Keywords
base wine;
sparkling wine;
blends;
tasting assessment.
Abstract
Study results of experimental sparkling wines of 2014-2019 crop years from selection grape varieties: ‘Aligote
Muscatnoye’, ‘Tsitronnyi Magaracha’, ‘Bastardo Magarachskiy’, ‘Prazdnichnyi Magaracha’, ‘Antei Magarachskiy’, ‘Ai-Petri’, ‘Pamyati Golodrigi’, ‘Krasen’, ‘Rubinovyi Magaracha’ are presented. Base wines for sparklings were prepared from these grape varieties by the white method using 47-K yeast race and by the red method using Cabernet-5 yeast race. In secondary fermentation, the yeast race Sevastopolskaya 23 was used for all variants. The time of post-tirage aging of samples was 9 months. The results of studies with the determined physicochemical indicators of experimental sparkling wines from selection grape varieties, as well as their
tasting assessment, are presented. It was established that it is possible to produce sparkling wines in varietal and blended variants from these grape varieties. The varieties from which good quality sparkling wines are produced include ‘Aligote Muscatnoye’, ‘Rubinovyi Magaracha’, ‘Bastardo Magarachskiy’, ‘Prazdnichnyi Magaracha’, ‘Ai-Petri’, ‘Antei Magarachskiy’. The average tasting score of sparkling wines from these grape varieties ranged from 8.85 to 9.01 points. The production of sparkling wines from base wine blends of selection grape varieties is also of practical interest.