Organoleptic properties as a wines quality stability indicator on the example of Sikory estate

Winemaking has become essential for the development of agritourism and the economy of the Kuban. The paper evaluated the profile of volatile components of the aroma and organoleptic characteristics of terroir wines of LLC (limited liability company) Estate Sikory. The revealed differences emphasized the features of varietal wines from Sauvignon Blanc, Chardonnay, Riesling Rhine, Merlot, Pinot Noir, Cabernet Sauvignon and Krasnostop Zolotovsky grape varieties. The organoleptic properties of the wines of the Sikory Estate LLC (limited liability company), were characterized by bright varietal nuances in the aroma, including floral, vegetable, fruity, berry, woody, spicy and exotic. White wines had a color from light straw to light straw with a greenish tint, red wines - from red to intensely dark ruby. The taste of the studied white wines was clean, moderately fresh, round, harmonious, with a pleasant and long aftertaste, while the taste of red wines was full, harmonious, soft and velvety. In the studied wine products, 2,3-butylene glycol was found in an amount of 890.4 to 2401.4 mg/dm3, which characterizes the process of natural alcoholic fermentation and gives pleasant softness to wines. Revealed (in the amount of 55.2 to 169.5 mg/dm3) yeast metabolism products - esters with fruity-floral tones. Of these, a significant part was ethyl acetate (from 11.3 to 141.7 mg/dm3). The aroma of wines is also influenced by isoamyl alcohol, which has a pleasant fruity aroma. Its mass concentration ranged from 111.3 to 312.7 mg/dm3. Soft floral notes, reminiscent of the smell of roses and hyacinth, are introduced by phenylethanol, contained in an amount of 9.9 to 94.0 mg/dm3. A comprehensive study showed that the terroir wines of Sikory Estate LLC (limited liability company) retained their varietal characteristics regardless of the vintage year and had the potential for aging.