Name
Hristjuk Vladimir Timofeevich
Scholastic degree
—
Academic rank
associated professor
Honorary rank
—
Organization, job position
Kuban State Technological University
Web site url
—
Articles count: 7
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
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
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.
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
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
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
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