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Foods and Raw Materials, 2021, vol. 9, no. 2
E-ISSN 2310-9599 ISSN 2308-4057
Research Article A https://doi.org/10.21603/2308-4057-2021-2-224-233
Open Access Available online at http://jfrm.ru/en
NanoKremny effect on the quality of grapes and wines
Natalia V. Aleinikova1 , Irina V. Peskova1* , Elena V. Ostroukhova1 , Yevgenia S. Galkina1 , Pavel A. Didenko1 , Polina A. Probeigolova2 , Nataliya Yu. Lutkova1
1 All-Russian National Research Institute of Viticulture and Winemaking "Magarach" of RAS"0^ Yalta, Russia
2 JSC "Zolotoye Pole", Zolotoye Pole, Russia * e-mail: [email protected] Received January 31, 2020; Accepted in revised form March 01, 2020; Published online July 09, 2021
Abstract:
Introduction. There is still an urgent need in viticulture for studying the effect of tank mixtures of pesticides and bioactive substances on Vitis vinifera and, therefore, the quality and composition of wine. We aimed to study the effect of NanoKremny (silicon fertilizer) treatment of the grapevine on the productivity and quality of grape harvest, as well as the quality of dry wines. Study objects and methods. Grape varieties from three vineyards in Crimea and the wines produced from them. We applied standard methods used in viticulture, plant protection, and oenological practice. Organic acids and volatile components in grapes and wines were determined by high-performance liquid chromatography and gas chromatography.
Results and discussion. We found that the most effective use of NanoKremny was threefold at 0.15 L/ha during the periods of active growth and formation of vegetative and generative organs in grapevines. It had a positive effect on vegetative development, water balance, productivity of grape plants, as well as yield quality and quantity. Also, NanoKremny decreased the development of mildew and oidium diseases, preserved the content of titratable acids in grapes during their ripening, as well as accumulated phenolic compounds, tartaric and malic acids in grape berries.
Conclusion. We found no negative effect of NanoKremny treatment of the grapevine on the physicochemical parameters and sensory characteristics of wines. Thus, this preparation can be used as a bioorganic additive in viticulture.
Keywords: Grapes, NanoKremny, foliar dressing, tank mixture, productivity, yield parameters, wine, chemical composition, quality
Funding: The study was conducted under Research Agreements No. 67/16 of 12 July 2016, No. 48/17 of 4 April 2017, and No. 54/18 оf 7 May 2018.
Please cite this article in press as: Aleinikova NV, Peskova IV, Ostroukhova EV, Galkina YeS, Didenko PA, Probeigolova PA, et al. NanoKremny effect on the quality of grapes and wines. Foods and Raw Materials. 2021;9(2):224-233. https://doi.org/10.21603/2308-4057-2021-2-224-233.
INTRODUCTION
Silicon, whose content in soil is rather high (50400 g/kg soil), plays a significant role in soil formation and fertility [1, 2]. Back in 1813, Davy established that silicon is concentrated in the epidermal tissues of plants, creating a barrier that protects plants from insect pests. This was the first work on the importance of silicon in plant physiology.
Today, we know a lot about the role of silicon in plant life (Fig. 1). In particular, silicon content determines the level of natural protection against biotic and abiotic stresses [2-8]. Silicon nutrition for plants increases leaf area and creates favorable conditions for photosynthesis [7, 9]. When added to the soil, readily-soluble silica
improves the metabolism of nitrogen and phosphorus in tissues, increases the content of phosphates, and facilitates the consumption of boron and other elements. In addition, it reduces the toxicity of excessive heavy metals, neutralizes the negative effects of excessive nitrogen fertilizers, increases the population of ammonifiers, improves nitrification, and helps the soil to absorb mobile forms of nitrogen [10-14].
Silicon fertilizers are increasingly being used in agriculture across the world (the USA, China, India, Brazil, Japan, South Korea, Mexico, Australia, and other countries). Their production increases by 20-30% annually. An ecological alternative to pesticides, they also increase plants' resistance to stress.
Copyright © 2021, Aleinikova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
IMPROVES PHOTOSYNTHESIS
INCREASES RESISTANCE TO
Biotic stresses:
O
Diseases
Pests
e.g., downy mildew e.g., aphid
Abiotic stresses:
Chemical stresses
I Intoxication with metals
| Unbalanced nutrition
Salinity
Physical stresses
I Water
Temperature
I Radiation
I Lodging
Figure 1 Role of silicon in plant life [12]
Russia-produced silicon fertilizers include natural silicon materials (Diatomite, BIO COMPLEX; Promzeolit, PROMZEOLIT), concentrated monosilicic acid with active colloidal silicon (Akkor, Moscow Region), as well as physiologically active organosilicon biostimulants (FLORA-SI, Moscow). Among them is a unique fertilizer - NanoKremny (NANOCREMNY) -crystalline silicon with a particle size under 0.5 ^m, which has no analogues in Russia or other countries.
Silicon fertilizers have a proven positive effect on different soils for the Leguminosae, Gramineae, Solanaceae, Citrinae, and Cruciferae families, as well as other agricultural crops. However, few studies have looked into tank mixtures of pesticides and bioactive substances in relation to Vitis vinifera. In practice, using scientifically unfounded tank compositions often leads to negative phytosanitary and economic consequences [15].
The quantity and quality of grape and wine yield can be increased by using foliar dressing with macro-and microelements. Grape quality is determined primarily by sugar content and acidity of the berry juice. According to State Standard 31782-2012 "Fresh grape of combine and hand harvesting for industrial processing. Specifications", the concentration of sugars in grapes for winemaking must be at least 160 g/L for white varieties and 170 g/L for red varieties. To ensure such high concentrations of sugars and stable grape yield, the grapevine must be provided with sources of microelements [16, 17].
In recent years, scientists have been interested in the role of bioorganic additives in winemaking technology. Silicon-containing preparations, in particular, have a beneficial effect on yeast metabolism and functional activity. They intensify alcoholic fermentation, enrich the wine with volatile components and, therefore, improve its aroma [18-20].
We aimed to substantiate the use of the NanoKremny mineral fertilizer in the Crimean vineyards and to study its effect on crop efficiency, the quality and quantity of grape, as well as the chemical composition and sensory indicators of dry table wines.
STUDY OBJECTS AND METHODS
Our study objects were the grapes of white (Aligoté, Chardonnay) and red (Cabernet Sauvignon) varieties, as well as respective dry wines produced in 20172018 in the western piedmont-coastal area of the main viticulture zones of Crimea, namely the South-Western Zone (S. Perovskoy; SVZ-AGRO, Sevastopol), the Central Steppe Zone (Legenda Kryma, Geroyskoye village), and the South Coast zone (Livadiya branch of Massandra Winery, Yalta). Grape cultivation was in line with the technological maps adopted for each variety in each zone.
The technology for dry white table wines (Chardonnay and Aligoté) included the following stages:
- crushing grapes on a manual roll-mill crusher;
- destemming;
- pressing the pulp on a manual basket-type press;
Aleinikova N.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 224-233 Table 1 Experimental vineyard treatments with NanoKremny
Sample
Number of treatments Indicators under study
Chardonnay
Legenda Kryma, 2017 Control - vineyard chemical protection system 6
Experiment - vineyard protection system + NanoKremny treatment during 3
blossom clustering, after florification, and at the beginning of bunch formation
S. Perovskoy, 2017
Control - vineyard chemical protection system 6
Experiment - vineyard protection system + NanoKremny treatment during bud 5 pushing, blossom clustering, before and after florification, and at the beginning of bunch formation
Aligoté
SVZ-AGRO, 2018
Control - vineyard chemical protection system 6
Experiment - vineyard protection system + NanoKremny treatment during 3
blossom clustering, before and after florification
Cabernet Sauvignon
Livadiya branch of Massandra Winery, 2017
Control - vineyard chemical protection system 6
Experiment 1 - vineyard protection system + NanoKremny treatment during 3
bud pushing, blossom clustering, and before florification
1. Growth strength and productivity of grapevine bush.
2. Level of disease development.
3. Grape chemical composition
and biochemical characteristics.
4. Wine chemical composition and sensory characteristics.
SVZ-AGRO, 2018
Control - vineyard chemical protection system 6
Experiment - vineyard protection system + NanoKremny treatment during 3
blossom clustering, before and after florification
The rate of NanoKremny application - 0.15 L/ha
- sulfitating the must with sulfur dioxide (75-80 mg/L) and stirring;
- clarifying the must at 14-16°C for 18-20 h;
- decanting the clarified must;
- introducing a pure culture of the Saccharomyces cerevisiae yeast from the Magarach collection of winemaking microorganisms (strain I-271 for Chardonnay, I-187 and I-525 for Aligoté) and stirring;
- fermenting the must until dry at 20 ± 2°C with stirring 2-3 times a day;
- clarifying the wine; and
- decanting the wine.
The technology for dry red table wines (Cabernet Sauvignon) consisted of the following stages:
- crushing grapes on a manual roll-mill crusher;
- destemming;
- sulfitating the pulp with sulfur dioxide (75-80 mg/L) and stirring;
- introducing a pure culture of the S. cerevisiae yeast from the Magarach collection of winemaking microorganisms (strains I-652 and I-250) and mixing;
- fermenting the pulp with a floating cap at 24 ± 2°C, with mixing 7-8 times a day, up to 1/3 of residual sugars;
- pressing the pulp on a manual basket-type press;
- fermenting the must until dry;
- self-clarifying; and
- decanting.
Fieldworks were conducted with common methods of viticulture and plant protection [21, 22]. Foliar dressing
was introduced in a tank mixture with pesticides. Experimental treatment schemes are presented in Table 1.
The chemical composition of grapes, must, and wines was analyzed with standard oenological methods [23-25].
The phenolic ripeness of grapes was assessed according to Glories et al. [24]. Their method determines the potential amount of anthocyanins that grapes can produce (ApH10) and the amount of easily extractable anthocyanins (ApH32). The ratio between these amounts shows the percentage of easily extractable anthocyanins in the grape berry (Ea, %).
The concentration of organic acids . as determined in freshly squeezed, centrifuged c.u0.08 (OPN-8 centrifuge, Kyrgyzstan) by HPLC (Shimadzu LC20AD Prominence chromatograph, Japan). The method required preliminary calibration with standard solutions of pure substances on the spectr0.00otoChardon detector, taking into account their retention Legen Individual components of the organic acid profile were determined at 210 nm. The sample was separated on a Supelcogel C610H column (Supelco®, Sigma-Aldrich) in an isocratic mode of eluent supply (0.1°% aqueous solution of phosphoric acid, flow rate 0.5 mL/min). The refractometric detector was additionally calibrated using solutions of carbohydrate standards with the same retention time as organic acids, taking into account their analytical characteristics during analysis.
The concentration of organic acids in the sample was calculated mathematically, using the data obtained on the UV and refractometric detectors.
Volatile components were determined by gas chromatography (Agilent Technology 6890, USA) at an evaporator temperature of 220°C and a thermostat temperature of 50-240°C programmed at 4°C/min. The components were extracted with methylene chloride. The experimental samples were separated on an HP-INNOWAX column (Carbowax 20M or PE-FFAP; 30 m long, 0.25 mm inner diameter). The NIST 2007 database was used to identify the substances.
Experimental data were processed by variational statistical methods using Excel and SPSS Statistica 17 (arithmetic mean, root-mean-square deviation, and error mean square of a singular result). The tables and figures show the mean values of the indicators (standard deviation under 5% at P < 0.005).
RESULTS AND DISCUSSION
Silicon fertilizers are an innovation in modern intensive agriculture worldwide. NanoKremny is a unique fertilizer that contributes to high-yielding and ecological crops. Its main component is a biologically and chemically active silicon in a chelated form.
Our field experiments showed that NanoKremny produced the best results when applied threefold in the periods of active growth and formation of vegetative and generative organs in grape plants: bud pushing, before florification, after florification, and at the beginning of bunch formation (Table 1). This treatment led to increased stress resistance and yield, as well as reduced fungal diseases. In particular, it contributed to:
- higher productivity of grape plants: for example, the first three spray treatments of Cabernet Sauvignon (Livadiya, Massandra) improved the water balance of grape plants and increased the leaf area (by 13.9%), growth and ripening parameters (by 11.3 and 12.2%), and crop quantity (by 14.7%);
- lower risk of downy mildew disease (1.2-3.6 times, depending on variety) and oidium (protection improved by 10-12%) with threefold spraying during blossom clustering, before florification, and after florification;
- higher crop yield: for example, by 5, 45, and 49% for Aligoté (SVZ-AGRO), Chardonnay (S. Perovskoy), and Cabernet Sauvignon (SVZ-AGRO), respectively [26, 27].
The quality of grapes and young wines was assessed on the basis of their chemical composition and sensory characteristics. The grape batches under study met the requirements of State Standard 31782. The optimal contents of titratable acids are 6-9 and 5-8 g/L and those of sugar are 170-200 and 180-220 g/L for white and red varieties, respectively [28]. These contents are not standardized and recommended for table wines in scientific literature. We compared the carbohydrate-acid composition of the experimental grape batches against the controls and found an up to 5% increase in sugars for Legenda Kryma's Chardonnay and a 5% decrease in sugars for S. Perovskoy's Chardonnay and SVZ-AGRO's Cabernet Sauvignon (Table 2). This might be associated with a significant (by 45-49%) yield growth. The experimental batches of Aligoté and Livadiya's Cabernet Sauvignon had a similar composition to that of the controls.
The concentration of titratable acids in the experimental samples increased by 7 and 9% for Aligoté
Table 2 Chemical composition of the experimental NanoKremny-treated grape varieties vs. controls
Sample Concentration, g/L pH Technological reserve, mg/L Ea, %
sugars titrable acids phenolic compounds anthocyanins
Control 194.00 ± 8.73 Chardonnay (Legenda Kryma, 2017) 7.80 ± 0.16 3.44 ± 0.07 1234.0 ± 111.1
Experiment 204.00 ± 9.18 7.70 ± 0.15 3.45 ± 0.07 1316.0 ± 118.4 -
Control 194.00 ± 6.79 Chardonnay (S. Perovskoy, 2017) 6.50 ± 0.09 3.33 ± 0.05 1505.0 ± 120.4
Experiment 186.00 ± 6.51 6.90 ± 0.10 3.23 ± 0.03 1675.0 ± 134.0 -
Control 183.00 ± 9.15 Aligoté (SVZ-AGRO, 2018) 5.80 ± 0.17 3.16 ± 0.03 891.0 ± 84.6
Experiment 188.00 ± 9.40 6.20 ± 0.19 3.16 ± 0.03 999.0 ± 83.9 -
Control Cabernet Sauvignon (Livadiya branch of Massandra Winery, 2017) 271.00 ± 10.84 6.80 ± 0.27 3.61 ± 0.05 2657.0 ± 252.4 703.0 ± 46.4 59.0 ± 3.0
Experiment 271.00 ± 10.84 7.40 ± 0.30 3.41 ± 0.02 2728.0 ± 259.2 726.0 ± 47.9 56.0 ± 2.8
Control 201.00 ± 9.05 Cabernet Sauvignon (SVZ-AGRO, 2018) 6.10 ± 0.18 3.30 ± 0.03 2434.0 ± 211.8 565.0 ± 49.7 44.0 ± 2.1
Experiment 191.00 ± 8.59 6.40 ± 0.19 3.24 ± 0.05 2516.0 ± 218.9 520.0 ± 45.8 45.0 ± 2.3
Ea - easily extractable anthocyanins Control - chemical protection system
Experiment - chemical protection system + NanoKremny treatment
and Livadiya's Cabernet Sauvignon, respectively. NanoKremny significantly reduced active acidity (by 0.20) only in the Cabernet Sauvignon sample s, compared to the controls. Thus, we did not identify any changes in the carbohydrate-acid complex that would be 0 common for all the experimental samples, regardless of variety or place of growth.
Silicon makes plant more stress-resistant by stimulating the synthesis of phenolic metabolites and the activity of protective enzymes, such as monophe nol-monooxygenase (MPMO), peroxidase, and others [2931]. Important technological characteristics of grape s for winemaking are the content of phenolic compounds, including anthocyanins, phenolic ripeness, and the activity of grape oxidases at the time of their technichl ripeness [32].
The experimental treatments increased the technological reserve of phenolic compounds in the experimental samples by 82-170 and 71-82 mg/L for white and red varieties, respectively, compared to the control. We found that the phenolic reserve in the Cabernet Sauvignon and Aligoté samples, both control and experimental, corresponded to the val d/m34 recommended for table wine production: at l mgs2 2000 mg/L for red grapes and under 1000 mg/L for white grapes [28, 32].
We did not find a single trend in the effect of NanoKremny on the accumulation of monomeric anthocyanins in grapes at that stage. For example, Livadiya's Cabernet Sauvignon showed a 3% increase in monomeric anthocyanins, whereas the same variety from SVZ-AGRO had an 8% decrease. Cabernet Sauvignon growing on the South Coast reaches phenolic ripeness when it has at least 45% of easily extractable anthocyanins [32]. We only used phenolically ripe samples of Cabernet Sauvignon (both control and experimental), with 44-56% of easily extractable anthocyanins. The experimental treatment did not have a significant effect on this indicator.
We found that the effect of NanoKremny on the MPMO activity of the must depended largely on the grape variety (Fig. 2). For example, Chardonnay showed a decreasing trend, regardless of the place of its growth, which is a favorable factor for white table wines. Cabernet Sauvignon showed the opposite trend, while the Aligoté samples were not affected at all. However, we registered a correlation between the MPMO activity and the place of growth. For example, Chardonnay showed a decrease in the MPMO activity by 24 and 33% for Legenda Kryma and S. Perovskoy, respectively, while Cabernet Sauvignon had an increase by 91 and 61% for SVZ-AGRO and Livadiya, respectively, compared to the control.
Organic acids determine the sensory characteristics of wines and the intensity of redox processes, as well as protect them from harmful bacterial microflora [33, 34]. Recent studies have proved the relationship between the metabolism of organic acids and plant resistance
0.16 0.12 ? 0.08
0.04 0.00
Chardonnay, Chardonnay, Aligoté, SVZ- Cabernet Cabernet
Legenda S. Perovskoy AGRO Sauvignon, Sauvignon,
Kryma Livadiya SVZ-AGRO
■ Control HExperiment (NanoKremny)
F0gure 2 Monophenolmonooxygenase activi9y of tiie must obtained with different treatment schemes
to stress [35]. Organic acids are paoduaed during plant respiration due to the incomplete oxidation of carbohydrates, as wett as during photosynthesis (mainly in leaves, with further transportation to grape berries). Since silicon fertilizers create favorable condittons for photosynthesis, we can assume that they have an indirect effect on the metabolism of organic achs in the grapevine. As we can see in Fig. 3, NanoKremny contributed to a 9-12% increase in tartaric acid in 0he grapes, regardless of their variety and growth area. A smilar trend was observed wtih made acid (espeseally in Chardonnay), whoxe eoncentration increased by 8% in Cabernet Sauvignon and by 25 and 48% in Chardonnay from S. Perovskoy and Legenda Kryma, respectively.
The quality assessment revealed that all the white and red dry table wines produced from the grapes treated in different ways met the requirements of State Standard 32030-2013 "Table wines and table winestocks. General specifications" (Table 3).
The chemical composition of wines and their quality result from a combination of factors, including agricultural methods used in the vineyard. To neutralize technological influence, we used the same technology to produce all the wines. The technologically relevant parameters of grape and wine quality were taken from previous studies [10, 28, 32].
50 40 30 20 10 0
tartaric acid
Cabernet Sauvignon, Livadiy Chardonnay, S. Perovskoy
malic acid Chardonnay, Legenda Kryma
Figure 3 Concentrations of organic acids in NanoKremny-treated grape varieties from different growth areas
Aleinikova N.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 224-233 Table 3 Chemical composition of dry table wines from grapes exposed to different treatments (average values)
Sample (yeast strain)
Concentration, g/L
Concentration, g/L
pH
DE*, point
Volume
rating sugars titra- volatile total dry total free phenolic antho-
of ethyl table acids extract sulphu- sulphu- com- cyanins
alcohol, % acids rous acid rous acid pounds
Values according to State Standard 32030 8.5-15 < 4 > 3.5 < 1.1 for > 16 for < 200 white wine; white wine; < 1.2 for > 18 for red wine red wine
not standardized
Control: chemical protection system (st. I-271) Experiment: chemical protection system + NanoKremny treatment (st. I-271)
10.8
10.6
1.0
1.3
Chardonnay (Legenda Kryma, 2017) 7.2 0.29 20.1 94
7.3 0.79
16.3
100
50
50
257
274
3.19
3.22
7.60 7.55
Control: chemical protection system (st. I-187) Experiment: chemical protection system + NanoKremny treatment (st. I-187)
Control: chemical protection system (st. I-525) Experiment: chemical protection system + NanoKremny treatment (st. I-525)
Aligoté (SVZ-AGRO, 2018) 0.7 6.1 0.43 16.5 86
11.9
10.9 0.5 7.6 0.48
10.8 0.4 7.2 0.53
11.5 0.4 7.4 0.34
18.3
16.5 16.4
70
75 68
51 32
33 31
161 114
166 123
3.24 3.24
3.24 3.29
7.75 7.74
7.78 7.65
Control: chemical protection system (st. I-652) Experiment: chemical protection system + NanoKremny treatment (st. I-652)_
Cabernet Sauvignon (Livadiya branch of Massandra Winery, 2017) 14.8 1.8 5.1 0.43 26.1 120 38 2474
13.9
1.7
5.2 0.26
25.9
110
38
2427
301 401
4.00 3.85
7.69 7.57
Control: chemical protection system (st. I-250) Experiment: chemical protection system + NanoKremny treatment (st. I-250)
Control: chemical protection system (st. I-652) Experiment: chemical protection system + NanoKremny treatment (st. I-652)
11.0 11.0
Cabernet Sauvignon (SVZ-AGRO, 2018) 1.4 7.2 0.49 20.2 68 27
1.1
7.9 0.37
11.1 0.4 7.6 0.38
11.2 1.8 6.7 0.29
20.5
21.5 20.4
90
77 86
45
35 43
1563 1446
385 319
3.50 3.38
1322 339 3.40 1593 314 3.54
7.84 7.74
7.80 7.75
*DE - TE - tasting evaluation
We found that the Chardonnay and Aligoté experimental wines showed various trends in relation to titratable acids and active acidity. In the Aligoté wines, the concentration of titratable acids was determined by the yeast strain. For example, strains I-187 and I-525 increased titratable acids by 1.5 and 0.2 g/L, respectively, compared to the control.
Just as the experimental batches of Chardonnay grapes, the experimental wines from them had a high content of phenolic compounds - 7% higher than in the controls. Their technological reserve in the Aligoté wines, however, remained the same. On average,
the concentration of phenolic compounds in the experimental wines amounted to 114-123 mg/L, which was 26-29% lower than in the controls (Fig. 4).
It was impossible to determine the exact effect of NanoKremny on the chemical composition of Cabernet Sauvignon wines at that stage of research. Only 33% of the wine samples showed an 0.7 g/L increase in titratable acids. In 33% of the tested wines, the concentration of titratable acids decreased by 0.9 g/L. In other cases, this indicator was the same for both the experimental wines and the controls.
■ grape ■ wine (strain I-271) ■ grape Hwine ■ slirdn
Chardonnay Aligoté
Figure 4 Concentrations of titratable acids, phenslic compounds (technolog6al reser6e in grapes), and pH in wines and grapes exposed to different treatments
The profile of organic acids in the "grap0s-wine" train showad ahe dominance of cartar^ a0i0, whose concentration ihthe control and experimental sampks did not; dtffe! ss^eraginr L4 dte l:eii). 5). Walic acid, h12ever, did not show the same increasing trend in the wines as it did in the experimental grape samples. Its average concentration in the experimental wines was 33% lower than in the controls. This might be due to malolactic fermentation, which also led to higher roncentrations of lactic and succinic acids, mostly expressed in the experimental wine samples (Fig. 5).
Although NanoKremny contributed to the accumulation 52 phenoiic compounds in grapis, Iheir concentranion averaged! 1-46-2427 mglL m 67% od the experimental wines, whkih wae 2a7% lower than m the contaolr. The onfy reception wta the wines from SVZ-AGRO where the concentration of phenolic compounds averaged 1593 mg/L - 20% higher than in the cont erp. This might be due to the initial composition of raw materials and the physiological and biochemicol eroperti0s of the strains used. Compounds produceu from fermentation aae cffect the speed of
1.2
"o
£ 0.9 o jh
g 0.C .1=
H0.3
o w
0.0
Tartaric acid Walic acid Lactic + succinic
adds
■ grape ■ wise
Figure 5 Concentratilns of organic acids in the control and experimental sampies of grapes and wines (for Cabernet Sauvignon)
redox processes initiated and mediated by phenolic aompomds.
The concentrdPion of mpnom2cip ¡jnit^oroolcminij was 301-383 and 314-4dl m^/Id m too nontrol and exfterimental wines, respectively. In Livadiya's wines, monomeric anthocyanins accounted for 12-17% of 108olic compounds, only half of their proportion in She grapes. In the wines from SVZ-AGRO, they amsunted to 20-26%, almost the same as in the grapes (21-23%). This might be due to their ability to bind with other compounds, form complex structures, and predpitate [36]. This assumption could be supported by 0) lower ^(^nIisnt of acetalhehnde in the wine m0terials in 2017 (8-40 rngflL comeare d 6^018 (90-^2 ma/L).
Aroms is /c iiep/rtant charactarictic /1" wine quality. Actosa/ng to the chromatographiccn/lysis, the concentrations of aroma-producing components in the Aligoté and Cabernet Sauvignon wines averaged 104108 and 120-149 mg/L in the controls, and 96-104 and 112-141 mg/L in the experimental samples, respectively. Aliphatic and aromatic alcohols were predominant henolicg aromatic substances, with the same total ances(PS)ations in the experimental and control samples averaging 27-31 and 25-32 mg/L for Aligoté and 35-47 and 27-35 mg/L for Cabernet Sauvignon, respectively.
All experimental wines from Aligoté grapes, regardless of the yeast strain used, showed an increase in ethyl esters 1.2-1.5 times (Fig. 6). They also had high concentrations of acetic acid esters - 2.2 times and 1.6 times higher when treated with the I-187 and I-525 yeast strains, respectively (Fig. 6). The I-525 strain raised the concentration of dioxanes and dioxolans to an average of 3.29 mg/L, which was 2.9 times higher than in the controls.
The experimental wines from Cabernet Sauvignon grapes showed lower (1.2-1.5 times) concentrations of ethyl esters, averaging 7-9 mg/L. As we can see in Fig. 6, the samples treated with the I-652 strain had 1.3 and 2.1 times lower concentrations of lactones
control (I-l 87) experiment (I-l 87) control (I-525) experiment (1-515) I ethyl e-ter- ■ tiioxrne- rnd dioxolrn. I lactone- ■ rcetrte-
Aligoté
control (I-187) experiment (I-l 87) control (I-525) experiment (I-525) I ethyl esters ■ dioxanes and dioxolans ■ lactones acetates
Cabernet Sauvignon
Figure 6 Aroma-producing complexe- of the control rnd experimental wine.
rnd rcetrte- thrn in the control-, rverrging 3.14 rnd 3.76 mg/L, re-pectively. The I-ia0 -train increr-ed the concentration of dioxrne- rnd dioxolrn- 1.8 time-comprred to the control. The-e compo-ition- of the rromr-sroducing complex might be determined by the phy-iologicrl rnd biochemicrl rbilitie- of the yer-t -trrin- u-ed.
The assessment of the influence of grape treatment on the -en-ory qurlity of wine- -howed thrt young white trble wine- from Chrrdonnry grape- contrined -ome -hrde- of medicinrl herb-, rb-ent in the control -rmple-. The control Aligoté wine- were chrrrcterized by r light straw color, a floral aroma, with hints of meadow herb-, crndy rnd -picy tone-, rnd r hrrmoniou- tr-te. In contrr-t, the experimental wine- hrd r -trrw color, r fruity rromr, with herbrl, -picy rnd crndy tone-, r- well r- r fre-h, -lightly r-tringent tr-te. The rverrge tr-ting -core- of Aligoté wine- were 7.70 rnd 7.77 point- for the experimental rnd control -rmple-, re-pectively.
The control red trble wine- from Crbernet Sruvignon grape- hrd r drrk ruby color, r vrrietrl berry rromr with hint- of -pice-, night-hrde, morocco lerther, rnd milk crerm, r- well r- r moderrte velvety flavor with light astringency. Their average tasting -core- were 7.69 rnd 7.8l point- for the 1017 rnd 1018 grrpe hrrve-t-, re-pectively. The experimental wine- (chemicrl protection 2 NrnoKremny trertment) hrd r drrk ruby color, r berry rromr with light herbrl tint-, rnd r -omewhrt -imple prlrte with moderrte trnnin-. Their rverrge tr-ting -core- were 7.57 rnd 7.747.75 for the 1017 rnd 1018 grrpe hrrve-t-, re-pectively. Different yeast strains had no significant effect on the tr-ting -core- of the experimental red wine-.
Thu-, the difference- in the -en-ory -core- of the control rnd experimentrl wine- were -trti-ticrlly insignificant (P < 0.05).
CONCLUSION
Our -tudy -howed thrt the optimrl trertment of grapevine- i- r threefold rsslicrtion of NrnoKremny (0.15 L/hr) during the period- of rctive growth rnd formrtion of vegetrtive rnd generrtive orgrn- in the grrpe plrnt. Thi- -cheme hr- r po-itive effect on vegetrtive development, wrter brlrnce, grrpe plrnt productivity, r- well r- yield qurlity rnd qurntity. Al-o,
it prevents the development of mildew and oidium diseases.
The NanoKremny treatment of the grapevine preserves the content of titratable acids during grape ripening and accumulates phenolic compounds, tartaric and malic acids in the berries. We found no significant differences in the physicochemical parameters of the wines from NanoKremny-treated grapes and the control wines from grapes that underwent standard chemical protection.
The sensory evaluation of young wine samples showed that the NanoKremny treatment enhanced the expression of herbal (grassy) shades in the aroma of both white and red wines. Although it somewhat simplified their taste, NanoKremny did not have a negative effect on the wine quality.
CONTRIBUTION
N.V. Aleinikova studied the effect of NanoKremny on the grape plant and was involved in approving the final version of the manuscript. IV. Peskova processed experimental data about the effect of NanoKremny on the quality of grapes and wines, and was involved in writing the manuscript. E.V. Ostroukhova studied the effect of NanoKremny on the quality of grapes as raw materials for winemaking and on the quality of wines; she was also involved in approving the final version of the manuscript. Ye.S. Galkina processed experimental data about the effect of NanoKremny on the grape plant. P. A. Didenko conducted fieldworks to identify the effect of foliar dressing on the grape plant. P.A. Probeigolova and N.Yu. Lutkova analyzed the chemical composition of grapes and wines.
CONFLICT OF INTEREST
The authors declare that they have no conflict of interest.
ACKNOWLEDGEMENTS
The authors are grateful to D.Yu. Pogorelov and S.O. Ulyantsev from the Department of Wine Chemistry and Biochemistry at the Magarach All-Russian National Research Institute of Viticulture and Winemaking for their help with chromatographic analysis, as well as all our colleagues involved in the preparation of the manuscript.
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ORCID IDs
Natalia V. Aleinikova https://orcid.org/0000-0003-1167-6076 Irina V. Peskova https://orcid.org/0000-0002-5107-518X Elena V. Ostroukhova https://orcid.org/0000-0003-0638-9187 Yevgenia S. Galkina https://orcid.org/0000-0003-4322-4074 Pavel A. Didenko https://orcid.org/0000-0001-6170-2119 Polina A. Probeigolova https://orcid.org/0000-0003-4442-8538 Nataliya Yu. Lutkova https://orcid.org/0000-0002-8126-7596
