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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230 kb

PECULIARITIES OF AGROBIOLOGICAL AND TECHNOLOGICAL CHARACTERISTICS OF TECHNICAL WHITE MUSCAT GRAPES OF THE REPUBLIC OF MOLDOVA

abstract 1341710110 issue 134 pp. 1412 – 1436 29.12.2017 ru 222
The results of comparative analysis of three white muscat grades of grapes Viorika, the Muscat de Yaloven and the Muscat onitskan according to the biological indicators of fructification, productivity, quality of berries, mechanical structure of bunches, suitability for manufacture of direct extraction juice and dry wines are depicted in the article. All studied grades differ by high percent of fruiting runaways and high factors of fruiting and fructification. The highest factors of fruiting and fructification of runaways are reflected at grade Viorika, and the lowest - at a grade the Muscat de Yaloven. Biological indicators of fructification of runaways according to the length of a fruit spear are high and rather levelled at all grades. That is why, depending on bushes forming, it is possible to apply short and average (6-7 buds) length of vine cutting. Biological indicators of fructification of runaways from angular buds and sleeping buds are high enough, that shows to good regenerative ability of studied grades. Grades Viorika and the Muscat de Yaloven are tall, and the Muscat onitskan is average height. Degree of ripening of runaways at grades Viorika and the Muscat onitskan is good, at a grade the Muscat de Yaloven - satisfactory. Productivity of grades Viorika, Muscat de Yaloven and the Muscat onitskan is 77,94; 81,52 and 72,72 centner/hectares, and efficiency of runaway - 199,5; 193 and 221,9 with a significant difference between grades on both indicators. The exit of a mash at grades was 77,5-79,4 %. According to the contents of solids, sugars and acids, grapes of all grades correspond to requirements for manufacture of high-quality direct extraction juice. From grapes of these grades, it is possible to produce high-quality direct extraction juice under the name of ampelographic and blended grades. Sampling estimation of dry wines from grapes of these grades fluctuates from 7,6 to 7,8 points: 7,8 (Viorika), 7,7 (the Muscat onitskan), 7,6 (the Muscat de Yaloven)
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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
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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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