Study of quality indicators of wines from the autochthonous Don grape variety Sibirykovy, depending on the ongoing agro-technical measures

The purpose of research is to study the features of the quality indicators of musts and wines, depending on the ongoing agrotechnical measures. Objectives: to conduct a comparative analysis of the chemical and physico-chemical parameters of musts and wines from the Sibirykovy variety, depending on the load of bushes with shoots. The study was conducted on the basis of the laboratory for quality control of grape and wine products of the All-Russian Research Ya.I. Potapenko Institute for Viticulture and Wine-making - a branch of the FGBSIFRARC in 2019-2021. The objects of the study are the must and wines from the technical autochthonous Don grape variety Sibirykovy, grown in the conditions of the Puhlyakovsky department of the experimental field of the All-Russian Research Ya.I. Potapenko Institute for Viticulture and Winemaking. The grapes were selected for processing according to the experimental options: load 25 shoots/bush - V-1; 30 shoots / bush - B-2; 35 shoots/bush - B-3; 40 shoots/bush - B-4. According to the analysis of the physicochemical parameters of must samples, an increase in the load of bushes with shoots led to an increase in the mass concentration of sugars (170-204 g/dm3) and phenolic substances (325-434 mg/dm3). An increase in the concentration of malic acid and a decrease in the content of citric acid were also observed. Tartaric acid was in the range of 2800-3200 mg/dm3. It was noted that during the processes of vinification and formation of the studied wines, the formation of volatile acids (0.44-0.7 g/dm3), a decrease in the concentration of total (by 27-56 %) and amine (by 53-61 %) nitrogen, almost in all experiments occurred, except for V-3, the content of phenolic substances decreased by 45126 mg/dm3. According to the degree of increase in the load of bushes by shoots, an increase in the reduced extract was observed in all wines. According to the organoleptic analysis, all experimental wines had a bright varietal aroma and a fairly full and harmonious taste and received high tasting scores (8.658.8 points). Depending on the load, the studied samples differed in some shades in the aroma: in B-1, the presence of light fruity shades was noted, in B-3, unobtrusive fruit and citrus notes were distinguished, in B-2 and B-4, shades of field herbs were observed.