Fruit growing
and viticulture of South Russia

Annotation

The information on qualitative and quantitative cationic composition of wine materials for sparkling wines is very important as allows wine makers-technologists to pick up the schemes of necessary processings which carrying out guarantees stability of finished production and allows us to judge its safety. Under the conditions of the Republic of Crimea the influence on cationic composition of wine materials for pink and red sparkling wines of 2014 harvest of method of grapes processing and yeast race is studied. Determination of mass cations concentration of potassium, sodium, magnesium, calcium, copper, zinc and iron in the wine materials made from the studied grapes varieties which are grown up under the conditions of the Crimea has been carried out. It is established hat the cationic composition of wine materials for the sparkling wines produced from traditional, introduced and new grapes varieties of Magarach institute breeding, is typical for this kind of production. In the wine materials prepared on a red way, as a rule, more cations of sodium, potassium, magnesium and calcium are collected. It is shown that the accurate dependence of wine materials cationic composition from yeast race used for preparation hasn't been established. All studied wine materials are suitable for preparation of sparkling wines, and they are a valuable source of mineral substances for the consumer. The information on cationic composition of the studied wine materials is the addition to information on typicalness of mineral composition of wine materials for sparkling wines of the Crimea. The wine materials produced from specified grapes varieties are suitable for preparation of sparkling wines which are a valuable source of the mineral substances useful to a human organizm.

Annotation

The change in the content of terpene alcohols in sparkling wines at the main stages of production, depending on the sugar-containing components used in champagne, has not been sufficiently studied. The aim of the work was to study the effect of sugar-containing components used in the production of sparkling wines on the accumulation and preservation of terpene alcohols in the products under production. Under the conditions of the southern coast of Crimea, the influence of sugar-containing substances in the production of Muscat sparkling wines from Muscat white grapes the content of terpene alcohols (terpenes) in them was studied. As a result of research carried out it was found that the use in the technology of wine production of the Sevastopol 23 yeast race contributes to an increase in the mass concentration of terpene alcohols in table dry and liqueur wine materials made of white Muscat grape variety in comparison with the original must. When concentrating using a vacuum of grape must from white Muscat, part of the terpenes is removed together with water, which, in general, can lead to a decrease in their content in the concentrated grape must (vacuum-must). Higher content of terpene alcohols and high tasting ratings are established in sparkling wines produced using liqueur Muscat wine material and unfermented must. A more striking" rich " bouquet, combining all the aromatic descriptors inherent in nutmeg sparkling wines, was characterized by a sample developed using unermented must. At the same time, it was found that reducing the period of post-fermented aging on yeast leads to the preservation of more free forms of terpenes. In this regard, the use of technology for preparing young Muscat sparkling wines by the bottle method is promising.

Annotation

At the �Magarach� Institute, together with industry experts, studies were conducted to clarify the requirements for the assortment and quality of grapes, wine materials and finished products, as well as to improve the technology of muscat sparkling wines. It was shown that for the production of Muscat sparkling wines, it is possible to use the new grape varieties selected by the Magarach Institute, and the resulting wines, correspopond to certain conditions, are similar in quality to Muscat sparkling wines from Muscat Bely. To assess the typicality of the aromatic complex of sparkling wines produced, including us-ing the new grape varieties with muscat aroma, it is necessary to quantify the influence of the production method the accumulation and preservation of terpene spirits in the sparkling wines. In the conditions of the Southern coast of Crimea the peculiarities of accumulation of terpene alcohols (terpenes) in the sparkling wines from Muscat Bely and Aligote Muscat grapes depending on the method of their production are studied. It was found that the average content of terpenes in the sparkling wines prepared from the breeding variety of Aligote Muscat was higher than that in the control samples of sparkling wines from the Muscat Bely. When comparing the different technological schemes of Muscat sparkling wines production it have been found that the most perceptible Muscat tone is revealed in the sparkling wines, for the preparation of which instead liquor the must from grapes of the same varieties was used. Slightly weaker Muscat tone was observed in sparkling wines made from no ending fermented grape must. Based on the results of research in order to preserve the Muscat tone, it is recommended in the production of Muscat sparkling wines to reduce the aging period of champagne process of wine by yeast and to use for secondary fermentation or fresh must from grapes of Muscat varieties, or liquor prepared on the basis of wine materials from Muscat varieties.