Name
Chausov Vladimir Mikhailovich
Scholastic degree
•
Academic rank
associated professor
Honorary rank
—
Organization, job position
Kuban State Agrarian University
Web site url
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Articles count: 14
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
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
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