Keywords
Abstract
The article presents the research results on the characteristics of European grape varieties of Ay-Danil terroir, assessment of their technological potential, and possibility to be used in high-quality sparkling wine production. The research was carried out on grape varieties ‘Chardonnay’, ‘Muscat Blanc’, ‘Kokur Belyi’, ‘Pinot Franc’, ‘Cabernet Sauvignon’, using modern and classical methods of analysis. It was found that all the studied grape varieties from Ay-Danil terroir, taking into account their characteristics, can be used for the preparation of sparkling wines. Colored grape varieties were oxidized more easily than white varieties under study, which had a direct
correlation with monophenol-monooxygenase activity of the must (r=0.8). Therefore, during processing, it is necessary to sulfitate the must or pulp in a timely manner, preventing their oxidation. All the studied varieties were characterized by sufficiently high indicator values of extracting ability of phenolic substances (32-63%), which must be taken into account when using white winemaking to obtain highquality base wines with given properties. Technological stock of phenolic and coloring substances, as well as high macerating ability of colored varieties ‘Pinot Franc’ and ‘Cabernet Sauvignon’ allows them to be considered as raw materials for the production of red sparkling wines. In the future, the data obtained can be used as additional evaluation parameters at the stage of grape harvesting and processing.