Study of the effect of Belyj Zhemchug Universalyj PhytoZaschita preparation on the technological characteristics of white grape varieties and the quality of wines
Year: 2024
Type: article
Abstract: . Climate change, accompanied by the invasion of pests and grapevine diseases, requires either an expansion of the range of pesticides or the development of adaptive technologies for cultivating grapes, and in the organic farming system as well. The bio-phytoncidal complex natural organomineral phytomodulator Belyj Zhemchug Universalyj PhytoZaschita (BZ) has shown high efficiency in protecting grapes from a number of diseases and pests. Despite this, there is limited information about the effect of this bio-preparation on the technological characteristics of grapes and the quality of finished products. The article presents study results of the effect of BZ on the content of carbohydrate-acid, phenolic and aroma-producing complex components of grape varieties Aligote, Sauvignon Blanc and Tsitronnyi Magaracha, growing in the Republic of Crimea. The data showing the following is presented: the degree of the effect of BZ preparation on the indicators of carbohydrate-acid and phenolic complexes depends on grape variety and the protection scheme chosen. Thus, the use of BZ preparation in the system of protecting Sauvignon Blanc variety did not have a significant effect on technological characteristics of grapes. At the same time, the introduction of BZ preparation into the traditional system of protecting Aligote grape variety was accompanied by a significant decrease (in comparison with chemical means of plant protection) in the concentration of sugars (on average by 3-11 %); terpene alcohols (on average by 1.5 times); increase in the technological stock of phenolic substances (on average by 14 %). On the contrary, the use of BZ in the organic farming system contributed (in comparison with the variant without processing) to an increase in the content of sugars (by 11 %) and terpene alcohols (on average by 2 times); decrease in the content of titratable acids (by 11 %) and technological stock of phenolic substances (on average by 1.2 times). There was no negative effect of BZ preparation on the organoleptic quality of wines. Key words: Belyj Zhemchug preparation, grape varieties, technological characteristics of grapes, quality of wines
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4403949007