NTV — broadcast
20260920 103000 UTC
446 transcript segments
Google Cloud Speech-to-Text API (Chirp) + Gemini 2.5 Flash Non-Thinking
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Machine transcription. Treat it as a searchable index of what was broadcast, not a verbatim quotation record.

[00:00:00] still believe that Russian white wine is something like
[00:00:03] second-rate alcohol. To find out if
[00:00:07] this theory has confirmation or if it's a silly,
[00:00:10] as a cork, myth? Our reporter Katya Tikhaya went
[00:00:13] to a Russian wine production and found out how
[00:00:17] it is made.
[00:00:22] This is the most wine-growing region of the country. It is in Kuban
[00:00:26] that almost half of all grapes
[00:00:28] in Russia are grown. The ideal climate for grapes is
[00:00:32] hot summers, warm winters, and also a light sea breeze
[00:00:35] wouldn't hurt, but the most important thing is that
[00:00:39] the soil is sufficiently
[00:00:41] dry.
[00:00:46] While other plants wither in rocky soil without rain,
[00:00:50] grapes fluff up and grow. Winemakers do not
[00:00:53] rejoice in rainy summers, because firstly, the harvest can be
[00:00:57] excessive due to excessive moisture, and secondly, it is
[00:01:00] diseases, and this leads to crop loss. They cannot completely
[00:01:04] spoil the aroma of grapes, well, that is, if the grapes suddenly smell like herring,
[00:01:08] then this will be a very serious
[00:01:10] incident.
[00:01:16] and along the borders of the vineyards, such colorful
[00:01:19] rose bushes are necessarily planted,
[00:01:22] and this is not a creative idea from some
[00:01:25] landscape designer, but a
[00:01:28] subtle, precise calculation
[00:01:31] from the past. The fact is that pests that are dangerous for grapes always
[00:01:34] attack these bright flowers first. If you notice
[00:01:38] parasites here, immediately start fighting for
[00:01:41] the harvest. Of course, in modern conditions, technologies
[00:01:45] allow this to be done somewhat differently, but the beautiful
[00:01:48] tradition
[00:01:49] remains.
[00:01:54] There are pheromone disorientators, which have a pheromone dispenser,
[00:01:58] and this dispenser, for 140 days after it is
[00:02:02] hung on the bushes, releases a pheromone of grape moth,
[00:02:05] and the male, who is supposed to find the female by this
[00:02:09] smell, simply cannot find
[00:02:11] her in the cloud of pheromones.
[00:02:16] And all technologies traditionally developed precisely here.
[00:02:20] Kuban viticulture managed to survive even during the harsh
[00:02:23] Prohibition in the USSR, when vineyards were mercilessly
[00:02:26] cut down throughout the union. We were not
[00:02:30] called a wine and juice factory for nothing, so the main
[00:02:34] tanks contained juice when the vineyards were cut down,
[00:02:37] we said, "Well, wait, we have
[00:02:40] grapes here, and this is
[00:02:42] juice from it." By the way, the grapes
[00:02:46] themselves look quite modest, unlike
[00:02:49] the juicy berries on supermarket shelves, all because
[00:02:52] elite alcohol requires special
[00:02:55] wine varieties, not table varieties.
[00:03:00] For table varieties, for example, the sugar content
[00:03:03] is in the range of 12 to
[00:03:06] 18%, and it will be very sweet to the taste,
[00:03:10] and to get a good full-bodied, rich
[00:03:14] wine, a quiet one, then the sugar should be around 21,
[00:03:17] 22,
[00:03:18] 25.
[00:03:22] Harvesting begins only when the grapes have accumulated a sufficient
[00:03:26] amount of sugar, and this is done not by hand, but by a
[00:03:30] large part of the harvest being collected with such a combine. It,
[00:03:33] by the way, replaces 50
[00:03:35] people. In essence, the combine simply shakes
[00:03:39] the vine, shaking off the ripe berries. Some of the grapes
[00:03:42] burst from such rough handling, which means they lose taste
[00:03:46] and aroma. That is why for long-aged,
[00:03:49] elite wines, the harvest is still picked by hand, but this
[00:03:53] also increases the price. From the point of view of work, the cost of harvesting
[00:03:57] with a combine, for example, is 2 rubles per kilogram,
[00:04:00] the harvest itself, and the cost of harvesting by hand will be
[00:04:04] from 10 to 20 rubles per
[00:04:06] kilogram.
[00:04:11] And so that the berries do not sour on the way to the factory, they
[00:04:14] are preserved. Oxidation of the juice occurs very quickly, and as
[00:04:18] for combine harvesting, specifically combine harvesting, where the berry
[00:04:21] is still partially crushed and the juice flows into the trough, then it is
[00:04:25] necessary to displace oxygen, this is achieved by adding
[00:04:29] sulfur-containing preparations, sulfur
[00:04:32] oxide.
[00:04:37] Grapes are brought to the factory and first the stems are
[00:04:40] removed, which is the small branch on which
[00:04:44] the cluster itself grows, and
[00:04:46] then they are sent to the press. This is where
[00:04:50] the paths of red and white
[00:04:53] grapes diverge.
[00:05:01] White grapes are peeled, and the result
[00:05:04] is this
[00:05:08] must. Essentially, it's just grape
[00:05:11] juice, and all that's left is to add
[00:05:15] yeast, and the process begins. White
[00:05:18] must ferments at a temperature not exceeding
[00:05:21] 16°. For this, we have all the
[00:05:25] conditions. We have an automated system for
[00:05:28] supplying coolant. If the temperature rises,
[00:05:32] a command is given and the tap opens
[00:05:35] automatically and coolant flows into
[00:05:38] the jacket. Without cooling, you cannot make good white
[00:05:44] wine. To make red wine, dark grapes are crushed,
[00:05:48] turning them into a puree, leaving in skin particles and broken
[00:05:52] seeds. Yeast is added to this pulp and gradually
[00:05:55] fermented at a temperature of +25°, constantly
[00:05:59] stirring, otherwise all the solid particles will simply float
[00:06:02] to the top as a cap and sour. Then the
[00:06:05] wine itself is filtered and sent for a second fermentation,
[00:06:09] malolactic, special bacteria. The acidic
[00:06:13] malic acid is converted into lactic acid, so
[00:06:16] the taste and aroma become softer and
[00:06:18] more pleasant.
[00:06:22] And how does dry wine differ from semi-dry or even
[00:06:25] sweet? Why does the price of a drink on
[00:06:29] the shelf jump? Why do they add the main
[00:06:32] ingredient of cat litter to wine? You will find out after
[00:06:35] a short commercial, this is what else we will tell you. Milk
[00:06:39] from which factories is infected with E. coli?
[00:06:43] Swindlers are massively mixing a prohibited
[00:06:46] additive, meat glue, into sausages and cottage cheese.
[00:06:50] Which brands threaten our
[00:06:52] health? Baloshikha poisoner received
[00:06:56] a life sentence at 27. He has to live with this,
[00:06:59] but he brewed poison. He put deadly poison
[00:07:02] in his mother's, stepfather's, grandmother's, friends', and his
[00:07:05] fiancée's food. When the poison was mixed for Kristina, did
[00:07:08] you love her? Yes. Kristina came out of a coma.
[00:07:14] she didn't have the courage to remember everything.
[00:07:17] After my poisoning, we still lived together for half a year. How did she
[00:07:21] end up in the arms of a monster? People were dying next to me.
[00:07:24] Why did he poison the closest people?
[00:07:28] I really repented. Why did he choose
[00:07:32] her as his main victim? I loved a person, he
[00:07:35] turned out to be a killer. In bed with a poisoner,
[00:07:39] today at 6 PM on NTV.
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[00:12:04] In order to make quality wine, you need
[00:12:07] grapes of special sugary varieties. It is also
[00:12:10] important to grow them in suitable soil and climate. The successful
[00:12:14] combination of these factors is called
[00:12:16] terroir. It is from it that it ultimately depends whether
[00:12:20] the drink will have a sour taste, citrus or
[00:12:23] herbaceous aromas will appear.
[00:12:26] And this is exactly the tank where the wine eventually becomes dry,
[00:12:29] semi-dry, semi-sweet, well, or sweet, because
[00:12:33] the longer the fermentation process lasts, that is, the yeast
[00:12:36] processes the sugars, the less of them ultimately remains in
[00:12:39] the drink. So, as soon as the technologists see the necessary numbers,
[00:12:43] they simply give a signal, and the entire process
[00:12:46] stops.
[00:12:52] And essentially, all ordinary table wine
[00:12:56] is ready. It can be bottled as early as tomorrow, but for the drink to become elite
[00:12:59] and collectible, it also needs to be aged for several years. This is done
[00:13:03] either in such tanks, or in
[00:13:05] barrels.
[00:13:11] To make barrels, you need wood of a special
[00:13:14] species, sessile oak, and at least 80
[00:13:18] years old. Of all these felled trees, only a third
[00:13:22] passes strict selection in the end. Only...
[00:13:25] 20% of these logs eventually become these
[00:13:29] blanks. By the way, they are correctly
[00:13:31] called not planks, but
[00:13:35] staves.
[00:13:37] This is because these staves are cut in a special
[00:13:41] way, strictly along the grain. The vessels are located in such
[00:13:44] a way that if you make a tangential
[00:13:47] cut, we can then lose tightness, and
[00:13:51] such a superfluid material may leak.
[00:14:25] water in order to wash out these harsh
[00:14:28] tannins.
[00:14:34] Only after 3 years of aging are the staves finally
[00:14:37] suitable for assembling the barrel, but before filling the container,
[00:14:41] the most important stage is
[00:14:43] toasting.
[00:14:50] It is at this moment that the taste of the future
[00:14:53] drink is formed. Please come
[00:14:55] closer.
[00:14:57] Oh, it smells like bread, right? This aroma is called brioche,
[00:15:01] that is, a French sweet bun. Uh, this means
[00:15:05] that the substances from lignin, which is
[00:15:08] vanillin, are oak
[00:15:11] lactones, that is, they give this creamy-vanilla,
[00:15:14] sweet aroma of sweet
[00:15:16] pastries.
[00:15:21] The barrels are filled like this and stored in
[00:15:24] a storage facility with a special
[00:15:27] microclimate. It's only 16° here,
[00:15:30] and the humidity is about 75%. This is necessary so that the barrels
[00:15:34] do not dry out and the wine simply does not evaporate. The noble
[00:15:37] drink is aged like this for at least 3 years, during which
[00:15:41] time it acquires a bright taste and aroma. And
[00:15:45] then, whether the wine is aged or not, it needs to be filtered,
[00:15:49] to get rid of residual yeast and pulp pieces. And to
[00:15:52] collect all this turbidity, a powder is poured into the drink,
[00:15:56] which many associate not with a noble bouquet at all,
[00:15:59] but with the smell of cat litter. After all, that's what the
[00:16:03] filler is called - Bentonite. However, its toilet
[00:16:06] purpose should not be embarrassing, because bentonite is not
[00:16:09] some kind of chemical, but essentially natural clay, which, due to
[00:16:13] its porosity, picks up all unnecessary particles and settles
[00:16:17] to the bottom of the container. And after that, the drink is still
[00:16:20] purified again, and this wine is passed through such a modern
[00:16:24] installation with many filters
[00:16:25] inside.
[00:16:32] Now the wine can be bottled.
[00:16:34] бутылкам.
[00:16:40] Well, now it's time to figure out the quality of another drink,
[00:16:44] pasteurized milk, the demand for which is slowly
[00:16:48] boiling. There are two reasons here: firstly,
[00:16:51] pasteurized is cheaper by an average of
[00:16:53] 20%. Because the production technology
[00:16:57] is simpler. Secondly, the demand has been boosted by the trend
[00:17:01] for a healthy lifestyle. Pasteurized milk has a little more
[00:17:04] vitamin C, B group and enzymes. But
[00:17:08] alas, gentle processing cannot destroy
[00:17:11] all pathogens, they are sometimes found in such
[00:17:15] drinks, so the laboratory investigated milk from
[00:17:18] brands. Prostokvashino, Prinevskaya,
[00:17:22] Germolina, Piskaryovskaya, Green
[00:17:25] Shore, Vkus Vill, Vasilyeva's
[00:17:27] Farm.
[00:17:30] First of all, the experts calculated whether the milk was not
[00:17:33] diluted with water. Alas, such crude falsification
[00:17:37] is still common. For this, the laboratory calculated
[00:17:41] the amount of protein.
[00:17:44] It turned out that all the milk had enough valuable
[00:17:47] protein.
[00:17:51] Everything is fine with the fat content, and the fat everywhere is natural,
[00:17:55] dairy. No falsified milk was
[00:17:58] found, and this is good news for the consumer, but
[00:18:02] how safe is the milk?
[00:18:05] It turned out that in such seemingly healthy farm
[00:18:09] milk from Vasilyeva's farm, E. coli had
[00:18:12] multiplied. Pasteurization was carried out with a violation of the technological
[00:18:16] regime, and accordingly, bacteria of the E. coli group did not die, they
[00:18:20] remained in the finished product, which is a gross
[00:18:23] violation. Such milk can poison you, so you cannot
[00:18:27] drink it.
[00:18:30] The rest of the milk is honest and
[00:18:32] safe.
[00:18:37] cannot be microbial transglutaminase,
[00:18:41] here in the popular fermented milk product, cottage cheese,
[00:18:44] alas, this enzyme is being found more and more often,
[00:18:47] it is found in sausages, frankfurters,
[00:18:51] in minced meat, despite the fact that transglutaminase, or as
[00:18:55] technologists call it in professional jargon, meat
[00:18:58] glue, is prohibited in Russia, because every year
[00:19:01] doctors find more and more evidence that
[00:19:05] transglutaminase literally.
[00:19:37] that, with the help of which fraudsters increase
[00:19:40] profits. Sellers of the enzyme, without embarrassment,
[00:19:43] advertise it on the website, saying that the additive increases the shelf life while
[00:19:47] retaining useful properties, improves texture
[00:19:50] and increases biological value.
[00:19:54] Hello, the seller at the checkpoint echoes
[00:19:57] the advertising promises, saying that the harm of the powder is just
[00:20:00] a fabrication. There is nothing dangerous in it. And
[00:20:04] in general, the sale is not forbidden by law, everything else is not
[00:20:07] his area of responsibility, everything is on the conscience of your
[00:20:11] technologist.
[00:20:14] And technologists who have no conscience alas, indeed
[00:20:18] respect such forbidden products, confirms Olga, who
[00:20:20] has never engaged in such machinations and only at our
[00:20:24] request agreed to an experiment. After all, for example,
[00:20:27] when cooking cottage cheese, most of the milk flows away as waste, and
[00:20:30] microbial transglutaminase retains valuable protein,
[00:20:34] gluing it together. Here are two identical vats of milk
[00:20:37] with sourdough. The only difference is that in one of them a pinch
[00:20:41] of the forbidden enzyme has dissolved. We measured
[00:20:44] the necessary amount of this trans cycloteminase. For
[00:20:48] the experiment, we will pour
[00:20:50] this chemical thing into our milk and see how
[00:20:54] effective
[00:20:54] it will be.
[00:20:58] When the grains are strained, and the excess whey has drained,
[00:21:02] the difference is noticeable only on the scales, a difference of
[00:21:05] 21%. And this is not the limit,
[00:21:09] moreover, the inflated volume is not the only bonus from the powder,
[00:21:12] transglutaminase also masks cheap milk substitutes.
[00:21:16] When vegetable oils, palm oil, any
[00:21:18] unnatural oil is added, it blends better into
[00:21:22] the composition and improves, making the product cheaper. As a result,
[00:21:26] cottage cheese with palm fat and transglutaminase will cost
[00:21:29] the manufacturer more than a thousand percent less than
[00:21:32] honest cottage cheese.
[00:21:34] Although the magical powder was actually created not to inflate
[00:21:38] cottage cheese and line pockets, but to treat
[00:21:41] diseases.
[00:21:45] If you cut your finger, the blood will stop flowing from it in about
[00:21:48] three minutes. That's how long it takes for platelets to clump together,
[00:21:52] forming something like a plug for the damaged vessel. And so that
[00:21:56] this plug does not fall apart under the pressure of blood flow, the molecules
[00:21:59] are glued together with the help of the enzyme transglutaminase, which
[00:22:03] literally sews them together. Transglutaminase is found in
[00:22:06] the blood of humans, animals, birds, and, as Japanese scientists discovered in the late 1950s,
[00:22:10] yeast bacteria also produce
[00:22:14] this enzyme. However, these bacteria produce the necessary enzyme
[00:22:17] slowly and in tiny quantities, which, moreover, breaks
[00:22:21] down during heat treatment and stops
[00:22:24] gluing proteins. Therefore, scientists and chemists had to
[00:22:27] harden it with various mutations, eventually
[00:22:30] resulting in a thermostable white powder that stitches
[00:22:33] proteins even when heated to 80° and works
[00:22:37] tens of times longer than natural. Food technologists
[00:22:40] quickly realized how profitable this additive was and began to flavor
[00:22:44] cottage cheese, sausage, bread, and dozens of other
[00:22:47] products with it.
[00:22:51] However, a little later, doctors found that the additive provokes
[00:22:55] celiac disease, diabetes, and other diseases, affecting
[00:22:58] the DNA of our body cells upon
[00:23:01] entering the internal environment. And yes,
[00:23:04] supporters of the additive refer to the fact that the enzyme is afraid of acid and
[00:23:08] breaks down as soon as it enters the body. And this is true.
[00:23:12] Here is a clear example. Pieces of meat indeed did not stick together in
[00:23:16] water with acidity, as in the stomach. Two pieces
[00:23:19] are completely separated
[00:23:23] from each other. However, this is only
[00:23:26] partially true: firstly, acidity changes throughout the day,
[00:23:29] and secondly, it is not homogeneous in different
[00:23:33] parts of the stomach, and most importantly, already glued proteins in the finished product
[00:23:36] are much more resistant to digestion and can even pass
[00:23:40] through the intestinal walls, increasing its permeability.
[00:23:43] we evaluated the risks of transglutaminase
[00:23:46] and we published our
[00:24:20] Rospotrebnadzor, the manufacturer continues to use it,
[00:24:23] why? because the fine is only 300,000, it's easier
[00:24:26] to pay it and continue to produce such a cheap product that
[00:24:29] sells.
[00:24:32] Russian shelves are piled with cottage cheese containing dangerous
[00:24:35] additives. Which brands of meat delicacies and crab
[00:24:38] sticks mix in the prohibited ingredient? We'll tell you after
[00:24:42] a short
[00:27:02] adulthood, I was given a deadly, terrible diagnosis,
[00:27:06] Alper's leukodystrophy of the brain, lately I try to hug him every day,
[00:27:10] I am very afraid of losing him, I am afraid that this day
[00:27:13] will come,
[00:27:16] the disease can destroy Artyom's body
[00:27:19] in a short time, first his sight will disappear, then his hearing,
[00:27:22] the boy will not be able to walk, and then breathe, at any moment he
[00:27:26] may also develop new foci in his brain, if he loses his
[00:27:30] skills now, his sight, his hearing, then it will simply be impossible to restore them, we
[00:27:34] are afraid of not making it, dear benefactors, please
[00:27:38] help raise funds for a bone marrow transplant,
[00:27:41] thanks to which I will get a chance for a full and
[00:27:45] healthy life. Artyom has very little time. Right
[00:27:48] now, send an SMS to 9112 or
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[00:29:21] a real 5G network, and this is just
[00:29:25] the beginning. Connect, 5G is already in
[00:29:28] T2. We just came from the polyclinic and they gave us Ergofiron.
[00:29:32] Please, Ergofiron, we are all being treated by the whole family, is there something
[00:29:36] that is one, both for viruses and for symptoms. Ergofiron combines the action of several
[00:29:40] drugs at once. Antiviral, anti-inflammatory, antihistamine
[00:29:44] and activates immunity. Ergofiro - one drug, four actions,
[00:29:47] effective treatment for colds and
[00:29:49] flu.
[00:29:56] Falsifiers add a prohibited enzyme, microbial transglutaminase, to cottage cheese and get
[00:30:00] a solid profit. Experts found
[00:30:04] transglutaminase in cottage cheese from dairy factories. Milkom,
[00:30:07] Ilinskaya Korovka, Budenovets, Kristall,
[00:30:10] Rovenki, Maslo-Syrzavod, Severnoe Moloko, Kurskoe
[00:30:14] Moloko, and also in cottage cheese from the Ovnenskie Molochnye
[00:30:17] Produkty factory. At the same time, for example, Ovnenskie Molochnye
[00:30:21] Produkty, where, in particular, cottage cheese products are prepared under
[00:30:24] the brands Burenkina and Pchelka, advertises its
[00:30:28] product as environmentally friendly and healthy. The factory
[00:30:31] is located in an environmentally clean zone, an agro-farm with an elite
[00:30:34] dairy herd, excellent quality and low
[00:30:37] price.
[00:30:40] Hello, delivery of prohibited items
[00:30:43] to you, ordered microbial
[00:30:46] transglutaminase, white powder, which
[00:30:50] Obninsk Dairy Plant actively adds, it's necessary, now
[00:30:53] it will be added,
[00:30:57] hello, hello, who is it?