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

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.