E3S Web Conf.
Volume 285, 2021International Conference on Advances in Agrobusiness and Biotechnology Research (ABR 2021)
|Number of page(s)||10|
|Published online||06 July 2021|
Using the microflora of grapes for the production of young sparkling wines
All-Russian National Research Institute of Viticulture and Winemaking Magarach of the RAS, 298600 Yalta, Republic of Crimea, Russian Federation
* Corresponding author: email@example.com
In order to meet the growing demand for ecological products, it is necessary to conduct research on the impact of technological methods of organic winemaking on the quality of finished products. The possibility of preparing high-quality young sparkling wines using wild microflora of Cabernet Sauvignon grapes grown in the conditions of the southern coast of the Crimea without the use of pesticides was studied. The analysis of physical and chemical parameters of sparkling wines was carried out with the help of generally accepted in enochemistry and modified methods of analysis. The use of wild microflora contributes to a greater accumulation of glycerol (by 12-19%), amine nitrogen (by 18%), polyphenols (by 14-17%), the formation of combined forms of carbon dioxide (by 1.2%), better foaming (by 4-8%) and sparkling properties (by 2-3 times) in finished sparkling wines than in control samples. However, fermentation on wild microflora may do not go to the end, which leads to the appearance of undesirable sauerkraut tones. Control samples prepared using pure yeast culture “Odessa black SD13” had a pure varietal aroma and harmonious taste. To improve the bouquet and taste of young sparkling wines produced using wild microflora, it is necessary to select promising strains of wild yeast Saccharomyces cerevisiae, suitable for champagnization. The technology under study can be applied in small enterprises without the use of complex technological equipment. The introduction of this technology will help to increase the total output of sparkling wines.
© 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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