Abstract
The article discusses the physicochemical parameters and biochemical properties of Antey Magarachsky and Ai-Petri grape varieties for the production of pink wine materials. The technological features of grapes, consisting in the extracting ability of phenolic, including dyes substances, depending on the methods of its processing. According to the total accounting of the indicators of the carbohydrate-acid complex of the must, including the mass concentrations of sugars and titratable acids, glucoacidimetric and technical maturity index, it is promising to use the variety Antey Magarachsky (technical maturity index - 182, glucoacidimetric index - 2,8) for the production of pink sparkling wines. For the possible use of the Ai-Petri grape variety, the control and regulation of the carbohydrate-acid complex is required. The indicators of the phenolic complex of the breeding grape varieties exceeded the values of the control variety, which leads to control at the stage of grape processing to obtain high-quality pink wine materials. The conclusion is made about the expediency of their use in the production of pink table wine materials.
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