Google Cloud Speech-to-Text API (Chirp) + Gemini 2.5 Flash Non-Thinking. Treat it as a searchable index of what was broadcast, not a quotation record.
00:00:00still believe that Russian white wine is something like
00:00:03second-rate alcohol. To find out if
00:00:07this theory has confirmation or if it's a silly,
00:00:10as a cork, myth? Our reporter Katya Tikhaya went
00:00:13to a Russian wine production and found out how
00:00:17it is made.
00:00:22This is the most wine-growing region of the country. It is in Kuban
00:00:26that almost half of all grapes
00:00:28in Russia are grown. The ideal climate for grapes is
00:00:32hot summers, warm winters, and also a light sea breeze
00:00:35wouldn't hurt, but the most important thing is that
00:00:39the soil is sufficiently
00:00:41dry.
00:00:46While other plants wither in rocky soil without rain,
00:00:50grapes fluff up and grow. Winemakers do not
00:00:53rejoice in rainy summers, because firstly, the harvest can be
00:00:57excessive due to excessive moisture, and secondly, it is
00:01:00diseases, and this leads to crop loss. They cannot completely
00:01:04spoil the aroma of grapes, well, that is, if the grapes suddenly smell like herring,
00:01:08then this will be a very serious
00:01:10incident.
00:01:16and along the borders of the vineyards, such colorful
00:01:19rose bushes are necessarily planted,
00:01:22and this is not a creative idea from some
00:01:25landscape designer, but a
00:01:28subtle, precise calculation
00:01:31from the past. The fact is that pests that are dangerous for grapes always
00:01:34attack these bright flowers first. If you notice
00:01:38parasites here, immediately start fighting for
00:01:41the harvest. Of course, in modern conditions, technologies
00:01:45allow this to be done somewhat differently, but the beautiful
00:01:48tradition
00:01:49remains.
00:01:54There are pheromone disorientators, which have a pheromone dispenser,
00:01:58and this dispenser, for 140 days after it is
00:02:02hung on the bushes, releases a pheromone of grape moth,
00:02:05and the male, who is supposed to find the female by this
00:02:09smell, simply cannot find
00:02:11her in the cloud of pheromones.
00:02:16And all technologies traditionally developed precisely here.
00:02:20Kuban viticulture managed to survive even during the harsh
00:02:23Prohibition in the USSR, when vineyards were mercilessly
00:02:26cut down throughout the union. We were not
00:02:30called a wine and juice factory for nothing, so the main
00:02:34tanks contained juice when the vineyards were cut down,
00:02:37we said, "Well, wait, we have
00:02:40grapes here, and this is
00:02:42juice from it." By the way, the grapes
00:02:46themselves look quite modest, unlike
00:02:49the juicy berries on supermarket shelves, all because
00:02:52elite alcohol requires special
00:02:55wine varieties, not table varieties.
00:03:00For table varieties, for example, the sugar content
00:03:03is in the range of 12 to
00:03:0618%, and it will be very sweet to the taste,
00:03:10and to get a good full-bodied, rich
00:03:14wine, a quiet one, then the sugar should be around 21,
00:03:1722,
00:03:1825.
00:03:22Harvesting begins only when the grapes have accumulated a sufficient
00:03:26amount of sugar, and this is done not by hand, but by a
00:03:30large part of the harvest being collected with such a combine. It,
00:03:33by the way, replaces 50
00:03:35people. In essence, the combine simply shakes
00:03:39the vine, shaking off the ripe berries. Some of the grapes
00:03:42burst from such rough handling, which means they lose taste
00:03:46and aroma. That is why for long-aged,
00:03:49elite wines, the harvest is still picked by hand, but this
00:03:53also increases the price. From the point of view of work, the cost of harvesting
00:03:57with a combine, for example, is 2 rubles per kilogram,
00:04:00the harvest itself, and the cost of harvesting by hand will be
00:04:04from 10 to 20 rubles per
00:04:06kilogram.
00:04:11And so that the berries do not sour on the way to the factory, they
00:04:14are preserved. Oxidation of the juice occurs very quickly, and as
00:04:18for combine harvesting, specifically combine harvesting, where the berry
00:04:21is still partially crushed and the juice flows into the trough, then it is
00:04:25necessary to displace oxygen, this is achieved by adding
00:04:29sulfur-containing preparations, sulfur
00:04:32oxide.
00:04:37Grapes are brought to the factory and first the stems are
00:04:40removed, which is the small branch on which
00:04:44the cluster itself grows, and
00:04:46then they are sent to the press. This is where
00:04:50the paths of red and white
00:04:53grapes diverge.
00:05:01White grapes are peeled, and the result
00:05:04is this
00:05:08must. Essentially, it's just grape
00:05:11juice, and all that's left is to add
00:05:15yeast, and the process begins. White
00:05:18must ferments at a temperature not exceeding
00:05:2116°. For this, we have all the
00:05:25conditions. We have an automated system for
00:05:28supplying coolant. If the temperature rises,
00:05:32a command is given and the tap opens
00:05:35automatically and coolant flows into
00:05:38the jacket. Without cooling, you cannot make good white
00:05:44wine. To make red wine, dark grapes are crushed,
00:05:48turning them into a puree, leaving in skin particles and broken
00:05:52seeds. Yeast is added to this pulp and gradually
00:05:55fermented at a temperature of +25°, constantly
00:05:59stirring, otherwise all the solid particles will simply float
00:06:02to the top as a cap and sour. Then the
00:06:05wine itself is filtered and sent for a second fermentation,
00:06:09malolactic, special bacteria. The acidic
00:06:13malic acid is converted into lactic acid, so
00:06:16the taste and aroma become softer and
00:06:18more pleasant.
00:06:22And how does dry wine differ from semi-dry or even
00:06:25sweet? Why does the price of a drink on
00:06:29the shelf jump? Why do they add the main
00:06:32ingredient of cat litter to wine? You will find out after
00:06:35a short commercial, this is what else we will tell you. Milk
00:06:39from which factories is infected with E. coli?
00:06:43Swindlers are massively mixing a prohibited
00:06:46additive, meat glue, into sausages and cottage cheese.
00:06:50Which brands threaten our
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00:07:05fiancée's food. When the poison was mixed for Kristina, did
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00:07:14she didn't have the courage to remember everything.
00:07:17After my poisoning, we still lived together for half a year. How did she
00:07:21end up in the arms of a monster? People were dying next to me.
00:07:24Why did he poison the closest people?
00:07:28I really repented. Why did he choose
00:07:32her as his main victim? I loved a person, he
00:07:35turned out to be a killer. In bed with a poisoner,
00:07:39today at 6 PM on NTV.
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00:12:04In order to make quality wine, you need
00:12:07grapes of special sugary varieties. It is also
00:12:10important to grow them in suitable soil and climate. The successful
00:12:14combination of these factors is called
00:12:16terroir. It is from it that it ultimately depends whether
00:12:20the drink will have a sour taste, citrus or
00:12:23herbaceous aromas will appear.
00:12:26And this is exactly the tank where the wine eventually becomes dry,
00:12:29semi-dry, semi-sweet, well, or sweet, because
00:12:33the longer the fermentation process lasts, that is, the yeast
00:12:36processes the sugars, the less of them ultimately remains in
00:12:39the drink. So, as soon as the technologists see the necessary numbers,
00:12:43they simply give a signal, and the entire process
00:12:46stops.
00:12:52And essentially, all ordinary table wine
00:12:56is ready. It can be bottled as early as tomorrow, but for the drink to become elite
00:12:59and collectible, it also needs to be aged for several years. This is done
00:13:03either in such tanks, or in
00:13:05barrels.
00:13:11To make barrels, you need wood of a special
00:13:14species, sessile oak, and at least 80
00:13:18years old. Of all these felled trees, only a third
00:13:22passes strict selection in the end. Only...
00:13:2520% of these logs eventually become these
00:13:29blanks. By the way, they are correctly
00:13:31called not planks, but
00:13:35staves.
00:13:37This is because these staves are cut in a special
00:13:41way, strictly along the grain. The vessels are located in such
00:13:44a way that if you make a tangential
00:13:47cut, we can then lose tightness, and
00:13:51such a superfluid material may leak.
00:14:25water in order to wash out these harsh
00:14:28tannins.
00:14:34Only after 3 years of aging are the staves finally
00:14:37suitable for assembling the barrel, but before filling the container,
00:14:41the most important stage is
00:14:43toasting.
00:14:50It is at this moment that the taste of the future
00:14:53drink is formed. Please come
00:14:55closer.
00:14:57Oh, it smells like bread, right? This aroma is called brioche,
00:15:01that is, a French sweet bun. Uh, this means
00:15:05that the substances from lignin, which is
00:15:08vanillin, are oak
00:15:11lactones, that is, they give this creamy-vanilla,
00:15:14sweet aroma of sweet
00:15:16pastries.
00:15:21The barrels are filled like this and stored in
00:15:24a storage facility with a special
00:15:27microclimate. It's only 16° here,
00:15:30and the humidity is about 75%. This is necessary so that the barrels
00:15:34do not dry out and the wine simply does not evaporate. The noble
00:15:37drink is aged like this for at least 3 years, during which
00:15:41time it acquires a bright taste and aroma. And
00:15:45then, whether the wine is aged or not, it needs to be filtered,
00:15:49to get rid of residual yeast and pulp pieces. And to
00:15:52collect all this turbidity, a powder is poured into the drink,
00:15:56which many associate not with a noble bouquet at all,
00:15:59but with the smell of cat litter. After all, that's what the
00:16:03filler is called - Bentonite. However, its toilet
00:16:06purpose should not be embarrassing, because bentonite is not
00:16:09some kind of chemical, but essentially natural clay, which, due to
00:16:13its porosity, picks up all unnecessary particles and settles
00:16:17to the bottom of the container. And after that, the drink is still
00:16:20purified again, and this wine is passed through such a modern
00:16:24installation with many filters
00:16:25inside.
00:16:32Now the wine can be bottled.
00:16:34бутылкам.
00:16:40Well, now it's time to figure out the quality of another drink,
00:16:44pasteurized milk, the demand for which is slowly
00:16:48boiling. There are two reasons here: firstly,
00:16:51pasteurized is cheaper by an average of
00:16:5320%. Because the production technology
00:16:57is simpler. Secondly, the demand has been boosted by the trend
00:17:01for a healthy lifestyle. Pasteurized milk has a little more
00:17:04vitamin C, B group and enzymes. But
00:17:08alas, gentle processing cannot destroy
00:17:11all pathogens, they are sometimes found in such
00:17:15drinks, so the laboratory investigated milk from
00:17:18brands. Prostokvashino, Prinevskaya,
00:17:22Germolina, Piskaryovskaya, Green
00:17:25Shore, Vkus Vill, Vasilyeva's
00:17:27Farm.
00:17:30First of all, the experts calculated whether the milk was not
00:17:33diluted with water. Alas, such crude falsification
00:17:37is still common. For this, the laboratory calculated
00:17:41the amount of protein.
00:17:44It turned out that all the milk had enough valuable
00:17:47protein.
00:17:51Everything is fine with the fat content, and the fat everywhere is natural,
00:17:55dairy. No falsified milk was
00:17:58found, and this is good news for the consumer, but
00:18:02how safe is the milk?
00:18:05It turned out that in such seemingly healthy farm
00:18:09milk from Vasilyeva's farm, E. coli had
00:18:12multiplied. Pasteurization was carried out with a violation of the technological
00:18:16regime, and accordingly, bacteria of the E. coli group did not die, they
00:18:20remained in the finished product, which is a gross
00:18:23violation. Such milk can poison you, so you cannot
00:18:27drink it.
00:18:30The rest of the milk is honest and
00:18:32safe.
00:18:37cannot be microbial transglutaminase,
00:18:41here in the popular fermented milk product, cottage cheese,
00:18:44alas, this enzyme is being found more and more often,
00:18:47it is found in sausages, frankfurters,
00:18:51in minced meat, despite the fact that transglutaminase, or as
00:18:55technologists call it in professional jargon, meat
00:18:58glue, is prohibited in Russia, because every year
00:19:01doctors find more and more evidence that
00:19:05transglutaminase literally.
00:19:37that, with the help of which fraudsters increase
00:19:40profits. Sellers of the enzyme, without embarrassment,
00:19:43advertise it on the website, saying that the additive increases the shelf life while
00:19:47retaining useful properties, improves texture
00:19:50and increases biological value.
00:19:54Hello, the seller at the checkpoint echoes
00:19:57the advertising promises, saying that the harm of the powder is just
00:20:00a fabrication. There is nothing dangerous in it. And
00:20:04in general, the sale is not forbidden by law, everything else is not
00:20:07his area of responsibility, everything is on the conscience of your
00:20:11technologist.
00:20:14And technologists who have no conscience alas, indeed
00:20:18respect such forbidden products, confirms Olga, who
00:20:20has never engaged in such machinations and only at our
00:20:24request agreed to an experiment. After all, for example,
00:20:27when cooking cottage cheese, most of the milk flows away as waste, and
00:20:30microbial transglutaminase retains valuable protein,
00:20:34gluing it together. Here are two identical vats of milk
00:20:37with sourdough. The only difference is that in one of them a pinch
00:20:41of the forbidden enzyme has dissolved. We measured
00:20:44the necessary amount of this trans cycloteminase. For
00:20:48the experiment, we will pour
00:20:50this chemical thing into our milk and see how
00:20:54effective
00:20:54it will be.
00:20:58When the grains are strained, and the excess whey has drained,
00:21:02the difference is noticeable only on the scales, a difference of
00:21:0521%. And this is not the limit,
00:21:09moreover, the inflated volume is not the only bonus from the powder,
00:21:12transglutaminase also masks cheap milk substitutes.
00:21:16When vegetable oils, palm oil, any
00:21:18unnatural oil is added, it blends better into
00:21:22the composition and improves, making the product cheaper. As a result,
00:21:26cottage cheese with palm fat and transglutaminase will cost
00:21:29the manufacturer more than a thousand percent less than
00:21:32honest cottage cheese.
00:21:34Although the magical powder was actually created not to inflate
00:21:38cottage cheese and line pockets, but to treat
00:21:41diseases.
00:21:45If you cut your finger, the blood will stop flowing from it in about
00:21:48three minutes. That's how long it takes for platelets to clump together,
00:21:52forming something like a plug for the damaged vessel. And so that
00:21:56this plug does not fall apart under the pressure of blood flow, the molecules
00:21:59are glued together with the help of the enzyme transglutaminase, which
00:22:03literally sews them together. Transglutaminase is found in
00:22:06the blood of humans, animals, birds, and, as Japanese scientists discovered in the late 1950s,
00:22:10yeast bacteria also produce
00:22:14this enzyme. However, these bacteria produce the necessary enzyme
00:22:17slowly and in tiny quantities, which, moreover, breaks
00:22:21down during heat treatment and stops
00:22:24gluing proteins. Therefore, scientists and chemists had to
00:22:27harden it with various mutations, eventually
00:22:30resulting in a thermostable white powder that stitches
00:22:33proteins even when heated to 80° and works
00:22:37tens of times longer than natural. Food technologists
00:22:40quickly realized how profitable this additive was and began to flavor
00:22:44cottage cheese, sausage, bread, and dozens of other
00:22:47products with it.
00:22:51However, a little later, doctors found that the additive provokes
00:22:55celiac disease, diabetes, and other diseases, affecting
00:22:58the DNA of our body cells upon
00:23:01entering the internal environment. And yes,
00:23:04supporters of the additive refer to the fact that the enzyme is afraid of acid and
00:23:08breaks down as soon as it enters the body. And this is true.
00:23:12Here is a clear example. Pieces of meat indeed did not stick together in
00:23:16water with acidity, as in the stomach. Two pieces
00:23:19are completely separated
00:23:23from each other. However, this is only
00:23:26partially true: firstly, acidity changes throughout the day,
00:23:29and secondly, it is not homogeneous in different
00:23:33parts of the stomach, and most importantly, already glued proteins in the finished product
00:23:36are much more resistant to digestion and can even pass
00:23:40through the intestinal walls, increasing its permeability.
00:23:43we evaluated the risks of transglutaminase
00:23:46and we published our
00:24:20Rospotrebnadzor, the manufacturer continues to use it,
00:24:23why? because the fine is only 300,000, it's easier
00:24:26to pay it and continue to produce such a cheap product that
00:24:29sells.
00:24:32Russian shelves are piled with cottage cheese containing dangerous
00:24:35additives. Which brands of meat delicacies and crab
00:24:38sticks mix in the prohibited ingredient? We'll tell you after
00:24:42a short
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00:29:56Falsifiers add a prohibited enzyme, microbial transglutaminase, to cottage cheese and get
00:30:00a solid profit. Experts found
00:30:04transglutaminase in cottage cheese from dairy factories. Milkom,
00:30:07Ilinskaya Korovka, Budenovets, Kristall,
00:30:10Rovenki, Maslo-Syrzavod, Severnoe Moloko, Kurskoe
00:30:14Moloko, and also in cottage cheese from the Ovnenskie Molochnye
00:30:17Produkty factory. At the same time, for example, Ovnenskie Molochnye
00:30:21Produkty, where, in particular, cottage cheese products are prepared under
00:30:24the brands Burenkina and Pchelka, advertises its
00:30:28product as environmentally friendly and healthy. The factory
00:30:31is located in an environmentally clean zone, an agro-farm with an elite
00:30:34dairy herd, excellent quality and low
00:30:37price.
00:30:40Hello, delivery of prohibited items
00:30:43to you, ordered microbial
00:30:46transglutaminase, white powder, which
00:30:50Obninsk Dairy Plant actively adds, it's necessary, now
00:30:53it will be added,
00:30:57hello, hello, who is it?