Fruit growing
and viticulture of South Russia
Quality Management
This article presents the results of the study and systematization of the main ash elements and acid composition of varietal dry white wines made from grapes grown in the conditions of the Anapa-Taman and Central zones of the Krasnodar region. The relevance of the research is due to the lack of large data sets of indicators of authentic wine products to establish significant correlations and develop automated models for assessing the quality and authentication of wines, including with regional and varietal identification. As objects of research, varietal dry wines produced from white grape varieties grown in the conditions of the Kuban zone were selected: Aligote, Bianca, Viorica, white Muscat, Pervenets Magaracha, Pinot Blanc, Riesling Rhenish, Siberkovyi, Sauvignon Blanc, Traminer, Tsitronnyi Magaracha, Chardonnay, etc. The wines were made using the same technology of low-oxidized pure white wines (100 % from one grape variety, hand-picking). Wine studies have been conducted annually since the 2013 harvest. The data were grouped as follows: mass and molar concentrations of equivalents of titrated acidity of wines, in terms of tartaric acid; total acidity, basic organic acids: tartaric, malic, succinic, citric, acetic, lactic; cations of alkaline and alkaline earth metals: potassium, sodium, magnesium, calcium; mass concentrations of ash and its alkalinity by varieties, grape harvest years and zones. It is shown that the minimum mass concentration of ash in genuine dry white wines produced in the Kuban zone is 0.86 g/dm3 , the minimum alkalinity of ash is 15.1 mmol-eqNaOH/dm3 . The results of the research will accelerate the rapid search and analysis of information for the development of a system of identification, quality control and establishing the authenticity of wine products with regional affiliation.