Grape wines. Coursework: Raw materials for the production of grape wines

Grape - a valuable food product containing sugars important for humans, organic acids, nitrogenous and mineral substances, as well as vitamins. The most common way to preserve grape products for consumption throughout the year is to process grapes into wine. Most of the grape harvest is used for winemaking.

Wines, like grapes, have nutritional value.. One liter of table wine gives the body about five hundred calories. Dessert wines, sometimes containing over 30% sugars and up to 20% ethyl alcohol, provide up to 2000 calories. Wines have hygienic, special dietary and therapeutic value. They contain substances that have the properties of metabolic biocatalysts (trace elements, vitamins, enzymes). Wines are useful in terms of assimilation by the body nutrients, especially when consumed with meat, there is nothing better than dry wine and fruit for barbecue.

It indicates a variety of substances, most of which have important nutritional and medicinal value. The most valuable components in - glucose and fructose (in sweet wines), organic acids (tartaric, malic, lactic and succinic), minerals (calcium, magnesium, potassium, phosphorus, iron and others). It should be noted that grapes are the richest in comparison with other berries and fruits with phosphorus, iron and sulfur.

Attention is also drawn to the content of trace elements (manganese, boron, iodine, molybdenum and many others), which are contained in small quantities, but have importance for the life of the human body. You can not ignore the contained vitamins, especially group B: riboflavin - B2, nicotinic acid - PP, pyridoxine - B6, thiamine - B1, folic and pantothenic acids.

Wines red and white, fermented on the pulp (for example, Kakhetian), are rich in vitamin P and, along with grapes, are one of the most important sources of this vitamin. The activity of vitamin B12 was also noted. Although vitamins are found in small amounts, they can play a role useful role in the metabolism of the human body due to their multiplicity and complex action. Wines are of particular importance in the winter-spring period, when the consumption of a number of vitamins, due to the small amount of quality fresh berries, fruits and vegetables, is sharply reduced.

Wines, especially young ones, contain numerous enzymes.- Inventase, antioxidants, catalase, proteases, pectase. This likens the drink to a "living" substance. Substances with antibiotic properties are found in wines, in particular red wines.

After aging and processing, they become ready. Finished normal wines should have full transparency, a clean bouquet, typical for of this variety wines, harmonious pleasant finished taste, without bitterness, acidity, burning, alcohol content, pleasant sweetness. By color, white, red and pink are distinguished. According to the content of sugars and alcohol: canteens - do not contain sugars (dry) and contain alcohol from 9 to 14%; strong - contain alcohol from 16 to 24%; dessert sweets - from 8 to 20% sugars and more. Table semi-sweet varieties contain from 2.5 to 7% sugars and from 6 to 12% alcohol.

The chemical composition of wine

Drinking red wine has been supported by society for many years due to its medicinal properties. The "Let's live to 150" call and claims that the chemicals inside it can help prevent cancer are no doubt very sweet, especially to justify a glass of wine (or more), but are they true? Also, "tannins" are usually mentioned in wine circles when discussing the taste and quality of wine, but what are tannins, and what effect do they have on the quality of wine? Now we will try to clarify the situation a little.

Wine in general and grape wine in particular has an exceptionally complex chemical composition, with more than 600 organic and inorganic substances.

On average, red wine contains 86% water, 12% ethyl alcohol and about 1% glycerin. Among the organic acids in wine, lactic, citric, malic, acetic and succinic acids predominate - 0.4%. Tannins and phenolic compounds make up only 0.1% - but these are the ones we will look at when considering compounds that contribute to the color and taste of wine.

In wine, we are primarily interested in finding flavonoids, a class of phenolic compounds commonly found in various plants. What are phenolic compounds? Phenol, the simplest example phenolic compound. It consists of hydroxyl group(an oxygen atom bonded to a hydrogen atom) bonded to a benzene ring that contains six carbon atoms. The phenolic compounds in wine are somewhat more complex, but they all include several phenol units in their structure.

There are four sub-classes of flavonoids found in wine:

• anthocyanins;
• catechins (or flavan-3-ols);
• flavonols;
• tannins.

Each of these in turn contributes in some way to flavor or color. Due to the differences in the vast range of compounds found in wine, we have such a variety and uniqueness of wines.

Anthocyanins:

Anthocyanins are widely distributed in nature and are the coloring substances of plants, giving foliage, flowers, fruits and berries a variety of shades from pink to black-violet.

During the processing of grapes, anthocyanins are extracted from the skin of the grapes. The color of young red and rosé wines is mainly determined by the presence of anthocyanins and their derivatives. It should be noted that the pH of the medium significantly affects the color of anthocyanins. Acids in wine lead to a red color, but in alkaline solutions, the same substances can give Blue colour, or even green and yellow at higher alkalinity.

In wines, anthocyanin molecules undergo a wide range of reactions to form larger "complexes" that not only contribute to the red color of the wine, but also make the anthocyanins more resistant to oxidation. During polymerization, the color of the wine changes from ruby ​​red (young) to brown (old). It is due to the formation of complexes that the wine does not lose its color during aging.

The aging of wines leads to a decrease in the content of anthocyanins, which is associated not only with polymerization, but also with the formation of insoluble brown precipitates. It is believed that the main reason for the precipitation of anthocyanins is their oxidation.

An important property of anthocyanins is their strong bactericidal effect. They inhibit the development of fungi and lactic acid bacteria. Unfortunately, old red wines, which no longer contain anthocyanins, lose their bactericidal properties.

Catechins:

Catechins in pure form have a bitter, slightly astringent taste, which in oxidized and condensed catechins acquires a pleasant astringency. In wine, they mainly come from the seeds of grapes, their concentration in red wine can reach up to 800 mg / l. Catechin and epicatechin are the main flavan-3-ols found in red wine. These compounds are also found in high concentrations in tea and dark chocolate. Their health benefits are also attributed to their antioxidant activity.

Grape polyphenols play an important role in the formation of the most important properties of wine. So, wines from grapes with a high content of catechins have an excessively tart, rough taste. With a lack of these compounds, the wine acquires the so-called “empty” taste. On taste properties wine and its color big influence have the reactions of polymerization and oxidation of catechins, which proceed most intensively during the maturation of wine. The oxidation products of catechins have a weakly astringent pleasant taste and golden-brown color of varying intensity, making aged wines easy to distinguish from young ones.

Flavonols:

Flavonols are similar in structure to flavan-3-ols, with only a couple of minor differences. Significantly enough, flavonols do not contribute to the bitterness of wine as flavan-3-ols do. Flavonols have antioxidant properties, but studies show that they are present in red wine at too low a concentration to be considered. good source antioxidants, at least compared to other natural sources such as yellow onion or tea. However, they help color red wine by forming complexes with the previously mentioned anthocyanins.

Tannins. Tannins:

The quality of red wines to a large extent depends on the quality of tannins. They are the soul of wine. In grapes, tannins are found in the skin, seeds and stems. The tannins in the green particles of the stalk do not have such sharpness, and the tannins in the stones are the hardest and give the wine an unnecessary roughness. Therefore, winemakers are trying to concentrate on the extraction of noble tannins from the skin of berries. These tannins make up 20 to 30% of all available tannins. Some tannins also come from the barrels in which the wine is aged.

Grape and wine tannins are condensed tannins produced by the polymerization of several flavan molecules.

Tannins give red wine a specific taste, which distinguishes it from white. White wines, by the way, have much lower levels of tannins than reds, partly because they ferment without skins and stems. Tannins in white wines often come from wood. This explains more short term life of white wines and their lack of tart and astringent components in taste. When we drink wine, the tannins interact with the proteins in our saliva to form sediment, which gives us a feeling of dryness. A change in the concentration of tannin will also be reflected in the sensation of dryness that is perceived. Tannins also contribute to color by forming complexes with anthocyanins.

Tannins are a kind of "preservatives" of wine, only due to their presence and possibly a long aging of wines. Aged wines give a feeling of fullness of taste, they completely lack excessive astringency and roughness of the bite of young wines, excessively saturated with tannins. Therefore, if the wine is to be consumed young, the contact of the must with the pulp is limited.

Benefits of red wine:

Reports of the benefits of red wine began to surface over two centuries ago. In the early 90s of the XX century, the “French paradox” was covered in the media, but studies of the effect on the body of resveratrol, one of the biologically active components of red wine, were not widespread until the discovery in 1997 of the ability of resveratrol to prevent the development of a cancerous tumor. . This fact has significantly increased the interest of scientists in the study of this antioxidant.

It has long been noticed by doctors that the death rate from heart disease in France is lower than in any other developed country. French people eat four times as much as Americans butter and three times more lard, they love fatty goose liver, smoke more, and their mortality from heart disease is two and a half times less! This phenomenon has been called French paradox". Diet studies have shown a relatively high consumption of fruits and vegetables by the French, which by themselves reduce the risk of heart disease, but main feature there was a high level of wine consumption, and red wine.

Resveratrol is an antioxidant in red wine.

Resveratrol as an antioxidant is 5 times stronger than beta-carotene, vitamin E - 50 times, vitamin C - 20 times

Resveratrol is a polyphenol found in red wines and some other plant and mushroom foods. It is the most powerful natural antioxidant, exceeding in its activity beta-carotene by 5 times, vitamin E - by 50 times, vitamin C - by 20 times. Intensive studies have been carried out, during which it was proved that this substance prolongs the life of the studied living creatures: yeast fungi, fruit flies, worms and fish. The maximum lifespan of fish increased by 59%.

Resveratrol is produced in the skin bunches of grapes in response to extreme factors, such as low temperatures or strong ultraviolet exposure, as well as to counteract various infections, including fungal infections. Thus, resveratrol, figuratively speaking, is a reliable guardian and protector of grapes. With regular consumption of whole red grapes (and red wine) with high content resveratrol, as has long been noticed, many diseases recede.

Resveratrol, in studies in mice, helps prevent increased blood pressure(hypertension) in mice, reduces sugar levels, and also has an anti-inflammatory effect.

However, it is worth noting that the level of resveratrol present in red wine is not sufficient to have a noticeable healing effect - at least it was not seen during the nine-year study period.

In custody:

In the end, I would like to add that wine is still a drink that contains alcohol, and in order for it to provide health benefits, it does not need to be abused. Also, wine should be carefully chosen, because the information described above is valid only for natural wine from grapes.

This noble drink very loved by both men and women. But often consumers do not know why it is considered so useful.

Everything is very simple - in the shell of grape fruits there is a mass valuable substances, including anthocyanins, which prevent the development of a variety of diseases.

More than four and a half thousand varieties of red are known, and even more types of grapes used to make wine.

Wine lovers from different parts of the world give a lot of effort to selection work with grapes, because drinks from different countries and even regions differ so much in taste, aroma, colors, percentage of certain medicinal substances.

Just do not forget that all wines are useful if a certain norm is observed during their consumption.

Chemical composition red is quite complex, it includes about six hundred ingredients. The main one is water, and the extractivity of wine, first of all, depends on the climatic conditions of grape growth, soil, flatness or mountainousness of the territory, agricultural technology and manufacturing technology.

For red, the extractivity index is 30 g / l, for strong wine and dessert lines - from 40 to 60 g / l.

Compound dark drinks rich in polysaccharides, as well as other carbohydrates in the form of glucose and fructose. As for ethyl alcohols, table wines contain them in the amount of 9-14%, dessert - 12-17%, strong - 17-20%.

For the information of wine connoisseurs, albeit in the smallest amount, it still contains methyl alcohols that are highly toxic to humans, especially for light drinks (0.2–1.1 g / l). In addition, they contain glycerin in the proportion of 0.7–14 g/100 g of ethyl alcohol. And if the grapes taken for the preparation of the drink are also susceptible to rot, then the concentration of this polyhydric alcohol can reach up to 30.

The composition of the dark one is characterized by organic acids, such as malic, tartaric, lactic, varieties of rapidly decomposing acids, nitrogen-containing compounds of amino acid, peptide, and protein types.

You need to know that it is amino acids, and there are nineteen of them in the drink out of twenty known, that most of all influence the formation of the characterizing properties of specific drinks.

The color and taste of dark owe their quality to phenols, the amount of which ranges from 0.1–5 g / l.

After a chemical analysis of the drink, you can find in it aldehyde compounds, and acetate, and ether, creating its unique fragrant bouquet.

In a glass of red, the number of trace elements is 24. This applies to manganese, fluorine, zinc, titanium, cobalt, etc. In small doses, vitamins of group B, PP, C are present here, which is beneficial for the human body. Under the influence of vitamin P, the content of which is characteristic of red, ascorbic acid is well absorbed.

The unique composition of red determines its useful hygienic properties that can have a bactericidal effect on the body.

Therefore, 2-3 glasses of wine per week will allow a person to remain, as they say, in his mind until the very old age, not to be afraid of damage to the nervous system by Alzheimer's disease, and also to protect himself from infection, manifestations of diabetes and cataracts. So - to preserve youth, health, physical and spiritual strength.

In a glass of red, the causative agent of typhoid and cholera dies in thirty minutes, which to some extent contributes to the prevention of epidemics. In turn, tannins soothe the mucous membrane of the diseased intestine, prevent its inflammation and suppuration.

Varieties of this drink prevent the development of allergic reactions, in some cases better than medicines, reduce the harmful effects of ultraviolet radiation on the skin, give a rejuvenating effect, and maintain the epidermis and hair in a well-groomed form.

Traditional moderation in consumption is no more than three glasses of alcohol, which determines the volume of glass containers - 750 g.

Even the Athenian Eubulus (375 BC) said that people do the right thing by drinking a cup of wine for health, another for love tone, and another one for peace and sleep. Since the fourth - promotes aggression, the next - noisiness, then - to rampant brawl, the seventh - to bruises under the eyes, the eighth - to the call of law enforcement officers, the ninth - to ill health, the tenth - to insanity and robbery.

In today's world in the adoption of alcohol should be guided by the amount of alcohol. So, a healthy man with 10% strength of the drink must strictly adhere to the norm of 0.4 liters.

Federal Agency for Agriculture of the Russian Federation

Federal State Educational Institution

Higher professional education

Michurinsk State Agrarian University

Institute of Technology

Department of Marketing, Commerce and Commodity Science

COURSE WORK

Svetikov Egor Sergeevich

on the topic " Raw materials for the production of grape wines. Chemical composition of grape wines »

Specialty 080401 "Commodity research and examination of consumer goods"

Supervisor

Art. teacher

Blinnikova Olga Mikhailovna

(position, full name)

Signature______________________

Admitted to the defense of ______________________

Protected on "____" ____________________

(signature, date)

Michurinsk - Naukograd 2008

Introduction

1. Characteristics of grapes

2. Raw materials used in the production of grape wines

2.1 Characteristics of the main varieties used in winemaking

2.2 Yeasts and molds

3. Falsification of raw materials used in the production of grape wines

4. Wine classification

4.1 Classification of wines according to the GCP

4.2 Classification of wines according to production technology and components contained in them

5. Chemical composition of grape wines

Conclusion

Bibliography

Introduction

Wine is an alcoholic beverage obtained by complete or partial fermentation of juice or pulp, from which the juice is then squeezed. The composition of the wine includes more than 400 natural natural substances. Among them are about 20 organic acids and their salts, dozens of aromatic alcohols and esters, amino acids, phenolic, mineral substances, a number of valuable enzymes, vitamins and microelements that contribute to normal digestion and metabolism. Dissolved in water with a low content of ethyl alcohol, these substances have a beneficial effect on humans, providing a bactericidal environment in gastrointestinal tract and regulating acid-base balance. The great variety and wide distribution of grape wines are due to the attention that people have shown to this drink since ancient times.

Mankind uses wine as food product and medicinal drink. In the countries of Western Europe during the 18-19th centuries and in Russia, starting from the 70s of the last century, wine was often used as a medicine in therapeutic clinics. According to the Russian Pharmacopoeia (6th edition, 1910), white and red table wines, as well as a number of special medicinal wines, were official.

There are great amount types and brands of wine. Their taste, color, quality depend on the origin, grape variety, microclimate, production technology, harvest year. By its nature of origin, chemical composition and dietary properties wine miraculously suits human physiology. Wine has a general positive bioenergetic and strengthening effect on human body, contributes to the restoration of vitality during their decline (for example, in the elderly), increases tone and vigor. No wonder they say that wine is the milk of old people. Wine also enriches the body with useful trace elements, vitamins and amino acids, prevents the emergence and development of atherosclerosis. The substance trioxystilbene contained in natural wine helps slow down cell aging and prevents the occurrence of cancer.

Currently, 195 specialized viticulture enterprises are engaged in the cultivation of marketable grapes in the Russian Federation. 97 of them have primary processing. More than 400 factories carry out bottling of wine products.

In terms of the amount of wine consumed per capita, Russia occupies one of the last places in Europe. In the total per capita consumption in our country (about 14 liters of absolute alcohol per year), the share of wine is only about 5-6%. Meanwhile, in countries with the lowest wine consumption (Finland, Sweden, Norway, Great Britain), wine accounts for 12-20% of absolute alcohol consumed. In countries with developed winemaking, this value reaches 70-80%.

Recently, the structure of wine consumption in Russia has changed towards an increase in the share of dry, semi-dry, semi-sweet, varietal, aged wines in the total volume of their production, which, in market conditions, imposes ever more stringent quality requirements. finished products. (11)

The objective of the course work: to study the raw materials for the production of grape wines and find out its impact on the quality of the final product of production - wine, as well as to study its chemical composition.

1. Characteristics of grapes

The raw material for the wine industry is grapes. Grapes contain high-sugar juice from which wine is obtained. The composition of berries, in addition to sugars, includes organic acids, pectin, coloring, aromatic substances, and other compounds. (9)

Characteristics and mechanical composition of grapes.

The plant material currently used in viticulture is the result of long-term artificial selection.

There are several thousand varieties of vines, or seedlings, belonging to the European species Vinis vinifera (which in Latin means a vine that brings wine), but there are a rather limited number of bushes that serve as material for the production of quality wines (about 300 varieties). Although any grape can be fermented, nevertheless, of the whole variety of varieties that exist in the world, only one, the European Vitis vinifera, contains enough sugar capable of fermentation and a low level of carbon dioxide, that is, precisely those components, from the presence of which the transformation of grapes into harmonious wine depends; however, it does not require the addition of sugar, which increases the alcohol content, and the addition of water, which reduces the level of acid. It is Vitis vinifera, which has several thousand varieties, that mainly provides the world with wine.

A bunch of grapes consists of a comb and berries, which are the developed ovary of a flower. (Fig. 1)

The main part of the berry - the pulp (mesocarp) consists of large thin-walled, sometimes mucilaginous cells with large vacuoles filled with juice. Seeds in a berry -1-4, but there are also seedless varieties of grapes. The mesocarp is covered with epicarp (skin), consisting of one layer of epidermal cells and 10-15 layers of hypodermal cells, passing into the pulp. On top of the epidermis, the berries are covered with a wax coating (pruin), which performs protective functions. Berry coloring in grapes different varieties may be milky white to black with a blue or purple tint. It is due to the accumulation of pigments in the cells of the epidermis and hypodermis (up to the eighth layer). In some grape varieties, cell juice is also colored. Such varieties are called dyers.

The share of berries in the composition of the bunch is from 91.5 to 99% (average 96.5%), the share of ridges - from 1 to 8.5% (average - 3.5%). Combs are used in the manufacture of Kakhetian-type wine, rich in tannins. (Fig. 2) (7)

The chemical composition of grapes

In berries, the skin accounts for 0.9-38.6% (average 8%), the pulp - 71.1-95.5% (average 88.5%), the share of seeds - from 2 to 6 % (average 3.5%). In the production of wine by fermentation on the pulp, the components of the dry matter of the peel and seeds affect its chemical composition. In the pulp of a grape berry, solid components (fiber, hemicelluses, protopectin) make up no more than 0.5% of its mass, the rest is juice. The pulp of grapes can contain from 10 to 40% of soluble substances, the predominant components of which are sugars (5-32%). In addition, organic acids (0.3-2%), phenolic compounds (0.01-0.5%), nitrogenous (0.3-1.4%) and mineral substances (0.2-0.6%) were found. %). Aromatic substances, vitamins are presented in small quantities; enzymes.

Grape carbohydrates are represented by both mono- and polysaccharides. Monosaccharides (pentoses and hexoses) predominate in the juice, while polysaccharides predominate in the hard parts of the bunch.

Of the pentoses in grape juice, L-arabinose is the most abundant, while D-xylose, D-ribose, and D-deoxyribose are found in trace amounts. Pentoses, as is known, are not fermented by yeast and completely pass into wine, where their total content in white wines is 0.22-0.79 g/dm 3 , in red - 0.4-1.3 g/dm 3 . Since arabinose is involved in stimulating immune system human, its increased content in red wines contributes to the healing effects of these wines.

The main fermenting sugars of grape berries are hexoses - D-glucose and D-fructose, the content of which by the onset of physiological maturity reaches 17-25%, and in the hottest regions it can be even higher - up to 30%. The ratio of glucose to fructose, depending on the variety and region of culture, ranges from 0.9 to 1.3. In grape juice and wine, galactose and rhamnose are also found in small amounts.

The following oligosaccharides have been identified in grape berries: sucrose, melibiose, maltose, lactose, raffinose, stachyose. Of these, sucrose predominates, contained in an amount of 0.56-3.93% in European grape varieties and up to 5% in American ones.

Polysaccharides are presented in bunch of grapes pentosans, pectins, gums, dextras, starch, fiber. Pentosans are concentrated in the hard parts of the bunch. The berries contain significant amounts (from 0.5 to 4%) of pectin substances - protopectin, pectin, pectic and pectic acids. IN finished wines no more than 20-50% of the original amount of pectin remains as a result of their hydrolysis by pectolytic enzymes of the yeast cell. Pectins give softness to the taste of wine, and with their increased content they serve as a source of accumulation of methyl alcohol in wine, which is highly undesirable. Starch is found in the stalks and ridges, as well as in unripe berries at the base of the vascular fibrous bundles. IN healthy berries grapes are present in small amounts of dextrin, and in berries affected by Botrytis cinerea, their content is increased. This explains the special oiliness of the Sauternes wines of France from grapes affected by "noble rot".

Grape organic acids play a big role in shaping the quality of wine. Their total content is one of the indicators of the suitability of grapes for the production of one or another type of wine from it. The nature of enzymatic processes in the production of wine and the bactericidal activity of the latter depend on the pH level of the juice. Wine grape varieties therefore differ from table grapes in their increased acidity.

The main acids of grape must are D-tartaric (on average 5-6 g/dm 3 and above - up to 13 g/dm 3) and malic (1-25 g/dm 3). Their content is mainly due to the low pH value of must and wine (2.7-3.5), which suppresses the development of microorganisms and creates favorable conditions for the fermentation of sugars by yeast. At the same time, salts of tartaric acid affect the organoleptic properties and stability of wines, since acidic potassium tartrate and calcium tartrate, precipitating in the presence of alcohol, cause "crystalline" turbidity of wines.

Malic acid at its content above 2 g / dm 3 gives juice and wine a sharp taste, or, as winemakers say, "green acidity". In the process of alcoholic fermentation or immediately after it, as well as during aging of wines, malic and lactic acid fermentation can occur with the formation of lactic acid, which gives softness to the taste of wine.

Citric acid is used by microorganisms in the course of their life activity, and therefore, if it is contained in grape juice up to 7 g / dm 3, then in wine its concentration decreases to 0-0.5 g / dm 3.

In addition to the main acids, other acids are widely present in must and wine, although in smaller quantities (succinic, glucuronic, galacturonic, pyruvic, grape, os-ketoglutaric, formic, quinic), and sometimes in the form of traces (glycolic, oxalic, aromatic acids ).

In the composition of substances of phenolic nature in grapes, catechins quantitatively predominate, which are the most reduced group of flavonoid compounds that are easily oxidized and polymerized.

Depending on the method of processing, up to 50% of catechins can pass into wine from a bunch. Usually in white table wines they are 2-5 times less than in red ones. The richest in catechins (up to 500 mg / dm 3) are Kakhetian wines.

Anthocyanins are non-plastid pigments found in red grapes in the vacuoles of the berry skin cells. They are represented by mono- and diglycosides, of which the monoglycoside malvidol (enoside) predominates, accounting for 30-46% or more of the total amount of blue-red pigments. The intensity and shades of color of red wines depend on the initial content of anthocyanins in grapes, the method of extracting them from the skins and the further technology of making wine, as well as its age.

Leukoanthocyanins (leucodelphinidol and leucocyanidol) are found both in the skin and in the pulp of the berries. The wine retains from 10 to 50% of must leukoanthocyanins. They polymerize easily and precipitate in wine. In the process of aeration of young wines, leucoanthocyanins turn into anthocyanins, which is accompanied by an increase in the color of wines.

Flavonols - yellow pigments - are found in grapes mainly in the form of glycosides, which are derivatives of the following aglycones: kaempferol, quercetin and myricetin.

Grape tannins are a mixture of polymers formed by the condensation of 2-10 elementary molecules of catechins and leucoanthocyanins. In the process of aging, their content decreases as a result of precipitation of the most condensed forms of tannins - flobafen.

Grape polyphenols play an important role in the formation of the most important properties of wine. So, wines from grapes with a high content of catechins and leukoanthocyanins have an excessively tart, rough taste. With a lack of these compounds, the wine acquires the so-called "empty" taste.

Nitrogenous substances are found in grapes and wine in the form of inorganic and organic compounds. Their main part is made up of amino acids and peptides, and the share of proteins, ammonium salts and amides accounts for no more than 20% of nitrogenous substances. In grape must and wines, in addition, there are amines (histamine), not a large number of nitrates, nitrogenous bases, melanoidins. Grape proteins are complex compounds - glycoproteins.

The presence of nitrogenous substances necessary condition yeast reproduction. The hard parts of the bunch and berries contain more nitrogenous substances than the pulp, so the free-flow must is poorer in them compared to the must obtained by pressing. Nitrogenous substances are among the compounds involved in the formation of higher alcohols - components of the bouquet of wine.

Grape berry enzymes, especially oxidoreductases, play an important role in winemaking. The most active enzyme is o-diphenol oxidase, which catalyzes the oxidation of polyphenols to quinones. The second enzyme involved in the oxidation of phenols is peroxidase, which exhibits its action only in the presence of peroxides. In the neutralization of the action of hydrogen peroxide, which is formed during the ripening and processing of grapes, an important role is played by the enzyme catalase, which splits this compound into water and molecular oxygen.

Enzymes that catalyze the hydrolysis of sugars are of great importance in winemaking. A similar enzyme is (3-fructofuranosidase. It is the presence of (3-fructofuranosidase) that explains the low content of sucrose in grapes. An important role is also played by yeast invertase, which is found not only in fermenting must, but also in young wines.

Many vitamins have been identified in grape juice, mostly water-soluble, but their content is low, with the exception of P-active compounds (10-1000 mg / dm 3) and inositol (380-710 mg / dm 3). Therefore, natural wines cannot be considered vitamin-containing drinks.

The composition of aromatic substances of grapes and wines is complex and diverse. Currently, more than 350 compounds are known that determine the aromatic properties of grapes and products of its processing and belong to the following groups of substances: alcohols (methanol, ethanol, n-propanol, terpineol, linalool, geraniol, citronellol, etc.); to acids (formic, acetic, propionic, butyric, glycolic, fumaric, vanillic, tartaric, malic, azelaic, etc.); to ketones (acetone, 2-butanone, 3-octanone, 2-nonanone, (3-ionone, etc.); to lactones; to acetals (diethyl acetal, methyl ethyl acetal, amyl ethyl acetal, etc.); to amides; to ethyl, methyl esters , propyl, isopropyl, n-butyl and other alcohols.

Essential oils are concentrated mainly in the skin of grapes. Muscat grape varieties are the most aromatic, as are Riesling, Aleatico, Pinot, Cabernet, Isabella, Furmint and some hybrid varieties.

In natural wine, primary and secondary bouquet substances are distinguished. The first of them are formed during the ripening of berries, and the second - at the time of must fermentation, after-fermentation and aging of wines. A wine that has a primary bouquet does not differ in aroma from the grapes from which it is obtained. These wines include muscats and wines from Riesling, Pinot and other grape varieties. Their aroma is due to esters of salicylic and anthranilic acids, vanillin and other aromatic substances that have passed into wine from berries. Secondary bouquet substances are formed during the processing of many varieties of grapes and features of the production technology and give the wine specific tones. For example, the aroma characteristic of sherry, Madeira, Marsala, Tokay wines and many others. At the same time, wine aroma is formed in wine due to fermentation processes.

The complex of substances involved in the formation of the aroma of wine is very unstable, and over time, as a result of vital redox processes occurring in wine, it constantly changes.

Grape minerals, despite their low content (0.2-0.6%), play an important role in winemaking processes. So, iron is involved in all redox reactions that are of particular importance for the maturation of wine. The nature of fermentation and the formation of the quality of wine depend on the content of manganese and copper, which are part of the prosthetic group of a number of enzymes. According to A. M. Frolov-Bagreev, the harmony and development of the bouquet of wine are due to the content of manganese, calcium and silicon. By participating in the electrolytic processes that take place in wine during storage, minerals affect the stability of the wine, i.e., the resistance to turbidity. Represented mainly by phosphates of potassium, calcium, magnesium. Of the microelements, copper, manganese, cobalt, zinc, rubidium, lead, molybdenum, boron, fluorine, iodine, etc. were found. (12)

2. Raw materials used in the production of grape wines

For the preparation of table wines and wine materials, the following raw materials are used, which are allowed for use in winemaking in the prescribed manner:

Fresh hand-picked grapes for industrial processing into wine materials according to GOST 24433;

Fresh grapes, machine-harvested for industrial processing;

Table wine materials that meet the requirements of this standard in terms of organoleptic and physico-chemical parameters;

Processed natural grape wine materials according to GOST 7208;

grape must;

Concentrated or imported grape must permitted for use in winemaking in accordance with the established procedure;

Concentrated rectified grape must;

Sulphated grape must;

Wine yeast of pure cultures;

Food citric acid according to GOST 908;

Food tartaric acid according to GOST 21205.

Liquid sulfurous anhydride technical according to GOST2 918

In the production of table wines and table wine materials, auxiliary materials are used that are approved for use in winemaking in the prescribed manner. (1)

2.1 Characteristics of the main varieties used in winemaking

The quality of grape wine depends mainly on the varieties of grapes processed, the climate of the area, agricultural practices and harvest time.

Most grape varieties are suitable for making wine from them, but it is better to make wine from wine varieties that have juicy flesh and accumulate a lot of sugar.

One of the most common wine grape varieties. In France, white Burgundy wines are made from it. In almost all CIS countries, this grape variety produces fine high-quality table wines. As a wine material, Aligote fully justifies itself in champagne production due to its inherent subtlety and freshness. Table wines from Aligote in Moldova, Georgia, the Krasnodar Territory, the Don and Ukraine are especially distinguished by their quality. With timely harvesting and with the observance of the technology of preparation, table wine from Aligote is of very high quality. It has a straw-golden color with a greenish tone, a pronounced varietal aroma, lightness, freshness, softness and harmony of taste. Often, a slight bitterness characteristic of the variety appears in the wine. In the southern regions with a hot climate, strong wines are obtained from Aligote, which do not differ in special merits.

BAYAN-SHIREI

Azerbaijani high-yielding wine variety late ripening, used for the production of table, champagne and cognac wine materials, as well as grape juices. Table wines from Bayan-shirey are ordinary, champagne is also of low quality. Table wine from the Bayan-shirey variety, when aged in barrels, is easily oxidized, made and quickly ages, losing its lightness and freshness; the wine becomes heavy, rough, with a strong bouquet.

ISABEL

An American variety of late maturation, resulting from natural hybridization between Labrusca and Vinifera species. From this variety, mediocre red table wines are prepared: low-alcohol, slightly colored, with a characteristic strawberry flavor, short-lived (they age quickly and lose their color). In Azerbaijan, a good table wine is obtained from Isabella, which is distinguished by a harmonious taste, a bouquet typical of the variety and a light pink color. Table wines from Isabella have a pink color and a specific "Isabella" flavor. In grape juice, this aftertaste is more pleasant, it gives a strawberry-fruity tone to the juice. In dessert wines, during heat treatments, this aftertaste acquires various shades.

Variety created in Bulgaria. It is suitable for the production of table and dessert wines, champagne wine materials, but is mainly used for the production of table wines. Mavrud is one of the best Bulgarian varieties for producing high quality red wines. The wines are intensely colored, extractive, rich in phenolic substances, have fresh taste. Young wines are comparatively coarse but develop excellent organoleptic qualities after 2 to 3 years of barrel aging. The well-known semi-dry wine Monastic Shushukan.

A variety common in Azerbaijan (especially in the Shamakhi region, the village of Matras), where it is also known under the names Shirey, Kara Shirey. It is used for making high-quality table wines and good dessert wines like Cahors. The best table wine of this variety is Mattress wine. It has been established that at heat treatment pulp from grapes of the Mattress variety, dyes fall out to a lesser extent than in other varieties. This property is especially valuable when obtaining Cahors-type wines from Mattresses. The Mattress variety is recommended for making high-quality table, semi-sweet and dessert wines.

MUSCAT-WHITE

Muscat white - grapes of the very hot south. Grapes are used to make high-quality dessert wines on the southern coast of Crimea and in Armenia. Grapes, must and young wine have a very intense and pleasant nutmeg aroma. White Muscat is harvested late with high sugar content, often raisined grapes. In table wines, a strong muscat aroma and bitter taste do not meet the requirements for table wine. White Muscat gives sparkling Muscat of excellent quality, the prototype of which is the famous Italian Asti Spumante.

One of the best white wine grapes. Cultivated mainly in Kakheti (Georgia). Table wines from Mtsvane, especially at a young age, are of very high quality, with a strong and pleasant varietal floral aroma. Mtsvane is promising as a material for the production of strong wines. When preparing white table wines from Mtsvane according to the Kakheti method, its characteristic varietal feature - strong aromaticity - is expressed most clearly, since more aromatic substances pass into the wine during prolonged contact with the pulp.

PINOT BLACK

French variety, also known as Pinot Franc. The most common in the Krasnodar Territory, Georgia, Kyrgyzstan, Moldova. Pinot black is the main variety for the production of high-quality champagne, it is also used to make high-quality red table wines (Burgundy wines, for example), but, as a rule, blended with other varieties. Wines from one Pinot are obtained with insufficient freshness, velvety, harmony and purity of taste. They often have a cherry-stone flavor. The color of the wine, insufficient from the very beginning, quickly acquires brick-red hues.

Riesling is a typical wine variety. It is used for the preparation of table wines and champagne wine materials of the highest quality. Riesling produces excellent champagne wine materials. Having high acidity, they show themselves well in blends with low-acid wine materials. You can also get good grape juices and ordinary strong wines from Riesling. Table wines from Riesling are almost universally acidic, with sufficient alcohol content and extract. When vintage Rieslings are aged, they develop a light tarry tone specific to the variety, appreciated by experts.

RKATSITELI

Georgian local variety (rkatsiteli in Georgian means "red vine"). Its homeland and main distribution area is Kakheti. In winemaking, this variety plays a universal role: it serves as a raw material for the production of all types of high quality wines. Its main purpose is table winemaking of the Kakhetian and European types. The best table wines from Rkatsiteli are obtained from grapes harvested at 19 - 20.5% sugar and titratable acidity of 9 - 9.5 g / l (II decade of October). Wines made from it using conventional technology are distinguished by harmony, fullness, moderate acidity and good pronounced properties varieties. Champagne wine materials from Rkatsiteli are of good quality, although a bit heavy.

SAPERAVI

Georgian variety of late ripening, which got its name (Saperavi, i.e. dyer) due to the abundance of coloring substances in its berries. Unlike most red grape varieties, the Saperavi berry has light pink juice. High-quality table, dessert and strong wines are prepared from it, as well as wine materials for red sparkling. A varietal feature is the tone of cream in the bouquet that develops during aging. The ripening of Saperavi grapes is significantly ahead of the ripening of the Bulgarian Gymza grapes, and the sugar content of the former is 3-5% higher. The titratable acidity of Saperavi is also higher. Thick color, high extractivity of Saperavi wines make them a very valuable blending material: 10% Saperavi is enough to improve the extractivity, acidity and color of table and dessert wines from Gymza grapes.

SILVANER

A white wine variety used primarily for making white table and champagne wine materials. The birthplace of Silvaner is Austria. It is used in Moldova for the preparation of table, strong and cognac wine materials, in Ukraine and in the Stavropol Territory of Russia - for table wines, in all regions of the champagne direction - for the preparation of champagne wine materials. The variety has an average ability to accumulate sugar with a relatively slow decrease in acidity. Table wines from the variety are distinguished by a characteristic bouquet with the aroma of steppe flowers, harmonious and fine taste. Wine during aging develops exceptionally high quality.

An ancient local variety of Turkmenistan of medium late ripening, in the south it accumulates sugar very quickly at low acidity. Terbash can be used for consumption in fresh, for the production of raisins and mainly for the production of strong and dessert wines. In the northern regions, ordinary table wines and grape juice are prepared from Terbash. In the Crimea, Terbash is used to make mass ordinary wines.

FETIASKA (LEANKA)

The homeland of the variety is Hungary. Widely distributed in Moldova and Ukraine. Feteasca is used for the preparation of high-quality table wines and champagne wine materials. Table wines are fine, harmonious, soft, not oxidized. Fetyaska Moldavska and Serednyanskoye wines in Transcarpathia are especially distinguished by their quality.

TSIMLYANSKY BLACK

Tsimlyansky black is a wine variety of the middle period of maturation. With late harvesting, the sugar content reaches 25% or more, and in this case, quite good ones are prepared from it. dessert wines. The technological reserve of coloring and tannins in the Tsimlyansky black grape variety is quite sufficient to produce typical red wines. Table wines made from late-harvested grapes have a dark pomegranate color, a full harmonious taste and a characteristic bouquet with tones of cherry pits. The color of wines from Tsimlyansky black is unstable and quickly acquires brown tones (turns brown).

Variety of French origin. Available in the Krasnodar Territory of Russia, Ukraine, Georgia and Moldova, although not widely used due to low yields. However, wine material from Chardonnay is an excellent blending material. In France, Chardonnay is considered the best variety grapes for white wines. (8)

2.2 Yeasts and molds

Winemaking is based on alcoholic fermentation, which is carried out by yeast in the course of its life. In addition to yeast, molds and bacteria develop in must and wine. At various stages of preparation and stages of the "life" of wine, these microorganisms have a beneficial or undesirable effect. Therefore, it is necessary to be able to manage their vital activity, taking into account some features of yeast growth.

Yeasts are unicellular immobile organisms of various shapes that reproduce by budding and division, as well as by the formation of spores. TO wine yeast include yeast species Saccharomyces vini and Saccharomyces viformis. They are distinguished by significant alcohol resistance (up to 16-18%), during fermentation they form pleasantly smelling alcohols and esters, which give the wine a delicate floral bouquet and good taste.

For winemaking, the fungus Botrytis cinerea is of great importance. This fungus, developing in conditions of high humidity, causes the so-called "gray rot". But under certain favorable conditions, this fungus, growing, causes “noble rot”, giving the wine a special valuable aroma and taste qualities. (4, 8)

3. Falsification of raw materials used in the production of grape wines

Since the sale of wine brings very large incomes to both the producer and the distributor, the temptation to fake or increase their volume by diluting with water or cheaper technical alcohol is always present both for the distributor and the manufacturer of any alcoholic product.

Manufacturers of products most often allow technological falsification by replacing natural raw materials (herbs, fruits, roots, sugar, honey, etc.) with synthetic dyes, flavors, sweeteners, glycerin, etc. Many of the substitutes used do not pose a danger to consumer health if they are not exceeded allowable norms. However, the lack of necessary information or misinformation misleads consumers, for example, the image of natural fruits in artificial wines, which, in accordance with Art. 10 of the Law of the Russian Federation "On Protection of Consumer Rights" is unacceptable. (2)

Wine coloring is usually used to hide other fakes, such as dilution. However, there are cases of recoloring certain varieties of low-value white wines into red ones. It is good if natural dyes are used for coloring wines (currant berries, mountain ash, blueberries, water beet infusion, etc.), and not synthetic dyes(aniline, naphthalene, anthracene paints, indigo carmine, tartrazine, magenta), many of which are not only harmful (tartrazine), but also dangerous, sometimes even toxic compounds (magenta).

Dilution of grape wine with low-value products (for example, cheap fruit and berry wine) to increase its volume is the most common and at the same time the most crude way of falsification both in the production of wine and in its sale. As a result, the intensity of the color, the saturation of the bouquet change, and the strength of the wine decreases. As a rule, such wines are “corrected” by the introduction of various chemical components (alcohol, more often technical, containing fusel oils; sweeteners and artificial colors).

For the production of "artificial" wines, grape juice is not required, as they are a well-chosen mixture of components, organoleptically perceived as grape wine. It may include water, yeast, sugar, potassium tartrate, crystalline tartaric and citric acids, tannin, glycerin, ethyl alcohol, enanthic ester and other compounds, depending on the "recipe" (5, 13).

4. Wine classification

4.1 Classification of wines according to the OKP

91 0000 0 Products of the food industry91 7000 0 Products of the wine industry91 7100 3 Grape wines91 7101 9 Dry wine91 7102 4 Fortified grape wines91 7103 8 Grape wine - bottling91 7104 5 Grape wine - bottling91 7105 0 Fine grape wine 91 7106 6 Draft grape wine91 7110 8 Natural young wines without aging91 7120 2 Natural aged wines91 7130 7 Natural vintage wines91 7140 1 Natural wines of controlled denominations91 7150 6 Special wines without aging91 7160 0 Special vintage wines91 7170 5 Special vintage wines91 7180 0 Special wines of controlled on denominations91 7190 4 Carbonated wines91 7200 7 Champagne and sparkling wines91 7201 2 Champagne wines, bottled in 0.4 l bottles91 7210 1 Russian champagne91 7220 6 Sparkling wines91 7230 0 Pearl wines(3)

4.2 Classification of wines according to production technology and components contained in them

Wines are a product of fermentation of the juice of various berries and fruits and are divided into grape and fruit wines. Grape wines are classified according to their content of ethyl alcohol and sugar, taking into account the technology of their preparation as follows:

1. Canteens (dry and semi-sweet). Dry wines are obtained by complete fermentation of grape juice. Sugar content - no more than 0.5%, alcohol - 8-14% vol. (Riesling, Tsinandali, Cabernet). Semi-sweet wines are produced by incomplete fermentation of the juice by abrupt cooling of the fermenting must. Sugar content - 3 -10%, alcohol - 8-12% vol. (Akhasheni, Kindzmarauli, Psou).

2. Fortified or dessert (strong, semi-sweet and sweet). Obtained by adding alcohol to the fermenting wort. IN strong wines sugar content - 3-14%, alcohol - 17-20% vol. (Port, Sherry, Madeira, Marsala). In semi-sweet - sugar - 8 -14%, alcohol - 15-16% vol. (Khvanchkara, Tvishi). In sweet wines, sugar - 16-20%, alcohol - 16-17% vol. (Cahors, Muscat, Tokay).

3. Flavored (Vermouth). Obtained by adding infusions of herbs, flowers and roots to wine materials. Sugar content - 10-16%, alcohol - 16-18% vol. ("vermouth" in translation from German - wormwood).

4. Sparkling (dry, semi-dry, semi-sweet and sweet). It is obtained by secondary fermentation in closed tanks of dry grape wine with the addition of sugar and a special yeast culture. Sugar content - 3-10%, alcohol - 11-13% vol. (Champagne).

Currently, a draft law of the Russian Federation on grapes and wine has been developed, which proposes to divide wines into natural (without the addition of alcohol) and special (with the addition of alcohol). According to the content of alcohol and sugar, wines are divided: natural - into dry, dry special, semi-dry and semi-sweet; special - for dry, strong, semi-dessert, dessert and liqueur. Flavored and effervescent wines stand out. (6, 7)

5. Chemical composition of grape wines

According to chemical indicators, grape wines must meet the requirements of GOST 7208-93. (6)

The chemical composition of wine is very complex: in addition to ethyl alcohol, sugars and organic acids, it contains tannic, aromatic, coloring and mineral substances, vitamins. (14)

1. Alcohols.

Ethanol (E) is the main product of alcoholic fermentation. It determines the toxic, additive, caloric properties of wine and other alcoholic beverages. It has been established that E in moderate doses has an anti-stress, cardioprotective and radioprotective effect. The calorie content of table dry wine (570-980 kcal/l) is almost completely provided by the oxidation of E. Methanol is spontaneously formed in the process of enzymatic transformations of pectins. Especially a lot of it in red wines prepared in the Kakhetian way. The methanol content in white wines usually ranges from 20 to 100 mg/l, and in red wines from 80 to 350 mg/l.

Aliphatic monohydric alcohols (AOS) - propyl, butyl, isobutyl, amyl, isoamyl, hexyl, etc. - are products of yeast metabolism. 20-40% of AOC in wines are represented by isoamyl and isobutyl alcohols. The content of AOC in white wines is 150-400 mg/l, in red wines - 300-600 mg/l. In small quantities, they form the aroma of wines, and in large quantities they worsen their organoleptic properties.

Aliphatic unsaturated alcohols (0.5-8.0 mg/l), represented by terpene alcohols (geraniol, linaliol, citronellol, etc.), and aromatic alcohols (about 1 mg/l), represented mainly by phenylethyl alcohol, determine the aromatic properties wines

All alcohols in quantities determined in wine are safe in terms of toxicological and nutritional value, with the exception of glycerin.

Fatty aldehydes in wines are 90% acetic and 10% propionaldehyde. Wines that have not been treated with sulfur dioxide contain 30 to 50 mg/l of acetaldehyde, while those that have been treated contain up to 200 mg/l. The content of acetaldehyde increases during sherrying (up to 600 mg/l), aging, aeration of wines and the action of foreign microflora. In large quantities, it imparts a hint of an old, smooth wine and is one of the main factors that determine the taste of marsala-type wines. Due to the high reactivity, aldehydes condense with substances containing an amino group to form melanoids, are reduced to the corresponding alcohols, and interact with other fermentation products. The content of furan aldehydes (furfural, hydroxymethylfurfural and methylfurfural) in wines does not exceed 30 mg/l.

Ketones (acetone, diacetyl, 2-butanone, 2-pentanone and butyrolactone) are present in trace amounts in wine. Only acetone is determined in concentrations of 3-30 mg/l. Aldehydes and ketones for toxic and nutritional properties guilt has no effect.(15)

Aromatic substances take part in creating the aroma and bouquet of wine. They fall into it from grapes in the form essential oils and other compounds are formed during fermentation, during processing, and during long-term aging, a bouquet of wine is formed. (13)

The content of ethyl esters of fatty acids in wine is usually 50-200 mg/l, ethyl esters of hydroxy acids - 100-500 mg/l. Ethyl acetate predominates (20-200 mg/l). During long-term aging, the acid esters of tartaric, malic and succinic acids accumulate in the wines. The maximum content of esters is determined in sherry (up to 1000 mg/l). Most esters have a pleasant fruity scent. It has been established that enanthic ester significantly improves, and esters of acetic, butyric and valeric acids worsen the organoleptic properties of wine.

Acetals, products of the interaction of aldehydes with alcohols, are found in wines in an amount of 1-20 mg/l. The main representative - diethyl acetal - has a pleasant fruity aroma. Waxes and oils are present in wine in trace amounts. All these compounds have low toxicity and do not affect the nutritional value of wine.(15)

The main monosaccharides of grapes - glucose and fructose - are almost completely utilized by yeast cells during the preparation of dry wines. Sucrose is usually converted to invert sugar. In addition to hexoses, L-arabinose (500-1260 mg/l), traces of other pentoses and polysaccharides are found in wines. The latter include pectin substances, the content of which reaches 800 mg / l with a daily requirement of 15-16 g. This does not allow them to be classified as compounds that determine the detoxification and radioprotective properties of wine. The carbohydrates in fortified wines can provide more than 50% of their calories.(15)

4. organic acids.

Organic acids are contained in amounts from 4 g/l to 8 g/l. They are represented by malic, citric, succinic, lactic, acetic and other acids (13).

Wine acids are partly supplied to them from grapes and partly formed during the fermentation process as intermediates in yeast metabolism. From aliphatic monocarboxylic acids to largest quantities acetic (400-1500 mg/l), formic (20-100 mg/l), propionic (10-150 mg/l), isobutyric (30-100 mg/l), isovaleric (30-100 mg/l) are presented , caproic (10-100 mg/l), caprylic (10-150 mg/l) and capric (10-150 mg/l) acids.

Of the aliphatic polycarboxylic acids, oxalic (up to 150 mg/l) and succinic (250-1500 mg/l) are present. Aliphatic monocarboxylic hydroxy acids are represented mainly by lactic (500-5000 mg/l) and gluconic (up to 120 mg/l) acids. Among aliphatic polycarboxylic hydroxy acids, the central place belongs to tartaric (1500-5000 mg/l) and malic (10-5000 mg/l). Others (methyl-apple, slime, sugar and lemon) are found in small or trace amounts.

Aldehydo- and keto acids (glyoxylic, glucuronic, galacturonic, pyruvic and alpha-ketoglutaric) are present in wine in an amount not exceeding 1000 mg/l.

Aromatic acids of the benzoic and cinnamon series (p-hydroxybenzoic, protocatechin, vanillic, gallic, lilac, salicylic, etc.) are typical primarily for red wines (50-100 mg/l). In white wines, they are significantly less (1-5 mg/l). Most of these acids have a phenol radical and, accordingly, can be assigned to the class of phenolic acids.

The active acidity of wines (pH) usually ranges from 3.0-4.2, and the titratable acidity is 5-7 g/l in terms of the strongest acid - tartaric. Organic acids are mainly in a bound or semi-bound state. They determine the bactericidal, taste and aromatic properties of wine. There are no specific data on the nutritional value of wine acids. However, given the high biological activity of some of them, it can be assumed that organic acids can make a certain contribution to the nutritional properties of wines.(15)

Wines contain little nitrogenous compounds - from 70 to 780 mg/l. 55% of all nitrogen is in polypeptides, 25 to 40% is in free amino acids, and only 3% is in proteins from grape skins. The amino acid proline stands out from the compounds of this class, the content of which in wine reaches 150 mg/l. Nitrogen-containing substances are a necessary nutrient medium for yeast and a substrate for the synthesis of aldehydes. They and the products of their interaction affect the color, aroma, taste and stability of wines. nutritional value do not represent.(15)

Minerals are contained in wines in amounts ranging from 1 to 10 g/l (13).

The content of mineral substances (MV) in wines varies greatly depending on the grape variety, soil composition, climatic conditions, etc. MV are present in wine in organic and inorganic form. Potassium, calcium, sodium and iron are partially utilized by yeast cells. Aluminum, copper, lead and tin interact with sulfates by 80-90% and precipitate. Zinc, manganese, lead, copper and cobalt are included in the yeast enzyme complexes and, as they die, also precipitate. Potassium precipitates in the form of tartar. The decrease in the amount of MW continues during the processing and aging of wine materials.

The systematic consumption of 0.5 liters of wine per day allows you to provide 5-20% daily requirement adult person in MV. The exceptions are iodine and fluorine, the intake of which with wine can fully satisfy a person's needs for these microelements. (15)

Vitamins are found in relatively small amounts. In grapes, only vitamins C, P and lyositol can provide a person's need. (13)

All the vitamins present in wine come from grapes. During fermentation, a significant part of them is accumulated by yeast. Therefore, young wine is significantly depleted in vitamins. As the wine ages and the yeast cells autolyse, the vitamins are gradually released and re-introduced into the wine. During fermentation, ascorbic acid and thiamine almost completely disappear. Part of the vitamins is lost during the processing and storage of wine.

Phenolic compounds (PC) in wines are represented mainly by flavonoids, which include phenolic acids, flavonols, catechins, leucoanthocyanidins and anthocyanidins. The products of polymerization of catechins and leucoanthocyanidins are usually called tannins, which are included in the broader concept of tannins. Especially a lot of FS passes from grapes to wines made in the Kakhetian way. The total content of PS in wine reaches 6 g/l.

Wine APIs have very low toxicity and, according to modern concepts, are extremely important biologically active substances. Flavonoids determine the P-vitamin activity of wines. A number of PSs that make up wines have antihypoxic, antihypertensive, anti-inflammatory, antiallergic, cardio- and hepatoprotective, hypolipidemic, antitumor and radioprotective effects. Suffice it to say that flavonoids are considered as the most promising compounds for the creation of highly effective polyfunctional medicines. A wide range of their biological activity is due to the regulatory effect on the activity of a number of enzyme complexes, as well as the ability to provide antioxidant and membrane stabilizing effects.

It has been shown that the content of flavonoids in red wine is 20 times higher than their content in white wine. Despite the wide distribution of PS in the plant world, wine can act as their main source for humans. These compounds include trioxystilbene - resveratrol. It is synthesized during the fermentation of red wine by the yeast cells of Vitis vinifera. According to the results of recent experimental studies, resveratrol is given a central place in the implementation positive impact guilt on human health.

Dissolved gases in wines include carbon dioxide and sulfur dioxide. Carbon dioxide is produced in significant quantities. Most of it dissipates in the air, and a smaller one dissolves in wine, forming carbonic acid (up to 5 g / l in sparkling wines). Sulfur dioxide enters wines from grapes and is used as a food additive with antimicrobial and antioxidant effects. Its content is limited: in red wines - 175 mg / l, and in white - 225 mg / l (13)

Laboratory research of wine consists of determining the titratable acidity and the quantitative content oxalic acid, methyl alcohol and sugar.(10)

Conclusion

Viticulture is the main agronomic industry in southern Russia. Farms in the Caucasus are mainly engaged in the cultivation of grapes, less so on the Don, and even less in the regions of Astrakhan and the Urals. Up to 60% of grapes harvested in Russia are grown on vineyards in the Kuban

Currently, 195 specialized viticulture enterprises are engaged in the cultivation of marketable grapes in the Russian Federation. 97 of them have primary processing. More than 400 factories carry out bottling of wine products

According to experts, investments in the domestic wine market have already begun, but at the moment, Western companies are not yet ready to invest large funds in its development. At the same time, experts believe that Western investment in wine production in our country is possible, Russian investors are also ready to invest in production, but the imperfection of the legislative and tax system hinders their activity. Most experts believe that the development of domestic winemaking will take at least a few more years, since it will take more than one decade to restore the vineyards, which were damaged during the years of the anti-alcohol campaign.

According to experts, when purchasing wine products, priority should be given to wine materials, rather than finished products, since the purchase of raw materials will make it possible to load the excess wine bottling capacities in Russia, reduce transportation costs, and create additional jobs at domestic wineries. Restraining factor of purchases for the import of grape wine materials and cognac spirits are high customs duties on imported raw materials and VAT on customs clearance of raw materials, which significantly increases the cost of finished products. According to experts, one of the most important directions for bringing the Russian viticulture industry out of the crisis and adapting it to market conditions should be the restructuring of the industry: the creation of associations that promote effective agro-industrial and inter-industry integration from grape production, production of wine materials to the production and sale of finished products. Such associations can be regional and interregional agro-industrial complexes and financial-industrial groups, the experience of creating which is already available in the wine industry.

Conclusion: in this course work, raw materials for the production of grape wines are considered, its influence on the quality of the final product of processing, wine, is studied, and its chemical composition is also studied.

Bibliography

1. GOST R 52523-2006 Table wines, table wine materials. M. Standartinform 2006

2. Law of the Russian Federation "On Protection of Consumer Rights"

3. All-Russian product classifier

4. "Viticulture and winemaking" / Vernovsky E. A., Dzheneev S. Yu., Ponomarev V. F., Scholz E. P. - M .: Kolos, 1984. - 312 p., ill., 4 sheets, ill.

5. Donchenko L. V., "Food safety" / Donchenko L. V., Nadykta V. D., Textbook. 2nd ed., revised. and add.-M.: DeLi print, 2007.-539.

6. Eliseev M. N. Commodity research and expertise flavor products: textbook for universities / Eliseev M. N., Pozdnyakovsky V. M. -M: Izd. Center "Academy", 2006

7. Nechaev A.P. Technology food production/ Nechaev A. P., Shub O. M. . -M.: Kolos, 2007

8. Winemaking. Textbook for rural prof.-technical schools. / Okhramenko N. S., Buryan N. I., Valuiko G. G., Datunashvili E. N., Popov K. S. -M., Higher School, 1969.

9. Examination of drinks / Poznyakovsky V. M., Pomozova V. A., Kiseleva T. F., Permyakova L. V. 5th ed., corrected. and add.-Novosibirsk: Sib. univ. publishing house, 2002. – 384 p.

10. Senchenko B. S. "Veterinary and sanitary examination of products of animal and vegetable origin". - Rostov-on-Don: Publishing Center "Mart", 2001.

11. Skripnikov Yu. G. “Production of wines”: Textbook / Michurinsk: MichGAU publishing house, 2007.

12. Chepurnoy I. P. Commodity research and examination of flavoring goods: Textbook. - M .: "Marketing", 2002.404 p.

13. Shepelev A. F. Commodity research and examination of flavoring and confectionery goods / Shepelev A. F., Pechenezhskaya I. A., Mkhitaryan K. R. - Rostov n / D: "Phoenix", 2002.

14. Commodity research and examination of consumer goods / V.V. Shevchenko, and, A. Ermilova, A. A. Vytovtov and others - M .: INFRA-M, 2001. - 544 p.

41647 12

E If drunkenness and alcoholism have always been violently cursed by mankind, then grape wine itself has been enthusiastically glorified from ancient times to the present day. "Milk of Venus", as Aristotle called wine, contains a large number of biologically active substances. Grape wine has an extremely complex chemical composition, including about 600 components, the main of which is water. The content of the extract in wine depends on many conditions. On average, in white wine it is about 22 g / l (grams per liter). Red wine has a higher extract content - about 30 g/l. Even higher extractiveness - up to 40 g/l and sometimes even up to 60 g/l - for strong and dessert wines.

The chemical composition of wine

Carbohydrates in wine are represented by glucose and fructose, various polysaccharides. The content of ethyl alcohol ranges from 9 to 14% in table wines, from 12 to 17 in dessert wines, and from 17 to 20 in strong wines. Grape wines also contain small amounts of highly toxic methyl alcohol, for example, in white wines - from 0.2 to 1.1 g / l, and a number of other higher alcohols. Of the polyhydric alcohols, wine contains glycerin. Its quantity can be different - from 0.7 to 14 g per 100 g of ethyl alcohol. If the wine is made from grapes affected by noble rot, then the glycerin content can reach 30 g/l.

Grape wine contains various organic acids: malic, tartaric, lactic, volatile acids, as well as nitrogenous substances: amino acids and peptides, proteins and ammonia. It is the amino acids that are involved in chemical transformations that lead to the formation of the characteristic features of a particular wine.

Phenolic substances actively involved in the formation of the taste and color of wine are present in a wide range - up to 0.1 g/l in whites and up to 5 g/l in reds.
Wines also contain aldehydes, acetates, esters, which are involved in creating the aroma and bouquet of wine. Diverse mineral composition wines: manganese, fluorine, zinc, titanium, cobalt - a total of 24 trace elements. Wine does not contain a very large amount of vitamins C, B,1, B2, B6, B12, PP, but their effect on the human body is extremely favorable. At the same time, wine is rich in vitamin P, which promotes the absorption ascorbic acid.

The chemical composition of wine, its properties depend on a combination of many factors: climatic, soil conditions and topography of places where grapes are grown, agricultural practices, methods of wine production, etc. Due to the unique content of various useful substances wine is considered to be the most valuable hygienic drink with bactericidal properties, as well as with a versatile beneficial effect on the human body. The main thing is the moderate consumption of wine.

How much wine to drink

There were traditional social demands for moderation: three cups of wine per drinker per day. Probably, it was this dose that led to the creation of a wine bottle of a strange, at first glance, capacity - 0.75 liters, sufficient, for example, to hold three glasses of wine for each of two drinkers.
The demands of moderation date back to ancient times. The Athenian statesman Eubulus described the effects of drinking wine in 375 BC:
"I must mix three cups: one for health, the second for love and pleasure, the third for good night. After drinking three cups, the wise guests go home. The fourth cup is no longer ours, it belongs to violence; fifth - noise; sixth - drunken revelry; seventh - black eyes; the eighth - to the guardians of order; the ninth to suffering and the tenth to madness and the collapse of furniture." The maximum dose of wine these days is limited by the amount of alcohol it contains. It is believed that for an adult man, the norm of wine drunk per day with a strength of 10% should not exceed 400 grams.

How to open wine

This operation is especially delicate and requires a certain skill and skill. In every bottle of good wine the cork is covered with a special cap. Incorrect or inept removal of it can disrupt the aesthetic appearance of the bottle. In addition, if the wine is old red, then special care is required so as not to disturb the tannin sediment that forms in the bottle. That is why a bottle of red wine must be placed in a vertical position a day or better two before it is opened. In this case, the sediment will sink to the bottom.
If a bottle of red wine was not placed in a vertical position in advance, then a special "cradle" is used. The bottle is placed in it with the label up, the cork is carefully removed with a corkscrew and the wine is poured, firmly holding the "cradle" along with the bottle. So, it is necessary to remove the cork cover (cap). To do this, cut it with a sharp knife right under the protruding part of the neck of the bottle. After that, the upper part of the cap can be easily removed and does not interfere with the bottling of wine. Then you need to pull out the cork with a corkscrew.
Invented around 1790 by an English gunsmith, a bottle opener called a corkscrew has been improved and improved many times. Currently, there are many different designs of corkscrews. However, they all have the same principle of operation: a spiral with rounded edges (so as not to chop up the cork) up to 5.5 cm long penetrates the cork without special efforts takes it out of the bottle.
In 1979, the Englishman Allen developed the Scropull corkscrew model, which became popular all over the world. The corkscrew is screwed into the cork strictly in its center and vertically. If possible, the cork should not be stuck through to avoid small crumbs getting into the wine. But it is also impossible to screw in the corkscrew weakly either: this will inevitably lead to repeated screwing, but already through and with the formation of small crumbs from the cork. The corkscrew with the cork should be pulled gently and silently, avoiding unnecessary popping.
After uncorking, the neck of the bottle is again wiped with a napkin. Experienced sommeliers, having pulled out the cork, imperceptibly sniff it. If the smell is unpleasant, then this indicates a "corky taste", this bottle will need to be replaced. Pouring some wine into a glass, the waiter invites the customer to taste it. If the wine is liked and approved, they start serving all the guests. In this case, the wine is poured without fail on the right side. The bottle is held in such a way that the label can be seen. It is indecent to hold a bottle "by the throat", to pour wine through the back of the hand. The art of pouring also lies in the fact that, after filling the glass, slightly turn the bottle. In this case, not a single drop will spill.
If the owner of the house pours wine at the table, then he should start with his glass, filling it halfway, and then offer it to all guests clockwise (from left to right).
Should be paid Special attention to uncork an old, aged for more than thirty years, port wine. The cork in such drinks is usually very difficult to remove in the usual way. For these purposes, in Portugal, special tongs are used, called tenash (tenaz). This traditional tool is first heated red-hot, then they are wrapped around the neck of the bottle below the cork for about ten seconds. Then tenash is removed, cold water is poured onto the neck, and its upper part, in which the cork is located, gently breaks off from the bottle.

Useful properties of wine

The wine has pronounced antibacterial properties. It is noted that during epidemics the number of cases in wine-growing regions and among people who regularly drink wine is somewhat lower. During the research it was noted that wine suppresses the bacteria of tuberculosis, cholera, malaria, etc. Moreover, almost the same effect is produced by wine diluted twice with water. Therefore, during epidemics, especially in regions prone to them, doctors recommend drinking table wine, half diluted with water, instead of drinking water. In addition, dry white table wine perfectly quenches thirst. Natural wine is also useful for colds and chronic diseases such as influenza, bronchitis, pneumonia, etc. With such diseases, mulled wine + hot red table wine with spices and sugar, such as Cabernet or Merlot, for example, should be consumed. For disorders and diseases of the gastrointestinal tract, red wines with a high content of tannins are useful, for example, Cabernet Sauvignon, Cabernet. Such wines, due to the presence of tannins, have a strengthening and healing effect on the stomach, especially with scars and stomach ulcers. With obesity and metabolic disorders, wines also help. They remove slags and toxins from the human body, normalize metabolism. A particularly valuable property of wines is the ability to lower the cholesterol content, which has been confirmed by numerous experiments, for example, with rabbits. It has been established that in the same area, people who regularly drink wine have a low cholesterol content. Wine also helps with radiation. So, in the former Soviet Union, people who, on duty, work in the nuclear and similar industries and in conditions associated with increased radioactive danger, were regularly prescribed the use of cahors (for example, submariners on nuclear-powered ships). With diabetes, dry grape wines with a low content of sugar and glucose (less than 4 grams per 1 liter) are suitable. Light white and especially champagne wines contribute to the maintenance of weakened cardiac activity. So, white semi-dry wines have a positive effect on the elasticity of blood vessels, reduce the risk of blood clots and myocardial infarction. And champagne also improves ventilation of the lungs, stimulating the respiratory centers.

Useful properties of red wine

Red wines contain vitamins B2, B1, C, P, iron, potassium, magnesium, iodine, manganese, gold. The healing properties of red wine are due to the high content in it essential amino acids, as well as natural antioxidants - flavonoids, one of the tasks of which is to protect plant genes from damage by ultraviolet radiation. In the human body, such a substance is melanin. This property of red wine made it possible to use it in the prevention and treatment of cancer. The positive properties of red wine include:

• protection against cancer (on the one hand, with the help of resveratol, wine protects the cells of the human body from the damaging effects of ultraviolet and X-ray radiation, on the other hand, saponins, wine catechins serve as an antioxidant and protect cell DNA molecules from free radicals).
• prevention against atherosclerosis (increases the level of "good" cholesterol in the blood, which has a high density, and removes "bad" cholesterol from the body, which protects the body from strokes and heart attacks).
• prevention of blood clots in the lumen of blood vessels (resveratol thins the blood and prevents blood platelets from sticking together).
• prevention of anemia, large blood loss, beriberi.
• warm red wine diluted with water helps fight colds, pneumonia, influenza, bronchitis. Dose 50 g 3 times a day.
• help with diarrhea (it is recommended to drink 50 grams of cool red wine, which has astringent and antitoxic properties).
• help with insomnia (30 g of sweet or semi-sweet red wine at bedtime in severe cases).
• from bruises and bruises, from pain from injuries and sprains, compresses with cool red wine help to quickly get rid of.

Useful properties of white wine

Numerous healing qualities of white wine have been known since ancient times. Even Hippocrates in ancient Greece said about him: "Wine is surprisingly adapted to the human body, both healthy and sick." And much later, but just as true, Louis Pasteur noticed the same truth, saying: "Wine can rightfully be considered the healthiest and most hygienic drink."

Benefits of white wine include:

• it increases appetite
• enhances the secretion of the endocrine glands
• promotes better secretion of gastric juice and maintenance of normal stomach acidity
• dilates blood vessels
• destroys bacilli in the stomach and intestines
• support the heart muscle
• improve lung function
• help restore metabolism
• useful for anemia
• antioxidants, although contained in small quantities, are absorbed more easily than from red wine, since they are smaller in size.