Abstract
An urgent task of today for grape growers is to find effective ways to achieve the compliance of conditional parameters to phenolic ripeness of grapes while maintaining high cropping capacity. In this study the influence of foliar treatment of grapes with nitrogen-containing preparations "Siamino Pro 500" on productivity and phenolic maturity of ‘Cabernet-Sauvignon’ grape variety was investigated. Studies were carried out during 2018-2019. Grape maturity degree was assessed by the Glories method, based on the determining of the total and extractable anthocyanin potential of grapes. It was shown that, as a result of the experimental scheme of processing, the cropping capacity increased by 10- 14%, as well as the bunch weight - by 13 - 16%. Use of the preparation contributed to the onset of technical maturity of grapes at the earlier period compared to the control. The content of anthocyanins extracted from the skins was 49- 56%. Experimental grape samples were characterized by a higher content of titratable acids (by 1.4 and 1.2 g/l) and a lower sugar accumulation (by 9 and 16 g/l). Positive influence of the experimental scheme of processing on organoleptic properties of wines was observed.
Highlights
The basis of the quality of wine is established at the stage of grape ripening and is formed under the influence of physiological and biochemical characteristics of the variety, soil and climatic conditions of growth and technological methods of cultivation [1, 2, 3, 4, 5]
An increase in the cropping capacity due to the use of fertilizers quite often leads to a decrease in the content of phenolic substances in the grape berry, which can negatively affect the quality of the finished product, since the amount of useful components should be evenly distributed throughout the entire crop yield, and a decrease in their content ensures the production of wine with poor aroma and flavor characteristics
The data analysis showed that all grape samples corresponded to the stage of technical maturity and the requirements for technical varieties intended for industrial processing
Summary
The basis of the quality of wine is established at the stage of grape ripening and is formed under the influence of physiological and biochemical characteristics of the variety, soil and climatic conditions of growth and technological methods of cultivation [1, 2, 3, 4, 5]. An increase in the cropping capacity due to the use of fertilizers quite often leads to a decrease in the content of phenolic substances in the grape berry, which can negatively affect the quality of the finished product, since the amount of useful components should be evenly distributed throughout the entire crop yield, and a decrease in their content ensures the production of wine with poor aroma and flavor characteristics
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