Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
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Chausov Vladimir Mikhailovich

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associated professor

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Kuban State Agrarian University
   

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Articles count: 14

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146 kb

COMPOSITION OF THE CLUSTERS ANDBIOCHEMISTRY OF FLORA, NIZINA AND ANYUTA TABLE GRAPES

abstract 1051501055 issue 105 pp. 909 – 920 30.01.2015 ru 872
The article presents the characteristics of the mechanical composition of clusters, the chemical composition of grape juice and fresh grapes and wine tasting evaluation of three varieties of table. We have identified the following uvologic indicators of clusters of cultivars Flora, Nisina and Anyuta: structure - 90.0; 91.5; 87.3; addition - 8.0; 6.6; 10.8; structural - 6.4; 5.4; 8.1; berries - 17.6; 15.0; 10.4. In the studied berries of grape varieties the mass concentrations of sugars and titratable acids were in the range 18,1-23,5 and 0,73-0,78 g/100 cm3 respectively. The combination of sweetness and acidity causes high taste properties of grapes. In grape berries of Flora and Nizina the concentration of fructose was two times more than glucose. Differences in the content wine, malic, lemon and succinic acids in berries varieties of Flora and Nizina were insignificant. In the berries of Anyuta variety, the concentration of lemon and succinic acids was more, malic was less than other varieties. Most of the studied varieties of berries contain malic and wine acids. More of cations of potassium, sodium, calcium and magnesium then in other varieties and it contain less than Anyuta berries. The difference in the content of various cations in the berries of varieties of Flora and Nizina is negligible. Tasting score of fresh grape of Flora variety was 7.0, Nisina - 7.8 and Aniyta - 7.6 points
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COMPOSITION OF THE CLUSTERS AND BIOCHEMISTRY OF WHITE VINE SORTS OF GRAPE FOR PRODUCING JUICES OF DIRECT PRESSING

abstract 1061502079 issue 106 pp. 1179 – 1194 28.02.2015 ru 879
The article contains the results of the study of mechanical composition of grapes and biochemical characteristics of white wine grapes for the production of juice of direct extraction and blending. Thus, the yield of studied grapes ranged from 7.5 to 13.2 t / ha: highest yielding varieties and hybrids of Pervenets Magaracha and Tsitronnyy Magaracha, and the lowest - Chardonnay and Pinot blanc. At an average weight of clusters of varieties were divided into three groups - large clusters (230-243 g) in varieties Pervenets Magaracha and Tsitronnyy Magaracha, medium (181-184 g) - the varieties Chardonnay and Pinot blanc, small (112-116 g) - the varieties Bianca and Viorica. By weight of the 100 berries were divided into four groups - Bianca and Viorica (I), Pervenets Magaracha (II), Chardonnay (III), Pinot blanc and Tsitronnyy Magaracha (IV). Weight of 100 seeds from the largest varieties Pinot blanc and Bianca, and the lowest - in the varieties of Tsitronnyy Magaracha and Chardonnay. The solids content in the juices of these varieties ranged from 19.4 to 21.8%, which corresponded to branded products and higher of commodity varieties. Mass concentration of sugars ranged from 18.4 to 21.3 g / 100 cm3. Titratable acid content in the juice was varied from 0.65 to 0.78 g / 100 cm3. Sugar-acid ratio, defined as the ratio of concentration of sugars and titratable acids ranged from 23.6 to 30. The recommended values for this indicator were within 22-30. According to the results of the tasting, we rated "excellent" the juices from the varieties of Tsitronnyy Magaracha, Viorica (19 points) and Bianca (17 points); "good" marks were given to the juices from Pinot blanc, Chardonnay, Pervenets Magaracha: this means that we can get juices of excellent quality from the grape varieties under study with the title of ampelographic variety; in addition, the juice of the grape of varieties Chardonnay, Pinot blanc, Bianca, Pervenets Magaracha due to their potassium content will be functional to improve the cardiovascular system. On the basis of the tasting we have conducted mixing of the juices from the varieties of Viorica and citron Magaracha with other juice varieties 50:50 and 70:30. Sensory evaluation showed that blending juices from the varieties of Viorika and citron juice Tsitronnyy Magaracha other varieties improves product quality and 50:50 increases by one the total score, and 70:30 - two units. Blend of the varieties of Viorica and Tsitronnyy Magaracha does not increase the total score, but gives the product a special flavor and aroma. Hence, using the grape varieties under study we can produce varietal juices with the name of their ampelographic type and blended juices to extend the assortment
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BIOCHEMISTRY OF SOME PERSPECTIVE TABLE GRAPES

abstract 1071503114 issue 107 pp. 1757 – 1769 31.03.2015 ru 799
The article contains results of the study of biochemistry of some perspective table grape varieties: Aniuta, Vodograi, Nizina and Jubilee Novocherkasska, yield in 2013 from the Central zone of Krasnodar region. At the time of redy yield the combination of sweetness and acidity of fruits were favorable. The ratio of fructose to glucose was 1.69; 1.36; 2.00; 1.13, respectively, in grapes Aniuta, Vodograi, Nisina, Jubilee Novocherkasska. According to the percentage of fructose in fruit juice varieties Aniuta, Vodograi and Jubilee Novocherkasska close to each other (50.93; 56.14; 51.23%). According to the percentage of glucose similar varieties Aniuta and Nizina (33 - 34.27%), Vodograi and Jubilee Novocherkasska (41.16 - 45.22%). Sort Jubilee Novocherkasska, had content in berries close fructose and glucose. Most of fructose (66.02%) in berries variety Nizina. In berries studied cultivars organic acid content was: wine 3128 - 3861, malic 982 - 3753, citric 109 - 317, amber 3 - 115 mg / dm3. The highest concentrations of potassium and sodium cations are presented in berries varieties Aniuta: potassium - 1219 sodium - 35.13 mg / dm3 and cations magnesium and calcium in berries Jubilee Novocherkasska 46.75 and 73.64 mg / dm3. The lowest concentration of potassium and sodium cations observed in grape Vodograi, magnesium - from grape Aniuta, calcium - at grape Nizina. We studied grape bunches are large, not dense, beautiful, berries are large, harmonious taste. Tasting score fresh grapes varieties Aniuta, Vodograi, Nizina, Jubilee Novocherkasska 7.6; 7.4; 7.8; 7.8 points respectively
257 kb

INFLUENCE OF FRUITLESS SHOOTS ON QUANTATIVE TRAITS OF GRAPES AND WINE OF SAPERAVI VARIETY

abstract 1081504038 issue 108 pp. 512 – 532 30.04.2015 ru 1216
In this study we have shown the influence of fruitless shoots to number of berries in clusters, the mass of 100 berries, average weight of the bunch, yield, sugar content and acid in the juice of the berries, the quality of wine. These indicators have been studied at a ratio of fertile and sterile shoots 1: 1, 3: 1, 6: 1 with a load of bushes 12, 16, 20 fruit-bearing shoots and nutrition area 3 x 1 m2. Control was a natural balance of fruit-bearing and barren shoots. Digital material is processed by one-way analysis of variance experience for each load of bushes, and then the same method of two-experience for all the options. Fragmentation of sterile shoots with load of 12 fruit-bearing shoots per plant decreases, and with loads of 16 and 20 increases the number of fruit-bearing shoots berries in clusters, the mass of 100 berries, average weight of the bunch, yield, and sugar content in berries. For the content of titratable acids we have marked a tendency to increase with a decrease in the number of sterile shoots. The content of phenolic substances on the variants of the experiment was 2.2-2.3 g / dm3, the acidity of 7.3-7.8 g / dm3, alcohol 10,2-10,9% vol. Dry wines tasting score on the options was in the range of 7.4-7.6 points. Significant difference in taste and smell features wines by variants of the experiment was not revealed. Conclusions on the effect of sterile shoots on fruiting vine indicators drawn from the analysis of variance one- and two-factor experiments, in most cases were the same
309 kb

UVOLOGY AND BIOCHEMISTRY OF RED WINE VARIETIES IN TAMAN

abstract 1091505053 issue 109 pp. 781 – 800 29.05.2015 ru 886
The article contains the results the study of the mechanical composition of clusters and biochemical characteristics of the red wine grape varieties of Cabernet Sauvignon, Cabernet Franc and Merlot (regionalized), Cabernet Carbon, Cabernet Kortis and Verdot black (introduced). In terms of the structure of the cluster of the variety they can be divided into three groups: Cabernet Kortis and Cabernet Sauvignon (16,6-16,8), Cabernet Carbon, Cabernet Franc and Verdot Black (17,5-17,9), Merlot (19.9 ). In terms of addition of the variety they can be divided into four groups: Cabernet Franc (6.3), Cabernet Sauvignon and Merlot (4.9-5.0), Cabernet Carbon (4.3), Verdot Black and Cabernet Kortis (3, 7-3,4). Structural parameters of the clusters of the varieties we have studied were ranged from 5.1 to 5.6, and the berry from 64.3 to 74. The yield of the wort from Cabernet Sauvignon, Cabernet Franc and Merlot is equal to 75,1-77,7% from Cabernet Carbon, Cabernet Kortis and Verdot Black - 70,5-72%. Mass concentration of sugars in the studied varieties was in the range of 22,3-26 g / 100 cm3, titrated acids - 0,47-0,77 g / 100 cm3, active acidity - 3.1-3.8. The ratio of fructose to glucose was: Verdot Black - 1.2, Cabernet Sauvignon and Cabernet Carbon - 1.5, Cabernet Kortis - 1.8, Kabernet Franc - 2.8, Merlot - 3.2. Most ranged organic acid in all varieties – wine acide. Relation of the content of tartaric and wine acids in varieties amounted: Cabernet Kortis 7: 1, Cabernet Karbon 6: 1, Cabernet Franc 2.8: 1, Cabernet Sauvignon and Merlot 2: 1, Verdot Black 1,4-1. Mass concentration of cations in the varieties was (in mg / dm3): potassium - 816,4-1770, sodium - 13,03-21,31, magnesium - 76,21-106, calcium - 52,24-89,45. In comparison with Cabernet Sauvignon larger potassium cations had Cabernet Franc and Merlot, sodium cations - Cabernet Carbon, Cabernet Franc, Merlot, magnesium cations - Cabernet Carbon, Kortis, Cabernet, Merlot, calcium cations - Cabernet Kortis, Merlot and Cabernet Carbon
415 kb

INFLUENCE THE STOCKS ON YIELD AND QUALITY OF GRAPES AND ALIGOTE WINE

abstract 1151601086 issue 115 pp. 1349 – 1364 27.01.2016 ru 616
The article presents results of the six-year study of the effect of stocks Riparia × Rupestris 101-14 and Berlandieri × Riparia Kober 5BB on yield, quality of grapes and Aligote wine in the central zone of the Krasnodar region. Effect of stock on scion strongly depends on the annual weather conditions. In a given year, there is a stock better adapted to the weather conditions. Stocks of Riparia × Rupestris 101-14 increase winter hardiness, and the stock Berlandieri × Riparia Kober 5BB - drought-resistant varieties of Aligote. On average, during six years the stock has not been resulted in significant differences between the percentages of developed into shoots buds and fertile shoots shown in the coefficients of fruiting and fruitbearing shoots of Aligote. Among all the influencing factors, the degree of influence of stocks on the percentage of buds have evolved to 16,4 %, by the percentage of productive shoots 19,8 %, a factor of the fruiting shoots and fruitfulness of 3,9 % and 2,7 %, respectively. Some differences in forming of generative organs of wintering buds along the fruiting twig under the influence of stocks do not lead to the significant difference in biological terms of fruiting varieties in the whole piece. On average, six years of significant differences in the influence of rootstocks on the number of berries in bunches, hundred berries weight, an average weight of bunches and yield is not defined - the degree of influence of stocks on mentioned indicators is 0,1-9,7 %. A significant impact of stocks on the dynamics of sugar accumulation in berries has not been discovered. The degree of influence of stocks onto the final sugar content and acidity of berries is 2.9 and 1.0%, respectively. The wine produced from Aligote berries on a stock Riparia × Rupestris 101-14 has the better tasting score than on the stock Berlandieri × Riparia Kober 5BB (7.9 and 7.8 points, respect vely). The main influence on fruiting of the variety Aligote was provided by the conditions of the current and previous vegetation. Within the conditions of the central zone of the Krasnodar region the cultivating of the variety of Aligote is reasonable for both studied stocks
269 kb

INFLUENCE OF THE LENGTH OF FRUIT VINES ON THE YIELD AND QUALITY OF MOLDOVA GRAPES

abstract 1181604005 issue 118 pp. 87 – 112 29.04.2016 ru 762
The article presents the results of studying the effect of different lengths of fruit vines with the same load wintering buds of bushes on the yield and quality of Moldova grapes. It was found that the biological indicators of fruiting Moldova grapes improved by lengthening fruit vines, taking into account weather conditions. Shortening the vines increases germination and fruitfulness degree base buds and reserve buds. Productivity is increased by lengthening fruit vines. It is determined by the degree of fruitfulness buds of the vine, the development of floscules of wintering buds, bunch and berries weight, number of berries in bunches. The optimum is pruning vines to 10-12 buds. Harmonious taste, weight of bunches and berries, transportability factor fixed high yield of grapes standard (85,6-86,4%) with different length of fruit vines. The highest productivity of leaves makes pruning fruit vines to 10-12 buds. The strength of shoot growth and volume growth of bushes reduced at an elongation of the fruit vines. The more moderate growth of shoots observed at long (10-12 buds) pruning vines. There is no significant difference to the degree of maturation of shoots with different length vines. In order to increase the yield of Moldova grapes in the central zone of the Krasnodar region expedient cut fruit vines to 10-12 buds
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CLUSTERS AND BIOCHEMISTRY COMPOSITION OF BLACK BERRY VINE SORTS OF GRAPE FOR PRODUCING JUICES OF DIRECT PRESSING

abstract 1181604008 issue 118 pp. 147 – 163 29.04.2016 ru 797
The article gives the results of the study of the texture of the grapes and biochemical characteristics of red wine grape varieties of Cabernet Sauvignon, Cabernet Franc, Merlot, Sapeari, Tsimladar, Pinot Noir for the production of juice of direct extraction and blending. The studied varieties in terms of the structure of the cluster may be divided into three groups of blackpinene (21.1), Cabernet Franc and Tsimladar (18.7 - 17.5), Cabernet Sauvignon, Merlot, Saperavi (16.5 - 16.8) , and bunches of addition in terms of two groups - Tsimladar (17.6), Cabernet - Sauvignon and other (15.6 - 16.4). The structural component of grapes varieties ranged from 5.2 to 5.9, berry index - from 62.1 to 83.4, the output of the wort from 74.2 to 76.3%. The content of sugars and acids in the berries of all varieties is favorable for the production of beverages. The largest Tartaric acid content was found in the juice of the varieties of Cabernet Sauvignon, Pinot Black, malic acid - in the juice of varieties Saperavi, Merlot, Tsimladar, citric acid - in the juice Tsimladar varieties, Cabernet Sauvignon, Saperavi. The ratio of tartaric acid to the content of the apple juice Cabernet Sauvignon was 2.9: 1, Cabernet Franc 2.6: 1, Pinot Black 2.5: 1, Merlot and Tsimladar 1.6: 1, 1.1 Sapevari: 1. According to the content of potassium cations, sodium, magnesium and calcium there were chosen three varieties of Cabernet Sauvignon and Cabernet Franc. The lowest content of potassium and magnesium cations was in the variety of Tsimladar, Sodium – in the varieties Merlot and Saperavi, calcium – in Saperavi. Excellent tasting commended for juices was given to Cabernet Sauvignon, Saperavi, Tsimladar, good – to Cabernet Franc, Merlot, Pinot black. Best blending juice obtained by mixing the juice of the grape of the varieties of Cabernet Sauvignon and Pinot black 70:30, Saperavi and Pinot black 50:50. From the grapes of produced varieties, we can produce juice and varietal by name ampelographic variety and blended to extend the range
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INFLUENCE OF STOCKS ON YIELD AND QUALITY OF GRAPES AND WINE OF RKATSITELI VARIETY

abstract 1201606027 issue 120 pp. 412 – 424 30.06.2016 ru 318
The article presents results of the six-year study of the effect of stocks Berlandieri × Riparia Kober 5BB and Chasselas × Berlandieri 41B on yield, quality of grapes and wine Rkatsiteli in the central zone of the Krasnodar region. Effect of stock on the scion strongly depends on the annual weather conditions. In a given year, there is a stock, better adapted to the weather conditions. Stocks of Chasselas × Berlandieri 41B increases winter hardiness variety Rkatsiteli. On average, during six years the stocks have not been resulted in significant difference between the percentages of developed into shoots buds and fertile shoots shown in the coefficients of fruiting and fruitbearing shoots Rkatsiteli. Among all the influencing factors, the degree of influence of stocks is 0.1-0.4%. Some differences in forming of generative organs of wintering buds along the fruiting twig under the influence of stocks do not lead to significant differences in biological terms of fruiting varieties in the whole piece. On average, six years of significant difference in the effect of stocks on the average weight of the bunches, and the yield is not defined - the degree of influence of rootstocks on mentioned indicators is 0,1-2,1%. A significant impact of stocks on the dynamics of sugar accumulation in berries has not been discovered. The degree of influence of stocks on to the final sugar content and acidity of berries is 0.3 and 14.5%, respectively. The wine produced from Rkatsiteli berries on a stock Berlandieri × Riparia Kober 5BB has the better tasting score than on the stock Chasselas × Berlandieri 41B (7.5 and 7.4 points, respectively). The main influence on fruiting of the variety Rkatsiteli was provided by the conditions of the current and previous vegetation. Within the conditions of the central zone of the Krasnodar region the cultivating of the variety Rkatsiteli is reasonable for both studied stocks
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YELD AND QUALITY OF ARTEMIS, INKROCHE TAMANSKII, SAUVIGNON TAMANSKII, NEWEST TECHNICAL GRAPEVINE VARIETIES

abstract 1261702044 issue 126 pp. 620 – 631 28.02.2017 ru 335
The article presents results of the study of yield, mechanical composition and quality of bunches of newest white grapevine varieties called Artemis, Sauvignon tamanskii and Inkroche tamanskii, in the conditions of Taman in the Krasnodar region. The yield of the studied genotypes ranged from 10.4 to 13.3 t / ha: the highest yield was in Artemis, and the lowest – in Sauvignon tamanskii. The average weight of the bunch was in Sauvignon tamanskii (152 g), the variety Artemis had 143 g and Inkroche tamanskii had 130 g of bunch weight. The percentage of berries in clusters ranged from 95.3 in Artemis to 95.9 in Inkroche tamanskii and Sauvignon tamanskii. The ratio of fruit mass to the mass of crests was 20.3 in the varieties of Artemis and 23.5 in Inkroche tamanskii and Sauvignon tamanskii. In genotypes of Artemis, Sauvignon and Inkroche Taman Taman the weight of 100 berries was 200, 160 and 130 g, respectively, the mass of 100 seeds - 4.6; 3.1 and 2.9 g, the average weight of the pulp from the juice to the weight of the skin - 24.3; 19.5; 15.9. The percentage of pulp and juice in clusters of the studied varieties was 85,9-89,1%, and the ratio of pulp to juice to the solid residue 6,1-8,2. Yield of musts from the studied sample was 74,5-75,4%. The content of sugars in the berries (17,5-19,6 g / 100 cm3) was dependent on the yield, the characteristics of varieties and timing of the harvest, but the harvest was favorable for the production of beverages and wine materials
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