RESVERATROL IN KUBAN WINES-Reference-Cited by-同舟云学术

RESVERATROL IN KUBAN WINES

Published:2019-10-06 Issue:4 Volume:7 Page:939-942
ISSN:2395-6518
Container-title:Humanities & Social Sciences Reviews
language:
Short-container-title:HSSR

Author:

L. P. Troshin,A. V. Milovanov,Guguchkina ,A. V. Prakh,Е. А. Beliakova

Abstract

Purpose: The main purpose of viticulture is to improve the quality of the grapes, both to a greater extent for ampelotherapy and winemaking, and, to a lesser extent, to onotherapy. Methodology: The article highlights the results of perennial (from 2014) studies of 18 promising technical grape varieties from different zones of the Krasnodar Territory: Anapo-Taman, Central, as well as Amur from the Black Sea zone of the Krasnodar Territory and two control Western European world-famous and most common varieties Merlot and Cabernet-Sauvignon in the same zones. Result: The average values of resveratrol were found in wine materials from the varieties Vladimir and Dmitry (4.7 mg / dm3), Podlesny (3.9 mg / dm3), Saperavi Severny (3.5 mg / dm3), 40 let Octiabria (3.3 mg / dm3), Kurchansky and 40 let Pobedy (3.0 and 2.9 mg / dm3, respectively). On the other hand, as shown by the analysis of wine materials, the Antaris, Varyushkin, Mitsar and Plechistik varieties synthesize a lower content of resveratrol (1.0 and 0.9 mg / dm3, respectively). Applications: This research can be used for the universities, teachers and education students. Novelty/Originality: In this research, the model of resveratrol in Kuban wines is presented in a comprehensive and complete manner.

Publisher

Maya Global Education Society

Subject

General Social Sciences,General Arts and Humanities

Reference22 articles.

1. Ardakani, M. P., Lashkarian, A., & Sadeghzadeh, M. (2015). The Translatability/Untranslatability of Poetics: Eliot's" Ash Wednesday" and its two Persian translations. UCT Journal of Social Sciences and Humanities Research, 3(1), 52- 60.

2. Bavaresco, L. (2005). Grape production, technological parameters and stilbenic compounds as affected by lime induced chlorosis / L. Bavaresco, S. Civardi, S. Pezzutto (et al.) // Vitis. -2005. -V. 4(2). - P. 63–65.

3. Belyakova, Е.А. (2007). Influence of agrotechnical methods on the level of biologically active agents in red grape varieties and in wines: the dissertation of the candidate of agricultural sciences: 06.01.07 / Belyakova Ekaterina Aleksandrovna

4. (Place of dissertation defence: North-Caucas. Zon. Sc.-Res. center pf horticulture and viticulture). - Krasnodar, 2007, 261 p.: 61-07-6 / 840.

5. Guguchkina, Т.I. (2001). The use of capillary electrophoresis devices of the “Kapel-103” series for the study of wine-making products / Т.I. Guguchkina, N.М. Ageeva, J.F.Jakuba // Thes. int. sc.-pract. conf. «Nutrition products of the XXI century».-М.:, - 2001. - P. 269-270.