Зависимость качества винопродукции сорта Красностоп АЗОС от подкормок разными группами веществ

Abstract

Abstraсt. The impact of climatic changes in external conditions on the terroirs of the planet forces the grape plant to acquire new properties and characteristics that can negatively affect the quality of the wine made from them. Many countries around the world are faced with the problem of producing grape raw materials with high sugar content and insufficient ripening of phenols. One of the effective methods of reducing the negative impact of unfavorable terroir factors is the use of various fertilizers, including foliar fertilizers. In viticulture at the present stage, there is no systematic scientific knowledge about the mechanisms of action of certain drugs on the quality parameters of grapes and wine. The objects of study are preparations of various spectrums of foliar action: complex amino acid-humic fertilizer with vitamins and microelements of the CAGS brand; Chlorella extract (amino acid complex, highly effective natural biostimulator of plant growth.); Agrumax (mineral complex); biodux – growth regulator arachidonic acid, a complex of biologically active polyunsaturated fatty acids of the fungus Mortierella alpina; must and wine from the Krasnostop AZOS variety. The work used: modern instrumental and analytical methods for studying fruit crops and grapes; methods of technochemical and microbiological control in winemaking; wine parameters were determined according to GOST methods and original certified methods of the winemaking center of the NCFSCHVW; polyphenolic and anthocyanin substances in wine were studied using the technique of V.G. Gerzhikova, Research Institute "Magarach". Agricultural technology is generally accepted, adapted to the local terroir. Work on studying the impact of foliar preparations on the quality of must and wine, analysis of wine materials from the Krasnostop AZOS variety and their organoleptic evaluation, allows us to conclude that with an increase in the concentration of the extract, phenolic substances, and the total content of biologically active substances in it, the hygienic value and general quality of the wine itself; the highest tasting score was given to wine samples from the variants of treating grapes with foliar preparations from the group of biologically active substances: Chlorella algae extract and Biodux. Keywords: grape quality, microfertilizers, microwinemaking, wine quality, tasting analysis Financing source: The research was carried out within the State Task of Ministry of Science and Higher Education of the Russian Federation for the FSBSI NCFSCHVW.