Chemical composition and technological characteristics of wines from red grape varieties, selected in Bulgaria
Abstract. Chemical analysis of grapes and technological characterization of wines from red varieties Storgoziya, Kaylashky rubin, Trapezitza, Rubin and Bouquet, created by the method of intraspecific and interspecific hybridization at the Institute of Viticulture and Enology – Pleven, Bulgaria were...
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| Format: | Article |
| Language: | English |
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Trakia University. Faculty of Agriculture, Stara Zagora
2017-03-01
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| Series: | Agricultural Science and Technology |
| Subjects: |
| _version_ | 1818238561093156864 |
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| author | V. Haygarov T. Yoncheva Z. Nakov M. Ivanov D. Dimitrov |
| author_facet | V. Haygarov T. Yoncheva Z. Nakov M. Ivanov D. Dimitrov |
| author_sort | V. Haygarov |
| collection | DOAJ |
| description | Abstract. Chemical analysis of grapes and technological characterization of wines from red varieties Storgoziya, Kaylashky rubin, Trapezitza, Rubin and
Bouquet, created by the method of intraspecific and interspecific hybridization at the Institute of Viticulture and Enology – Pleven, Bulgaria were made. The
technological maturity of the grapes as raw material for producing quality red wines was determined. Rubin variety was with the highest sugar content -
3
23.10±0.73 %, titratable acids - 6.18±0.34 g/dm and pH 3.40±0.71. The other varieties were with optimal condition for the production of red wines in terms of
sugars and titratable acids. The chemical composition and organoleptic characteristics of the experimental wine samples were established. The ethyl alcohol
content in the produced wines was in the range from 12.33±0.23 vol. % (Bouquet) to 13.31±0.34 vol. % (Kaylashky rubin). The content of titratable acids was in
3 3
the range of 5.33±0.43 g/dm (Trapezitza) up to 6.88±0.21 g/dm (Kaylashky rubin). There were no significant differences in the analyzed indicators and taste
evaluation between experimental wines and wine of Vitis vinifera – Pinot noir grape variety used as control sample |
| first_indexed | 2024-12-12T12:43:36Z |
| format | Article |
| id | doaj.art-08ec028ca8d74df7a8aa4064d9487202 |
| institution | Directory Open Access Journal |
| issn | 1313-8820 1314-412X |
| language | English |
| last_indexed | 2024-12-12T12:43:36Z |
| publishDate | 2017-03-01 |
| publisher | Trakia University. Faculty of Agriculture, Stara Zagora |
| record_format | Article |
| series | Agricultural Science and Technology |
| spelling | doaj.art-08ec028ca8d74df7a8aa4064d94872022022-12-22T00:24:10ZengTrakia University. Faculty of Agriculture, Stara ZagoraAgricultural Science and Technology1313-88201314-412X2017-03-0191838610.15547/ast.2017.01.014Chemical composition and technological characteristics of wines from red grape varieties, selected in BulgariaV. Haygarov T. Yoncheva Z. NakovM. IvanovD. DimitrovAbstract. Chemical analysis of grapes and technological characterization of wines from red varieties Storgoziya, Kaylashky rubin, Trapezitza, Rubin and Bouquet, created by the method of intraspecific and interspecific hybridization at the Institute of Viticulture and Enology – Pleven, Bulgaria were made. The technological maturity of the grapes as raw material for producing quality red wines was determined. Rubin variety was with the highest sugar content - 3 23.10±0.73 %, titratable acids - 6.18±0.34 g/dm and pH 3.40±0.71. The other varieties were with optimal condition for the production of red wines in terms of sugars and titratable acids. The chemical composition and organoleptic characteristics of the experimental wine samples were established. The ethyl alcohol content in the produced wines was in the range from 12.33±0.23 vol. % (Bouquet) to 13.31±0.34 vol. % (Kaylashky rubin). The content of titratable acids was in 3 3 the range of 5.33±0.43 g/dm (Trapezitza) up to 6.88±0.21 g/dm (Kaylashky rubin). There were no significant differences in the analyzed indicators and taste evaluation between experimental wines and wine of Vitis vinifera – Pinot noir grape variety used as control samplenew grape varietieswinechemical compositionorganoleptic profile |
| spellingShingle | V. Haygarov T. Yoncheva Z. Nakov M. Ivanov D. Dimitrov Chemical composition and technological characteristics of wines from red grape varieties, selected in Bulgaria Agricultural Science and Technology new grape varieties wine chemical composition organoleptic profile |
| title | Chemical composition and technological characteristics of wines from red grape varieties, selected in Bulgaria |
| title_full | Chemical composition and technological characteristics of wines from red grape varieties, selected in Bulgaria |
| title_fullStr | Chemical composition and technological characteristics of wines from red grape varieties, selected in Bulgaria |
| title_full_unstemmed | Chemical composition and technological characteristics of wines from red grape varieties, selected in Bulgaria |
| title_short | Chemical composition and technological characteristics of wines from red grape varieties, selected in Bulgaria |
| title_sort | chemical composition and technological characteristics of wines from red grape varieties selected in bulgaria |
| topic | new grape varieties wine chemical composition organoleptic profile |
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