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- Title
Suitability of the technical grape variety of the Northern Black Sea Coast in the traditional production for "Iсewine".
- Authors
Ostapenko, Victoriia; Kameneva, Natalia
- Abstract
Introduction. The purpose of the work was to study the mechanical composition and physical and chemical properties of grape varieties in the Northern Black Sea Coast to determine their feasibility in icewine production. Materials and methods. Riesling, Rkatsiteli and Telti Kuruk, Marselan and Moldova grape varieties for 2015-2018 in vineyards of Shabo, Tairov and Kherson were studied on the average mass of grape clusters, the number of berries in the cluster, the weight of grape berries, the weight of the grape peel, the mass of pulp with juice according to the technique prof. Prostoserdov. Results and discussion. On average, the highest average weight of clusters in varieties of Moldova and Marselan was observed, the smallest - in Telti Kuruk and Riesling. After the advent of technological maturity, the mass of clusters in all varieties decreased from the end of October to the month of December: an average of 0.95 times in the Shabo region, 0.92 times in the Tairov region and 0.90 times in Kherson. The greatest differentiation in the number of berries during the warm months ±4p. and ±6p. had Rkatsiteli and Telti Kuruk, respectively, the smallest - ±1p. Moldova and Marselan in Shabo. On grape plantations in the village of Tairov and the city of Kherson, a significant difference in the number of berries by grade was not noted and was ±1÷±3 pcs. Rkatsiteli accumulated the largest amount of sugar among other varieties, whose mass concentrations reached in December, on average by regions, from 243-245.13 g/dm3, and the smallest ones were in Telti Kuruk, which amounted to 179.5-182.7 g/dm3. In the Riesling variety after heavy rainfall, the mass concentration of sugars decreased to an average of 30 g/dm3 - in the Shabo region, to 25 g/dm3 - in the v. Tairov, and to 22 g/dm3 - in the Kherson region. The mass fractions of sugars of Telti Kuruk were smaller and in November were 180-182.7 g/dm3, than Riesling, which had mass concentrations in the end of October in the ranges of 199.5-201.6 g/dm3 during seasons of each year on vineyards of Shabo. The sugar accumulation of varieties during long-term maturing on the vine of the 3 regions during August-December of 2015-2018 were as follows: Rkatsiteli, Marselan, Moldova, Telti Kuruk, Riesling. Conclusions. Riesling is not able to withstand a hard time on the vine after technological maturity, and the most suitable varieties were Marselan, Rkatsiteli and Moldova, which meet to the requirements that are needed for characteristic varieties for use in technology of icewines.
- Subjects
GRAPE varieties; ICE wine; FRUIT skins
- Publication
Ukrainian Food Journal, 2017, Vol 6, Issue 4, p727
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2017-6-4-12