name
Prakh Anton Vladimirovich
Scholastic degree
•
Academic rank
—
Honorary rank
—
Organization, job position
• GNU SKZNIISiV RAAS
зав. сектором технологической оценки сортов и микровиноделия
Research interests
виноделие, виноградарство
Web site url
—
Current rating (overall rating of articles)
0
TOP5 co-authors
Articles count: 28
Сформировать список работ, опубликованных в Научном журнале КубГАУ
-
AGROBIOLOGICAL INDICATORS OF SAPERAVI GRAPE VARIETY WHEN PROCESSING WITH LIGNOHUMATE OF GRADE "B"
06.00.00 Agricultural sciences
Description
The article reviews the results of the study of the influence of treatment of vines of Saperavi with lignohumate of grade "B" on its uvological and fruitful properties in the Anapо- Taman zone of the Krasnodar region
-
06.00.00 Agricultural sciences
Description
In the article we show the investigations of aromatic wine produced from grapes of Sauvignon blanc grown in AF South in Temryuk District. As a result, the article estimates obtained good organoleptic characteristics of the taste, within 7.3-7.9 points, which is higher than the passing score. It was found that the greatest negative impact on the formation of mutual organoleptic properties have such flavors as metilatse-tal and the amount of volatile acids
-
Description
The study was performed to genotype some commercial wine yeast strains using the assay of Interdelta genomic sequences. Experimental parameters of PCR to identify were optimized and optimal simplified method of DNA extraction from dried preparations of yeast cultures was define. Proven method showed a high level of resolution and can be used for the analysis of genetic diversity wine yeast in combination with SSR-markers
-
06.00.00 Agricultural sciences
Description
In this article the data analysis of the grapes of the Merlot grade gathered in the conditions of the soil differences of the Aurora farm, the Crimean area are submitted. The main indicators of quality of grade – mass concentration of sugars, titratable acidity, phenolic substances and рН were defined. Influences of soils on organoleptic indicators of the received wines were estimated
-
06.00.00 Agricultural sciences
Description
Introduced grape varieties such as Ancelotti, Bachka, Johanniter, Morava and Solaris which were grown in the conditions of Taman provided production of high yields of grapes with standard conditions of sweetness and acidity of grape juice that were useful for the technical processing of not only tableware, but also for special wines, in particular, dessert. Organoleptic properties of all the studied wine materials from grapes of these varieties were of high quality, which was con-firmed by their tasting evaluation. They are recom-mended for the preparation of organic (bio) wines. The "Biologik" wine in 2012 received a certificate of the high points at the international exhibition in Italy (Rome), and the wine from red grape variety Ancelotti for several years, winning awards from international wine competitions ("Yalta. Gold Griffon", "Gold au-tumn")
-
BIOCHEMISTRY OF PERSPECTIVE TABLE GRAPE VARIETIES AND CLONES IN THE KRASNODAR REGION
06.00.00 Agricultural sciences
Description
The article highlights the biochemical characteristics of perspective newest varieties of table grapes and clones of the Kuban region; it also presents the results of the study in an industrial environment of OAO AF "South", OOO "Phanagoria-Agro", Training Farm "Kuban" and branches of the Department of Viticulture of Kuban State Agrarian University and in Farmer-amateur conditions of private entrepreneurs of Kuban
-
VARIETY OF MICROORGANISMS GROUPS LIVING ON BERRIES OF GRAPES
Description
The wide variety of microorganisms has been identified in many wine-making countries on the berries of grapes. These are yeasts of different families, forms and kinds, bacterium, mold fungi. In the article, we present the results of investigating species composition of microflora of berries of white and red types of grape, which grows in different economies of the Krasnodar region and the republic of Abkhaziya. The sowings onto the elective media were conducted for the development of entire spectrum of yeast. The grown colonies after preliminary microscoping were separated into the cultures and subjected to testing according to the culturalmorphological signs, being guided by determinants and benefits. It was established the specific variety of microflora on the surface of the berries of grapes of all investigated types, without dependence on the place of their growth. Obtained data showed that the group of yeast, which constantly is present in the complex of the epiphytic microorganisms of grapes of Saccharomyces, Pichia, Hansenula, Hanseniaspora was characteristic for all types of grapes in all investigated regions. The heterogeneity of the taxonometric composition of microflora is shown. Prevailed yeasts were of family Saccharomycetaceae, form Saccharomyces vini. A quantity of yeast of Saccharomyces vini decreases in a number of Myskhako-Caucasus-Fanagoriya, that as a whole will be coordinated with the climatic conditions. Only the type of Pinot nuar grapes had yeasts of Brettanomyces Dekkera. On the berries of Cabernets and Karaburnu we have discovered yeasts of Schisosaccharomyces acidodevoratus, causing acid-reduction. On the berries of the grapes, which grew in joint stock company APF “Fanagoriya” we haven’t revealed the presence of lactic acid bacteria Lactobacillus brevis and yeasts of the form of Schisosaccharomyces acidodevoratus. In the same farm the smallest quantity of yeastswreckers is noted, which we the forms of Pichia and Candida. In the microflora of Cabernets, Risling and, especially, Karaburnu grapes, we have found lactic acid bacteria Lactobacillus plantarum and Lactobacillus brevis. Lactobacillus plantarum. Among the bacteria the total quantity of coccic flora composes - 56 %, the rod-shaped - 44 %. Two types of active acetous bacteria are identified – Acetobacter aceti and Acetobacter xelinum. Especially high was their surface concentration on the berries of Kachich type of grapes
-
06.01.01 General agriculture, crop production (agricultural sciences)
Description
In the article, we have studied the influence of biological nitrogen deposition on the physical and chemical parameters of natural semi-sweet wine, on the example of two grape varieties – classic European Chardonnay and interspecific hybrid Ekaterinodar, including amino acids and aroma-forming components. It is established, that the use of the proposed technology contributes to the active consumption of amino acids by yeast in the fermentation stage. At the same time, yeast cells consumed most actively alanine, valine, phenylalanine, histidine, aspartic, aminobutyric, glutamic acids, leucine, lysine, Sirin, tyrosine, threonine. A slight increase in the concentration of amino acids was observed at the end of fermentation, when the yeast cells entered the stationary phase of development. However, the content of all amino acids, with the exception of Proline, in the wine material was less than in grapes and fermenting wort. As a result of biological nitrogen deposition in experimental versions, the concentration of nitrogen compounds (total and amine nitrogen) was three times less than in the control ones. There is a difference in the concentration of flavor-forming components in wines prepared from both grape varieties using different technologies. In experimental versions, we observed a greater accumulation of almost all components of the aroma-binding complex (especially esters, terpenes, phenylethanol, and ionone), with the exception of higher alcohols. Experimental samples of natural semi-sweet wines from the Chardonnay and Ekaterinodar grape varieties were characterized by a bright floral and fruit aroma and had a higher tasting rating in comparison with the classic technology
-
INFLUENCE OF MELAPHEN ON AGROBIOLOGICAL AND TECHNOLOGICAL CHARACTERISTIC OF SAVINION WHITE GRAPE
Description
Hereby we present the results of the research devoted to study of influence of growth modulator called melaphen on the technical brand of gapes such as Sovinion White and its agro-biological characteristics. The research was conducted in 2014-2015 using fruitful grape Sovinion White of 2004 planting as a subject in agro farm “Yuzhnaya” of Temruk in the Krasnodar Region. Melaphen is a type of melamine salt of bioximethilphosphin acid. It evokes complex influence on the energetic complex of vegetation cell in all three stages of vegetation. The chemical was applied mechanically by a tractor sprinkling. The square of tested patch is 2 hectares. Melaphen usage was 6,7 ml to 1 hectare . Norm of liquid applied was 700 liters to 1 hectare. Three times the chemical was applied during vegetation: before blossoming, grape growth phase (grapes the size of a pea) and before the grapes ripen. As a result it was estimated that three times chemical application of melaphen to Sovinion White in dose 1. 10-9 in period after blossoming of grapes and before the grapes ripen led to more saturated accumulation of sugar in juice of the grapes and also to faster ripening and harvesting, larger mass of grape bunch amount of harvesting from a bush. Besides, in the tested option growing processes are accelerated and pigmentation agents are accumulated faster in the leaves and embryo infestation in winter sleeping core is boosted at larger scale. Better harvest quality leads to better wine materials quality. Application of melaphen provides higher economical efficiency
-
INFLUENCE OF FERTILIZERS ON QUALITY OF CHARDONNAY GRAPES AND WINE MATERIALS
Description
The article presents the results of the fertilizers use effect on dry wine materials produced from the Chardonnay variety, grown in the Anapo-Taman soil and climatic zone of the Krasnodar region, Russia. As a result of wine materials analysis, increase of tartaric acid was noted, with the autumn application of phosphorus-potassium fertilizers and the spring application of ammonium nitrate. At the same time, its optimum content was noted with nitroammophos. Also, the minimum concentration of malic acids was detected by the application of nitroammophos with potassium fertilizers. In its turn, early spring application of ammonium nitrate reduced the concentration of malic acid below the control sample (without fertilizers). It was revealed that the use of mineral fertilizers in this winemaking zone also contributed to a reduction of lactic acid in the must. At the same time, the application of nitroammophos (especially together with other mineral fertilizers), contributed to the accumulation of citric and succinic acids, as well as phenolic compounds. Moreover, the application of phosphate-potassium fertilizers in the autumn contributed to the accumulation, and, consequently, also to the increase in the content of phenolic compounds in the resulting must. In addition, the studied samples of wine materials contained high alcohol concentrations and low concentrations of sugars with volatile acids. At the same time, the maximum amount of alcohol exceeding its content in the control sample was revealed when phosphorus-potassium fertilizers were used together with nitroammophos fertilizers. It is also noted that the application of ammonium nitrate did not affect this indicator. As a result, the use of mineral fertilizers in the studied concentrations made it possible to prepare wine materials that contained a low concentration of sulfur dioxide, which is substantially lower than the harmful concentration for humans. In addition, increased concentrations of hydrogen ions in variants with the application of phosphate-potassium fertilizers have made it possible to reduce the number of iron tanates and the intensity of oxidation-reduction processes
pdf 142.334kb
doc 142.334kb