{"title":"葡萄品种奥古斯塔是由奥古斯塔葡萄栽培而成的高品质葡萄酒","authors":"N. Matveeva, M. V. Bahmetova","doi":"10.32904/2712-8245-2021-18-42-47","DOIUrl":null,"url":null,"abstract":"The paper presents the technological study of red wine variety Augusta bred in Ya.I. Potapenko Institute for Viticulture and Winemaking. The research was carried out in the laboratory of winemaking technology in the conditions of micro-winemaking and semi-reproduction. The mass of one batch of grapes was 50–350 kg. Samples of natural dry, semi-sweet and liqueur wines were pre-pared. The main physical and chemical pa-rameters of wort and wine are determined. All of them corresponded to the Standard indicators. The organoleptic evaluation of wine materials showed that all the samples (dry, semi-sweet and liqueur) were distin-guished by a dark ruby color, had a bright, complex aroma, with tones of berries, and light shades of tea rose, and the high organo-leptic properties of the wines were increased when using bottle holding. According to the results of the research, conclusions were made about the feasibility of using the technical grade Augusta for the preparation of various types of wines (dry, semi-sweet and liqueur).","PeriodicalId":232100,"journal":{"name":"Russian Vine","volume":"10 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"GRAPEVINE VARIETY AUGUSTA BRED BY ARRIV&W – BRANCH OF FRARC FOR HIGH QUALITY WINE\",\"authors\":\"N. Matveeva, M. V. Bahmetova\",\"doi\":\"10.32904/2712-8245-2021-18-42-47\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The paper presents the technological study of red wine variety Augusta bred in Ya.I. Potapenko Institute for Viticulture and Winemaking. The research was carried out in the laboratory of winemaking technology in the conditions of micro-winemaking and semi-reproduction. The mass of one batch of grapes was 50–350 kg. Samples of natural dry, semi-sweet and liqueur wines were pre-pared. The main physical and chemical pa-rameters of wort and wine are determined. All of them corresponded to the Standard indicators. The organoleptic evaluation of wine materials showed that all the samples (dry, semi-sweet and liqueur) were distin-guished by a dark ruby color, had a bright, complex aroma, with tones of berries, and light shades of tea rose, and the high organo-leptic properties of the wines were increased when using bottle holding. According to the results of the research, conclusions were made about the feasibility of using the technical grade Augusta for the preparation of various types of wines (dry, semi-sweet and liqueur).\",\"PeriodicalId\":232100,\"journal\":{\"name\":\"Russian Vine\",\"volume\":\"10 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Russian Vine\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.32904/2712-8245-2021-18-42-47\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Russian Vine","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32904/2712-8245-2021-18-42-47","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
GRAPEVINE VARIETY AUGUSTA BRED BY ARRIV&W – BRANCH OF FRARC FOR HIGH QUALITY WINE
The paper presents the technological study of red wine variety Augusta bred in Ya.I. Potapenko Institute for Viticulture and Winemaking. The research was carried out in the laboratory of winemaking technology in the conditions of micro-winemaking and semi-reproduction. The mass of one batch of grapes was 50–350 kg. Samples of natural dry, semi-sweet and liqueur wines were pre-pared. The main physical and chemical pa-rameters of wort and wine are determined. All of them corresponded to the Standard indicators. The organoleptic evaluation of wine materials showed that all the samples (dry, semi-sweet and liqueur) were distin-guished by a dark ruby color, had a bright, complex aroma, with tones of berries, and light shades of tea rose, and the high organo-leptic properties of the wines were increased when using bottle holding. According to the results of the research, conclusions were made about the feasibility of using the technical grade Augusta for the preparation of various types of wines (dry, semi-sweet and liqueur).
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