scholarly journals Physical-chemical parameters of native red grape varieties of Crimea and Don in the system “grapes - wine material”

2020 ◽  
pp. 56-62
Author(s):  
Александр Семёнович Макаров ◽  
Игорь Павлович Лутков ◽  
Наталия Александровна Шмигельская ◽  
Виктория Алексеевна Максимовская ◽  
Галина Владимировна Сивочуб ◽  
...  
Keyword(s):  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Wide Range ◽  
Technological Assessment ◽  
Phenolic Substances ◽  
Foaming Capacity ◽  
Red Grape ◽  
Almost All ◽  
Grape Varieties ◽  
Organoleptic Parameters

Представлены результаты исследований физико-химических и органолептических показателей крымских и донских аборигенных красных сортов в системе «виноград-виноматериал» из Ампелографической коллекции института «Магарач» (с. Вилино Бахчисарайского района). Установлено, что активность окислительных ферментов (пероксидазы и монофенол-монооксигеназы) практически во всех сортах была низкой или отсутствовала. Технологический запас фенольных веществ в изученных сортах винограда находился в достаточно широком диапазоне - от 2139 до 3865 мг/дм, в т.ч. технологический запас красящих веществ - от 149 (Кокур красный) до 1232 мг/дм (Безымянный). Определено, что из сорта винограда Кефесия получаются виноматериалы с хорошими пенистыми свойствами (Vболее 800 см). Установлено, что соотношение массовых концентраций винной и яблочной кислот было оптимальным (более 1) во всех исследуемых сортах. Высокими дегустационными оценками отмечены сорта Цимладар, Безымянный и Солнечная Долина 58. По совокупности проведенных исследований основных и дополнительных физико-химических и органолептических показателей в системе «виноград-виноматериал» и технологической оценки крымских и донских аборигенных красных сортов винограда, произрастающих в Ампелографической коллекции института «Магарач», можно заключить, что для производства игристых вин представляют интерес виноматериалы из аборигенных красных сортов винограда Кефесия, Солнечная Долина 58, Цимладар, Безымянный. The article presents the results of studies of the physical-chemical and organoleptic characteristics of native red grape varieties of Crimea and Don in the system “grapes-wine material” from the Ampelographic collection of Magarach Institute (village Vilino, Bakhchisaray district). It was established that the activity of oxidizing enzymes (peroxidase and monophenol-monooxygenase) was low or absent in almost all varieties. The technological stock of phenolic substances in the studied grape varieties was in a rather wide range - from 2139 to 3865 mg/dm, including the technological reserve of coloring substances - from 149 (‘Kokur Krasnyi’) to 1232 mg/dm (‘Bezymyannyi’). Good foaming capacity (V more than 800 cm) was achieved in wine materials made of ‘Kefesiya’ grape variety. The ratio of mass concentrations of tartaric and malic acids was optimal (more than 1) in all varieties under study. High tasting evaluation gained the varieties ‘Tsimladar’, ‘Bezymyannyi’ and ‘Solnechnaya Dolina 58’. Basing on the combination of studies of essential and additional physical-chemical and organoleptic parameters in the system “grapes-wine material” and on the technological assessment of native red grapes of Crimea and Don that grow in the Ampelographic collection of the Magarach Institute, we can draw the following conclusion: wine materials made of native red grape varieties ‘Kefesiya’, ‘Solnechnaya Dolina 58’, ‘Tsimladar’, ‘Bezymyannyi’ are of interest to the production of sparkling wines.

scholarly journals Technological assessment of native white grape varieties in the system "grapes-base wine"

2020 ◽  
pp. 252-259
Author(s):  
Александр Семёнович Макаров ◽  
Игорь Павлович Лутков ◽  
Наталия Александровна Шмигельская ◽  
Виктория Алексеевна Максимовская ◽  
Елена Викторовна Остроухова
Keyword(s):  
Oxidative Enzymes ◽  
Physical Chemical ◽  
Wide Range ◽  
Technological Assessment ◽  
Phenolic Substances ◽  
Foaming Capacity ◽  
Technological Evaluation ◽  
Grape Varieties ◽  
Native White ◽  
Organoleptic Parameters

В статье представлены результаты исследований физико-химических и органолептических показателей крымских и донских аборигенных белых сортов винограда в системе «виноград-виноматериал» из Ампелографической коллекции института «Магарач» (с. Вилино Бахчисарайского района). Установлено, что технологический запас суммы фенольных веществ в изученных сортах винограда находился в достаточно широком диапазоне - от 1020 (Махроватчик) до 2526 (Ташлы) мг/дм. Меньше всего фенольных веществ (329 мг/дм) содержалось в виноматериале, выработанном из сорта Сары пандас. Активность окислительных ферментов (пероксидазы и монофенол-монооксигеназы) во всех сортах была низкой или отсутствовала. Виноматериалы из сортов Сары пандас, Кок пандас и Шампанчик бессергеневский не склонны к окислительному покоричневению. Определены сорта, из которых получаются виноматериалы с хорошими пенистыми свойствами (V более 800 см): Капсельский, Кокур белый, Кокур белый 46-10-3. Соотношение массовых концентраций винной и яблочной кислот было оптимальным (более 1) во всех исследуемых сортах. Наибольшим содержанием винной кислоты в виноматериалах характеризовались сорта: Сары пандас, Ташлы и Махроватчик. Высокими дегустационными оценками отмечены сорта: Ташлы и Капсельский. В результате технологической оценки крымских и донских аборигенных сортов винограда, произрастающих в Ампелографической коллекции института «Магарач», можно заключить, что для производства игристых вин перспективными являются виноматериалы из аборигенных сортов винограда: Кокур белый, Кокур белый 46-10-3, Капсельский, Сары пандас. 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/dm. The least amount of phenolic substances (329 mg/dm) 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 (V more than 800 cm) 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’.

scholarly journals Relationship of physical-chemical and biochemical parameters of grapes with the composition of aroma-producing components of brandy wine materials and distillates

2020 ◽  
pp. 63-68
Author(s):  
Ольга Алексеевна Чурсина ◽  
Виктор Афанасьевич Загоруйко ◽  
Людмила Алексеевна Легашева ◽  
Людмила Михайловна Соловьева ◽  
Елена Леонидовна Удод ◽  
...  
Keyword(s):  
Biochemical Parameters ◽  
Ph Value ◽  
Raw Materials ◽  
Import Substitution ◽  
Physical Chemical ◽  
Technological Assessment ◽  
Phenolic Substances ◽  
Technological Evaluation ◽  
Relationship Of ◽  
Grape Varieties

Развитие собственной сырьевой базы, полностью обеспечивающей потребности коньячного производства в высококачественном сырье, является одной из приоритетных задач в решении проблемы импортозамещения. Перспективным направлением в расширении сортовой структуры виноградарства является увеличение посадок лучших сортов винограда различного происхождения (интродуцированных, аборигенных и селекционных). Однако потенциальные возможности этих сортов винограда изучены недостаточно. В статье представлены результаты исследования физико-химических и биохимических показателей интродуцированных, селекционных и аборигенных сортов винограда. Изучен состав ароматобразующих компонентов полученных из них коньячных виноматериалов и дистиллятов, установлена их взаимосвязь с показателями винограда. Обоснованы значимые для формирования ароматического комплекса коньячных виноматериалов и дистиллятов показатели технологической оценки винограда: массовая концентрация сахаров, титруемых кислот, фенольных веществ в сусле после прессования целых ягод винограда, показатель технологического запаса фенольных веществ, величина рН и МФМО-активность. Установлены их параметры для коньячного производства. Предложенные показатели могут быть использованы при оценке технологических свойств новых сортов винограда для коньячного производства, а также для регулирования уровня ароматобразующих компонентов в коньячных виноматериалах и дистиллятах. The development of indigenous base of raw materials, meeting needs of brandy production in high-quality raw materials, is one of top tasks in solving the problem of import substitution. Promising direction in extension of the varietal structure of viticulture is to increase the planting of the best grape varieties of different origin (alien, native and breeding). However, the capabilities of these grape varieties are not well studied. The article presents the results of research of the physical-chemical and biochemical parameters of alien, breeding and native grape varieties. We studied the content of aroma-producing components, brandy wine materials and distillates obtained; established the relationship with grape parameters; substantiated technological evaluation parameters of grapes, relevant for the formation of the aromatic complex of brandy wine materials and distillates: mass concentration of sugars, titratable acids, phenolic substances in the must after grapes crushing, the parameter of technological stock of phenolic substances, the pH value and MPhMO-activity. The parameters of technological assessment for brandy production were established. The proposed values can be used to assess the technological properties of new grape varieties for brandy production, as well as to regulate the level of aroma-producing components in brandy wine materials and distillates.

NEW RED GRAPE WINE VARIETY OF KRASNOSTOP CARPI

2020 ◽  
pp. 40-48
Author(s):  
N.A. DURAN ◽  
Keyword(s):  
Selection Process ◽  
Sugar Content ◽  
Morphological Characteristics ◽  
Fungal Diseases ◽  
Wide Range ◽  
Modern Economic ◽  
Biological Plasticity ◽  
Pesticide Load ◽  
Red Grape ◽  
Grape Varieties

The selection process for getting the perfect variety is continuous and always relevant. In the context of the development of domestic viticulture and winemaking, modern economic and environmental conditions require a wide range of grapes that have a set of various economically valuable qualities, including high adaptability, biological plasticity, combined with consistently high quality of the crop. It is especially important to develop competitive, highly profitable grape varieties that do not require a large pesticide load and are resistant to frost and fungal diseases.The paper presents the results of agrobiological study of the red Krasnostop Carpi wine grape variety. Agrobiological and morphological characteristics of the variety are given according to research data for 3 years. The authors carried out ampelometric screening of the leaf to certify the variety.The Krasnostop Carpi is a mid-late ripeness variety of grape. The weight of berry is 1.9–2.0 g.The skin is of medium thickness. The pulp is meaty and juicy. The taste is harmonious. Sugar content is 220–240 g/dm3, acidity – 6.3 g/dm3. The variety can withstand frost down to – 25–27°С, resistant to mildew and powdery mildew. The Krasnostop Carpi variety is promising for cultivation in the northern industrial viticulture of Russia. The variety passed State testing in 2018, it features high biological plasticity: resistance to thermal stress and fungal diseases. It is used for the production of dry wines of high quality.The authors recommend the variety for commercial growing in Region 6 using the uncovered growing technology with two preventive treatments against fungal diseases.

CFD for wastewater treatment: an overview

2016 ◽  
Vol 74 (3) ◽  
pp. 549-563 ◽  
Author(s):  
R. W. Samstag ◽  
J. J. Ducoste ◽  
A. Griborio ◽  
I. Nopens ◽  
D. J. Batstone ◽  
...  
Keyword(s):  
Wastewater Treatment ◽  
Anaerobic Digestion ◽  
High Frequency ◽  
Biological Processes ◽  
Physical Chemical ◽  
Wide Range ◽  
Multiphase Systems ◽  
Flow Splitting ◽  
Computational Fluid Dynamics Cfd ◽  
Almost All

Computational fluid dynamics (CFD) is a rapidly emerging field in wastewater treatment (WWT), with application to almost all unit processes. This paper provides an overview of CFD applied to a wide range of unit processes in water and WWT from hydraulic elements like flow splitting to physical, chemical and biological processes like suspended growth nutrient removal and anaerobic digestion. The paper's focus is on articulating the state of practice and research and development needs. The level of CFD's capability varies between different process units, with a high frequency of application in the areas of final sedimentation, activated sludge basin modelling and disinfection, and greater needs in primary sedimentation and anaerobic digestion. While approaches are comprehensive, generally capable of incorporating non-Newtonian fluids, multiphase systems and biokinetics, they are not broad, and further work should be done to address the diversity of process designs. Many units have not been addressed to date. Further needs are identified throughout, but common requirements include improved particle aggregation and breakup (flocculation), and improved coupling of biology and hydraulics.

scholarly journals Polyphenols of grape pomace and vines, qualitative and quantitative composition

2021 ◽  
pp. 292-298
Author(s):  
И.В. Черноусова ◽  
Г.П. Зайцев ◽  
Т.А. Жилякова ◽  
Ю.В. Гришин ◽  
В.Е. Мосолкова ◽  
...  
Keyword(s):  
Total Content ◽  
Grape Pomace ◽  
Water Soluble ◽  
Pinot Noir ◽  
Quantitative Composition ◽  
Cabernet Sauvignon ◽  
Phenolic Substances ◽  
Ethanol Extracts ◽  
Red Grape ◽  
Grape Varieties

В работе экспериментально оценены этанольные экстракты выжимки винограда красных сортов и спиртовые экстракты из лозы винограда белых и красных сортов по количественному и качественному составу полифенолов - основных функциональных ингредиентов биологической активности продуктов переработки винограда. Анализ полученных данных показывает, что в этанольных экстрактах выжимки винограда сортов Каберне-Совиньон, Пино нуар, Антей магарачский, Мальбек, Саперави, Бастардо магарачский, Мускат гамбургский представлен весь спектр полифенолов, свойственный красным виноградным винам (антоцианы, флавоны, флаван-3-олы, оксикоричные, оксибензойные кислоты, олигомерные и полимерные проантоцианидины), при этом количественное содержание полифенолов кратно превосходит их концентрацию в вине. В этанольных экстрактах лозы винограда сортов Цитронный Магарача, Алиготе, Ркацители, Бастардо магарачский, Каберне-Совиньон обнаружены стильбеновые вещества, которые составляют от 9,2 до 28,1 % от суммы всех фенольных веществ. В спиртовых экстрактах из лозы винограда сорта Пино нуар концентрация стильбеновых веществ достигает 47,2 % от суммы фенольных веществ. Получены пищевые экспериментальные образцы концентратов из выжимки Каберне-Совиньон и лозы винограда сортов Цитронный Магарача, Пино нуар, Каберне-Совиньон. В безалкогольном пищевом концентрате полифенолов из лозы винограда по сравнению с концентратом из виноградной выжимки сорта Каберне-Совиньон отсутствуют антоцианы, оксикоричные кислоты; присутствуют стильбеноиды, которые составляют 2,28 г/дм, или 20,9 % от суммы всех фенольных веществ. Стильбеновые вещества в составе комплекса полифенолов, выделенных из лозы винограда представлены транс-ресвератролом, e-виниферином, транс-пицеидом, транс-пикеатаннолом. Показатель суммарного содержания водорастворимых антиоксидантов зависит от содержания в концентрированных экстрактах виноградной выжимки олигомерных и полимерных проантоцианидинов, а в случае концентрата из лозы винограда - и от концентрации стильбеновых веществ. Abstact. In the work, ethanol extracts of pomace of red grape varieties and alcoholic extracts of vines of white and red grape varieties are experimentally assessed by the quantitative and qualitative composition of polyphenols as the main functional ingredients of biological activity of grape processing products. The obtained data analysis shows that in ethanol extracts of grape pomace from the ‘Cabernet-Sauvignon’, ‘Pinot Noir’, ‘Antei Magarachskiy’, ‘Malbec’, ‘Saperavi’, ‘Bastardo Magarachskiy’, ‘Muscat Hamburg’, the whole range of polyphenols, common to red grape wines (anthocyanins, flavones, flavan-3-ols, oxycinnamic, oxybenzoic acids, oligomeric and polymeric proanthocyanidins), is presented, while quantitative content of polyphenols is many fold higher than their concentration in wine. In ethanol vine extracts of ‘Tsitronnyi Magaracha’, ‘Aligote’, ‘Rkatsiteli’, ‘Bastardo Magarachskiy’, ‘Cabernet-Sauvignon’ grape varieties, stilbene substances, which amount from 9,2 to 28,1% of the sum of all phenolic substances, were found. In alcoholic extracts of the ‘Pinot Noir’ vine, the concentration of stilbene substances reaches 47,2% of the sum of phenolic substances. Experimental food samples of concentrates from the ‘Cabernet-Sauvignon’ pomace and vines of the ‘Tsitronnyi Magaracha’, ‘Pinot Noir’ and ‘Cabernet-Sauvignon’ grape varieties were obtained. In non-alcoholic food concentrate of polyphenols from grape vines, compared to the concentrate from the ‘Cabernet-Sauvignon’ grape pomace, anthocyanins and oxycinnamic acids are absent; stilbenoids, constituting 20.9% of the sum of all phenolic substances and amounting to 2.28 g/dm, are present. Stilbene substances in the composition of polyphenol complex, isolated from grape vines, are represented by trans-resveratrol, e-viniferin, trans-piceid and trans-piceatannol. The index of the total content of water-soluble antioxidants depends on the content of oligomeric and polymeric proanthocyanidins in concentrated extracts of grape pomace; in the case of vine concentrate it also depends on the concentration of stilbene substances.

scholarly journals Using of autochthonous grape varieties in the production of sparkling wines

2021 ◽  
Vol 39 ◽  
pp. 07001
Author(s):  
Alexander Makarov ◽  
Igor Lutkov ◽  
Natalia Shmigelskaya ◽  
Victoria Maksimovskaia ◽  
Galina Sivochoub
Keyword(s):  
Phenolic Compounds ◽  
Mass Concentration ◽  
Color Intensity ◽  
High Quality ◽  
Yellowness Index ◽  
Organoleptic Characteristics ◽  
Phenolic Substances ◽  
Coloring Agents ◽  
Grape Varieties ◽  
Positive Factor

In order to increase the production of original and recognizable sparkling wines, base wines from autochthonous grape varieties can be used for their preparation. Based on the studied basic and advanced physicochemical and organoleptic characteristics, it was concluded about the possibility of using autochthonous grape varieties - ‘Makhrovatchic’, ‘Tsimlyanskii Belyi’, ‘Tsimladar’, ‘Kefesiya’, ‘Kokur Krasnyi’ and ‘Chernyi Krymskii’ - for production of high-quality sparkling wines. The relationships of the phenolic complex components with the parameters of sparkling wines, characterizing their appearance, was established, so for white sparkling wines - mass concentration of polymeric forms of phenolic substances with yellowness index (r = 0.925); for red ones - mass concentration of monomeric forms of phenolic compounds and mass concentration of coloring agents with the index of color intensity r = 0.580 and r = 0.786, respectively; for white and red sparkling wines - mass concentration of polymeric forms of phenolic substances with a maximum foam volume (r = 0.628). It was also noted as a positive factor that all samples accumulated a sufficient amount of the bound CO2 (not less than 8% of the total bottle content.

scholarly journals Introduced clones of red grape varieties perspective for the Crimea

2021 ◽  
Vol 284 ◽  
pp. 03001
Author(s):  
Galina Yermolina ◽  
Zinaida Kotolovets ◽  
Natalia Studennikova ◽  
Daria Zadorozhnaya ◽  
Yuri Gerber ◽  
...  
Keyword(s):  
Volume Fraction ◽  
Average Weight ◽  
Cabernet Sauvignon ◽  
High Fertility ◽  
The Crimea ◽  
Technological Assessment ◽  
Wet Weight ◽  
Red Grape ◽  
Grape Varieties ◽  
Very High

The research has shown that clones of the Cabernet Sauvignon variety R-5 and R-8 are distinguished by higher rates of fruiting. The average bunch weight in clones reaches 188.7 ± 0.02 g (R-5) and 177.3 ± 2.6 g (R-8), exceeding the control. The yield per bush is on average 5.34 ± 0.21 kg and 4.25 ± 0.07 kg, exceeding the control by 1.54 - 1.23 times. Shoot productivity in terms of bunch wet weight in the Cabernet-Sauvignon R-5 clone is characterized as “high”. The clone of the Merlot R-3 variety has a high fruiting coefficient and a high fertility coefficient. The bunch weight of the clone reaches an average of 227.6 ± 4.3 g, the yield per bush is 6.3 ± 0.1 kg, exceeding the control. Shoot productivity in terms of bunch wet weight in the Merlot R-3 clone is characterized as “very high", in the control it is “high”. The clone of the variety Bastardo Magarachsky VCR-1 has a higher fruiting coefficient than in the control. The average weight of a bunch of a clone reaches 247.7 ± 1.4 g and exceeds the control (186.3 ± 9.14 g). The yield per bush is within 4.62 ± 0.2 kg, exceeding the standard variety by 0.85 kg. Shoot productivity in terms of bunch wet weight in Bastardo Magarachsky VCR-1 clone is characterized as “very high", in control this indicator is defined as “high”. The degree of variability of most traits in populations of standard varieties is characterized as average, which indicates the heterogeneity of the population and the possibility of further identification of new biotypes. According to the technological assessment, the indicators of wine materials in terms of physicochemical and organoleptic indicators, the introduced clones of the studied varieties were superior to the control varieties. In terms of the volume fraction of ethyl alcohol, mass concentration of volatile and titratable acids, all wine materials met the requirements of regulatory documents. Tasting scores of Cabernet Sauvignon wine materials were 7.7-7.9 points. The highest marks were obtained for the sample generated from clone R-8. Wine materials produced from the Merlot variety were noted as high quality, with pronounced varietal characteristics.

scholarly journals Physicochemical parameters of grape pomace subject to grape processing technology applied

2021 ◽  
Vol 285 ◽  
pp. 05019
Author(s):  
Natalia Ageyeva ◽  
Anastasia Tikhonova ◽  
Boris Burtsev ◽  
Ekaterina Globa
Keyword(s):  
Bulk Density ◽  
Physicochemical Parameters ◽  
Effective Viscosity ◽  
Grape Pomace ◽  
Processing Technology ◽  
Red Grapes ◽  
Pectic Substances ◽  
Wide Range ◽  
Red Grape ◽  
Grape Varieties

This article presents experimental data on physicochemical parameters (humidity, density, bulk density, effective viscosity) of grape pomace of various white and red grape varieties, subject to the processing technology applied. It was established that pomace humidity varies across a wide range of values, subject to the grape variety, grape processing technology and pressure equipment. A study of Chardonnay pomace was used to note the influence of pressure equipment and processing technology upon pomace humidity. The values of density and bulk density had a strong invert correlation with the humidity index. With increase of humidity, the values of density and bulk density lowered both for white and red pomace. It was shown that the value of effective viscosity of pomace of white grape varieties varied from 8.8 (Chardonnay) to 12.8 (Gewürztraminer) Pa·s; that of red grape varieties varied from 13.2 (Pinot Noir) to 15.8 (Saperavi, fermented pomace) Pa·s. Such variation may have been related to the varietal peculiarities of grapes, pomace humidity, and concentrations of high-molecular compounds. The highest total of phenolic compounds was observed in extracts of fermented Saperavi pomace. The total of pectic substances in grape pomace varied from 5.5 to 7.2% of dry weight for the white grape varieties, and from 4.4 to 5.9% for the red grapes. As for the concentrations of pectic substances, Riesling, Pinot Blanc and Sauvignon Blanc pomace were distinguished among the white grapes, and fermented Cabernet Sauvignon pomace – among the red grapes.

STUDY OF AGROBIOLOGICAL AND TECHNOLOGICAL FEATURES OF PERSPECTIVE CLONES OF GRAPES VARIETY MUSCAT ROSE

2020 ◽  
Author(s):  
N.L Studennikova ◽  
◽  
Z.V. Kotolovets ◽  
R.G. Timofeev
Keyword(s):  
Control Level ◽  
Control Sample ◽  
Test Site ◽  
High Quality ◽  
Organoleptic Characteristics ◽  
Phenolic Substances ◽  
The Republic ◽  
Actual Yield ◽  
Object Of Study ◽  
Grape Varieties

One of the promising varieties for the production of high-quality sparkling, dessert and liquor wines is the technical variety of pink muscat grapes. The aim of this work is to study the agrobiological and technological features of promising clones of the Pink Muscat variety. The object of study was two clones of the Pink Muscat variety - № 21-2-3 and № 53-10-2, growing on the clone test site (№ 509), the Gurzuf branch of the State Unitary Enterprise of the Republic of Kazakhstan PJSC Massandra on an area of 0.5 hectares. The article provides a statistical analysis of the quantitative characteristics of clones of the Muscat pink variety for 2018-2019, as well as the physicochemical and organoleptic characteristics of grapes and wine materials from clones of this variety of the 2019 crop. It was established that the fruiting coefficients (0.6- 0.65) in the studied clones are at the control level and are characterized as average. The mass of a bunch of clones exceeds the control by 1.4-2.15 times, reaching 322-494 g. The actual yield from the bush is 4.9-6.8 kg, exceeding the control by 2.13-2.96 times. According to the indicator, the shoot productivity in the wet mass of a bunch of 209.3-296.4 g /clone shoot is 1.68-2.38 times higher than the control. Wine materials made from clones of the Muscat pink grape varieties possess the amount of phenolic substances (within 506 mg /dm3 ) and the concentration of the reduced extract (23-25 g/dm3 ) at the control level, which gives grounds for further study of the selected clones in the technology of various types of wines . Tasting evaluation of wine materials also showed their high quality, not inferior to the wine material of the control sample.

scholarly journals Aroma of Sherry Products: A Review

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 753
Author(s):  
Enrique Durán-Guerrero ◽  
Remedios Castro ◽  
María de Valme García-Moreno ◽  
María del Carmen Rodríguez-Dodero ◽  
Mónica Schwarz ◽  
...  
Keyword(s):  
Dynamic System ◽  
Raw Material ◽  
Southern Spain ◽  
Oxidative Aging ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Sweet Wines ◽  
Fortified Wines ◽  
Grape Varieties ◽  
Pedro Ximénez

Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest.

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