scholarly journals GRAPEVINE VARIETY AUGUSTA BRED BY ARRIV&W – BRANCH OF FRARC FOR HIGH QUALITY WINE

Russian vine ◽  
2021 ◽  
Vol 18 ◽  
pp. 42-47
Author(s):  
N.V. Matveeva ◽  
◽  
M.V. Bahmetova ◽  
Keyword(s):  
Red Wine ◽  
High Quality ◽  
Technical Grade ◽  
Organoleptic Evaluation ◽  
Grapevine Variety ◽  
Technological Study ◽  
Physical And Chemical

The paper presents the technological study of red wine variety Augusta bred in Ya.I. Potapenko Institute for Viticulture and Winemaking. The research was carried out in the laboratory of winemaking technology in the conditions of micro-winemaking and semi-reproduction. The mass of one batch of grapes was 50–350 kg. Samples of natural dry, semi-sweet and liqueur wines were pre-pared. The main physical and chemical pa-rameters of wort and wine are determined. All of them corresponded to the Standard indicators. The organoleptic evaluation of wine materials showed that all the samples (dry, semi-sweet and liqueur) were distin-guished by a dark ruby color, had a bright, complex aroma, with tones of berries, and light shades of tea rose, and the high organo-leptic properties of the wines were increased when using bottle holding. According to the results of the research, conclusions were made about the feasibility of using the technical grade Augusta for the preparation of various types of wines (dry, semi-sweet and liqueur).

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.

INFLUENCE OF PACKAGING ON THE PHYSICO-CHEMICAL PARAMETERS AND ORGANOLEPTIC EVALUATION OF TABLE WINE

2019 ◽  
Author(s):  
Т.А. ДРОЗДОВА ◽  
А.П. БИРЮКОВ ◽  
Н.Ю. КАЧАЕВА ◽  
Р.А. ДРОЗДОВ
Keyword(s):  
Red Wine ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Glass Bottle ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Sweet Wines ◽  
Physical And Chemical

Определены физико-химические показатели 12 образцов сухих и полусладких белых и красных столовых вин, выработанных одним предприятием и разлитых в стеклобутылку (СБ), бутылку из полиэтилентерефталата и упаковку «пакет в коробке» (ПВК) в феврале 2018 г. холодным и горячим способами, с целью установления влияния упаковки на изменение органолептического состава и физико-химических показателей столовых вин. Физико-химический анализ и дегустация представленных образцов столовых вин проведены в марте 2018 г. с использованием общепринятых методик. Установлено, что через месяц после розлива в упаковку все опытные образцы соответствовали требованиям действующей нормативной документации на данный вид продукции и обладали оптимальными физико-химическими показателями, кроме образца полусладкого красного вина в СБ, который на момент анализа был подвержен микробиологическому воздействию. Во всех исследованных образцах столовых вин обнаружен 1,2-пропиленгликоль, но его содержание не превышало допустимых норм. По итогам дегустации для сухих столовых вин рекомендован розлив в СБ, поскольку холодный розлив, применяемый при этом виде упаковки, практически не влияет на изменение органолептических характеристик продукта. Для полусладких вин рекомендуется горячий розлив, поскольку он препятствует забраживанию и задушке вина, а розлив в упаковку ПВК позволяет сохранять качество вина. Physico-chemical parameters of 12 samples of dry and semi-sweet white and red table wines produced by one enterprise and poured into a glass bottle (GB), a bottle of polyethylene terephthalate and a bag-in-box in February 2018 by cold and hot methods were determined in order to establish the influence of packaging on the change in the organoleptic composition and physico-chemical characteristics of table wines. Physical and chemical analysis and tasting of the presented samples of table wines were carried out in March 2018 using generally accepted methods. It was found that a month after filling in the package, all prototypes met the requirements of the current regulatory documentation for this type of product and had optimal physico-chemical parameters, except for the sample of semi-sweet red wine in the GB, which at the time of analysis was exposed to microbiological effects. In all the studied samples of table wines 1,2-propylene glycol was found, but its content did not exceed the permissible norms. Following the results of the tasting, bottling in the GB is recommended for dry table wines, since the cold bottling used in this type of packaging practically does not affect the change in the organoleptic characteristics of the product. For sweet wines it is recommended that hot-filling because it prevents fermenting and suffocating wine and bottling in bag-in-box allows to preserve the quality of the wine.

scholarly journals PECULIARITIES OF CHEESE MANUFACTURED FROM BROWN CARPATHIAN CATTLE MILK

2021 ◽  
Vol 61 ◽  
pp. 216-225
Author(s):  
N. L. Rieznykova ◽  
I. M. Slyvka
Keyword(s):  
Point Of View ◽  
Chemical Characteristics ◽  
Organoleptic Evaluation ◽  
Cheese Making ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

Investigation of commercialization possibility of highly endangered Brown Carpathian cattle milk was done at 5 cheese samples. Samples were done on different European high-mountainous cheese-making technologies. Certain physical-and-chemical characteristics of the samples were studied and the organoleptic evaluation was done. It was found, that the milk of Brown Carpathian cattle is valuable from the point of view of its commercialization. Making of cheese from the milk of Brown Carpathian cattle on different technologies showed the superiority of French Beaufort technology for the milk of the breed on texture, taste and aroma of prepared cheese.

The meaning of wine in Egyptian tombs: the three amphorae from Tutankhamun's burial chamber

Antiquity ◽  
2011 ◽  
Vol 85 (329) ◽  
pp. 851-858 ◽  
Author(s):  
Maria Rosa Guasch Jané
Keyword(s):  
Red Wine ◽  
Residue Analysis ◽  
White Wine ◽  
Religious Change ◽  
High Quality ◽  
Symbolic Meanings ◽  
East West

Three wine jars in Tutankhamun's fabulously preserved burial chamber had been opened and placed east, west and south of the sarcophagus. By means of inscriptions, endorsed by residue analysis, the author distinguishes the contents as red wine, white wine and a high quality fortified wine, and goes on to argue for specific symbolic meanings for these choices in the context of religious change after Akhenaten.

scholarly journals New technological and technical solutions in dietary pear compote production

2020 ◽  
Vol 161 ◽  
pp. 01056
Author(s):  
Magomed Akhmetov ◽  
Amiiat Demirova ◽  
Vladimir Piniaskin ◽  
R.A. Rakhmanova
Keyword(s):  
Water Vapor ◽  
Traditional Method ◽  
Raw Materials ◽  
Hot Water ◽  
Saturated Water Vapor ◽  
High Quality ◽  
Saturated Water ◽  
Preliminary Preparation ◽  
Physical And Chemical

Perfection of technological processes, both in preliminary preparation of raw materials and during the final mandatory step of pasteurization, plays a key role in ensuring the quality of finished products, which is important in the production of canned dietary products. The aim of the research was to develop a more efficient way of blanching raw materials with its hardware and soft pasteurization modes, which will allow the production of high quality and competitive compotes for functional nutrition. We have developed and proposed a method of pulse-steam blanching of raw materials directly in glass jars with saturated water vapor, instead of the traditional method using hot water. The essence of the method is as follows. Fruits stacked in jars are pulse heated for 100–160 seconds (depending on the volume of the container) with saturated water vapor with temperature of 105–110 °C, and then fed into jars with cycles of 10 and 10 seconds respectively. The use of pulsed supply of saturated water vapor contributes to achieving more even heating of the fruit, which are characterized by a relatively large internal thermal resistance, causing overheating of the surface layers, and also provides an increase in the temperature of the product, which allows to pour into the jars syrup at relatively high temperature (97–98 °C), while the traditional technology accounts for the temperature of only 80–85 °C. Implementation of this method ensures the temperature level of the product entering the pasteurization stage being 78–80 °C, as opposed to the traditional method, where the temperature of the product is 45–48 °C. After that, the jars will be filled with syrup with a temperature of 97–98 °C, sealed and sent for pasteurization on accelerated modes. To implement the new method of blanching, the design of the device for pulse-steam blanching of fruits in glass jars has been developed. New thermal sterilization regimes have been developed, taking into account the increased temperature of the product after sealing and improved technology for the production of pear compote. The results of physical and chemical testing confirm the high quality of the finished product.

scholarly journals A High Quality Draft Consensus Sequence of the Genome of a Heterozygous Grapevine Variety

PLoS ONE ◽  
2007 ◽  
Vol 2 (12) ◽  
pp. e1326 ◽  
Author(s):  
Riccardo Velasco ◽  
Andrey Zharkikh ◽  
Michela Troggio ◽  
Dustin A. Cartwright ◽  
Alessandro Cestaro ◽  
...  
Keyword(s):  
Consensus Sequence ◽  
High Quality ◽  
Grapevine Variety

scholarly journals Innovative Technology and Food Safety of Fruit Biopowders

2019 ◽  
Author(s):  
P R Tagirova ◽  
M S Khasikhanov ◽  
G I Kasianov ◽  
S S Saidulaev ◽  
L M Masaeva ◽  
...  
Keyword(s):  
Raw Materials ◽  
Soft Drinks ◽  
Microwave Drying ◽  
Alcoholic Beverages ◽  
Innovative Technology ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Vacuum Microwave ◽  
Phenolic Substances ◽  
Physical And Chemical

A technology has been developed for biopowders production from fruit raw materials grown in the Chechen Republic. The data on vacuum microwave drying of fruit raw materials under the influence of an amplitude-modulated magnetic field with carrier frequency of 180–20 kHz and modulating frequency of 10 to 30 Hz, with magnetic induction value of 5 mt. The proposed regimes of dehydration of fruit raw materials and its subsequent grinding by gas-liquid ”explosion”, providing the possibility of successful use in dried state in production technology of soft drinks. The peculiarity is the use of ecologically clean fruits of apricots, cherry plums, cherries, pears, melons and plums grown in Shelkovsky district of the Chechen Republic as raw materials. We studied physical and chemical indicators, content of phenolic substances and organoleptic indicators of fruit raw materials, powders and beverages. We also conducted comparative assessment. Under the influence of EMB ELF vacuum microwave drying of fruits contributes to better preservation properties of raw materials and finished powders. Organoleptic evaluation showed that non-alcoholic beverages produced on the proposed technology had intense color and more pronounced flavor of sweetness and acid compared to traditional non-alcoholic beverages. The advantage of this technology is the possibility to transport components for beverage production at unregulated temperature conditions to any location that is close to the consumer and carry out the production of soft drinks there.

scholarly journals Comparative Analysis of Rabbit Meat Quality when Using Modular Raising Technologies and Eco-Farm

2021 ◽  
Vol 24 (4) ◽  
pp. 33-39
Author(s):  
Hanna Kotsiubenko ◽  
Aleksandr Pirotskyi ◽  
Anastasiia Udod ◽  
Olga Salamatina ◽  
Ruslan Trybrat
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Study Groups ◽  
High Quality ◽  
Organoleptic Evaluation ◽  
Fresh Meat ◽  
Organoleptic Characteristics ◽  
The Difference ◽  
Rabbit Meat ◽  
Farm Rabbit

The nutritional value and organoleptic evaluation of rabbit showed that the meat of rabbits raised on the eco-farm and in the modular rabbit house did not differ from each other and had the best nutritional and biochemical qualities, indicating the prospects of using modular farms to produce high quality products. A high percentage of fresh meat yield was found – 53.6 and 53.9% in rabbits raised in the module and on the eco-farm. Rabbit carcasses from the module had more fat by 1.1% and slightly enlarged kidneys due to the peculiarity of the equipment. Changes in the chemical composition – a slight increase in moisture and fat content (by 0.2%) in the meat, which was obtained by raising in the modular rabbit house compared to the meat of rabbits raised on the eco-farm – were founded. At the same time there was 0.3% less protein and 0.1% less sol. In general, the difference in chemical composition was insignificant, which indicated the identity of the analyzed samples. The organoleptic characteristics of rabbit meat in the carcass at slaughter and after heat treatment were studied. Muscle consistency was dense, elastic, when pressed the formed hole was quickly leveled; fat was dense. The aroma was specific for fresh meat. All samples taken from sampling of “Hy-plus” hybrid rabbits raised in the modular rabbit house and those raised on the eco-farm had the highest scores. The studied samples by organoleptic evaluation did not differ from each other and corresponded to high quality rabbit. Carcasses of hybrids in the experimental groups had a high content of saturated, monounsaturated and polyunsaturated fatty acids and the lowest content of cholesterol (0.04 g/100 g). The difference between the amino acid composition of meat and the lipid composition of fat in the study groups was insignificant

scholarly journals EXTRACTION OF UNSATURATED FATTY ACIDS FROM VEGETABLE OILS

2020 ◽  
Vol 2020 (3) ◽  
pp. 65-71
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Vegetable Oils ◽  
Unsaturated Fatty Acids ◽  
Domestic Market ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Parameters ◽  
Technical Grade ◽  
Olive Oils ◽  
Physical And Chemical

The article studies the possibility of extraction of monounsaturated oleic acid from highly stable vegetable oils produced at industrial scale. To solve the set tasks, have been selected samples of vegetable oils, present in the domestic market with a high content of unsaturated fatty acids: cottonseed and sunflower, imported rapeseed and olive oils. These oil samples were degraded by hydrolysis, recovered by acid treatment, and purified by repeated recrystallization in ethanol. The composition of saturated and unsaturated fatty acids included in triglycerides of vegetable oils was investigated using gas chromatography-mass spectrometry (GC-MS). In the obtained samples, the fatty acid composition and physical and chemical parameters were determined. Oleic acid technical grade obtained from sunflower oil contains 97.35 % fatty acids. The production of oleic acid technical grade will be primarily focused on the domestic market of Uzbekistan.

scholarly journals Penggunaan Ampas Bir dalam Ransum untuk Meningkatkan Kualitas Daging Domba

2013 ◽  
Vol 13 (1) ◽  
pp. 1-5
Author(s):  
Agus Priyono ◽  
S.N.O. Suwandyastuti ◽  
Ning Iriyanti
Keyword(s):  
Meat Quality ◽  
Dry Matter ◽  
Block Design ◽  
High Quality ◽  
Randomized Block Design ◽  
Rumen Microorganism ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

The utilization of brewery waste in ration to improved the quality of lamb meatABSTRACT. An experiment has been conducted to study the utilization of brewery waste in ration to improved the meat quality of lamb. High quality of lamb meat can be reached by manipulation of rumen fermentation. Tannins in brewery waste can decrease the activity of rumen microorganism and inhibite the rumen biohydrogenation processes. The experiment was conducted with an experimental method by in vivo technique, using 16 heads of local lamb, 4-5 months old, with body weight range of 5-10 kg.  The trial was conducted for 150 days, using Completely Randomized Block Design with 4 replicates. The treatment tested were 4 levels of Brewery Waste : R1 = 12%; R2 = 24%; R3 = 36% and R4 = 48%. The variables measured were : physical and chemical quality of meat. The result indicated, that the treatment tested significantly affect the meat quality physically, except to the percentage of edible distal meat and proximal bone weight.Based on the all variables measured, the research conclusion : (1) the utilization of brewery waste up to 48% dry matter  ration, could be used, without any physiology and metabolism disturbance; (2) the highest increasing of unsaturated fatty acid was stearic acid (C18:0) as much as 54. 60%, was reach by R3 (36% brewery waste); the linoleic acid increased as much as 43.91% reach by R4 (48% brewery waste);  the oleic acid increased as much as 37.48% by R2 ( 24% brewery waste). From the result can be suggested that the need of tannin brewery waste as biohydrogenation inhibitor would be more effective and efficient whenever brewery waste usage has been increased up to 60% dry matter ration.

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