Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 75953 10.21603/2074-9414-2024-1-2483 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties Исследование качества молодых игристых вин из крымских автохтонных сортов винограда https://orcid.org/0000-0001-9515-4341 Лутков Игорь Павлович Lutkov Igor P. igorlutkov@mail.ru https://orcid.org/0000-0001-8497-5056 Макаров Александр Семенович Makarov Alexander S. https://orcid.org/0000-0002-1244-8115 Шмигельская Наталия Александровна Shmigelskaya Natalia A. nata-ganaj@yandex.ru

кандидат технических наук;

candidate of technical sciences;

 Всероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» РАН Ялта Россия All-Russian National Research Institute of Viticulture and Winemaking “Magarach” RAS Yalta Russian Federation Всероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» РАН Ялта Россия All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of RAS Yalta Russian Federation Всероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» РАН Ялта Россия All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of RAS Yalta Russian Federation 28 03 2024 28 03 2024 54 1 1 17 09 03 2023 02 05 2023 https://fptt.ru/en/issues/22328/22329/

Основную долю отечественных игристых вин составляют вина из распространенных шампанских сортов винограда. Для увеличения выпуска высококачественной оригинальной продукции можно использовать технологию производства молодых игристых вин из крымских автохтонных сортов винограда. Цель исследования заключалась в изучении физико-химических и органолептических показателей качества молодых игристых вин, выработанных из крымских автохтонных сортов винограда бутылочным способом. Объектами исследования являлись молодые игристые вина из винограда сортов Солдайя, Шабаш, Кокур белый, Сары пандас, Кефесия, Джеват кара и Эким кара. Содержание органических кислот, сахаров, глицерина, фенольных веществ и этанола определяли методом ВЭЖХ, аминного азота – формольным титрованием, оптические характеристики – колориметрическим методом, пенистые свойства – барботированием пробы вина воздухом в мерном цилиндре, игристые свойства – измерением скорости десорбции СО2 из пробы игристого вина, содержание СО2 – волюметрическим методом, вязкость – с помощью вискозиметра. Органолептическую оценку проводили по ГОСТ 32051-2013, ISO 5492:2008 и ISO 11035:1994. Высокими дегустационными оценками (≥ 9,0 баллов) отмечены образцы игристых вин из белых сортов Кокур белый, Сары панда и Солдайя, а также из красного сорта Кефесия (8,95 баллов). Вина характеризовались чистым и ярким сортовым ароматом, гармоничным вкусом, хорошими пенистыми и игристыми свойствами. Показатель максимального объема пены коррелировал с содержанием аминного азота (r = 0,762), коэффициент игристых свойств – с массовой долей связанного СО2 ( r = 0,977). Красное игристое вино из сорта Кефесия имело темно-гранатовый цвет за счет высокого содержания антоцианов. Перспективными для приготовления молодых игристых вин являются сорта винограда Кокур белый, Сары пандас, Солдайя и Кефесия. Для остальных сортов необходимо подбирать технологические приемы, которые будут способствовать сохранению типичных свойств и баланса между ароматом и вкусом. Технология позволяет получать уникальную высококачественную продукцию в год урожая винограда. Ее внедрение будет способствовать увеличению объема выпуска высококачественных игристых вин.

Most domestic sparkling wines are made of traditional champagne grape varieties. However, indigenous Crimean cultivars could increase the output of high-quality original beverages if a proper technology was introduced. This research featured young sparkling wines from Crimean grape varieties, i.e., Soldaya, Shabash, Kokur Beliy, Sary Pandas, Kefesiya, Dzhevat Kara, and Ekim Kara. Organic acids, sugars, glycerin, phenolic substances, and ethanol were determined by high performance liquid chromatography; the content of amine nitrogen was measured by formalin titration. The optical profile of the wine samples was subjected to the colorimetric method while their foamy properties were studied by bubbling the samples in a measuring cylinder. The sparkling properties depended on the rate of CO2 desorption; the volumetric method made it possible to define the CO2 content; the viscosity was measured using a viscometer. The sensory assessment followed State Standard 32051-2013, ISO 5492:2008, and ISO 11035:1994. The samples of Kokur Beliy, Sary Pandas, and Soldaya received high tasting ratings (≥ 9.0 points), as did the red variety of Kefesiya (8.95 points). They demonstrated a clear typical aroma and a harmonious taste, as well as good foamy and sparkling properties. The maximal foam volume correlated with amine nitrogen (r = 0.762) while the sparkling properties correlated with the mass fraction of bound CO2 (r = 0.977). The red sparkling wine from the Kefesiya variety had a dark garnet color due to its high anthocyanins. It also contained quercetin and glycoside, which are known for their biological (P-vitamin) activity and powerful antioxidant properties. The early low-sugar (< 18 g/100 cm3) varieties of Dzhevat Kara and Ekim Kara had the same acidity but demonstrated a less diverse phenolic profile and were paler in color. In this research, the indigenous Crimean grape cultivars of Kokur Beliy, Sary Pandas, Soldaya, and Kefesia showed good prospects for young sparkling wines. Other varieties needed special technologies to preserve their typical properties and the aroma/taste balance. The new technology makes it possible to obtain unique high-quality products right in the harvest year, thus increasing the range and volume of sparkling wine production.

 Вино виноград автохтонные сорта винограда пенистые и игристые свойства дрожжи дескрипторы фенольные вещества органические кислоты аромат вкус Wine grapes autochthonous grape varieties foamy and sparkling properties yeast descriptors phenolic substances organic acids aroma taste Работа выполнена в рамках Государственного задания № FNZM-2022-0003. The research was part of State Assignment No. FNZM-2022-0003.

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