EVALUATION OF WHIST AND WINE FROM NEW HYBRID FORMS OF GRAPE BRED BY ANAP EXPERIMENTAL STATION

To produce new brands of high quality wines, it is necessary to select a grape assortment, in-cluding the latest achievements of domestic breeding. The article presents research materials on must and dry wines from hybrid forms of grapes of the AZOSViV breeding – 62-21, 62-20 and 62-24 (F/U Dzhemete×Cabernet Sauvi-gnon). These hybrids are studied in the hybrid plot to identify a set of economically valuable and adaptively significant traits and properties that exceed the standard varieties. All hybrid forms are of technical direction and medium maturity. Productivity is high, tolerant to phyl-loxera. Must and wine from the Cabernet Sauvignon variety were used as controls. Train-ing system "Spiral cordon AZOS-1". Planting scheme 3.5×2.0 m. As a result of the techno-chemical analysis of the must from the studied hybrids, it was revealed that by the time of har-vesting they had accumulated more sugars than the control variety. The titratable acidity of the must of the hybrid form 62-20 and control (Cabernet Sauvignon) was significantly higher than in other variants of the experiment. Based on the glucoacidometric index, the must of hy-brids 62-21 and 62-24 was the most optimal for obtaining high-quality red wines. All hybrid forms contained more phenolic substances in berries than Cabernet Sauvignon (control). Wine materials from the studied hybrids have a high alcohol content and a reserve of extractive and phenolic substances, which exceeds the control in these parameters. As a result of the tasting analysis of wine materials from the stud-ied hybrids, it was revealed that they are not inferior to the control Cabernet Sauvignon, and the forms 62-21 and 62-24 are rated higher than it.