Study of quality indicators in the system "grapes-wine material" to determine the optimal direction of use of grapes from the Belbek River Valley
Year: 2025
Type: article
Abstract: . In the context of growing competition, the quality and recognition of products are important components of the success of wineries. Research on the scientifically based choice of the direction of use of introduced grape varieties with reference to the area of growth is relevant. The purpose of the work was to study the physico-chemical and organoleptic parameters in the "grape-wine material" system to determine the optimal direction of use of grape varieties growing in the valley of the Belbek River. 10 European grape varieties and wine materials produced from it were studied using generally accepted methods of analysis in winemaking. According to physico-chemical parameters, grapes and wine materials met the requirements of regulatory documentation. According to the indicators of GAI and ITM, grapes, with the exception of Saperavi, Mujuretuli, Alexandrouli varieties, were suitable for the preparation of wine materials for still and sparkling wines. The mass concentration of aldehydes of all samples of wine materials did not exceed 70 mg/dm3 , which is considered optimal. The foamy properties of most samples were excellent (Vmax>800 cm3 ). The main components of the phenolic complex of white wine materials were: d-catechin (34-49 %), coftaric acid (19-25 %), gallic acid (10-22 %), procyanidin B4 (9-11 %). The main component of the coloring substances of rose and red wine materials was malvidin-3-O-glucoside. White wine materials from Riesling Rhenish, Glera, Pinot Blanc varieties were lightweight and not harmonious enough in taste, which may be due to the age of the vineyards. The wine material from the Kokur belyi variety had an intense color and tannic bitterness, which is associated with an increased content of polyphenols. The studied grapes of the Belbek river valley of Riesling Rhenish, Pinot Blanc, Pinot Noir, Muscat Ottonel varieties are suitable for the preparation of wine materials for quiet and sparkling wines; Glera and Kokur belyi varieties – for the preparation of wine materials for still wines; Alexandrouli and Mujuretuli varieties – for the preparation of semi-dry and semi-sweet wines; Cabernet Sauvignon and Saperavi varieties – for preparation of aged wines or for fortified wines. Keywords: grape variety, wine, physico-chemical parameters, tasting assessment, phenolic substances, foamy properties, optical characteristics
Institution: National Institute of Grape and Wine "Magarach"
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4407330486