The effect of grapvine varietal features on the quality and composition of volatile substances of young brandy distillates

Abstract

the article presents study findings on the volatile composition of wine materials for the production of brandies and young brandy distillates produced from
introduced grapevine cultivars, cultivars of the institute Magarach breeding
and native Crimean varieties. the main quality assessment criteria to determine
suitability of grapes for brandy production have been identified. their close relationship was established with the volatile impurities content in brandy wine
materials and young distillates. Mass concentration of sugars, titrated acids,
must phenoli c compounds, technological reserve of phenolic compounds in
grapes, must pH, and monophenolmonooxygenase activity were determined to
be the most significant of the studied quality parameters of grapes. the regression equations were derived to determine the correlation between the volatile
impurities content of the base wines and young brandy distillates and grape
quality indicators. the effect of grapevine cultivar on the quality of wine and
brandy distillates was assessed. it was demonstrated that samples obtained from
introduced grapevine cultivars were characterized by high values of the medium
esters and higher alcohols ratio indicating their high quality. a high proportion
of higher alcohols and a relatively low proportion of medium esters is a notable
feature of the composition of brandy base wines and distillates made of selection
cultivars. Processing of grapes when sugar content is at least 160 g/dm3 helps
to improve the criterion.