Unified analytical algorithm for identification of component composition of winemaking products

The article discusses a unified analytical algorithm for identification of component composition of winemaking products, established in the new national standard GOST R 59570-2021 «Winemaking products. Identification of component in terms of determination of the origin of ethanol and other compounds of physical-chemical composition». The standard provides modern scientific data on winemaking products, as well as data on natural, agrotechnical and technological factors that can impact the component composition of products to interpret the results of analytical evaluations. The article provides practical examples of use of analytical methods established in the standard for the study of winemaking products produced in Russia, Kazakhstan, Armenia and foreign countries

Grapes from the geographical areas of the Black Sea: Agroclimatic growing conditions and evaluation of stable isotopes compositions in scientific study

The report considers the agroclimatic conditions in the Black Sea districts of cultivation and processing of grapes - the Black Sea Lowland, the Crimean Peninsula and the South-west coastal areas of the Greater Caucasus. The IRMS/SIRA techniques - Flash combustion (FC-IRMS/SIRA) & Isotopic equilibration (EQ-IRMS/SIRA) - were first applied for the evaluation of carbon and oxygen isotopes ratios in the components of grapes from the Crimean Peninsula. The C-13/C-12 ratios were studied by the FCIRMS/SIRA in carbohydrates and organic acids in authentic samples of 8 grape varieties from the 2015 harvest. The EQ-IRMS/SIRA was applied to measure the O-18/O-16 ratios in intracellular water of grapes. The measured delta C-13(VPDB) value ranges from -25.01 to -21.01%(0) (for carbohydrates), and from -25.09 to -21.30%(0) (for organic acids). To evaluate the extent of biological isotope fractionation the O-18/O-16 ratios were measured in ground water and water of atmospheric precipitates from the Crimean Peninsula. Compared to ground (delta O-18(VSMOW) from -10.85 to -8.14%(0)) and atmospheric (average delta O-18(VSMOW) -2.85%(0)) waters, the intracellular water of Crimean grape varieties is found to be enriched with O-18 isotope. The delta O-18(VSMOW) value of the grape intracellular water varies from 2.34 to 5.29%(0) according to agroclimatic conditions of the seaso

Grapes from the geographical areas of the Black Sea: Agroclimatic growing conditions and evaluation of stable isotopes compositions in scientific study

The report considers the agroclimatic conditions in the Black Sea districts of cultivation and processing of grapes - the Black Sea Lowland, the Crimean Peninsula and the South-west coastal areas of the Greater Caucasus. The IRMS/SIRA techniques - Flash combustion (FC-IRMS/SIRA) & Isotopic equilibration (EQ-IRMS/SIRA) - were first applied for the evaluation of carbon and oxygen isotopes ratios in the components of grapes from the Crimean Peninsula. The C-13/C-12 ratios were studied by the FCIRMS/SIRA in carbohydrates and organic acids in authentic samples of 8 grape varieties from the 2015 harvest. The EQ-IRMS/SIRA was applied to measure the O-18/O-16 ratios in intracellular water of grapes. The measured delta C-13(VPDB) value ranges from -25.01 to -21.01%(0) (for carbohydrates), and from -25.09 to -21.30%(0) (for organic acids). To evaluate the extent of biological isotope fractionation the O-18/O-16 ratios were measured in ground water and water of atmospheric precipitates from the Crimean Peninsula. Compared to ground (delta O-18(VSMOW) from -10.85 to -8.14%(0)) and atmospheric (average delta O-18(VSMOW) -2.85%(0)) waters, the intracellular water of Crimean grape varieties is found to be enriched with O-18 isotope. The delta O-18(VSMOW) value of the grape intracellular water varies from 2.34 to 5.29%(0) according to agroclimatic conditions of the seaso

Mass-Spectrometric Study on Biological and Technogenic Fractionation of Stable Isotopes of Light Elements in Components of C3-Plants Grown in Climatic Conditions of Modern Natural Ecosystems

The mass-spectrometric IRMS/SIRA (SIRA – Stable Isotope Ratio Analysis) technique was applied to study the biological and technogenic fractionation of stable isotopes of light elements - carbon ( 13 C/ 12 C) in components of C3-plants by the example of grape (Vitisvinifera L.) grown in climatic conditions of modern natural ecosystems including urban ecosystems of agrarian regions. The carbon isotopes ratios 13 C/ 12 C in carbohydrates and ethanol in authentic samples of grapes and wines were studied by the FC-IRMS/SIRA method. The main goal of the conducted study was the determination of the correlation between specific climatic conditions of the C3-plants growing ecosystems and stable isotopes ratios in components of grapes and wines. The results of the study demonstrate the influence of climatic characteristics of natural ecosystems and technogenic factors (e.g. processing technologies) on the quantitative levels of the composition of stable isotopes of light elements. The publication has been prepared with the support of the «RUDN University Program 5-100». © 2020, Springer Nature Switzerland AG

Cornelian cherry: an important local resource and promising health promoting fruit plant of the Black Sea area

Cornelian cherry, a minor wild fruit tree in Western Europe, represents a massively exploited natural resource in the Black sea region. For this reason cornelian cherry has been targeted in the EU program BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods) in which uses, composition and traditional foods of local crops are being investigated and compared, in a cross-country perspective. Documentation is being carried on local populations, growing systems, exploitation and commercialisation, local knowledge about uses and perception of health promoting properties, and recipes. Ukraine, Russia, Georgia and Italy, as W-European example, are the main focus of this contribution. Selection and breeding have been carried out in several countries. Old plantations and wild stands represent important resources for local communities, that generally do not have the financial or technical resources to transfer their traditional knowledge into products acceptable according to standards of marketing and safety. The fruits are sold on local markets and roadsides, fresh, dried, or processed. Firms use the dried fruits for producing herbal remedies or extracts. A wide range of traditional products are manufactured at home level: compotes, preserves with sugar, without cooking, concentrated preserves without sugar (lekvar), juice and mashed pulp thickenings (the Caucasian fruit leather, Georgian thklapi, with equivalent in southern Russia), pickles in vinegar, sauces and other. The use of cornelian cherry is associated with the popular perception of health promoting properties: disinfectant, anti-diarrhoea, anti-inflammatory, vessel protectant, especially against haemorrhoids. Dried fruits have been used as vitamin C supply for seamen. In Italy, the exploitation of cornelian cherry occurs at much smaller scale; traditional recipes are still applied in Trentino, Emilia Romagna and Marche regions. Cornelian cherries are used by local manufacturers of jam, as well. The analysis of fruit composition indicates cornelian cherry as a promising underutilised species with high content of bioactive compound

Cornelian cherry in the Black Sea area and Italy: local knowledge, uses and potential for health promotion

The need to preserve and extend the availability of perishable and seasonal fleshy fruits and obtain derivatives for direct consumption and seasoning has generated in the world a wide range of traditional products characterized by peculiar sensory quality and expected functions and based on different raw material and home processing systems. A comparison of present situation of traditional fruit derivatives of the Black sea area and Italy, as reference Country of the Mediterranean Basin, has been the subject of an investigation aimed at finding common points and differences in way of processing and uses. The survey has focused on Georgia, Ukraine and Bulgaria in the Black sea area, and on the regions of Emilia Romagna, Marche, Trentino Alto Adige in Italy. Growers, processors and local experts have been interviewed. Consultation of historical and recent documentation on ingredients and processing have been carried out; Information on paste and present uses and recipes has been collected.. Within each category of product (for direct consumption or seasoning; liquid or solid; sweet or sour) similar processing systems and raw material are used in the Black sea Countries and in Italy. In both areas the traditional ways of fruit preservation are: - the reduction of water content (dried fruits, concentrated juices, concentrated juices and pulps, dried pulps; - addition of sugar or salt; - fermentation (alcoholic or other). Correspondences between the two areas for products, ingredients and systems may be individuated: pekmez and saba are concentrated juices obtained after long cooking of fruits and grapes (Black sea area) and grapes (Italy); pelamushi are made with flour mixed to cooked juice of grape or other fruits) similarly to ‘sughi’ (grape must cooked with flour), lekvar and savor or savurett are produced boiling for hours fruit juice with fruit slices, isrimi (Georgia) and agresto (Italy) are verjuices obtained from unripe grapes and are generally used as a substitutes of vinegar, Factors of differentiation among products are area of production, species used and needs of the local communities. The varying local availability of raw material as a function of territory and year has led to recipes often characterized by ingredients and dosages not strictly fixed, but adapted to the current situation. In Bulgaria, Georgia, Ukraine these traditions are well preserved and widely diffused. In Italy saba and sughi are produced not only at home ihave been almost lost or only recently resumed (agresto), other are. 1) Dried fruits are still The present richness of traditional products in the different areas from the Black sea regions to the Mediterranean Basin is variable, mostly as a consequence of life style and economic conditions which have allowed different levels of preservation of these traditions or pushed to their abandonment and to innovation

Selected traditional foods from Russian Federation in the frame of BaSeFood project

Poster publicado em: BaSeFood Newsletter - Special Issue n.º7, October 2012 - Traditional Food International 2012, p. 33. ISBN: 978-88-902152-6-1Introduction. Russian Federation traditional foods are part of the cultural heritage. Some of them, unfortunately, are almost forgotten, and their recipes are preserved only in old cookbooks. Others are prepared only in some regions of Russia. However, some traditional foods are still part of the usual dietary patterns of most Russians. The latter include buckwheat porridge and, to a lesser extent, kvass and okroshka, for which consumption increases significantly in the summer. This work aims to determine the nutritional composition of five traditional foods from Russian Federation that have been prioritised in the frame of the BaSeFood project (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods). Material and methods. Five traditional foods: buckwheat porridge crumby, vegetable okroshka, watermelon juice, mustard oil and kvass southern were selected and the nutritional composition was determined. The following components: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre were quantified for each food. Results. The energy value for the analysed traditional foods varied between 18 kJ/4 kcal and 3760 kJ/900 kcal, for kvass southern and mustard oil, respectively. From the five selected Russian traditional foods, 3 contain mainly water (92.2 0.02 g/100 g for watermelon juice, 92.4 0.03 g/100 g for vegetable okroshka and 98.7 0.03 g/100 g for kvass southern. The food with the highest monounsaturated fatty acids content was mustard oil (55.1 ± 0.68 g/100 g), and it also has a high polyunsaturated fatty acids content (38.0 ± 0.56 g/100 g). Buckwheat porridge crumby has a significant amount of available carbohydrates (about 24%) and about 5% of total dietary fibre because it is prepared with buckwheat. For watermelon juice the available carbohydrates are mainly sugars (6.43 0.14 g/100 g). All results are given per 100 g of edible portion. Conclusions. New data on nutritional composition of Russian traditional foods will enhance the knowledge base on traditional foods which is necessary for the development of exploitation plans and will be useful for their promotion.The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 22711

Mass-spectrometric study on13C/12C carbon and18O/16O oxygenstable isotopes distributions in grapes and wines from the BlackSea regions

The present study continues the 2015–2016 research project on biological characteristics of stableisotopes fractionation in grapes taking into account the agro-climatic growth conditions of this representativeof the C3-pathway of photosynthesis group of plants in different geographical Black Sea regions. The firstparts of the project were presented at the 39th and 40th Congresses of OIV in Bento Gonc ̧alves (Brazil) andSofia (Bulgaria). The scientific data on compositions of13C/12C carbon and18O/16O oxygen stable isotopes incarbohydrates, organic acids, and intracellular water were obtained for grapes of 2015–2016 growing seasonsin the four areas of the Crimean peninsula as well as in several areas of the Don Basin and the Western Caspianregion. This report presents the results of the 2017 season study of13C/12C carbon and18O/16O oxygen stableisotopes in carbohydrates and intracellular water of 12 red and white grape varieties (Aligote, Rkatsiteli,Sauvignon Zeleny, Chardonnay, Cabernet Sauvignon, Sauvignon Blanc, Merlot, Risling, Pinot Noir, CabernetFranc, Sira, Krasnostop) as well as in ethanol of wines made from corresponding grapes from the CrimeanPeninsula and South-West Coast of the Greater Caucasus. To measure the ratio of carbon isotopes13C/12Cin grape (must) carbohydrates and wine ethanol the Flash-Combustion technique (FC-IRMS/SIRA) has beenused, while the method of isotopic equilibration (EQ-IRMS/SIRA) has been used for the measurement of18O/16O oxygen isotopes ratio in the intracellular water of grapes (must) and in the water fraction of wine. TheGC-Combustion technique (GC-IRMS/SIRA) has been used for the first time to measure the carbon isotopes13C/12C distribution in ethanol of studied wines. It has been found that theδ13CVPDBvalues for carbohydratesof red and white grape varieties as a result of biological fractionation of carbon isotopes in the agro-climaticconditions of plant growth (2017 season) for the studied geographical areas formed the following quantitativeranges: from−26.72 to−23.35‰ (the Crimean Peninsula) and from−25.92 to−23.87‰ (South-West Coastof the Greater Caucasus). Theδ13CVPDBvalues for wine ethanol are in the following ranges: from−28.15to−24.47‰ (the Crimean Peninsula) and from−27.29 to−25.78‰ (South-West Coast of the GreaterCaucasus). Theδ18OVSMOWvalues in intracellular water of grapes of the 2017 season range from−1.24to 2.17‰ (the Crimean Peninsula) and from 1.08 to 4.09‰ (South-West Coast of the Greater Caucasus). Theresults of this study show, in comparison with the results of studies of the 2015 and 2016 seasons, a decreasein theδ13CVPDBvalues for carbohydrates of grapes and ethanol of wine, which is explained by the changedclimatic conditions of grapes growing in the vegetation period of 201

Mass-spectrometric study on

The present study continues the 2015–2016 research project on biological characteristics of stable isotopes fractionation in grapes taking into account the agro-climatic growth conditions of this representative of the C3-pathway of photosynthesis group of plants in different geographical Black Sea regions. The first parts of the project were presented at the 39th and 40th Congresses of OIV in Bento Gonçalves (Brazil) and Sofia (Bulgaria). The scientific data on compositions of 13C/12C carbon and 18O/16O oxygen stable isotopes in carbohydrates, organic acids, and intracellular water were obtained for grapes of 2015–2016 growing seasons in the four areas of the Crimean peninsula as well as in several areas of the Don Basin and the Western Caspian region. This report presents the results of the 2017 season study of 13C/12C carbon and 18O/16O oxygen stable isotopes in carbohydrates and intracellular water of 12 red and white grape varieties (Aligote, Rkatsiteli, Sauvignon Zeleny, Chardonnay, Cabernet Sauvignon, Sauvignon Blanc, Merlot, Risling, Pinot Noir, Cabernet Franc, Sira, Krasnostop) as well as in ethanol of wines made from corresponding grapes from the Crimean Peninsula and South-West Coast of the Greater Caucasus. To measure the ratio of carbon isotopes 13C/12C in grape (must) carbohydrates and wine ethanol the Flash-Combustion technique (FC-IRMS/SIRA) has been used, while the method of isotopic equilibration (EQ-IRMS/SIRA) has been used for the measurement of 18O/16O oxygen isotopes ratio in the intracellular water of grapes (must) and in the water fraction of wine. The GC-Combustion technique (GC-IRMS/SIRA) has been used for the first time to measure the carbon isotopes 13C/12C distribution in ethanol of studied wines. It has been found that the δ13CVPDB values for carbohydrates of red and white grape varieties as a result of biological fractionation of carbon isotopes in the agro-climatic conditions of plant growth (2017 season) for the studied geographical areas formed the following quantitative ranges: from − 26.72 to − 23.35‰ (the Crimean Peninsula) and from − 25.92 to − 23.87‰ (South-West Coast of the Greater Caucasus). The δ13CVPDB values for wine ethanol are in the following ranges: from − 28.15 to − 24.47‰ (the Crimean Peninsula) and from − 27.29 to − 25.78‰ (South-West Coast of the Greater Caucasus). The δ18OVSMOW values in intracellular water of grapes of the 2017 season range from − 1.24 to 2.17‰ (the Crimean Peninsula) and from 1.08 to 4.09‰ (South-West Coast of the Greater Caucasus). The results of this study show, in comparison with the results of studies of the 2015 and 2016 seasons, a decrease in the δ13CVPDB values for carbohydrates of grapes and ethanol of wine, which is explained by the changed climatic conditions of grapes growing in the vegetation period of 2017

Nutritional composition of traditional foods from Black Sea Area countries

A exploração sustentável de compostos bioactivos de alimentos tradicionais da Região do Mar Negro (BaSeFood) é um projecto de 3 anos, financiado pelo 7º Programa-Quadro. Este projecto consiste num consórcio de investigação contituído por 13 parceiros, designadamente Itália (dois), Reino Unido, Grécia, Portugal, Sérvia e seis países da Região do Mar Negro: Rússia, Ucrânia (dois), Roménia, Bulgária, Turquia e Geórgia. Os alimentos tradicionais são elementos característicos e únicos que diferenciam os padrões alimentares de cada país. Na maioria dos países, a informação sobre a composição nutricional de tais alimentos é ainda limitada, portanto, é necessário investigar, registar e promover os alimentos tradicionais. Um dos objectivos no âmbito do projecto BaSeFood é fornecer novos dados sobre a composição nutricional de alimentos tradicionais da Região do Mar Negro de origem vegetal para promover a sua exploração e o seu desenvolvimento sustentável. Trinta e três alimentos tradicionais foram prioritizados e a sua composição nutricional foi determinada. Os seguintes parâmetros foram determinados: humidade, cinza, azoto total (para o teor de proteína), gordura total, ácidos gordos individuais, colesterol, amido, açúcares totais, fibra alimentar, vitaminas (A, E, C e B2), folatos, minerais e oligoelementos (sódio, ferro, zinco e selénio). Verificou-se que existe uma grande variabilidade na composição nutricional dos alimentos do grupo dos frutos e vegetais analisados neste estudo, destacando a vasta gama de ingredientes disponíveis na Região do Mar Negro, bem como a sua biodiversidade.The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118