Оценка физико-химических показателей селекционных и аборигенных сортов винограда для производства красных игристых вин

The formation of a domestic base of raw materials is one of the key factors in high-quality and competitive wine production, including sparkling wines. In the production of different types of wines, special attention is paid by national and international scientists to the use of selected and aboriginal grape varieties that are resistant to biotic and abiotic factors. At the same time, there is insufficient information about distinctive technological indicators of these grape varieties, which makes it difficult to produce high-quality wines. As a result of the research, significant indicators of grapes were established (mass concentrations of titratable acids, proteins, polysaccharides, content of phenolic and coloring substances in the must without the contact with pulp, content of phenolic substances in the must aſter pulp extraction for 4 hours, technological reserve of phenolic substances), grading them by origin, and characterizing their technological potential. A comparative analysis of aboriginal and selected grape varieties with classical ones traditionally used in the production of sparkling wines was carried out. Deviations of the criterion technological indicators of aboriginal and selected grape varieties, which must be taken into account when selecting their processing technology, were determined, allowing the production of high-quality sparkling wines.