Fruit growing
and viticulture of South Russia

Annotation

Of greater importance in winemaking is grape varieties, which in different natural conditions differ in the pattern of the exchange of carbohydrates and nitrogenous substances, in the transformation of phenolic compounds, in acid-forming ability and other indicators. The quantitative and qualitative ratio of the main chemical components of grapes determines the suitability of the variety for a particular type of wine. For heady wines, varieties with good sugar accumulation are used, because the higher sugar content, the better the quality of the wine. The main task of the first stage of Port wine technology is to prepare a heavy-bodied sweet wine material. A significant role, both in the formation of the type of wine and its quality, is assigned to phenolic substances, which are involved in the formation of the taste of wine � fullness, astringency, velvetiness. One of the most important technological operations in the preparation of base wine materials for wines such as Port wine is the fortification of fermenting wort or blend, which ensures its stability against fermentation and microbial turbidity, and also significantly affects the taste of wine. Features of the physical and chemical composition of the original wine material have a predominant effect on the formation of organoleptic properties of wines of the port type. The aim of this work is to study the features of the biochemical composition of fortified wine materials from white hybrid grape varieties for the preparation of wines of the port type. The article presents the results of a comparative analysis of grape must and fortified wine materials prepared from white grape varieties of interspecific origin: Kristall, Platovskiy and Stanichnyi. The results of the experiment showed that the most appropriate grape variety for the preparation of fortified wine materials was the Platovskiy variety. The experimental sample of the wine material obtained from this variety was characterized by the highest content of nitrogenous, phenolic and extractive substances. Quite high concentrations of these components were found in the variant prepared from the Stanichnyi grape variety. The wine material prepared from the Kristall variety was characterized by a high concentration of tartaric acid.