Keywords
industrial ripeness
mass concentration of sugars
titratable acids
tartaric acid
malic acid
aroma-forming substances
Abstract
the organic acid composition of fruits and wine materials for brandy production was studied in European, newly-bred and autochthonous grape varieties. on attaining industrial ripeness, the newly-bred varieties ‘Pervenets Magaracha’ and ‘riesling Magaracha’ as well as the introduced varieties
‘colombar’, ‘Sauvignon vert’ and ‘rkatsiteli’ accumulated high levels of
organic acids depending on the climatic conditions of the year and the growing area. the highest proportion of tartaric acid was found in ‘colombar’, ‘rkatsiteli’ and ‘Pervenets Magaracha’ grapes while fruits of ‘Sauvignon vert’ had the lowest proportion of this component, with malic acid as its
prevailing organic acid. the lowest summated proportion of total tartaric and
malic acids was recorded in fruits of ‘Shabash’, the variety known for its low
titratable acidity. analysis of components of the aroma-forming complex of
brandy wine materials derived from the study grapes at industrial ripeness
revealed a close reverse interrelationship between titratable acidity of the
study grapes and the sum of volatile components of the wine materials,
including volatile acids and higher alcohols. the established regularities
will make it possible to control levels of higher alcohols in brandy distillates to improve their quality.