Issue |
BIO Web of Conferences
Volume 78, 2023
International Scientific-Practical Conference “Modern Trends of Science, Innovative Technologies in Viticulture and Winemaking” (MTSITVW2023)
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Article Number | 06004 | |
Number of page(s) | 5 | |
Section | Storage, Processing and Product Quality Management | |
DOI | https://doi.org/10.1051/bioconf/20237806004 | |
Published online | 08 December 2023 |
Changes in the phenolic complex of red aboriginal grape varieties in the system “grapes – base wine sparkling wine”
FSBSI Institute Magarach of the RAS, Laboratory of Sparkling Wines, 298600 Yalta, Republic of Crimea, Russian Federation
* Corresponding author: nata-ganaj@yandex.ru
Due to the increased consumer interest in domestic wine products, winemaking enterprises are paying special attention to the use of aboriginal grape varieties now, in order to give products with distinctive characteristics, enabling to take the rightful place in wine market. However, there is no sufficient information about changes in the phenolic complex of grapes in the process of producing sparkling wines from red aboriginal varieties. The phenolic complex of grapes, base wines and sparkling wines produced from them was assessed, followed by the correlation established between the content of total phenolic, including coloring, substances in base wines and sparkling wines with their initial content and macerating (extracting) ability of these grape components, with corresponding correlation coefficients, which can be used for targeted regulation of accumulating these components.
© The Authors, published by EDP Sciences, 2023
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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