Characteristic of Organic Acids Composition of Musts and Wines From Red Grapevine Varieties of Interspecific Origin

Abstract

The aim of the work was to study the composi-tion of organic acids of musts and wines made from red grapevine varieties of interspecific origin growing in the conditions of Rostov re-gion. The objects of the study were must and wines prepared under conditions of micro winemaking from red grapevine varieties of interspecific origin bred by ARRIV&W, a branch of FSBSI FRASC ‒ Denisovsky, Cab-ernet Severniy, Augusta, Cabernet Sauvignon (control), according to the classical technology adopted for red dry wines. As a result of the study the following results were obtained. In must of all studied varieties the predominance of tartaric acid over malic acid was observed in several times, while in the interspecific grape-vine varieties the concentration of tartaric acid was 5‒6 times higher than malic acid, while in the control only 2.5 times higher. The greatest amount of tartaric acid was observed in the must from Cabernet Severniy grapes ‒ 5.6 g/dm3. Malic acid accumulation was signifi-cantly lower in all variants (0.48‒1.1 g/dm3) compared with the control Cabernet Sauvignon (2 g/dm3). There was a slight accumulation of succinic acid in the must from Denisovsky and Cabernet Severniy grapes. In all variants, with the exception of Augusta wine, the concentra-tion of tartaric and malic acids decreased. The total proportion of tartaric and malic acids in the experimental wines was 38‒74.7 % of all acids in wine. The highest concentration of succinic acid was observed in wines from Den-isovsky and Cabernet Sauvignon varieties.