Name
Troshin Leonid Petrovich
Scholastic degree
•
Academic rank
professor
Honorary rank
—
Organization, job position
Kuban State Agrarian University
Web site url
—
Articles count: 170
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
In January 2015, at the Vineyard and ZAO "Pobeda" in Temryuk District of the Krasnodar region, the thermometer dropped to minus 21,6 C, which resulted in significant damage to the central wintering buds. The article presents a method of determining the degree of damage of wintering buds. Based on the results of inspection of variety by sections divided into 3 groups.
Group 1: saved between 40 and 72% central. This group includes the following 7 varieties : Pervenets Magaracha (uch. 64) Gibernal (uch. 74/3), Viorica (uch. 77), Riton (uch. 66), Riesling (uch. 82), Traminer (uch. 73/2), Chardonnay (uch. 73/3). Cutting of bushes should be carried out by the usual way. The task of cutting - compensate the loss of crops due to leaving the greater load. Group 2: Central buds was damaged nearly 70-85%, saved from 20 to 35% of replacement buds. This group includes Merlot (uch. 83), Tsitronyy Magaracha (uch. 69), Augustine (uch. 66), Saperavi (uch. 79), Chardonnay (uch. 74/1), Muscat white (uch. 73) Cabernet Sauvignon (uch. 80). During cutting should be left as much as possible of annual shoots and well-developed secondary shoots. Group 3: damaged more than 85% of central buds, replacement buds significantly damaged . To this group assigned Saperavi (uch. 80), Pinot blanc (uch. 74), Merlot (uch. 80/2), Moldova (uch. 70), Chardonnay (uch. 68), Moldova (uch. 22) Kaberne- Sauvignon (uch. 68), Moldova (uch. 38), Arkadia (uch. 78), Tsimlyansky black (uch. 68). Pre-cutting consists in removing all clearly dead and unusable parts of the bush (dried vines, stumps, annual shoots) that will accelerate the development of shoots from the angular buds and resting buds. Considering the high plasticity of grape plants, can not only in accelerated way to restore the crown of bushes damaged by frost, but also get a crop in the current year, using special methods of agricultural technology
Peculiarities of breeding oidium-resistant genotypes in
crossing Crimea autochthonous grape varieties with
complex interspecific hybrids were studied. Twentytwo
populations consisting of 1323 seedlings were
analyzed over a period of 2008-2014. The highest
oidium resistance was registered in the progeny of the
cross Khersonesskii х ЖС 26-205 (6.8 points), and the
average estimate of oidium resistance across all the
study populations was higher than that of the initial
autochthonous grapes of the Crimea. The level of
hypothetical heterosis in the majority of the study
populations indicates that, on the whole, the hybrid
seedlings possess a higher oidium resistance relative to
the initial Crimea autochthonous grapes. The highest
breeding value was associated with cross combinations
having the complex interspecific hybrids Muscat JIM,
Spartanets Magaracha and Magarach 31-77-10 in their
pedigrees. The cross combination Muscat JIM х
Shabash was the most efficient, yielding 10.7 per cent
of oidium-resistant seedlings. It was reliably
established that a high level of the genotypically determined inheritance of oidium resistance is found
in crosses with the participation of the interspecific
forms Magarach № 31-77-10 and Muscat JIM (female
parents) and Spartanets Magaracha and Tsitronnyi
Magaracha (male parents). The expediency of this
direction of breeding research was proved
This article presents the possibilities of using organic fertilizers, which allow you to recharge grape raw material with biologically active substances and improve the nutritional value of wine production. The influence of organic fertilizers on activation of process for detoxification of soil toxic compounds has been measured, ensuring food safety of raw materials for the production of grape wine products by reducing of hazardous chemicals. The use of biotechnology preserves and also enhances the uniqueness and diversity of the chemical composition of the grape raw material. We have established that after the four-year application of biotechnology the content of toxic compounds in grape raw material was reduced by 7%, and the concentration of biologically active substances increased in 1,5-2% times in comparison with the production of commercial plantations
Progress of breeding for resistance to diseases, pests
and low temperatures is provided by cross-species
hybridization. Institute of Vine and Wine "Magarach"
is one of the leading centers of selection of grapes in
the world. The breeding program of deducing grapes at
the institute is based on the study and attracting the
world's gene pool, including and industrial of the
Russian Federation assortment of grapes. Analysis
assortment shows that the share of productive, highquality
varieties with group resistance to diseases,
pests and extreme environmental factors is very
small. The main method of selection of grapes of a
new generation who have genetically determined traits
earliness, resistance to biotic and abiotic factors is
crossing complex interspecific hybrids and forms of
their involvement with each other and with the forms
of species Vitis vinifera, belonging to different ecogeographical
groups, saturating crossing between
hybrid forms with complex features, the appropriate
selection of reference. For vigorous offspring is most
effective as a parent to use a local variety of forms of
Crohn and father - interspecific cultivar Alminsky
This review article highlights a new method of DNA extraction from herbarium leaves of grapes for use in PCR-analysis
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
The article highlights the questions of preliminary determination of the yield of vineyards, grape harvest prediction method to determine the optimal length of fruit cutting of shoots and load bushes wintering eyes, kidneys examined productivity index wintering buds (CP), which shows how many inflorescences have an average for each left eye escape when cutting to length, including the dead. It was found that the yield of grapes has a great influence the degree of differentiation of inflorescence of rudiments in the central buds overwintering buds. From the moment of laying the harvest of grapes in hibernating little eyes in the form of embryonic inflorescences until commercial harvest takes two growing seasons. During this period the generative organs of grape plants are affected by many factors of the environment. Heterogeneity was found of buds along the length of one-year matured shoots. It is expressed in the fact that many grape varieties fruitfulness buds at the base of the shoot are much lower compared with upstream eyes. A certain death of wintering buds (primarily, the main kidney) at the end of the growing season, before the autumn frosts. The main reason for the death of buds during the growing season - from defeat fungal diseases. Taking into account the percentage of deaths of buds proposed a new exponent forming embryonic kidney main inflorescence - productivity index of buds by the ratio of embryonic stems to the number of buds, including the dead. Thus, annual forecasting of grape harvest next year to cutting the bushes by the proposed method makes it possible to scientifically establish the optimal cut length of shoots and fruit load on the bush eyes. This helps to realize directly the potential of each variety and vineyard site and get maximum yields even in years with low fruit tab formations
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 presents results of studying the oenology
and the biochemistry of the Cabernet-Sauvignon
grapes in different areas of the Krasnodar region -
Taman, Anapa, Abrau-Dyurso, Gelendzhik and
Krasnodar. The yields, the mechanical composition of
the grapes, the biochemical indicators of the juice of
berries were compared. The cultivation zone affects
the yield, the average mass of the bunch, the number
and mass of berries in the bunch, the mass of the crest,
but according to the percentage of berries and crest in
the bunch, the bunch structure (ratio of mass of berries
to mass of the ridge) does not significantly differ
between growing zones. The mass of 100 berries and
100 seeds, the weight of seeds in 100 berries, the
clustering index (the ratio of pulp with juice to peel)
can differ in different places of growth, but with
insignificant coefficients of variation. The composition
of the bunch as a percentage of the total mass varies
little over the growing zones: the ridges make up 5.6-
5.7%, the skin 4.9-5.2%, the seeds 4.8-4.9%, the pulp
with the juice - 84.3-84.5%. Structural and berry
indicators varied in the range of 5.4-5.5 and 76.84,
respectively. Depending on the place of cultivation, the
yield of the grape must in laboratory conditions was
75.1-75.7%. Analysis of the structure, composition and
the structure of bunches showed that the mechanical
composition of Cabernet-Sauvignon refers to the first
group of varieties that retain their valuable
characteristics when changing the growing conditions.
When harvesting, the mass concentration of sugars was
19-19.8%, titrated acidity - 8.1-9.2 g / dm3, pH - 3.3-
3.4. Depending on the place of cultivation of the
content of organic acids in the juice of berries was:
wine - 4917-5918 mg / dm3, apple - 1926-2763, lemon
- 215-416 mg / dm3. In different places of cultivation
in% of the total amount of organic acids studied, the
content of tartaric acid varied from 61.7 to 71.4%,
apple - from 24.7 to 33.3%, lemon - from 3 to 5%.
Thus, the content of organic acids in the juice of
Cabernet-Sauvignon berries depends on the specific
growing conditions. Depending on the growing places,
the mass concentration of potassium cations is 2630-3508 mg / dm3, sodium 162-436, magnesium 171-230,
calcium 185-255 mg / dm3. However, in most cases,
as a percentage of the total cation content, there are no
differences depending on the site of growth. Thus, the
biochemical parameters of the juice of CabernetSauvignon
berries depend on the specific natural
conditions of the terrain and, according to these
parameters, the variety belongs to the second group of
varieties with less plasticity to different growing
conditions