Keywords
Abstract
The article presents the results of studies of the mass concentration of organic acids (tartaric, malic, citric, lactic +
succinic), as well as the mass concentration of titratable acids and the ratio of mass concentrations of tartaric and malic acids. Studies were carried out on 24 aboriginal (Crimean, Don, Dagestan) grape varieties: ‘Kokur Belyi’, Kokur Belyi 46-10-6’, ‘Kokur Belyi 46-10-3’, ‘Kokur Belyi’ dissected, ‘Kokur Belyi’ semi-dissected, ‘Sary Pandas’, ‘Sykh Dane’, ‘Solnechnaya Dolina 40’, ‘Solnechnaya Dolina 65’, ‘Solnechnodolinskiy’, ‘Kapselsky Belyi’, ‘Soldaiya’, ‘Kok Pandas’, ‘Shabash’, ‘Alburla’, ‘Abla Aganyn Izyum’ (Crimean); ‘Pukhlyakovskiy’, ‘Bulannyi Belyi’, ‘Shampanchik bessergenevskiy’, ‘Makhrovatchik’, ‘Efremovskiy 2’, ‘Mushketny’ (Don); ‘Keshnish Tumut’, ‘Muni Blanc’ (Dagestan). It was established that the mass concentration of organic acids in base wines was as follows: tartaric - from 1.75 to 5.02 g/dm3, malic - from 0.13 to 3.19 g/dm3, citric - from 0.03 to 1.10 g/dm3, lactic + succinic – from 0.80 to 4.52 g/dm3. The mass concentration of titratable acids was in a wide range from 4.30 to 9.40 g/dm3. The ratio of mass concentrations
of tartaric and malic acids was also in a wide range from 0.87 to 15.46. The process of malolactic fermentation was registered for some samples of base wines. It is established that the studied base wines from aboriginal grape varieties have significant differences in the content of some organic acids, as well as titratable acids, and the ratio of mass concentrations of tartaric and malic acids.