Using of autochthonous grape varieties in the production of sparkling wines
In order to increase the production of original and recognizable sparkling wines, base wines from autochthonous grape varieties can be used for their preparation. Based on the studied basic and advanced physicochemical and organoleptic characteristics, it was concluded about the possibility of using...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2021-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2021/11/bioconf_mtsitvw2021_07001.pdf |
| _version_ | 1818337596004106240 |
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| author | Makarov Alexander Lutkov Igor Shmigelskaya Natalia Maksimovskaia Victoria Sivochoub Galina |
| author_facet | Makarov Alexander Lutkov Igor Shmigelskaya Natalia Maksimovskaia Victoria Sivochoub Galina |
| author_sort | Makarov Alexander |
| collection | DOAJ |
| description | In order to increase the production of original and recognizable sparkling wines, base wines from autochthonous grape varieties can be used for their preparation. Based on the studied basic and advanced physicochemical and organoleptic characteristics, it was concluded about the possibility of using autochthonous grape varieties - ‘Makhrovatchic’, ‘Tsimlyanskii Belyi’, ‘Tsimladar’, ‘Kefesiya’, ‘Kokur Krasnyi’ and ‘Chernyi Krymskii’ - for production of high-quality sparkling wines. The relationships of the phenolic complex components with the parameters of sparkling wines, characterizing their appearance, was established, so for white sparkling wines - mass concentration of polymeric forms of phenolic substances with yellowness index (r = 0.925); for red ones - mass concentration of monomeric forms of phenolic compounds and mass concentration of coloring agents with the index of color intensity r = 0.580 and r = 0.786, respectively; for white and red sparkling wines - mass concentration of polymeric forms of phenolic substances with a maximum foam volume (r = 0.628). It was also noted as a positive factor that all samples accumulated a sufficient amount of the bound CO2 (not less than 8% of the total bottle content. |
| first_indexed | 2024-12-13T14:57:43Z |
| format | Article |
| id | doaj.art-c2c2073aa95946e49803f277928ca6c7 |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-12-13T14:57:43Z |
| publishDate | 2021-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-c2c2073aa95946e49803f277928ca6c72022-12-21T23:41:12ZengEDP SciencesBIO Web of Conferences2117-44582021-01-01390700110.1051/bioconf/20213907001bioconf_mtsitvw2021_07001Using of autochthonous grape varieties in the production of sparkling winesMakarov AlexanderLutkov IgorShmigelskaya NataliaMaksimovskaia VictoriaSivochoub GalinaIn order to increase the production of original and recognizable sparkling wines, base wines from autochthonous grape varieties can be used for their preparation. Based on the studied basic and advanced physicochemical and organoleptic characteristics, it was concluded about the possibility of using autochthonous grape varieties - ‘Makhrovatchic’, ‘Tsimlyanskii Belyi’, ‘Tsimladar’, ‘Kefesiya’, ‘Kokur Krasnyi’ and ‘Chernyi Krymskii’ - for production of high-quality sparkling wines. The relationships of the phenolic complex components with the parameters of sparkling wines, characterizing their appearance, was established, so for white sparkling wines - mass concentration of polymeric forms of phenolic substances with yellowness index (r = 0.925); for red ones - mass concentration of monomeric forms of phenolic compounds and mass concentration of coloring agents with the index of color intensity r = 0.580 and r = 0.786, respectively; for white and red sparkling wines - mass concentration of polymeric forms of phenolic substances with a maximum foam volume (r = 0.628). It was also noted as a positive factor that all samples accumulated a sufficient amount of the bound CO2 (not less than 8% of the total bottle content.https://www.bio-conferences.org/articles/bioconf/pdf/2021/11/bioconf_mtsitvw2021_07001.pdf |
| spellingShingle | Makarov Alexander Lutkov Igor Shmigelskaya Natalia Maksimovskaia Victoria Sivochoub Galina Using of autochthonous grape varieties in the production of sparkling wines BIO Web of Conferences |
| title | Using of autochthonous grape varieties in the production of sparkling wines |
| title_full | Using of autochthonous grape varieties in the production of sparkling wines |
| title_fullStr | Using of autochthonous grape varieties in the production of sparkling wines |
| title_full_unstemmed | Using of autochthonous grape varieties in the production of sparkling wines |
| title_short | Using of autochthonous grape varieties in the production of sparkling wines |
| title_sort | using of autochthonous grape varieties in the production of sparkling wines |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2021/11/bioconf_mtsitvw2021_07001.pdf |
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