COMPONENTS COMPOSITION AFFECTING THE FLAVOUR OF WINE FROM KRASNOSTOP ZOLOTOVSKY VARIETY DEPENDING ON AGROTECHNICAL PRACTICES CONDUCTED

The aim of the study is to identify the features of the composition of biochemical indicators affecting the taste of dry red wines from the autochthonous grape variety Krasnostop Zolotovsky depending on the load of bushes with shoots. Objectives: to conduct a physicochemical and sensory analysis of the experimental wines. Objectives of the study: dry red wines from the technical grape variety Krasnostop Zolotovsky, grown in the vineyards of the All-Russian Research Institute of Viticulture and Winemaking. The studies were conducted at the laboratory for quality control of viticulture and winemaking products of the All-Russian Research Institute for Viticulture and Winemaking, a branch of the Federal State Budgetary Scientific Institution FRANTS. As part of the study, wines were prepared using the microwinemaking method in accordance with the following experimental options: B-1 – with a load of 20 shoots per bush (s/c); B-2 – 25 shoots per bush; B-3 – 30 shoots per bush; B-4 – 35 shoots per bush; B-5 – with a load of 40 shoots per bush. Analysis of the obtained data on the study of the composition of biochemical components affecting the taste of dry red wines from the autochthonous grape variety Krasnostop Zolotovsky depending on the load of the bushes with shoots showed that the sum of organic acids in the studied samples was within 6.7–8.1 g/dm3 with their highest content in Krasnostop Zolotovsky B-4 (35 p/k). The amount of tartaric acid was about 50 % of the total amount of acids in the wine. Variants with a bush load of 30 (B-3) and 35 (B-4) shoots per bush were distinguished by the accumulation of phenolic and coloring substances. The highest content of malic acid was noted in the experimental sample B-5 (load 40 p/k). The ratio of mass concentrations of tartaric and malic acids in all experimental variants was > 2, which contributes to obtaining a more harmonious taste. The highest content of lactic acid was observed in B-3 (1.01 g/dm3) and B-4 (0.85 g/dm3), these same variants were distinguished by the softest and roundest taste. The highest content of reduced and residual extract was noted in B-3 and B-4, and the least amount was in B-2. As a result of sensory analysis, it was revealed that the most complete, meaningful taste and complex aroma were distinguished by the experimental samples Krasnostop Zolotovsky B-3 and B-4 (8.9 points each). In these same variants, the highest content of phenolic, coloring and extractive substances was observed.

• Publication year

  2025

• Venue

  Bulletin of KSAU

• Publication date

  2025-01-29

• Fields of study

  Not labeled

• Identifiers
  DOI 10.36718/1819-4036-2025-1-133-138
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

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• No concepts are published for this paper.

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