Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
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Name

Guguchkina Tatyana Ivanovna

Scholastic degree


Academic rank

professor

Honorary rank

Organization, job position

GNU SKZNIISiV RAAS
   

Web site url

Email

guguchkina@mail.ru


Articles count: 7

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536 kb

AGROBIOLOGICAL CHARACTERISTICS OF SOME DON VARIETIES IN CONDITIONS OF THE ANAPA-TAMAN ZONE IN THE VITICULTURE OF THE KRASNODAR REGION

abstract 1101506101 issue 110 pp. 1532 – 1545 30.06.2015 ru 894
The article presents a study on agro-biological and technological indicators of Don indigenous wine grapes in the conditions of the Anapa-Taman area of the viticulture of the Krasnodar region. It was found that the introduced varieties are consistent with the conditions of the area and can be recommended for growing in production plantations in southern Russia. On ripening, the varieties are as follows: the early ripening varieties are Sibirkovy; a group of middle-ripening - Aligote, Plechistik, Varyushkin; to the medium-late - Bessergenevsky 10 and Krasnostop Anapsky. Highest yield was proved to for such grape varieties as Bessergenevsky 10 (150 kg / ha) and Varyushkin (140 kg / ha). Test grapes of Aligoté and Krasnostop Anapsky showed an average yield of 120 and 130 kg / ha, respectively, red and Sibirkovy Plechistik - 140 and 135 kg / ha. Comparing the current literature with the results, we noted the following notable differences: all the studied indigenous wine grapes in the conditions of the Anapa-Taman area of the Krasnodar region matured earlier, had higher productivity indexes and gave higher yields, than in the conditions of their homeland Rostov region
487 kb

ANALYSIS OF FORMING OF ORGANOLEPTIC CHARACTERISTICS OF WINE MATERIALS FROM SAUVIGNON BLANC GRAPES GROWN UNDER AF "SOUTH" IN TEMRJUKSKY AREA DEPENDING ON THE COMPOSITION OF AR-OMATIC SUBSTANCES

abstract 0981404076 issue 98 pp. 1058 – 1072 30.04.2014 ru 1429
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
2829 kb

BIOCHEMICAL COMPOSITION OF WINE MATERIALS FROM INTRODUCED GRAPE VARIETIES GROWN IN THE TEMRIUK DISTRICT OF THE KRASNODAR REGION

abstract 1011407009 issue 101 pp. 136 – 150 30.09.2014 ru 1406
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")
176 kb

RESEARCH OF VINE MATERIALS OF PROTOCLONES OF SAPERAVI GRAPES IN "POBEDA" JOINT-STOCK COMPANY

abstract 0530909002 issue 53 pp. 11 – 21 30.11.2009 ru 1904
In this article chemical and technical characteristics questions of vine materials, received from protoclones of grapes of Saperavi grade - one of the basic classical grades of grapes selected in "Pobeda" Joint-Stock Company are taken up. Samples of grapes have been used for preparation of red table wines by mash fermentation on septum in workshop of micro winemaking of The North Caucasian zone scientific research institute of gardening and wine growing. They have not given vine materials identical on physical and chemical and organoleptical features. Samples with low productivity essentially differed on organoleptical qualities from other samples and had the highest sampling estimations that allows to take measures on loading regulation on a grape bush and correct quality of wine in further by means of methods of agricultural technics. For making high-quality table red vine materials it is recommended to use apple-lactic fermentation by means of oxygen-eating bacteria
109 kb

STUDY OF AROMATIC CONTENT OF DIFFERENT BRANDIES MADE IN ARMENIA

abstract 0981404068 issue 98 pp. 942 – 948 30.04.2014 ru 1181
Brandy alcohols from the grades of Muscat Berkatu, Kakhet and mixes of white grades of grapes became objects of researches. The content of some aromatic components of wine alcohols was investigated using the device of a gas-liquid chromatography Clarus-400 (with the ardent and ionization detector, a capillary column, 60 m x 0,32 mm, Elite-WAX ETR, gas-carrier-helium). Muscat alcohol according to the general content of aromatic substances (919,35 mg / 100 ml a.a.) was different from the other studied samples at the expense of the high content of ethyl acetate and izoamyl alcohol. As a result of the organoleptic analysis of a blend samples it was allocated a brandy blend with the following ratios of alcohol and wine - a blend alcohol – 74,37 %, liqueur wine – 25,63 % with strong muscat aroma and shades of taste
125 kb

TO THE QUESTION OF BIOSYNTHESIS OF CROTONALDEHYDE OF WINE YEAST AND LACTIC ACID BACTERIA DURING VINIFICATION

abstract 0951401021 issue 95 pp. 401 – 411 30.01.2014 ru 820
The article investigates the possible pathways for the formation of crotonaldehyde in wine production in the result of the activity of wine yeast and lactic acid bacteria. It established that exposure to exhaust gases, noble rot, pathogens and pests on grape plant does not lead to the biosynthesis of crotonaldehyde in grape berry. The experimental data to identify probable pathways for the formation of crotonaldehyde during vinification has been presented. The effect of the test substance on the life of yeasts and lactic acid bacteria has been estimated
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