Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
AGRIS logo UlrichsWeb logo DOAJ logo

Name

Ageeva Natalia Mikhailovna

Scholastic degree


Academic rank

Honorary rank

Organization, job position

State Scientific Organization North Caucasian Regional Research Institute of Horticulture and Viticulture of the Russian Academy of Agricultural Sciences
   

Web site url

Email


Articles count: 7

Sort by: Date Title Views
382 kb

APPROBATION OF GENOTYPING METHOD OF WINE YEAST (GENUS SACCHAROMYCES) BY THE ANALYSIS OF INTER-DELTA GENOMIC REGION

abstract 1121508036 issue 112 pp. 481 – 491 30.10.2015 ru 506
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
207 kb

APPROBATION OF SSR-ANALYSIS FOR DNA-IDENTIFICATION OF COMMERCIAL WINE YEAST STRAINS

abstract 1251701009 issue 125 pp. 151 – 163 31.01.2017 ru 198
The study was performed to genotype some commercial wine yeast strains with SSR-markers. Five polymorphic SSR-markers were tested in a selection of 15 yeast strains. Tested SSR-markers showed a high level of informativeness as well as polymorphism and can be used further to analyze the genetic diversity of wine yeast
153 kb

CHANGE IN THE CONCENTRATION OF NITROUS CONNECTIONS DURING THE FERMENTATION OF MUST BY THE NEW RACES OF YEAST

abstract 1011407045 issue 101 pp. 722 – 731 30.09.2014 ru 401
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
416 kb

CHANGES IN THE QUANTATIVE COMPOSITION OF AMINO ACIDS DURING BATONNAGE IN THE TECHNOLOGY OF WHITE TABLE WINES

abstract 1201606032 issue 120 pp. 478 – 487 30.06.2016 ru 71
The results of the study of amino acids of white table wines depending on the yeast strain, continuous contact of wine with yeast biomass and the presence of lees stirring are presented. The dynamics of amino acids, which affect wine organoleptic characteristics and the formation of wine defects, specifically, tyrosine, methionine, threonine and lysine is shown. Conducted researches made it possible to divide the amino acids into three groups depending on the carrying out the batonnage or lack of it. The first group consisted of amino acids, the concentration of which practically has not changed in the presence or lack of stirring. The second and third groups include amino acids, the concentration of which increased and decreased, respectively during batonnage. The stirring of the wine with yeast biomass facilitated to the activation of mass transfer processes between cell and medium, and the access of air lead to oxidation of some amino acids and the change of its concentration. The absence of stirring influenced to a slight increase in the concentration of such amino acids as cystine, cysteine, β-phenylalanine, serine, α-alanine, leucine and glutamic acid. The experimental data allowed to arrange amino acids in a row depending on the speed of release into the medium: ά-aminobutyric acid > glutamic acid > α-alanine > leucine
302 kb

INFLUENCE OF THE NEW RACES OF YEASTS ON THE CHEMICAL COMPOSITION OF THE WHITE TABLE FAULTS

abstract 1001406107 issue 100 pp. 1629 – 1639 30.06.2014 ru 674
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
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 576
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
147 kb

VARIETY OF MICROORGANISMS GROUPS LIVING ON BERRIES OF GRAPES

abstract 1111507103 issue 111 pp. 1583 – 1592 30.09.2015 ru 403
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
.