On the need to determine additional grape criteria in production of base wines for red sparkling wines

Abstract

The article considers the physicochemical criteria of grapes and base wines produced of them. Relationships have been established between the quality criteria of the base wines used for red sparkling wines production, and grape phenolic complex. Rationale was provided for determining additional grape criteria for targeted component accumulation control through managing the process of base wine processing used in production of red sparkling wines.