CHEMICAL AND TECHNOLOGICAL FEATURES OF MUST AND WINE FROM NEW HYBRIDS AND GRAPE VARIETIES OF AZESV&W BREEDING

Abstract

The influence of the characteristics of new varieties and hybrids based on Krasnostop Anapskiy variety on the quality of grapes and chemical and technological parameters, and taste characteristics of wine products was studied in the experiment. The author in the article presents research materials on must and dry wine materials from hybrid varieties and forms of crossed pairs of grapes (F/U ‘Dzhemete’ x Krasnostop Anapskiy) bred at the Anapa Zonal Experimental Station of Viticulture and Wine-making. All new varieties and hybrid forms of a technical direction, average term of maturing. Productivity is high, they are tolerant to phylloxera. The must and wine material from the Krasnostop Anapskiy variety was used as a control. Place of laying the experiment is Anapa, Krasnodar region, Anapa ampelographic collection. Pruning of vineyards is «Spiral cordon AZOS-1». The feeding area is 3.5 x 2.0 m. As a result of the analysis of fresh grapes from the studied varieties and hybrids, it was revealed that all the studied varieties and hybrids, with the exception of the 59-60 form, accumulated a fairly high amount of sugars – 19.9-22.9 g/100 cm3 . The must of Krasnostop AZOS and Kubanets varieties and 59-24 form had a concentration of phenolic compounds significantly higher than the control. The most optimal in terms of glucoacidometric index was the mustof the control variety Krasnostop Anapskiy and 59-49 and 59-24 forms. The wine materials of most of the studied varieties and hybrids were not inferior to the control in terms of alcohol concentration. The highest concentration of substances of the polyphenol group was found in wines from the hybrid 59-24 and from the Krasnostop AZOS and Kubanets varieties. Coloring anthocyanin substances in the highest concentration were found in the studied wine materials from hybrid grapes 59-24 and 59-60, as well as from the Krasnostop AZOS variety. The tasting analysis showed that the wines from the studied hybrids and varieties are not inferior or superior in organoleptic parameters to the control variety Krasnostop Anapskiy.