RESULTS OF THE STUDY OF THE ELEMENTAL COMPOSITION AND QUALITY OF WINE MATERIALS FROM RESISTANT GRAPE VARIETIES OF THE NEW GENERATION

In recent years, much attention has been paid to the restoration and development of viticulture and winemaking in our country. The state promotes the planting of new vineyards by providing subsidies for for the establishment of vineyards and the care of young plantings. Favorable conditions are created for the competitiveness of domestic winegrowing products. Another vector of agricultural development is the growing popularity of organic farming products farming in the world. The Federal Law No 280-FZ “On Organic Products and on Amendments to Certain Legislative Acts of the Russian Federation” was adopted and entered into force on January 01, 2020. The principles of organic production are increasingly spread in viticulture production. Consequently the cultivation of resistant grape varieties is of great importance, because classic European varieties require repeated pesticide treatments to protect crops and plants from diseases. The purpose of the research is to assess qualitative composition of wine materials of a group of new resistant grape varieties for the production of red wines. The research involved the following resistant wine grape varieties by VCR breeding with red berry color: Merlot Early, Merlot Khorus, Cabernet Volos, Cabernet Eidos. Merlot variety served as the control. The origin of varieties is complex interspecific. The evaluation of the varieties of a new generation was carried out according to the methods generally accepted in viticulture and winemaking. When assessing the elemental composition of wine materials, quantitative parameters of the presence of 27 mineral elements in leaves and wine materials were established. It was found that potassium (1329.0–1877.0 mg/l) is in the first place in terms of content in wine materials, followed by sulfur, calcium, magnesium, silicon, phosphorus, sodium, boron, iron, copper, manganese, zinc. A significant excess of the content in the leaves and wine materials of the control variety compared with the experimental varieties was established by the content of iron, sodium, sulfur, phosphorus. The silicon content was higher in the experimental wine materials.