Fruit growing
and viticulture of South Russia

Annotation

Currently, the production of high-quality sparkling wines is one of the main tasks in wine-making. The indicator of foamy and sparkling properties of finished sparkling wines directly depends on the ability of the base wine to foam. This indicator is influenced by various factors: the grape variety, the composition of the wine material, the agrotechnological and technological methods used. The main purpose of the study was to study the influence of varietal characteristics of grapes on the foaming ability of wine materials produced in the Krasnodar region in the 2022 season. All the original samples were processed and fermented under identical conditions. The study of the component composition of the samples was carried out according to standard methods using modern equipment. To determine the ability of foam formation by the initial samples, a "Foaming analyzer" was used, developed by Mishin M.V. on the basis of the Department of Technology of Wine-making and Fermentation named after Professor A.A. Merzhanian, which allows an objective assessment of the quality of foam. The foaming ability of three introduced grape varieties was analyzed: Pinot Blanc, Riesling Rhenish and Chardonnay. The result of the study was the establishment of a connection between the foaming ability of wine materials and the grape variety. In the course of the study, it was found that all the samples under study, both in terms of chemical composition and organoleptic evaluation of the aroma, were suitable for creating sparkling wine. However, according to the totality of the composition (esters, higher alcohols and amino acids), wine materials from the Riesling Rhenish variety had the greatest potential for the formation of foaming capacity for the 2022 season in the Temryuk district of the Krasnodar region.

Annotation

The Nebbiolo variety introduced From Italy, Piedmont. It is characterized by increased acidity and a high level of tannin concentration. The Krasnodar region already has experience in growing grapes and producing wine from Italian varieties. In our study, we used grapes of Nebbiolo variety grown in the vineyards of the Sober Bash winery located near Krasnodar, harvested in 2021. It is noted that the terroir of the foothills of mount Sober Bash is similar to the terroir of Piedmont. As a result was found that the wine produced from the introduced Nebbiolo grape variety meets the requirements of GOST 32030-2013 in terms of organoleptic and physico-chemical parameters. The qualitative indicators of must and wine (wine material) from the Nebbiolo variety were determined. The content of peonidin reaches 50 mg/dm3 of the total amount, the rest consists of malvidin and cyanidin for Nebbiolo. Trisubstituted anthocyanins, delphinidin and petunidin, are present in small amounts. Aromatic substances were identified in the studied Nebbiolo wine materials. Analyzing the obtained data, it can be noted that the qualitative composition of aromatic acids in the wines of Piedmont and Krasnodar is identical, and their quantity varies depending on the grape clone and its place of growth. In terms of the amount of aromatic substances, the wine from the Nebbiolo introduced in Krasnodar and harvested in 2021, is not much inferior to the Piedmontese one, however, no obvious differences were found during the tasting assessment. Thus, the Krasnodar Nebbiolo fully corresponds to the quality indicators of the Italian variety grown within Piedmont. The tasting assessment confirmed the prospects of the Nebbiolo grape variety as a raw material for the production of high-quality red wines in the conditions of the Krasnodar region.

Annotation

The article presents the results of research work received in 2022. The following tasks were set and solved in the research work: objects of study were selected and prepared, analysis methods were selected to obtain experimental data; the composition and dynamics of changes in physico-chemical parameters in samples that have undergone fermentation and aging under various conditions have been studied; the influence of the aging method on the organoleptic evaluation of wine was studied; conclusions are drawn on the basis of the obtained studies. Researches were concentrated on revealing the peculiarities of wine fermentation and aging in tanks of different types (steel, concrete, oak). Grapes of Riesling Rheinish variety with a sugar content of not less than 200 g/dm3 were harvested in the course of the work. The obtained must was divided into three parts and sent for fermentation in tanks, made of stainless steel, concrete and oak: 1. Steel vertical cylindrical tank from Serap company for 40 hl, equipped with a cooling jacket; 2. Concrete sphere without enameled with a volume of 30 hl; 3. French oak barrel from Seguin Moreau NEW OPTIMUM with a volume of 20 hl. Removal from the wort sediment was carried out at the end of fermentation, followed by pumping into the same technological tanks. The physical and chemical analysis of the young wines was carried out after the removal, followed by an aging period of 8 months. At the end of the ageing period the samples were sent for physical and chemical and organoleptic analysis and conclusions were drawn about the conducted work.