Fruit growing
and viticulture of South Russia

Annotation

One of the urgent tasks of modern winemaking is to reduce the doses of sulfur dioxide while preserving the quality of wine. Special attention in this aspect should be given to the development of approaches to select grape varieties and assess crop quality. The aim of the work was to substantiate the system of parameters for selecting grape varieties to produce wines with a low content of sulfur dioxide. The object of research was a database of component composition, biochemical properties, physicochemical and organoleptic characteristics of white and red wine grape varieties from different regions of Crimea, obtained in different systems of farming, and base wines. It was created in the period 2016-2022, and includes 376 batches of grapes and 609 batches of base wines. Experimental data were obtained using standardized and modified instrumental procedures based on the principles of colorimetry, potentiometry and titrimetry. The dynamics of component concentrations of SO2-binding complex, sulfites in the process of grape ripening was studied, its relationship with carbohydrate-acid maturity and climatic conditions was shown; as well as the dynamics of pH, keto acids and acetaldehyde in the system �grapes-base wine�. The system of indicators (and their value ranges) for selecting the varieties and assessing the quality of grapes for wines with a low content of sulfur dioxide, including the content of sugars, titratable acids, aldehydes, keto acids, sulfurous acid in grapes, technological stock of phenolic substances, potential amount of anthocyanins, and proportion of easily extractable anthocyanins (for red varieties); pH, PPO activity was substantiated and statistically confirmed. Testing of the developed system of indicators made it possible to establish promising for wine production grape varieties with a low content of sulfur dioxide, pointing the protected geographical indication of their growth (within the Crimean Peninsula).

Annotation

About 63% of the phenolic components containing in the berry passes into wine during wine processing that considerably provides the antioxidant activity of grapes wines. This fact causes the interest of researchers in a phenolic complex of grapes and products of its processing as to the agent that is slowing down free radical processes and providing, in this regard, the improvement of quality and the biological value of food, cosmetic and pharmaceutical production. The quantitative contents and qualitative structure of wine phenolic complex depend on grapes varieties and a zone of its growing and extent of transformation of components in the technological process. In this regard the analysis of a complex of phenolic antioxidants of the table wine materials received from grapes of different varieties and regions of cultivation is submitted actual. In this publication the comparative analysis of qualitative structure and quantitative maintenance of a phenolic complex of the red table wine materials received from grapes varieties of Cabernet Sauvignon, Bastardo magarachskiy, Krasnostop zolotovskiy, Odesskiy cherniy, Pti Verdo, Shiraz growing in the east region of the South coastal zone of the Crimea is given. Distinctive features of a phenolic complex of the studied wine materials are revealed. It is established that the phenolic complex of red dry wine materials from the grapes cultivated in the east region of the South coastal zone of the Crimea depending on grapes variety significantly differs on a ratio flavon-3-olov and phenolic acid; on concentration of kaftaric and kautaric acids. The received results can be used when developing the technologies of productionof the new food, wine-making, cosmetic products enriched bysubstances with antioxidant activity of grapes origin.

Annotation

For the most comprehensive study of the influence of agroecological factors on the quality of grapes, the research area covers Steppe, Pedmont and the South Coast zones of the Crimean Peninsula. At the same time, the spatial variation of agroecological factors under the influence of the terrain, hydrological features of the territory and the heterogeneity of the surface background was taken into account. The developed geoinformational database contains information on the location of more than 70 control vineyards, the qualitative characteristics of the crop yield obtained in 2001-2019 and the agroecological conditions of the area. It contains the information about the morphometric features of the terrain and climatic resources of the territory under study. To assess the formation of complexes of major and secondary grape metabolites, the information on the qualitative composition and quantitative content of mono- and oligo- carbohydrates, organic acids, phenolic substances, aroma producing components and their ratios in berries is included in the database. Basing on the data collected, by non-linear interpolation of long-term observations at Crimean meteorological stations using methods of geoinformational and mathematical modeling, the climatic indicators for each point of the Crimean Peninsula were calculated. It allowed to characterize accurately the climatic conditions in each vineyard with prospects to contribute to a more accurate identification of patterns between the characteristics of the grape growing area and parameters of crop quality. The geoinformational database developed is a powerful tool to study the relationship between agroecological factors and the formation of the major and secondary grape metabolites, determining the quality parameters of products of viticulture and winemaking. It will allow using, when analyzing the correlation between the qualitative indicators of grapes and climate parameters, not the data of the nearest meteorological station, as in other similar studies, but the values specified on the basis of geoinformational modeling. This will contribute to a more accurate identification of the nature and degree of the analyzed dependencies.

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.