State Scientific Organization North Caucasian Regional Research Institute of Horticulture and Viticulture of the FANO of Agricultural Sciences
Author list of organization
List of articles written by the authors of the organization
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INFLUENCE OF THE NEW RACES OF YEASTS ON THE CHEMICAL COMPOSITION OF THE WHITE TABLE FAULTS
Description
The influence is shown for the race of yeasts to the dynamics of the fermentation of grape must, the composition of organic acids and aromatic of components. The races, which ensure obtaining high-quality winemakings material are presented
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Description
We have established a change in the concentration of nitrous connections - amino, ammonium, total nitrogen and protein - during the fermentation of grape must by different races of yeast. Yeast which ensure reduction in the number of nitrous connections at the stage of the active fermentation were isolated
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06.00.00 Agricultural sciences
Description
This article presents the possibilities of using organic fertilizers, which allow you to recharge grape raw material with biologically active substances and improve the nutritional value of wine production. The influence of organic fertilizers on activation of process for detoxification of soil toxic compounds has been measured, ensuring food safety of raw materials for the production of grape wine products by reducing of hazardous chemicals. The use of biotechnology preserves and also enhances the uniqueness and diversity of the chemical composition of the grape raw material. We have established that after the four-year application of biotechnology the content of toxic compounds in grape raw material was reduced by 7%, and the concentration of biologically active substances increased in 1,5-2% times in comparison with the production of commercial plantations
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NUTRITIONAL VALUE OF GRAPES OF TECHNICAL GRADES
06.00.00 Agricultural sciences
Description
We 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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