Abstract
In recent years, Russian and international breeders have produced a great many of new varieties of Vitis vinifera grapes as well as interspecies hybrids, distinguished by a high quality of fruit and other useful economic and biological features. Having a big reserve of technologically important substances and hygienic factors of grapevine, the resistant varieties may prove especially efficient for the production of premium-class wines. The appearance of high-end Russian wines with protected geographical indication (PGI) and protected appellation of origin (PAO), first of all, fits in with the requirements of international markets. It is a necessary criterion for product quality and safety assurance at the highly competitive global market, and development of universally recognized brands. It also helps resolve a number of socio-economic issues, such as formation of winemaking culture, and production of wines of guaranteed quality from own grapes. This study is devoted to substantiating the necessity for development of methods of formation of single information databases on characteristic features of PGI and PAO wines, including their distinctive organoleptic, physical and chemical properties (extract components – the cation-anion composition, organic acids, total phenolic and anthocyanin content; unique colour characteristics), as well as the application of the system of organoleptic assessment of wines with the use of descriptive analysis of wine colour, flavour and taste. It is well-timed and relevant to determine the regularities of realization of the varietal potential of a grapevine plant in terms of climatic conditions of growing and geographical origin based on the study of the endogenous and exogenous components of wines with the use of the methods of high-performance capillary electrophoresis, spectral photometry, organoleptic analysis, and statistical techniques. This research generalizes and puts forth a contemporary view of varietal and geographical identification of wines. It is shown that the proposed research guideline is highly sought-after, and it is of fundamental and practical importance for the development of regional and national selection, genetic, viticultural and winemaking industries.
Highlights
Some wine connoisseurs believe that it would be extremely difficult to surpass the Old World in classical varieties, like Merlot, Chardonnay or Pinot Noir, which is why they prefer autochthonous varieties
This study is devoted to substantiating the necessity for development of methods of formation of single information databases on characteristic features of protected geographical indication (PGI) and protected appellation of origin (PAO) wines, including their distinctive organoleptic, physical and chemical properties, as well as the application of the system of organoleptic assessment of wines with the use of descriptive analysis of wine colour, flavour and taste
It is well-timed and relevant to determine the regularities of realization of the varietal potential of a grapevine plant in terms of climatic conditions of growing and geographical origin based on the study of the endogenous and exogenous components of wines with the use of the methods of high-performance capillary electrophoresis, spectral photometry, organoleptic analysis, and statistical techniques
Summary
Due to the fact that the PGI and PAO wine categories did not exist in Russia before, their manufacture and authenticity control shall be conditional on enhancement of the legislative basis and development of the regulatory documentation [2]. Due to the above stated, we consider that the list of additional definable factors (in addition to the physical and chemical factors according to the regulatory documents) should include the following: - cation-anion composition (cations of alkaline-earth metals (K+, Na+, Mg2+, Ca2+) and inorganic anions (Cl–, SO42-) with the use of the method of high-performance capillary electrophoresis (HPCE); - micronutrients Sr, Rb, Ti with the use of the method of atomic-absorption spectroscopy; - unique colour characteristics within the CIELab system (colour intensity and hue factors by method of current determinations and by reference method; - organic acids according to GOST R 52841-2007 (with the use of HPCE method); - total content of phenolic substances and anthocyanins; - analysis of wines’ organoleptic profiles with the use of descriptor assessment of wines (the list of descriptors must be formed considering the valid standards and professional terminology, including the values for appearance, flavour (bouquet) and taste)
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