GNU SKZNIISiV RAAS
Author list of organization
List of articles written by the authors of the organization
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NUTRITIONAL VALUE OF GRAPES OF TECHNICAL GRADES
06.00.00 Agricultural sciences
DescriptionWe have presented opportunities to improve the nutritional value of wine production: improvement of biogenetic soil, using organic fertilizers. The nutritional value is ensured by not only high-quality biochemical diversity of berries, but also the safety of products that do not contain toxic inclusions. Bio-fertilizer stimulates the biotransformation of toxic soil residues to replenish soil nutrients for the plant, providing grape raw material with biologically active substances and improves the nutritional value of wine products. Food safety of grapes is ensured by reducing it residues of hazardous chemicals migrating from the soil into the plant and the grapes. It has been established, that after 3 years of application of biofertilizers we significantly improved food safety and quality in the biochemical parameters, especially important for the classic wine grape varieties. The soil content of toxic residues in grape raw material is reduced to 50%, the amount of organic acids increases by: 4,22 mg/dm3(Gallic, coffee acid, chlorogenic; 0.7 g/cm3 amber; of 1.33 mg/dm3 ascorbic; 0.25 mg/dm3 nicotinic
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06.01.01 General agriculture, crop production (agricultural sciences)
DescriptionIn 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