Fruit growing
and viticulture of South Russia

Annotation

In the text of article it is noted that now in the Russian Federation there is a deficit of domestic wine materials for production of champagnes and sparkling wines. The research that carried out at "Magarach" Institute showed that for expansion of raw material base for production of sparkling wines it is possible to use the new grapes varieties with increase resistance to diseases and higher frost resistance. For definition of possibility of use of new grapes varieties for production of pink and red sparkling wines we studied the introduced red grapes varieties growing on the experimental plots. As control the Cabernet Sauvignon grapes was taken. The physical and chemical composition of grapes and a must is determined by the standard methods and methods of analysis accepted in wine-making. Data processing was carried out by means of mathematical statistics methods. The physical and chemical indicators of introduced from France and Italy grapes varieties (Malbek, Marselan, Sira, Barbera, Pti Verdo, Arinarnoa) are researched for definition of their possible use in the production of red sparkling wine materials and champagne. It is established that the studied varieties have a rather high capacity of phenolic substances. Mass concentration of sugars in a musts for the grapes growing in LLC "Legenda Kryma" is 180-215 g/dm3, titrable acids - 6,9-12,7 g/dm3, phenolic substances - 145-383 mg/dm3. The highest concentration of phenolic substances is defined in a must from Marselan grapes (383 mg/dm3) and Sira grapes (378 mg/dm3). It will allow to receive further from these grapes varieties the red wine materials with necessary contents of phenolic and color substances, regulating their accumulation by the different technological regimes.

Annotation

At the "Magarach" institute the work on definition of methodical approach to technological assessment of the introduced clones of classical red grapes is carried out with a view of their possible use for production of high-quality wines. The object of research are the red table dry wine materials produced by use of various processing methods (classical technology, and method of carbon dioxide maceration of pulp and grapes). The methods of research used in the work are the standardized and special uvologic, physical and chemical, biochemical, organoleptic and statistical, with use of the modern equipment and the computer technics. For a complex assessment the research of grapes clones in "grapes - mash - wine material" system are carried out. As a result of carried out research the possibility of growth of the introduced red clones (Cabernet Sauvignon, Cabernet Fran, Merlot, Sira) under the conditions of the Crimea is established. This conclusion is made on the basis of results of the analysis of mechanical structure and physical and chemical and biochemical properties of grapes and a mash and wine materials. According to a complex assessment of red grapes clones in the system "grapes - mash - wine-material" the differentiation of them on 3 groups characterizing the grapes potential is carried out. The grapes criteria indicators allowing to pick up the perspective technology of wine materials production are revealed. For the grapes clones of 1 group the classical technology is recommended, for the clones of 2 groups - of carbon pulp dioxide maceration, for clones of 3 groups the carbon dioxide grapes maceration is recommended. The received results give the chance further to recommend the technology of processing for receiving of qualitative wine when the introduced clones grapes are studied on mechanical structure and physical and chemical indicators on the harvesting stages.