RESEARCH OF THE NUTRIENT COMPOSITION OF FRUITS OF DIFFERENT APRICOT VARIETIES GROWN IN THE PLAINS, FOOTHILLS AND MOUNTAIN-VALLEY FRUIT-GROWING AREAS OF DAGESTAN

2021 ◽  
Author(s):  
Б.М. ГУСЕЙНОВА
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Climatic Conditions ◽  
High Quality ◽  
Mountain Valley ◽  
High Rise ◽  
Quantitative Content ◽  
Fruit Growing ◽  
Phenolic Substances ◽  
Qualitative Structure

Представлены результаты определения содержания сахаров, титруемых кислот, витаминов С и Р, фенольных и пектиновых соединений в плодах абрикоса сортов Дженгутаевский, Краснощекий, Хонобах и Шалах, хорошо адаптированных к почвенно-климатическим условиям равнинной, предгорной и горно-долинной плодовых зон. Цель работы – изучение особенностей нутриентного состава в плодах абрикоса в зависимости от сортовой принадлежности и влияния высотного градиента мест выращивания, расположенных на различных высотах над уровнем моря. Определено наиболее перспективное, богатое ценными компонентами плодовое сырье для производства высококачественной импортозамещающей пищевой продукции. Выявленные сортовые различия биохимических комплексов изученных плодов позволяют объективно оценить их пищевые и вкусовые достоинства. Содержание сахаров и титруемых кислот в плодах абрикосов, выращенных в равнинной плодовой зоне, варьировало соответственно от 8,2 (Дженгутаевский) до 11,5 г/100 см3(Хонобах) и от 1,19 (Хонобах) до 1,54% (Дженгутаевский). В плодах сорта Шалах определено наибольшее количество пектиновых веществ – 0,84%, витамина С – 15,7 мг %, фенольных веществ – 137,1 мг % и витамина Р – 72,5 мг %. Количественное содержание всех идентифицированных нутриентов в плодах различалось в зависимости от почвенно-климатических условий произрастания абрикосов. Природные условия предгорья и горных долин способствуют интенсивному накоплению в плодах абрикоса титруемых кислот, витаминов С и Р, фенольных и пектиновых веществ, а почвенно-климатические условия равнины дают возможность образованию в них большей концентрации сахара. Результаты исследования питательной ценности плодов абрикоса могут быть применены для разработки рецептур новых пищевых продуктов, предназначенных для нормализации деятельности различных систем и восполнения дефицита нутриентов в организме человека. Results of studying of qualitative structure and quantitative content of saccharums, titrable acids, vitamins C and P, phenolic and pectinaceous bonds in fetuses of an apricot of grades Dzhengutayevsky, Krasnoshcheky, Honobakh and Shalakh of the flat, foothill and mountain and valley fruit zones which are well adapted to soil climatic conditions are presented in article. The work purpose – studying of features of formation of nutriyentny structure in apricot fetuses depending on high-quality accessory and influence of a high-rise gradient of the places of cultivation located at various heights above sea level. The problem of the choice of the most perspective rich was solved it is nutritious valuable components of fruit raw materials for production of superfine import-substituting food products. The taped high-quality differences of biochemical complexes of the studied fetuses allow to estimate objectively their alimentary and gustatory advantages. Content of saccharums and titrable acids in the apricots which are grown up in a flat fruit zone varied respectively from 8,2 (Dzhengutayevsky) to 11,5 g/100 см3 (Khonobakh) and from 1,19 (Honobakh) to 1,54% (Dzhengutayevsky). In grade fetuses Shalakh the greatest number of pectinaceous substances – 0,84%, vitamin C – 15,7 mg %, phenolic substances – 157,1 mg % and vitamin P – 72,5 mg % is defined. Quantitative content of all identified nutrients in apricots differed depending on in what soil climatic conditions they grow. An environment of the foothills and mountain valleys promote the strengthened accumulation in apricots of titrable acids, vitamins C and P, phenolic and pectinaceous substances, and soil climatic conditions of the plain gave the chance to concentrate more saccharum in apricot fetuses. The received data on nutritional value of the studied apricots can be applied to development of compoundings of the new foodstuff intended for normalization of activity of various systems in a human body and deficiency restores on nutrients.

Development of Innovative Technology for Cryogenic Grape Powders and Drinks

2021 ◽  
pp. 24-28
Author(s):  
Зоя Алиевна Яралиева
Keyword(s):  
Raw Materials ◽  
Food Additives ◽  
Climatic Conditions ◽  
Innovative Technology ◽  
High Quality ◽  
Laboratory Equipment ◽  
Scientific Center ◽  
Analytical Instruments ◽  
Organoleptic Characteristics ◽  
The Republic

Климатические условия на большей части территории Российской Федерации не позволяют выращивать виноград в открытом грунте, поэтому его завозят из южных районов страны. Производство виноградных напитков обычно сосредоточено в местах выращивания винограда, так как доставка готовой продукции в северные регионы сопряжена со значительными финансовыми затратами. В Республике Дагестан выращивают около 30% винограда в масштабах всей страны, а площадь плодоносящих виноградников занимает более 20 тыс. га. Возникла необходимость переработать виноград таким образом, чтобы полуфабрикат для изготовления напитков выдерживал длительные сроки хранения и транспортировку, отличался высоким качеством и имел небольшую массу. Разработана технология получения виноградных криопорошков, которые можно использовать в качестве пищевых добавок, для изготовления восстановленных соков и напитков. Целью исследования было создание инновационной технологии производства криопорошков для получения безалкогольных напитков. Объектом исследования стал виноград дагестанских технических, столовых и изюмных сортов. Алгоритм получения криопорошков соответствовал предложенной автором схеме: доставка винограда, отделение гребней, инспекция, мойка, дробление, замораживание жидким азотом, обезвоживание в вакуумной СВЧ-установке, криоизмельчение и фасовка. При выполнении работы определяли качественный состав сырья и криопорошков с использованием аналитических приборов и лабораторного оборудования кафедры технологии продуктов питания и учреждений Дагестанского научного Центра РАН. Определен химический состав криопорошков, полученных из винограда, выращенного в горно-долинной зоне Дагестана. Приведены физико-химические показатели напитка из криопорошка винограда. Органолептические показатели изготовленных виноградных напитков подтвердили их высокие качественные показатели. Climatic conditions in most of the Russian Federation do not allow growing grapes in the open field, therefore they are imported from the southern regions of the country. The production of grape drinks is usually concentrated in places where grapes are grown, since the delivery of finished products to the northern regions is associated with significant financial costs. Winegrowers of the Republic of Dagestan grow about 30% of grapes throughout the country, and the area of fruit-bearing vineyards occupies more than 20 thousand hectares. There was a problem to process grapes in such a way that the semi-finished product for the production of drinks withstands long storage and transportation periods, is of high quality and has a small weight. A technology has been developed for producing grape cryopowders, which can be used as food additives, for the production of reconstituted juices and drinks. The aim of the study was to create an innovative technology for the production of cryopowders for the production of soft drinks. The objects of the study were Dagestan common and raisin grapes. The algorithm for obtaining cryopowders corresponded to the scheme proposed by the author: delivery of grapes, separation of ridges, inspection, washing, crushing, freezing with liquid nitrogen, dehydration in a vacuum microwave unit, cryo-grinding and packaging. When performing the work, the qualitative composition of raw materials and cryopowders was determined using analytical instruments and laboratory equipment of the Department of Food Technology and institutions of the Dagestan Scientific Center of the Russian Academy of Sciences. The chemical composition of cryopowders obtained from grapes grown in the mountain-valley zone of Dagestan has been determined. The physical and chemical parameters of a wine drink made from grape cryopowder are given. The organoleptic characteristics of the produced wine drinks confirmed their high quality indicators.

scholarly journals Development Of Compound Feed Recipes In The Composition Local Raw Materials

2021 ◽  
Vol 03 (01) ◽  
pp. 20-30
Author(s):  
Aziza Isamutdinovna Miralimova ◽  
◽  
Pulatxo’ja Tursunxodjaev ◽  
Ulug’bek Narbayevich Baltabayev ◽  
◽  
...  
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
Raw Materials ◽  
Farm Animals ◽  
High Quality ◽  
Feed Production

The object of research is the development of compound feed recipes from local oilseeds grown in Uzbekistan. The purpose of this study is to correctly compile a feed recipe, determine the quality and protein content of feed and digestibility use rich protein nutritional value in feeding farm animals for fattened cattle to produce a batch of feed. The conditions for obtaining high-quality feed food for wide use in industrial feed production are defined.

INNOVATIVE TECHNOLOGY OF PASTA OF THE INCREASED NUTRITION VALUE WITH USE OF ULTRASONIC MAGNETOSTRICTIVE PROCESSING OF FLOUR

2018 ◽  
Author(s):  
С.А. РОМАНЧИКОВ
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Complex Mixture ◽  
Technological Equipment ◽  
Pathogenic Microorganisms ◽  
High Quality ◽  
Freeze Dried ◽  
Speed Up ◽  
Technology Of Production

Предложена технология производства макаронных изделий повышенной пищевой ценности (ППЦ). Технология магнитострикционной обработки муки, подготовки комплексной мучной смеси ППЦ, прессования макаронного теста и акустической сушки в псевдоожиженном слое основана на использовании модернизированного технологического оборудования. Устройство для ультразвуковой магнитострикционный обработки муки обеспечивает снижение зараженности пшеничной муки патогенными микроорганизмами и плесенью. Использование в конструкции макаронного пресса ультразвукового концентратора делает возможным качественное прессование полуфабрикатов макаронных изделий из комплексной смеси муки и обогащающей добавки. Модернизация устройства сушки способствует ускорению процесса сушки макаронных изделий с повышенным содержанием животного белка без снижения показателей качества. Для достижения поставленной цели в состав макаронных изделий включено нетрадиционное сырье, % общего объема теста: мука из цельного зерна овса – 30, мясо сублимационной сушки (телятина) – 15. Электрогидравлическое размольное устройство позволяет введение в состав макаронных изделий всех питательных веществ зерна овса при сокращении количества технологического оборудования на подготовку ингредиента. Воздействие ультразвука на комплексное макаронное тесто в процессе прессования и сушки позволило использовать муку пшеничную мягких сортов с низким содержанием клейковины. Результаты экспериментальных исследований: сокращено время сушки, стабилизации и охлаждения макаронных изделий; обеспечено производство качественных макаронных изделий ППЦ влажностью 11%; уменьшено загрязнение мезофильными аэробными и факультативно-аэробными микроорганизмами; увеличена плотность готовых изделий на 12–15%. The technology of production of macaroni products increased nutritional value has been proposed. The technology of magnetostrictive cleaning of flour, preparation of a complex flour mixture with increased nutritional value, pressing of pasta and acoustic drying in a fluidized layer is based on the use of modernized technological equipment. The device for ultrasonic magnetostrictive processing of flour provides a reduction in the contamination of wheat flour from pathogenic microorganisms and mold. The use of an ultrasonic concentrator in the macaroni press makes it possible to produce high-quality pressing of semi-finished pasta products from a complex mixture of flour and an enrichment additives. Modernization of the device for drying macaroni products helps to speed up the process of drying pasta with increased content of animal protein without reducing the quality indicators. To achieve this goal, unconventional raw materials (whole oat flour) – 30% and freeze-dried meat (veal) – 15% of the total volume of the test were included in the composition of the pasta. The electrohydraulic grinding chamber allows to drop into the composition of macaroni products of all nutrients the grain of oats and to reduce the amount of technological equipment for the preparation of the ingredient. The influence of ultrasound on the complex pasta in the process of pressing and drying allowed the use of wheat flour of soft varieties with low gluten content. The technology of production of macaroni products increased nutritional value has been proposed. The technology of magnetostrictive cleaning of flour, preparation of a complex flour mixture with increased nutritional value, pressing of pasta and acoustic drying in a fluidized layer is based on the use of modernized technological equipment. The device for ultrasonic magnetostrictive processing of flour provides a reduction in the contamination of wheat flour from pathogenic microorganisms and mold. The use of an ultrasonic concentrator in the macaroni press makes it possible to produce high-quality pressing of semi-finished pasta products from a complex mixture of flour and an enrichment additives. Modernization of the device for drying macaroni products helps to speed up the process of drying pasta with increased content of animal protein without reducing the quality indicators. To achieve this goal, unconventional raw materials (whole oat flour) – 30% and freeze-dried meat (veal) – 15% of the total volume of the test were included in the composition of the pasta. The electrohydraulic grinding chamber allows to drop into the composition of macaroni products of all nutrients the grain of oats and to reduce the amount of technological equipment for the preparation of the ingredient. The influence of ultrasound on the complex pasta in the process of pressing and drying allowed the use of wheat flour of soft varieties with low gluten content. The results of the experimental studys: the drying time, the stabilization and cooling of pasta was shortened; production of high-quality macaroni products of increased nutritional value and humidity of 11%; abbreviated pollution by mesophilic aerobic and facultative-aerobic microorganisms; the density of finished products is increased by 12–15%.

scholarly journals The improvement of raw materials of locally produced sparkling wines

2020 ◽  
pp. 355-361
Author(s):  
Александр Семёнович Макаров
Keyword(s):  
Raw Materials ◽  
Climatic Conditions ◽  
Sparkling Wine ◽  
High Quality ◽  
Factors Affecting ◽  
Factors Influencing ◽  
Technological Potential ◽  
Literary Sources ◽  
Grape Varieties ◽  
Selection Of

Систематизированы современные литературные данные о совершенствовании сырьевых ресурсов для производства игристых вин. Даны рекомендации о перспективности использования различных сортов винограда в производстве игристых вин: интродуцированных (Мальбек, Сира и др.), селекционных (Рислинг Магарача, Рислинг мускатный, Рислинг красный, Алиготе мускатное, Цитронный Магарача и др.), аборигенных (Кокур белый, Кокур белый 46-10-3, Сых дане, Сары пандас, Кефесия и др.). Выделены факторы, влияющие на основные и дополнительные показатели в системе «виноград-виноматериал-игристое вино», среди которых важными являются степень зрелости винограда, его технологический потенциал, почвенно-климатические условия произрастания винограда. Сделан вывод, что всесторонний подход к подбору сырья с учетом факторов, влияющих на его основные и дополнительные показатели, позволит сформировать сырьевые зоны для производства игристых вин высокого качества. Modern literary sources on the improvement of raw materials for production of sparklings were systematized. Recommendations on the prospects of using various grape varieties in production of sparkling wines are given. They include introduced (‘Malbec’, ‘Syrah’, etc.), selection (‘Riesling Magaracha’, ‘Riesling Muscatny’, ‘Riesling Krasny’, ‘Aligote Muscatnoye’, ‘Tsitronnyi Magaracha’, etc.) and native (‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’, ‘Sykh Dane’, ‘Sary Pandas’, ‘Kefesiya’, etc.) grape varieties. Factors influencing the main and additional indicators in the system "grapes - base wine - sparkling wine" are highlighted. The most important factors are the degree of grape ripeness, its technological potential, soil and climatic conditions of grape growing. It is concluded that a comprehensive approach to the selection of raw materials, taking into account the factors affecting its main and additional indicators, will allow the formation of zones of raw materials for the production of high quality sparkling wines.

scholarly journals QUANTITATIVE CONTENT OF THE MAIN ACTIVE SUBSTANCES IN THE ROOTS OF THE NATURAL AND IN-TRODUCED PLANT SAPOSHNIKOVIA DIVARICATE (TURCZ.) SCHISCHK.

2021 ◽  
pp. 143-151
Author(s):  
Bayarma Munhoevna Urbagarova ◽  
Vasiliy Vladimirovich Taraskin ◽  
Tat'yana Valer'yevna Elisafenko ◽  
El'vira Eduardovna Shults ◽  
Elena Anatol'yevna Korolyuk ◽  
...  
Keyword(s):  
Raw Materials ◽  
Natural Populations ◽  
Total Content ◽  
Climatic Conditions ◽  
Raw Material ◽  
First Year ◽  
Quantitative Content ◽  
Two Samples ◽  
Saposhnikovia Divaricata ◽  
Active Substances

A HPLC-UV method was developed for the quantitative analysis of chromones in the roots of Saposhnikovia divaricata (Turcz.) Schischk. The optimal parameters of chromones extraction (two-fold ultrasonic extraction with a duration of 40 min with 50% ethyl alcohol at a raw material-extractant ratio of 1:10) were selected. The validation analysis showed that the proposed method is characterized by satisfactory metrological parameters. The method was used for the analysis of raw materials of wild, introduced and commercial samples of S. divaricata. In this work, for the first time in the roots of S. divaricata from natural populations of Buryatia, Trans-Baikal Territory, Mongolia and in the introduced samples, the HPLC-UV method was used to determine the quantitative content of the main active substances: prim-O-glucosylcimifugine (0.13–5.22 mg/g), cimifugine (0.01– 1.82 mg/g) and 4’-O-β-D-glucosyl-5-O-methylvisamminol (0.98–3.25 mg/g). The total content of chromones varies depending on the place of collection and the phase of vegetation. The content of chromones in two samples of roots from introduced S. divaricatae, collected in the first year of introduction in different climatic conditions, was established.

scholarly journals Innovative Production Technology of Drinks from Grape Cryopowders

2019 ◽  
Author(s):  
Z A Yaralieva ◽  
G I Kasyanov ◽  
P R Tagirova ◽  
L N Shubina ◽  
S A Ilyasova ◽  
...  
Keyword(s):  
Production Technology ◽  
Raw Materials ◽  
Raw Material ◽  
Microwave Drying ◽  
Mountain Valley ◽  
Chemical Indicators ◽  
Vacuum Microwave ◽  
Phenolic Substances ◽  
The Republic ◽  
Physical And Chemical

A technology, based on the production of wine beverages from grape cryopowders in the mountain-valley zone of the Republic of Dagestan, is proposed. The data on the vacuum microwave drying of grape raw materials and subsequent grinding in a cryomill are presented. The modes of grape raw material preparation and its subsequent dehydration and cryo-grinding, which provide the possibility of successful use in the dried state in the production technology of wine drinks, are proposed. The principal feature is the use of whole grapes as a raw material, with rinds and seeds. The physical and chemical indicators, the content of phenolic substances and the organoleptic indicators of wine beverages made according to the traditional technology and the beverage made from grape cryopowders were studied. A comparative assessment of beverages was made. It is established that vacuum microwave drying conduces to better preservation of the properties of raw materials and finished products. The organoleptic assessment showed that the wine drinks developed according to the proposed technology had a more intense color and a more pronounced flavor of sweetness and sourness than traditional wine beverages. The advantage of this technology is the ability to transport grape cryopowders in unregulated temperature conditions to any point close to the consumer and carry out the production of wine beverages there.

INSTRUMENTAL STUDY OF THE PROPERTIES OF REGIONAL WINES FROM MERLOT GRAPES

2020 ◽  
Author(s):  
Н.К. Стрижов ◽  
О.Н. Шелудько ◽  
А.А. Охрименко ◽  
Т.С. Ткачева
Keyword(s):  
Absorption Spectra ◽  
Raw Materials ◽  
Spectral Characteristics ◽  
Climatic Conditions ◽  
Grape Variety ◽  
Acid Base ◽  
High Quality ◽  
Data Set ◽  
Titration Curves ◽  
Base Properties

Для обеспечения внутреннего рынка высококачественными эксклюзивными винами из отечественного виноградного сырья необходимо производство российских вин защищенных наименований, что требует применения достоверных способов идентификации происхождения, основанных на фундаментальных знаниях о формировании отличительных признаков качественных вин в зависимости от сорта винограда и природно-климатических условий его произрастания. В статье дан анализ изменений интегральных характеристик вин, полученных из винограда сорта Мерло, выращенного в различных регионах. Проведен сравнительный анализ вида кривых титрования и спектров поглощения образцов вин с расчетом идентификационных критериев, характеризующих кислотно-основные свойства и фенольный комплекс данных вин. Построена зависимость связи спектральных характеристик и кислотно-основных свойств изученных образцов вин, установлена корреляция (R 0,82), что доказало влияние на форму кривых титрования образцов вин наличия фенольных и красящих компонентов. Установлено, что некоторые спектры поглощения и формы кривых титрования образцов вин близки, что подтверждает один сорт винограда, а другие имеют значительные различия, что свидетельствует о подмене сорта винограда или значительных технологических отличиях. To ensure the domestic market of the country with high quality exclusive wines from domestic grape raw materials it is necessary to produce Russian wines of protected names. This requires the use of reliable methods of identification of origin, based on fundamental knowledge about the formation of distinctive features of high-quality wines, depending on the grape variety and natural and climatic conditions of its growth. The article analyzes changes in the integral characteristics of wines obtained from Merlot grapes grown in different regions. A comparative analysis of the titration curves and absorption spectra of the samples studied wine with the calculation criteria characterizing the acid-base properties and phenol data set of wines. The relationship between the spectral characteristics and the acid-base properties of the studied wines was constructed, and a correlation was established (R 0,82), which proved the influence of the presence of phenolic and coloring components on the shape of the titration curves of wine samples. It was found that some absorption spectra and the shape of the titration curves of the studied wines are close, which confirms one grape variety, while others have significant differences from each other, which indicates a substitution of the grape variety or significant technological differences.

Hulless barley in compound feed for quails

2020 ◽  
pp. 38-43
Author(s):  
S. Shpуnova ◽  
O. Yadrishchenskaya ◽  
T. Selina ◽  
E. Basova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Live Weight ◽  
Protein Digestibility ◽  
Meat Production ◽  
High Quality ◽  
Hulless Barley ◽  
High Quality Protein ◽  
Meat Productivity ◽  
Experimental Group

In recent years, the Russian poultry industry has been successfully developing because of the use of modern crosses, as well as technologies for poultry housing and feeding. The development of quail farming as an eff ective source of dietary and delicacy products is promising. One of the most important conditions for successful breeding of quails is the organization of complete feeding, which involves the use of high-quality protein and energy feed in the diets. It is very important to maximize the use of local raw materials. In this series, a special place is occupied by hulless barley, which is characterized by a reduced content of hard-to-digest fi ber, and therefore has the increased nutritional value for poultry. Therefore, it is of particular relevance to study the input of various varieties of hulless barley in the composition of compound feed for poultry. The purpose of the research was to study the infl uence of compound feed using hulless barley of Siberian selection on the meat productivity of quails. The results of the study on quails using compound feed with 10 % hulless barley have been presented in the article. It has been found that the expenditures of feed per 1 kg of live weight gain in the experimental group of quails have been higher by 3,6 % due to better assimilation of feed nutrients. The live weight of quails in the experimental group has been increased by 4,31 %, while the average daily feed intake has been increased by 0,62 %. Data from the balance experiment have shown that protein digestibility has increased by 1,81 % in the experimental group. It has been found that the use of compound feed with 10 % of hulless barley is of practical signifi cance in relation with the increase in the productivity of quails and the profi tability of meat production by 8,3 %.

scholarly journals The role of grape variety in the quality formation of brandy base wines and distillates

2020 ◽  
pp. 362-367
Author(s):  
Ольга Алексеевна Чурсина
Keyword(s):  
Vitis Vinifera ◽  
Oxidase Activity ◽  
Raw Materials ◽  
Abiotic Factors ◽  
Climatic Conditions ◽  
Vitis Vinifera L ◽  
Technological Parameters ◽  
Distinctive Features ◽  
Phenolic Substances ◽  
Grape Varieties

Альтернативой дефицитным интродуцированным сортам винограда могут явиться аборигенные сорта вида Vitis vinifera L., а также современные сложные межвидовые сорта винограда с групповой устойчивостью к неблагоприятным биотическим и абиотическим факторам, которые позволят создать устойчивую сырьевую базу для коньячного производства. Аромат-образующий комплекс сортов винограда для коньячного производства определяется разнообразными классами химических соединений, которые играют важную роль в формировании качества коньяка. В статье представлены результаты исследования сортовых особенностей винограда и их влияние на формирование комплекса ароматобразующих веществ виноматериалов и молодых коньячных дистиллятов. Оценка сортов по ряду биохимических, физико-химических и технологических показателей позволила выявить отличительные признаки исследуемых групп винограда различного происхождения. Установлены диапазоны варьирования показателей в зависимости от степени зрелости винограда, климатических условий года и зоны произрастания винограда. Характерными свойствами интродуцированных европейских сортов явились высокая оксидазная активность и способность фенольных веществ сусла к окислению; сортов межвидовой селекции - низкая способность винограда к отдаче фенольных веществ и их содержание в сусле при повышенной оксидазной активности. Отличительными признаками аборигенного сорта Шабаш явились низкая массовая концентрация титруемых кислот и оксидазная активность, но высокая способность винограда к отдаче фенольных веществ и их содержание в сусле. Установлено, что доля высших спиртов в составе летучих примесей виноматериалов и дистиллятов возрастала в следующем ряду: европейские сорта→аборигенный сорт→межвидовые сорта, а доля средних эфиров в этой последовательности, напротив, снижалась. Результаты исследований могут быть использованы для регулирования комплекса ароматобразующих веществ коньячных виноматериалов и дистиллятов уже на начальных этапах переработки винограда, с целью повышения их качества. An alternative to the scarce introduced grape varieties can be native varieties of the species Vitis vinifera L., as well as modern complex interspecific grape varieties with group resistance to unfavorable biotic and abiotic factors, which will create a stable base of raw materials for brandy production. The aroma-producing complex of grape varieties for brandy production is determined by various classes of chemical compounds playing an important role in the quality of finished product. The article presents the results of study of varietal characteristics and their influence on formation of a complex of aromatic substances of base wines and young brandy distillates. Evaluation of varieties for a number of biochemical, physicochemical and technological parameters made it possible to identify distinctive features of the studied groups of grapes of various origin. Ranges of parameter variation are established depending on the degree of grape maturity, climatic conditions of the year and zone of growing. Characteristic properties of the introduced European varieties are high oxidase activity and the ability of phenolic substances of the must to oxidize; of the interspecific selection varieties - the low ability of grapes to yield phenolic substances and their content in the must with increased oxidase activity. Distinctive features of the native variety ‘Shabash’ were a low mass concentration of titratable acids and oxidase activity, but also a high ability of grapes to release phenolic substances and their content in the must. It was found that the proportion of higher alcohols in the composition of volatile impurities of base wines and distillates increased in the series: European varieties → native variety → interspecific varieties, while the proportion of medium-chain esters in this sequence, on the contrary, decreased. The obtained research results can be used to regulate the complex of aroma-producing substances of brandy base wines and distillates, starting from the initial stages of processing, in order to improve their quality.

scholarly journals Results of ultrasonic effects studied in pre-sowing barley seed stimulation

2021 ◽  
Vol 937 (2) ◽  
pp. 022119
Author(s):  
O Didmanidze ◽  
A Dorokhov ◽  
M Mosyakov ◽  
L Kravchenko ◽  
N Lylin ◽  
...  
Keyword(s):  
Protein Content ◽  
Agricultural Production ◽  
Seed Treatment ◽  
Raw Materials ◽  
Growing Season ◽  
Climatic Conditions ◽  
Agricultural Products ◽  
High Quality ◽  
Oxygen Penetration ◽  
Livestock Breeding

Abstract This research aims to study the process of stimulation and the choice of optimal modes of seed treatment by ultrasonic exposure. Agricultural production faces providing the population with high-quality and affordable agricultural products, raw materials, and food. It is also an important task to provide livestock breeding with a full-fledged feed base. Barley is one of the high-protein cereals with 8-15% protein content in the grain. According to several scientists, field germination of barley seeds averages 65.8% [1]. In most cases, this is due to insufficient moisture during the growing season in difficult soil and climatic conditions. In most cases, this is due to insufficient moisture during the growing season in difficult soil and climatic conditions.It is necessary to conduct exploratory studies to determine the intensity of ultrasonic radiation and its duration, to determine the influence of the selected ultrasonic effect on the process of swelling and oxygen penetration into the seeds.

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