Evaluation of different varieties of apples for further use in wine

The work is devoted to the study of the technological properties of various varieties of apples for further use in the production of wine materials. The research objects were apple varieties: summer - Melba, autumn-winter - Prima, Gala, winter - Idared, Granny Smith; fermented and alcoholized juices and apple wine materials. The chemical composition and quality of fruits and wine materials were determined according to generally accepted methods in winemaking. The research was carried out in the conditions of LLC «Chegemsky Vinpischeprom» and at the department «Technology of production and processing of agricultural products» of the Kabardino-Balkarian State Agrarian University in 2020. One of the most important indicators by which the quality of the processed raw materials and the time of collection are judged is the accumulation of dry substances in the fruits, on which the efficiency and direction of biochemical processes, including juice fermentation, depend. Most of the dry matter contained in fruits is carbohydrates. Comparing the average chemical composition of apples, different in terms of ripening, it can be noted that summer apples contain less sugars and have a higher acidity than varieties of the autumn-winter assortment. In fresh apple juices of the studied varieties, fluctuations in the value of the reduced extract, minus the titratable acidity, are insignificant. It has been established that all varieties of apples can be used for fruit winemaking. According to the main indicator - the amount of dry matter, the varieties Granny Smith, Melba, then Idared and Prima stand out for the better. The best physical and chemical indicators have wine materials from apples varieties Melba, Idared. The fruits of these varieties are moderately acidic; juices and wine materials from them are highly extractive and have the best organoleptic properties.