Fruit growing
and viticulture of South Russia
Zaharova Marina
Articles in journal: (total 3)
The chemical composition of the wines is very diverse. It depends on the environmental conditions of grapes cultivation, variety and technological maturity of berries, and technology of primary and secondary wine-making. The most numerous group of grapes and wine compounds are aromatic substances, numbering more than 400 components. Depending on the quantitative predominance of different substances, the wine gets the predominant flavor. Substances in subthreshold concentrations are insensible, but in the combination with others they have a subtle bouquet. These substances can have an indirect effect the wine aroma according to a known synergistic effect. In order to study the aromatic complex and isolate the specific components of the wine aroma from Chardonnay clones grown in the Kuban region, we analyzed the long-term data of the volatile components of the wines from these clones in comparison with the prototype. The main groups of aromatic substances inherent in wines from studied clones are distinguished. The differences in aromatic wine composition from introduced Chardonnay clones and their prototype are founded. It has been established that the higher (aliphatic) alcohols predominate quantitatively in the aroma of the studied white dry wines from the Chardonnay grapes clones and constitute 53-60% of the total content of aromatic substances. Then the esters follows, which constitute up to 20 % of the amount of odorous substances. The sample from clone Chardonnay 95 was distinguished by the maximum accumulation of esters and higher alcohols. It had a fullness in taste, development of aroma and the highest tasting evaluation. At the same time, it recorded a low content of aliphatic acids 8 % below control.
Laboratory and field data on studying of physiological and biochemical features of resistance to drought of different chromosomal apple-tree forms are presented.
Possibilities and new methodical approaches of the analysis of wine production by means of capillary electrophoresis and gas chromatography are considered. The current Standards, providing control in wines of organic acids, dyes and preservatives are discussed. Methodical decisions for definition of glucose, fructose, sucrose and general phosphorus in wine production are offered by method of capillary electrophoresis