name
Hristjuk Vladimir Timofeevich
Scholastic degree
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Academic rank
associated professor
Honorary rank
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Organization, job position
• Kuban State Technological University
кафедра технологии виноделия и пивоварения
Заведующий кафедрой
Research interests
регулирование технологических процессов производства вин и напитков с использованием сорбентов и физических методов воздействия
Web site url
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Current rating (overall rating of articles)
0
TOP5 co-authors
Articles count: 7
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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06.00.00 Agricultural sciences
Description
Improving the quality of Russian cognac is of great national importance. It should be noted that about 80% of Russian foreign brandies made from aged cognac distillates. To obtain high-quality products necessary technical-chemical control of production starting from the vine and the conditions of its growth. For a comprehensive evaluation of the totality of important factors: climate, relief, soil and variety. It is important to add that this grading must be accompanied by the release of environmental macro zones with viticulture specialization. In this regard, there has been conducted a soil-cartographic survey of lands of ACE "Fanagoria" in the Temryuk district of the Krasnodar region. Evaluation took place in view of all 4 factors, notably the soil factor; and the content of lime in the soil and the degree of salinity of soils. Soil analyzes were carried out in FGBNU Anapa ZOSViV SKZNIISiV using the latest equipment generally accepted methods for determining indicators of soil characteristics. The purpose of the research - to give a detailed description of the survey area, as well as highlight the boundaries of environmental macro zones for the cultivation of grapes brandy. During the research, it was found that for the selection and evaluation of raw material zones for brandy production we must take into account soil and climatic optimum performance to get quality brandy raw materials
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Description
The influence of technology on the fortification composition of biologically active substances of wine and the Cahors beverage type has been examined. We have also established and explained the dependence of the content of phenolic compounds, including carboxylic acids from the ways of alcoholization. A way of fortification, contributing to the enrichment of wines and beverages such as Cahors with biologically active substances has been shown
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Description
In the article we have studied the effect of vibration on the extraction process of inulin from Jerusalem artichoke tubers. The dependence of the output of inulin on the duration and frequency of exposure has been indicated. We have also identified the perspectives of using this technology for the extraction of inulin from plant material
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FEATURES OF TECHNOLOGY OF WINE SUCH AS PORT FROM PERSPECTIVE RED AND WHITE GRAPE
Description
Features of technology of port from perspective red grape of Negro, Podlesniy, 40 let Pobedy, Dostoyniy and white - Bianka and First-born Magaracha are investigated. The organoleptic characteristics of re-ceived ports is given. Positive influence is established and explained at en-tering in researched strong wine materials the autoly-sis of yeast processed by electromagnetic fields VLF or the MICROWAVE. Experimental results are shown and optimum parameters of a fermentation, thermal processing and conditions of entering of an autolysis of yeast, MICROWAVES - EXTRACTS are determined.
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FEATURES OF THE RED PORT TECHNOLOGY FROM THE PERSPECTIVE GRAPES SORTS
Description
The opportunity of application of an oak extract of the Russian manufacture for processing internal surface barrels for cognac is investigated with the purpose of increase in a resource of their use. Positive influence of solutions of an oak extract on process of restoration of oak barrels is established and explained. Experimental results are shown and optimum parameters of processing are determined
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Description
The article presents results of the research on the chemical composition of cognac wine materials, distillates and aged alcohols from the varieties of the Magarach Pervenets and Rice of different sugar content grown in the Taman agroecological zone. The influence of the initial sugar content on the chemical composition, physicochemical parameters and organoleptic evaluation, as well as the correlation of soil-climatic conditions and varietal features on the composition of cognac distillates, is shown. Soil analyzes were carried out at the FGBIC Anapskaya ZOSViV SKZNIISiV with the use of the latest equipment by conventional methods of determining indicators of soil characteristics. The purpose of the research is to give a detailed description of the site under study, as well as to identify the boundaries of the ecological macrozone for cultivating cognac varieties of grapes. In the course of the research it was clarified that for the selection and evaluation of raw zones of cognac production, it is necessary to take into account the optimal soil and climatic parameters for obtaining high-quality cognac raw materials
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THE IMPROVED TECHNOLOGICAL SCHEME OF PORT MANUFACTURE FROM PERSPECTIVE RED AND WHITE WINE SORTS
Description
We propose an advanced technological production of port wine from the perspective grape varieties. The positive effect of microwave exposure in order to intensify the process of making port wine is presented. The estimation of the organoleptic characteristics of the product is shown
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