E3S Web Conf.
Volume 273, 2021XIV International Scientific and Practical Conference “State and Prospects for the Development of Agribusiness - INTERAGROMASH 2021”
|Number of page(s)
|Growing Cereal Crops and Plants
|22 June 2021
Features of physicochemical and organoleptic characteristics of wine from Krasnostop Zolotovsky grapevine variety
Ya.I. Potapenko All-Russian Research Institute for Viticulture and Winemaking – branch of “Federal Rostov Agricultural Research Center”, 166, Baklanovsky Avenue, Novocherkassk, 346421, Rostov region, Russia
* Corresponding author: LGnaumova@yandex.ru
The aim of the work was a detailed study of physicochemical and organoleptic components of the wine from native Don grapevine variety Krasnostop Zolotovsky, in comparison with the classic variety Cabernet Sauvignon. The work was carried out in 2000–2019 at the Don ampelographic collection (Novocherkassk, Russia). Samples of wine materials were prepared in micro-winemaking conditions according to the classical technology of making for red dry table wines. The article analyzes data on the amount of: sugars, volatile and titratable acids, total dry extract, phenolic substances, anthocyanins, sulfur dioxide and others. The content of organic acids – tartaric, malic, succinic, citric and others-was determined in wine materials. Wine tasting assessments and sugar content in berry juice for 20 years are given. The results of long-term studies of the agrobiological features of the Krasnostop Zolotovsky grapevine variety allow us to draw conclusions about its high adaptability over 20 years of research. The wine made from the Krasnostop Zolotovsky variety surpasses in many respects the wine from the widely known and widespread variety Cabernet Sauvignon. The wine is rich in biochemical components with dietary and medicinal properties and can compete with wines that have become famous in the world market.
© The Authors, published by EDP Sciences, 2021
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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