Development of production technology for red dry wines considering the pyrazine complex of raw materials

A comparison of grape processing technologies was conducted to reduce undesirable “green” tones in red dry wines caused by methoxypyrazines (MPs) in the Granatovy variety. Five tech-nological variants were analyzed: control (must fermentation on pulp); carbonic maceration of whole clusters; thermovinification (heating pulp to 40 °C); pulp fermentation with enzyme preparations; bottle aging. Concentrations of key MPs (IPMP, EMP, SBMP, IBMP) were deter-mined by gas-liquid chromatography after sample preparation involving cryopreservation (–40 °C), toluene extraction, and centrifugation. Organoleptic evaluation was performed according to GOST 32051-2013. The minimum total pyrazine content was recorded for carbonic maceration (0.009 μg/dm³) and thermovinification (0.011 μg/dm³), compared to control (0.049 μg/dm³). The dominant MPs in wines were IBMP (3-isobutyl-2-methoxypyrazine) and IPMP (2-isopropyl-3-methoxypyrazine). The highest sensory score (8.0 points) was observed for the thermovinification variant, characterized by berry-prune notes and reduced “green” tones. The control sample (7.8 points) exhibited distinct vegetable and peppery nuances. Thermovinification proved effective as a method for managing the pyrazine complex: an 80–85% reduction in IBMP and IPMP correlated with improved organoleptic profile. The technology ensures the formation of balanced fruity wine characteristics and is recommended for industrial implementation. Although carbonic maceration minimized MPs (0.009 μg/dm³), it showed lower sensory potential (7.7 points). The results con-firm the possibility of technological correction of “pyrazine” defects in raw materials at the grape processing stage.