Keywords
Abstract
In order to increase the production of high-quality original sparkling wines, it is possible to use Crimean autochthonous grape varieties. But to reveal the potential of these varieties, it is necessary to select the optimal technology for their production. The goal of research was to study the effect of aging process of cuvée in yeast sediment on the quality of sparkling wines produced from Crimean autochthonous grape varieties. The objects of research were young (without aging) and aged (for 9 months) sparkling wines from the following grape varieties: ‘Soldaiya’, ‘Kokur Belyi’, ‘Sary Pandas’, ‘Gevat Kara’, ‘Ekim Kara’ and ‘Kefesiya’. The content of organic acids was determined by the method of HPLC, amine nitrogen – by formol titration, optical characteristics – by colorimetric method, foaming capacity – by barbotage of wine sample with air in a measuring flask, sparkling properties – by measuring the rate of CO2 desorption from a sparkling wine sample, CO2 content – by volumetric method, viscosity – by means of a viscosity meter. Organoleptic evaluation was carried out according to GOST 32051-2013, ISO 5492:2008 and ISO 11035:1994. It was found that Crimean autochthonous grape varieties can be used for the production of high-quality sparkling wines with original organoleptic indicators and good typical properties. A feature of Crimean aboriginal varieties with intensive-color berries is a low concentration of organic acids. Sparkling wines prepared using the aging of cuvée in yeast have received a lower tasting assessment compared to similar samples produced using the technology of young sparkling wines without aging, due to the lower content of titratable acids (by 10-20 %), anthocyanins in red wines (by 50-60%), and the weakening of typical properties. Based on the combination of various quality indicators, the most promising for production of sparkling wines without aging are ‘Kokur Belyi’, ‘Sary Pandas’, Soldaiya’ and ‘Kefesiya’, with aging – ‘Kokur Belyi’ and ‘Kefesiya’. For
other varieties, it is necessary to select technological methods that contribute to improving typical properties and maintaining a balance
between the substances of aromatic complex, organic acids and phenolic compounds.