scholarly journals COMPARATIVE STUDY OF PROMISING CLONES OF GRAPEVINE VARIETY SERSIAL

Russian vine ◽  
2021 ◽  
Vol 16 ◽  
pp. 36-41
Author(s):  
N.L. Studennikova ◽  
◽  
Z.V. Kotolovets ◽  
R.G. Timofeev ◽  
◽  
...  
Keyword(s):  
Comparative Study ◽  
South Coast ◽  
Southern Coast ◽  
The South ◽  
Wine Making ◽  
Grapevine Variety ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Physical And Chemical

The results of studying of agrobiological and technological features of promising clones of the Sersial variety in the conditions of the South Coast of Crimea are presented. The numerical values of the main agrobiological characteristics of the variety and clones of the Sersial grape va-riety, as well as the main physical and chemical indicators of grapes and wines obtained from them, have been established. The organoleptic characteristics of wine materials from clones of the Sersial variety of the harvest of 2020 were studied and summarized. The expediency of in-troducing the selected clones of the Sersial varie-ty into the wine-making production of the Southern Coast of Crimea has been substantiat-ed.

scholarly journals COMPARATIVE STUDY OF QUANTITATIVE CHARACTERISTICS OF PROSPECTIVE CLONES OF VARIETY MUSKAT BELIY

Russian vine ◽  
2021 ◽  
Vol 18 ◽  
pp. 28-34
Author(s):  
N.L. Studennikova ◽  
◽  
Z.V. Kotolovets ◽  
R.G. Timofeev ◽  
◽  
...  
Keyword(s):  
Comparative Study ◽  
South Coast ◽  
Southern Coast ◽  
The South ◽  
Wine Making ◽  
Grapevine Variety ◽  
Organoleptic Characteristics ◽  
Quantitative Characteristics

The results of studying of agrobiological and technological features of promising clones of the Muscat beliy variety in the conditions of the South Coast of Crimea are presented. The numerical values of the main agrobiological characteristics of the variety and clones of the Muscat Beliy grapevine variety, as well as the main physicochemical indicators of grapes and wine materials obtained from them, have been established. The organoleptic characteristics of wine materials from clones of the Muscat Beliy variety, harvest 2019 and 2020, were studied and summarized. The expediency of introduc-ing the isolated clones of the Muscat Beliy va-riety into the wine-making production of the Southern Coast of Crimea has been substanti-ated.

APPLICATION OF THE PUMPKIN POMACE POWDER IN ENRICHED CRACKER TECHNOLOGY

2019 ◽  
Author(s):  
Н.М. ДЕРКАНОСОВА ◽  
И.И. ЗАЙЦЕВА ◽  
А.А. ЕМЕЛЬЯНОВ ◽  
Т.В. ПОНОМАРЕВА ◽  
А.А. СТАХУРЛОВА ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Optimization Method ◽  
Mathematical Planning ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Autolytic Activity ◽  
Physical And Chemical ◽  
Interstate Standard ◽  
Β Carotene

Рассмотрены аспекты применения вторичного продукта сокового производства – выжимок из тыквы, полученных конвективным вакуумным высушиванием при температуре, не превышающей 50°С, в качестве обогащающего пищевыми волокнами сырьевого ингредиента рецептуры крекера. Дана характеристика высушенных выжимок из тыквы сорта Мускатная. Приведены результаты исследования влияния порошка из выжимок тыквы дисперсностью от 63 до 125 мкм на хлебопекарные свойства муки – количество и качество клейковины, автолитическую активность. Обоснование рецептуры крекера с повышенным содержанием пищевых волокон и β-каротина проведено методом математического планирования – полный факторный эксперимент 22 с последующей оптимизацией методом ридж-анализа. Разработана производственная рецептура. Апробация разработанной рецептуры показала, что крекер с выжимками из тыквы в количестве 11,34 г/100 г муки имеет отличительные органолептические характеристики, обусловленные привкусом и ароматом тыквы, по физико-химическим показателям соответствует требованиям межгосударственного стандарта, по составу, г/100 г, пищевых волокон (3,4) и β-каротина (2,9) может быть отнесен к продукту – источнику пищевых волокон с высоким содержанием β-каротина. The aspects of the use of the secondary product of juice production – pumpkin pomace obtained by convection vacuum drying at a temperature not exceeding 50°C, as an enriching raw ingredient of the cracker formulation with food fibers are considered. The characteristics of dried pumpkin pomace of Muscatnaya variety are given. The results of the study of the influence of pumpkin pomace powder dispersion from 63 to 125 microns on the baking properties of flour – the quantity and quality of gluten, autolytic activity are adduced. The substantiation of the cracker formulation with high content of dietary fibers and β-carotene was carried out by the method of mathematical planning – a complete factorial experiment 22 with subsequent optimization method by ridge analysis. The production formulation is developed. Approbation of the developed formulation showed that the cracker with pumpkin extracts – 11,34 g/100 g of flour has distinctive organoleptic characteristics due to the taste and aroma of pumpkin, on physical and chemical indicators meets the requirements of the interstate standard, by composition, g/100 g, dietary fiber (3,4) and β-carotene (2,9) can be attributed to the product – a source of dietary fiber with a high content of β-carotene.

RESEARCH OF THE RED GRAPES WHICH ARE GROWN UP IN THE SAMARA REGION FOR THE PRODUCTION OF THE WINEMAKING MATERIALS

2021 ◽  
Author(s):  
П.А. ЧАЛДАЕВ ◽  
Е.Н. ФЕДОРОВА ◽  
А.Г. КАШАЕВ
Keyword(s):  
Wine Yeast ◽  
Color Characteristic ◽  
Field Of Study ◽  
Wine Production ◽  
Wine Making ◽  
Red Grapes ◽  
Chemical Indicators ◽  
Phenolic Substances ◽  
Physical And Chemical

Изучена возможность использования для производства винодельческой продукции винограда, выращиваемого в Самарской области. Исследованы два технических сорта красного винограда урожаев 2015–2016 гг. – Ливадийский черный и Мерло. Качество винограда соответствовало требованиям ГОСТ 31782–2012. Переработку винограда по красному способу вели в полупромышленных условиях. Брожение проводили на мезге с плавающей шапкой. Для сбраживания виноградной мезги использовали сухие французские винные дрожжи Sainte Georges S101. Температура бродящей мезги не превышала 28–30°С. Дображивание полученных виноматериалов и последующую их выдержку осуществляли при температуре (14 ± 1)°С. В результате получены сухие столовые виноматериалы. Показатели качества полученных виноматериалов удовлетворяют требованиям ГОСТ 32030–2013 по всем основным физико-химическим показателям качества и характеризуются достаточно высоким содержанием фенольных веществ. Виноматериалы имели насыщенный рубиновый цвет, характерные сортовые вкус и аромат. Полученные результаты подтверждают целесообразность проведения дальнейших исследований в области обоснования и разработки технологий получения винодельческой продукции в Самарском регионе. The possibility of use for production of wine-making production of the grapes which are grown up in the Samara region is studied. Two technical grades of red grapes of harvests of 2015–2016 Livadia black and Merlots are investigated. The quality of the grapes meets the requirements of GOST 31782–2012. Grapes processed by red method in semi-conditions. Fermentation was carried out on pulp with a floating cap. Dry wine yeast “Sainte Georges S101” (Fermentis, France) were used for fermentation of grape pulp. The temperature of the fermenting pulp did not exceed 28–30°C. After-fermentation of the received wine materials and the subsequent their endurance was carried out at a temperature of (14 ± 1)°C. Dry table wine materials are as a result received. The resulting wine materials meet the requirements of GOST 32030–2013 in all basic physical and chemical indicators of quality and characterized by a rather high content of phenolic substances. Wine materials had a rich ruby color, characteristic varietal taste and aroma. These results confirm the usefulness of further research in the field of study and the development of technologies for the production of wine production in the Samara region.

Air saturation with salts as the most important factor maritime climate

1938 ◽  
Vol 34 (2) ◽  
pp. 113-122
Author(s):  
N. F. Golubov
Keyword(s):  
Pulmonary Tuberculosis ◽  
South Coast ◽  
Southern Coast ◽  
The South ◽  
Tuberculosis Patients ◽  
Poor Condition ◽  
Maritime Climate

The southern coast of Crimea (SCC) with its wonderful, dry climate has long gained fame primarily for the fact that pulmonary tuberculosis is perfectly healed and healed here. In the old days, when there were no sanatoriums on the South Coast of Crimea, patients came here and often recovered from a difficult, seemingly irreparable process. Tuberculosis doctors who came here in poor condition, sometimes on stretchers, recovered, worked and lived up to 70 years or more (prof. Fedorov, Dmitriev, Lebedev, Shtangeev, etc.). And now many doctors work here - former tuberculosis patients. There was a time when Yalta was, one might say, inhabited by former consumptive.

scholarly journals Palaeolithic implements found in Sweden

1921 ◽  
Vol 1 (2) ◽  
pp. 98-104 ◽  
Author(s):  
Oscar Montelius
Keyword(s):  
Northern Region ◽  
South Coast ◽  
Northern Europe ◽  
Southern Coast ◽  
The South ◽  
The North ◽  
Melting Period ◽  
Southern Border ◽  
Ice Period

The ingenious and persistent researches of the Swedish geologist, Baron Gerard de Geer, have taught us when the last Ice Period came to an end here in the north. The ice began to melt and retire from the southern coast of Scania 15,000 years before our time. There cannot be more than an error of a few centuries in this calculation.But the southern border of the enormous ice-masses covering the north of Europe in the last Ice Period was not on the south coast of Scania; it lay farther south, in Brandenburg. It is uncertain what length of time was necessary for the ice to retire from Brandenburg to Scania. However, if we consider how slowly the melting was going on in the first millenniums, and how long it took for the ice to melt in the southern part of Sweden, it is highly probable that about 5,000 years were required to transfer the ice border from its most southerly point to Scania. Consequently, the beginning of the melting period in our northern region, i.e. the end of the last Ice Period in northern Europe, must fall about 20,000 years before our time.

scholarly journals Грузинский сорт винограда Грубелла в условиях Нижнего Придонья

2019 ◽  
pp. 92-96
Author(s):  
Valentina Ganich ◽  
Lyudmila Naumova ◽  
Natal’ya Matveeva ◽  
Vladimir Volynkin
Keyword(s):  
Technology Development ◽  
State Standards ◽  
High Quality ◽  
Grapevine Variety ◽  
Organoleptic Characteristics ◽  
Depth Study ◽  
Growing Conditions ◽  
Technological Study ◽  
Physical And Chemical ◽  
The Given

В статье приведены результаты агробиологического и технологического изучения аборигенного грузинского сорта винограда технического направления использования Грубелла в сравнении с контрольным сортом Сибирьковый. Исследования проводились в 2016-2018 гг. на Донской ампелографической коллекции им. Я.И. Потапенко (в условиях Нижнего Придонья) по общепринятым в виноградарстве методикам. Сорта изучались в укрывной, привитой культуре (подвой Берландиери х Рипариа Кобер 5ББ). Схема посадки кустов 3,0 х 1,5 м. Культура неполивная. По проценту распустившихся почек, средней массе грозди и урожайности сорт Грубелла превосходит контрольный сорт. В опытных виноматериалах определяли физико-химические показатели (спиртуозность, массовую концентрацию титруемых и летучих кислот, сахаров, приведенного экстракта, диоксида серы). Все эти показатели соответствовали требованиям ГОСТ. Вино из сорта Грубелла было бледно-соломенного цвета, с зеленоватым оттенком, аромат богатый, с тонами полевых цветов и медово-пряными оттенками. Вкус содержательный, свежий, долгое приятное послевкусие. Высокая дегустационная оценка изучаемого сорта (8,8 балла) на уровне контрольного сорта Сибирьковый подтверждает целесообразность использования сорта Грубелла для приготовления столовых вин высокого качества. Анализ полученных данных позволил сделать заключение о том, что в данных условиях произрастания грузинский сорт Грубелла по качеству вина не уступает контрольному сорту, а по урожайности превосходит его. Поэтому мы считаем, что сорт требует дальнейшего углубленного изучения и создания технологии, позволяющей максимально раскрыть потенциал сорта и получить качественное вино с высокими органолептическими показателями. Рекомендуется использовать сорт Грубелла для селекции с целью создания технических сортов с высокими технологическими свойствами.The paper reports on the findings of agro-biological and technological study of native Georgian wine grapevine variety ‘Grubella’ in comparison with control cultivar ‘Sibirkovyi’. The study involved standard methods for viticulture and was carried out in 2016-2018 at Ya.I. Potapenko Don Ampelographic collection (in the Lower Don region). The varieties were studied in earth-covered, grafted culture (rootstock ‘Berlandieri’ x ‘Riparia Cober 5BB’). The planting scheme was 3.0 x 1.5 m. Non-irrigated culture. By percentage of evolved buds, the average bunch weight and yield ‘Grubella’ variety exceeded the control. The test wine materials were analyzed for physical and chemical parameters (alcohol strength, mass concentration of titrated and volatile acids, sugars, reduced extract, and sulfur dioxide). All the indicators met the requirements of the State standards. The wine made of ‘Grubella’ grapes was pale straw-coloured, with a greenish tinge, and had rich aroma with tones of wild flowers and honey-spicy overtones. The taste was rich, fresh, with a long pleasant aftertaste. The high tasting score received by the studied variety (8.8 points) was at the same level as the score of the control variety ‘Sibirkovyi’, which confirms the suitability of ‘Grubella’ grapes for the production of high quality table wines. Data analysis suggests that under the given growing conditions the Georgian grapevine variety ‘Grubella’ equals the control variety in the quality of wine, surpassing it in terms of the yield. We therefore believe that the variety is worth further in-depth study, and requires technology development in order to reveal its potential and obtain high-quality wine with high organoleptic characteristics. ‘Grubella’ variety is recommended for breeding with a view to generate technical varieties with high technological properties.

scholarly journals Разработка технологии сухого концентрата напитка на основе модифицированного пектина с добавлением дикоросов Дальнего Востока

2019 ◽  
pp. 165-177
Author(s):  
Андрей Подкорытов ◽  
Ирина Кадникова ◽  
Елена Подкорытова ◽  
Валерий Ковалев
Keyword(s):  
State Standard ◽  
Daily Consumption ◽  
Organoleptic Evaluation ◽  
Eurasian Economic Union ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Eleutheroside B ◽  
Sweetish Taste ◽  
Safety Indices ◽  
Physical And Chemical

Разработана технология и рецептура сухого концентрата напитка, содержащего функциональные ингредиенты: гидролизованный пектин из Phyllospadix iwatensis, элеутерозиды, флавоноиды, аскорбиновую кислоту. Определены дозы всех ингредиентов с учетом норм суточного потребления. Исследован процесс гранулирования композиции пектина и сахарозы с добавлением экстрактов элеутерококка, шипов-ника и боярышника. Содержание пектина, элеутерозидов и аскорбиновой кислоты в однократной дозировке напитка (10 г) составляет 100 % от адекватного суточного уровня потребления, а флавоноидов – 20,5 %. Проведена органолептическая оценка напитка и определены его основные физико-химические показатели. Исследованы показатели безопасности сухого концентрата напитка. The technology of obtaining a dry concentrate of a functional beverage based on hydrolyzed pectin from sea grass Phyllospa-dix iwatensis with the addition of extracts of eleutherococcus, rosehip and hawthorn is presented. In order to classify the bev-erage as a functional, we used a composition containing 20% pectin. Quantitative determination of eleutheroside B and ascor-bic acid was performed by HPLC with spectrophotometric detec-tion at 270 nm and 243 nm, respectively. The quantitative con-tent of the total flavonoids (in terms of rutin) was determined by the spectrophotometric method at a wavelength of 406 nm. To improve the organoleptic characteristics, citric acid, stevioside and elderberry extract were added to the beverage. The formula-tion of the beverage was developed in accordance with the requirements of the State Standard of Russia number 28188-2014 and the norms of daily consumption. Consumer properties were assessed according to the current regulatory documents of the Russian Fed-eration (RD RF) and the countries of the Eurasian Economic Union. The organoleptic evaluation of the drink was carried out in accordance with ISO 11035: 1994 and State Standard of Russia number 6687.5-86, the main physical and chemical indicators (titrated acidity, humidity, mass fraction of dry substances and minerals) were determined. The resulting beverage has a sweetish taste and a pleasant berry aroma with a pronounced rosehip smell. According to the terms of storage, the drink was in ac-cordance with State Standard of Russia number 6687.6-88. The main standard indices of the safety of the drink according to TR CU 021/2011 - the content of heavy metals, microbiological indices. The quality and safety indices of the developed product corresponded to the requirements of the Russian Federation and the EAEC.

scholarly journals PROSPECTS FOR THE DEVELOPMENT OF HEALTH TOURISM ON LAKE RAY IN THE ALMATY REGION OF THE REPUBLIC OF KAZAKHSTAN

2021 ◽  
Vol 37 (3) ◽  
pp. 888-893
Author(s):  
Yerкin TOKPANOV ◽  
◽  
Emin ATASOY ◽  
Erbolat MENDYBAYEV ◽  
Bakhadurkhan ABDIMANAPOV ◽  
...  
Keyword(s):  
Natural Object ◽  
Health Tourism ◽  
Physicochemical Composition ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Medical Institutions ◽  
The Republic ◽  
Physical And Chemical ◽  
Recreational Resources ◽  
Microbiological Indicators

Lake Ray is a unique natural object of the Republic of Kazakhstan. It is located in the Balkhash depression of the Almaty region. The waters of the lake are characterized by a peculiar hydrochemical and mineral composition, which can be used for various types of health tourism and recreation. The study aimed to show scientifically substantiated therapeutic and health-improving attractiveness of the territory of lake basins, to attract investment in the development of tourism. This study presents the physicochemical and spectral analysis of water and therapeutic mud. Organoleptic characteristics (color, odor, consistency, structure) and sanitary and microbiological indicators of the declared sample of mud, physical and chemical indicators of the declared sample of water have been determined. The results indicated that the physicochemical composition of water and brine met the regulatory sanitary and epidemiological requirements and could be used in stationary medical institutions and physiotherapy. Lake Ray in the Republic of Kazakhstan has a unique variety of hydromineral recreational resources.

scholarly journals Physical, chemical and organoleptic characteristics of plant milk, which is used in hotel and restaurant complexes

2021 ◽  
Vol 23 (96) ◽  
pp. 28-32
Author(s):  
S. Merzlov ◽  
Yu. Shurchkova ◽  
A. Tsebro ◽  
O. Grebelnik ◽  
G. Kalinina ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Titratable Acidity ◽  
Coconut Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Chemical Indicators ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Physical And Chemical

The article highlights the current state of the production of dairy and vegetable food products. The results of studies of organoleptic and physical, chemical indicators of the quality of various herbal drinks: coconut, almond and oat, are presented, as well as an analysis and comparison with cow's milk, which is used in hotel and restaurant complexes in Bela Tserkva. For assessing the quality according to the organoleptic characteristics of the beverages, the following were examined: appearance, color, smell, taste and consistency. It was found that according to these indicators, herbal drinks comply with the regulatory documentation for these products. When assessing the quality by physical and chemical indicators, the mass fraction of fat, dry matter, titratable and active acidity, and density were established. The titratable acidity of milk-like drinks was within the normal range and did not exceed 10 ⁰T. The mass fraction of fat in coconut milk was 1.2 %, almond-rice milk – 1.3 % and oat milk – 2.4 %. Mass fraction of coconut milk solids was 7.6%, almond-rice 10.5% and oat milk 11.4%. The density of all types of herbal drinks was in the range of 1005–1015 kg/m3. The indicators of the quality of cow's milk, which is used in hotel and restaurant complexes, have been investigated in a comparative form. In terms of organoleptic indicators, the quality of cow's milk corresponds to the normative documentation. The fat mass fraction of cow's milk was 2.5 %, the mass fraction of solids was 12.5%, the titratable acidity was at the level of 18 ⁰T, the active acidity pH was 6.6, and the density was 1028 kg/m3. Analysis of various types of vegetable and cow's milk, which are used in hotel and restaurant complexes in the city of Bela Tserkva, in terms of physicochemical and organoleptic quality indicators, allows us to consider herbal drinks as substitutes for traditional products capable of providing the human body with essential nutritional factors.

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