Abstract
In order to increase the production of original and recognizable sparkling wines, base wines from autochthonous grape varieties can be used for their preparation. Based on the studied basic and advanced physicochemical and organoleptic characteristics, it was concluded about the possibility of using autochthonous grape varieties - ‘Makhrovatchic’, ‘Tsimlyanskii Belyi’, ‘Tsimladar’, ‘Kefesiya’, ‘Kokur Krasnyi’ and ‘Chernyi Krymskii’ - for production of high-quality sparkling wines. The relationships of the phenolic complex components with the parameters of sparkling wines, characterizing their appearance, was established, so for white sparkling wines - mass concentration of polymeric forms of phenolic substances with yellowness index (r = 0.925); for red ones - mass concentration of monomeric forms of phenolic compounds and mass concentration of coloring agents with the index of color intensity r = 0.580 and r = 0.786, respectively; for white and red sparkling wines - mass concentration of polymeric forms of phenolic substances with a maximum foam volume (r = 0.628). It was also noted as a positive factor that all samples accumulated a sufficient amount of the bound CO2 (not less than 8% of the total bottle content.
Highlights
One of trends of the modern wine market is an increase in demand for original products, associated with the area of wine production
The second group consisted of wines with mass concentration of the sum of phenolic substances (SPhS)>350 mg/dm3: ‘Kokur Belyi’, ‘Kokur Belyi 46-10-6’, ‘Solnechnaya Dolina 65’, ‘Shampanchik Besserguenevskii’
In addition to the main parameters, we have studied the content of amino nitrogen as a part of substances with surface-active properties, involved in the formation of typical characteristics of sparkling wines
Summary
One of trends of the modern wine market is an increase in demand for original products, associated with the area of wine production. In Greece, local autochthonous grape varieties with muscat aroma are widely used for wine production [2]. Local autochthonous varieties ‘Tosote’ and ‘Kokhpeni’ are used for production of high-quality red wines in Armenia [3]. Spain produces sparkling wines from local grape varieties ‘Albarín’, ‘Verdejo’, ‘Godello’ and ‘Prieto Picudo’ [4]. Studies on productibility of local grape varieties for preparation of high-quality base wines for white and red sparklings were carried out in the Laboratory of Sparkling Wines of the Institute Magarach [13,14,15], the quality of the finished product is understudied yet. The aim of the work was to study the possibility of using autochthonous grape varieties for the preparation of highquality sparkling wines
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