 1387.6 mg / dm3 and from 905 to 1682.9 in white and red wines, respectively. The results of this scientific work can be the basis for the development of a modern system for assessing the quality and authenticity of wine products in the Russian Federation, as well as be used for regional identification of wines of various origins.
The issues of global geographical identification of wine products are considered. It has been found that for most modern studies, the use of chemometric processing of data obtained by promising methods for controlling macro- and microelements in wines is characteristic: atomic absorption spectroscopy, atomic emission spectroscopy, mass spectrometry with inductively coupled plasma and atomic emission spectroscopy with inductively coupled plasma. Analysis of macro - and microelements of wines from different countries of the world showed that a large variety of elemental composition of wine products and significant variability caused by technological treatments require the use of modern mathematical processing methods to establish the relationship of the composition of wines with a certain terroir. It is shown that on the basis of analysis of studies of the distribution and relationship of the content of micro and macro elements in wines and soils on which the corresponding grape varieties were grown, can be used to establish the geographical identification of wines. Studies aimed at assessing the relationship of the geographical location of the plots and cultivated grape varieties were carried out according to the correlations between the content of a number of macro- and microelements in wine and soils and the main parameters (grape variety, crop year). The results of the assessment of the relationship between individual samples of wines and soils using correlation, cluster analysis, the random forest algorithm and multi-label classification allowed us to evaluate the relationship of the geographical location of the plots and cultivated grape varieties with the content of elements and their pairwise ratios in the wines. Rb, Al, and Na were selected as markers for variety identification for the first year of research. Positive results for Cabernet Sauvignon, Riesling and Pinot Noir are obtained. Applying of selective indexes based on cross-validation allowed to reduce a set of significant indicators to 4: Ca, Ca / Sr, Sr and Ca / Al.
The results of research to identify of influence of technological methods, such as infusion of wort on pulp, on amino acid composition of wine made from Muscat variety Viorica are presented. It is established that infusion of wort on pulp dont contribute to increase of mass concentration of amino acids in experienced wine materials compared to controlling that positively impact on its quality
The study of the content of phenolic compounds, amino acids, vitamins are conducted and the organoleptic evaluation of the new wines from red grapes of NCRRIH&V selection are given
The results of studies on the change in the content of phenolcarboxylic acids and quercetin flavonol depending on the technology for the production of dry red wines from Cabernet Sauvignon, Satsimler, Dostoynyi grape varieties grown in the Krasnodar region (Anapa zone) are considered. The methods of production of the studied wines differed in the technique of maceration of the pulp (infusion on the pulp, heat treatment of the pulp) and the introduction of various types of antioxidant agents (sulfur dioxide, preparation Tannin SR Terroir, ascorbic acid, Glutarom). It was found that the greatest accumulation of phenolcarboxylic acids of the benzoic and hydroxycinnamic series, quercetin flavonol was recorded in wine materials from the Dostoynyi grape variety. It is shown that the increase in different degrees of the content of phenolcarboxylic acids of the benzoic and hydroxycinnamic series of wine materials from the studied grape varieties was influenced by the additional introduction of Tannin SR Terroir at the stage of pulp preparation. The content of salicylic and benzoic acids was found in the range of 2.3-6.8 mg/dm3 and 2.3-6.0 mg/dm3 , respectively, in wine materials from Satsimler grape variety. The presence of these components, which have a strong preservative and antiseptic effect, can help protect wine materials from the development of microorganisms. It was established that for wine materials from grape varieties Cabernet Sauvignon (scheme No. 1), Satsimler (scheme No. 2), Dostoynyi (scheme No. 1, No. 2), the introduction of a complex of antioxidants (sulfur dioxide, ascorbic acid, Glutar) contributed to an increase in the mass concentration of phenolcarboxylic acids and quercetin. We assume that the different content of phenolcarboxylic acids and quercetin, depending on the method of production and the introduction of antioxidant agents in wine materials in the studied red wines, can be due to both varietal characteristics and the production scheme.