Mass concentration of volatile substances in wines from red indigenous grape varieties of Don ampelographic collection named after Ya.I. Potapenko

The purpose of research is to study the qualitative and quantitative indicators of the main food additives, volatile components and aromatic acids in wines from red native grape varieties of the Don ampelographic collection named after Ya.I. Potapenko (Novocherkassk). The objects of the study were must and wine from red technological varieties: Cimlyanskij chernyj, Krasnostop Zolotovskij and Varyushkin. Research was based on laboratory winemaking technologies. Pilot production of wines are produced in the conditions of micro-winemaking on the chemical technology of production of dry red wines. The wort has significant values of indicators: the amount of phenols, mass concentrations of total and amine nitrogen, pH, glucoacidometric index (GAI), technical maturity index (TMI), mass concentration of anthocyanins. After the end of fermentation, the content of alcohol, titratable acids, volatile acids, residual sugars, and reduced extract was determined. The organoleptic characteristics of the studied wine varieties were carried out according to a 10-point system by the tasting commission of the institute. According to the content of resveratrol, a sample from the Krasnostop Zolotovskij variety stood out - 4.48 mg/dm3. Ascorbic, chlorogenic, nicotinic, orotic, caffeic and gallic acids were determined in all wine materials. The background components of the aromatics of the studied wines are represented by volatile fermentation products (acetaldehyde, methyl acetate, ethyl acetate, methanol, 2-propanol, 1-propanol, isobutanol, 1-butanol). In the studied samples of red wines, these components were found in threshold values, which had a positive effect on the taste and aromatic qualities of the final product and made it possible to obtain high tasting scores for all samples. It can be concluded that all the studied varieties not only have high organoleptic ratings, but also contain a valuable biological component - resveratrol, which has a positive effect on human health, as well as unique aroma-forming substances (phenolcarboxylic acids, higher alcohols, aldehydes, etc.).