Fruit growing
and viticulture of South Russia

Annotation

Increased interest in terroir wines determines the relevance of research aimed at studying the influence of technological factors that form the distinctive features of products. The aim of the research was to study the effect of yeast strains the quality of red sparkling wines. Objects of research are the sparkling wines from the Don aboriginal grape variety Tsimlyansky black. The control was the sparkling wine, obtained from the Saperavi grape growing in the same area. This publication presents the results of study of the chemical composition, physico-chemical and organoleptic characteristics of sparkling wines obtained from the Tsimlyansky black grapes using the different yeast strains during the primary fermentation stage. It has been revealed that a distinctive feature of sparkling wines from this grape variety is low acidity (average 5.3 g / dm3), as well as a low concentration of phenolic (average 681 mg / dm3) and coloring (average 64 mg / dm3) substances. It is shown that sparkling wines obtained using the yeast of Meganom-3 strain were the most pronounced typical (frothy and sparkling) properties and the most intense color. The use of the Odessa black-SD-13 for primary fermentation promoted the production of sparkling wines with a low concentration of acetic acid and acetaldehyde. This sample was highly appreciated by tasters. An analysis of the obtained results of study showed that the maximum foam volume index depends more on the varietal characteristics than on the yeast strain used for the primary fermentation. A correlation between the maximum foam volume and the mass concentration of polymer forms of phenolic substances is established.

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

In the All-Russian National Research Institute of Viticulture and Winemaking "Magarach" jointly with specialists of brunch the work on the specification of requirements for assortment and quality of grapes, and bulk wines and finished products was carried out, as well as study to improve the technology of Muscat sparkling wines in the Southern coast of Crimea was made. The article shows that a significant problem in the production of Muscat sparkling wines is the fact that the main raw material for their production � the grapes of Muscat varieties (the Muscat White, the Muscat Pink, the Muscat Alexandria, etc.), are usually susceptible to the various diseases (in particular, susceptible to oidium). In this regard, the yield and quality of grapes can be significantly reduced, and as a result, there may be a shortage of raw materials for the production of Muscat wines. A solution to this problem is the use of new grape varieties with increased resistance to disease. Given the above, the aim of this work was to study the dynamics of accumulation and preservation of terpene alcohols in the sparkling wines from new grape varieties depending on variety, places of growth of plants and year of harvesting. Sparkling wines were prepared according to the current standard documentations, there were carried out determination of the main parameters of wines regulated by GOST 33336-2015. The content of terpenes in the sparkling wines from new varieties of the Institute "Magarach" breeding (Citron Magaracha, Aligote, Muscat, Riesling Muscat) was higher than that in the control samples from Muscat White. These varieties can be recommended for making sparkling wines with muscat aroma.

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.