Amino acids in wines from autochthonous don grapevine varieties

The purpose of research is to study the quantitative indicators of amino acids in wines from white autochthonous grape varieties of the Don ampelographic collection named after Ya.I. Potapenko (Novocherkassk). Objects: must and wine from white technical grape varieties: Sibir'kovyj, Kumshackij belyj, Belobulanyj. Research was carried out on the basis of the laboratory of ampelography and technological evaluation of grape varieties. Experimental samples were produced in batches (10-30 liters of each sample) according to the technology for preparing dry white wines. Clarification, fermentation and further maturation of the wine material took place in glass containers. The following indicators were determined in the must: pH, glucoacidometric index (GAI), technical maturity index (TMI). After completion of fermentation, the following indicators were determined: the content of alcohol, titratable and volatile acids, residual sugars and reduced extract. The organoleptic characteristics of the studied wine varieties were carried out according to a 10-point system by the tasting commission of the institute. Derivatives of amino acids are involved in the addition of aroma, taste of wine and determine its high quality, and also serve as the basis for yeast nutrition. In the studied samples, 13 amino acids were found. According to their total accumulation the Sibir'kovyj variety - 1451.43 mg/dm3 stood out. The samples Belobulanyj and Kumshackij belyj (943.2 and 944.97 mg/dm3) are practically at the same level. Based on the data obtained, it can be concluded that the accumulation of amino acids is a varietal feature of grapes.