Keywords
Abstract
The article presents the results of studies of physical-chemical and organoleptic parameters of native white grape varieties of Crimea and Don
in the system "grapes-base wine" from the Ampelographic collection of
the Institute Magarach (village Vilino, Bakhchisaray district). It was established that the technological reserve of the total amount of phenolic
substances in the studied grape varieties was in a fairly wide range - from
1020 (‘Makhrovattchik’) to 2526 (‘Tashly’) mg/dm3. The least amount of
phenolic substances (329 mg/dm3) was found in the base wine produced
from ‘Sary Pandas’ variety. The activity of oxidative enzymes (peroxidase
and monophenol monooxygenase) in all varieties was low or absent at all.
Base wines from ‘Sary Pandas’, ‘Kok Pandas’ and ‘Champagntchik Besserguenevsky’ varieties are not liable to oxidative browning. Good foaming
capacity (Vmax more than 800 cm3) was achieved in base wines made of
‘Kapselskii’, ‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’ grape varieties. The ratio
of mass concentrations of tartaric and malic acids was optimal (more than
1) in all studied varieties. The highest content of tartaric acid in base
wines was typical for the following varieties: ‘Sary Pandas’, ‘Tashly’ and
‘Makhrovattchik’. Tasting assessment of grape varieties ‘Tashly’ and ‘Kapselskii’ was high. As a result of technological evaluation of native grape
varieties of Crimea and Don growing in the Ampelographic collection of
the Institute Magarach, it can be concluded that the most promising base
wines for production of sparklings are those prepared from native grape
varieties ‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’, ‘Kapselskii’, ‘Sary Pandas’