Abstract
The results of technological studies of intro-duced wine grape varieties growing on the ampelographic collection of the Institute are shown: Barhatny, Viorica, Golubok, Megra-buer, which are characterized by high sugar accumulation. Liqueur wines were prepared according to the classical technology and the main physical and chemical parameters of the wort and wine were determined. The research was carried out in the laboratory of winemak-ing technology in the conditions of micro-wine production. The weight of one batch of grapes was 10–25 kg. Wine distillate was used as an alcoholic agent. To preserve and enhance the varietal aroma of grapes, the technology of fractional alcoholization was used. As a result of the organoleptic characteristics of liqueur wine samples, preliminary conclusions were made about the feasibility of using the studied varieties for the preparation of liqueur wines. All the studied grape varieties can be recom-mended for the production of liqueur wines.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
