ВЛИЯНИЕ СОРТОВОГО ФАКТОРА НА ФОРМИРОВАНИЕ ПЕНООБРАЗУЮЩЕЙ СПОСОБНОСТИ ВИНОМАТЕРИАЛОВ

Abstract

Currently, the production of high-quality sparkling wines is one of the main tasks in wine-making. The indicator of foamy and sparkling properties of finished sparkling wines directly depends on the ability of the base wine to foam. This indicator is influenced by various factors: the grape variety, the composition of the wine material, the agrotechnological and technological methods used. The main purpose of the study was to study the influence of varietal characteristics of grapes on the foaming ability of wine materials produced in the Krasnodar region in the 2022 season. All the original samples were processed and fermented under identical conditions. The study of the component composition of the samples was carried out according to standard methods using modern equipment. To determine the ability of foam formation by the initial samples, a "Foaming analyzer" was used, developed by Mishin M.V. on the basis of the Department of Technology of Wine-making and Fermentation named after Professor A.A. Merzhanian, which allows an objective assessment of the quality of foam. The foaming ability of three introduced grape varieties was analyzed: Pinot Blanc, Riesling Rhenish and Chardonnay. The result of the study was the establishment of a connection between the foaming ability of wine materials and the grape variety. In the course of the study, it was found that all the samples under study, both in terms of chemical composition and organoleptic evaluation of the aroma, were suitable for creating sparkling wine. However, according to the totality of the composition (esters, higher alcohols and amino acids), wine materials from the Riesling Rhenish variety had the greatest potential for the formation of foaming capacity for the 2022 season in the Temryuk district of the Krasnodar region.