E3S Web Conf.
Volume 175, 2020XIII International Scientific and Practical Conference “State and Prospects for the Development of Agribusiness – INTERAGROMASH 2020”
|Number of page(s)||7|
|Section||Food Process Engineering and Technology|
|Published online||29 June 2020|
Evaluation of technological characteristics of Crimean native grape variety ‘Shabash’ for brandy production
All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the RAS, 31 Kirova Str., 298600, Yalta, Republic of Crimea, Russia
2 Limited liability company “Cognac House “Koktebel”, 19, Makedonsky Str., 298187, Shchebetovka village, Feodosiya, Republic of Crimea, Russia
* Corresponding author: email@example.com
The article presents the results of study of physicochemical and biochemical parameters of the Crimean native grape variety ‘Shabash’ and their influence on the composition of aroma-forming complex of wine materials and young brandy distillates. The phenolic complex of grapes was characterized by higher parameters of technological stock of phenolic substances of grapes, the ability of grapes to give off phenolic substances in grape-crushing, the weight concentration of phenolic substances of the must after maceration. The resulting wine materials also differed by a high content of phenolic substances and the degree of their oxidation. Main features of the composition of the base aroma-forming components of brandy wine materials and distillates, characterized by an increased content of higher alcohols and a reduced content of medium-chain esters, were revealed. A close connection of a number of parameters of grapes with the composition of the volatile components of wine materials and distillates was established. It is shown that the native variety possesses high potential for the fine brandy production using the technology of single variety. The studies conducted are the stage of the scientifically grounded formation of the base of row materials for brandy production in the Russian Federation.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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