Fruit growing
and viticulture of South Russia

Annotation

Organic grape acids play a key role in sensory perception of wine and have a direct impact the formation of its organoleptic characteristics; contribute to the protection of wine materials and wines from the development of harmful bacterial microflora; affect the intensity of redox processes by inhibiting the action of oxidative enzymes; ensure the stability of wine products. The main grape berries acids (more than 90% of the total amount of acids) are tartaric and malic acids. Their content in grapes is due to a number of factors - grape variety, meteorological conditions during ripening, air temperature (cool conditions contribute to a higher content of malic acid in the ripe berries), water circulation in the plant stem, soil-microclimate complex, and agrotechnics of grape bush cultivation. The amount of these acids and their ratio largely determine the amount of titrated and active acidity of grapes. The purpose of this research was to study the composition of organic acids of grapes of European and Crimean aboriginal varieties from different soil and climatic regions of the Crimea. According to the results of research we have carried out the role of the grape variety in organic acid accumulation in the berries was confirmed. The similarity of grapes organic acids profiles was revealed between Pinot Blanc and Sary Pandas; Kokur Belyi, Rkatziteli and Muscat Belyi. The role of the soil and climatic conditions of grapes growing in the process of formation of composition of organic acids complex was shown. The possibility of using the organic acids complex as an indicator of the quality of grape raw material for the production of wines with geographic status as well as for optimization of technological methods of their production was confirmed.

Annotation

More than 800 volatile components of different classes of chemical compounds take part in the formation of wine aroma such as alcohols, esters, aldehydes, ketones, lactones, terpenes, etc. Despite a huge number of the volatile components identified in wine, formation of individual wine aroma is promoted by a certain combination of these components. In this regard, the research of interrelation between some volatile components of the aroma complex and sensory characteristics of wines are actual now. Results of studying of the qualitative composition and the quantitative content of volatile components of the aroma complex of red table wines from grape cultivar Ekim Kara from the mountain-valley seaside region of the South coast soil-climatic zone are presented in this publication. The interrelation between volatile components and various shades of wine aroma were studied. The Crimean autochthonous Ekim Kara grape cultivar doesn't have pronounced varietal aroma; using different technological methods by wine production we can get wines with aroma of various trends: berry-fruit, berry-fruit with the expressed flower shades and berry-fruit with the expressed spicy shades. This publication presents the results of study of the composition of the aroma complex of red table wines produced from Crimean autochthonous grape cultivar Ekim Kara and its influence on the formation of wine aroma shades. The distinctive fea-tures of the aroma complex of wines with the aroma of different trends are revealed. The correlation dependence between the contribution of some descriptors to the overall composition of the wine aroma and the concentration of the components of the aroma complex was established. The intensity of berry-fruit shades in the aroma increases with the increase of the concentration of pantolactone, isoamilformate and phenylethylformate; spicy shades − 3-methylthiopropanol and ethylphenyl acetate; flower � heptanol and tyrosol. The increase in the concentration of phenylethanol, isobutanol, isoamylol and 2-methyltetrahydrothiophen-3-OH leads to reduction in the intensity of berry-fruit shades; ethylphenylacetate − floral nuances.