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

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.