IMPROVEMENT OF TECHNOLOGICAL MODES OF AMBER WINE’S PRODUCTION AT THE ODESSA REGION’S CONDITIONS

Abstract

The analysis of modern scientific directions of the work of scientists in the field of winemaking shows a rather high interest of professionals and wine connoisseurs all over the world in wines made from white grape varieties, the technology of which involves contact with the pulp. In this regard, the article provides a brief review of scientific works aimed at improving the technology of wines from white grape varieties using different modes of pulp maceration. Enologists from the United States of America, Italy, Croatia and other countries pay great attention to the influence of the maceration mode of white grape pulp on the physical and chemical composition, aroma and quality of finished wines. The use of various technological parameters of the maceration process of white pulp allows to obtain different types of wines – from typical white table wines with a distinct varietal aroma to full, rich in bouquet and extractive in taste amber wines. The high historical and physiological value of amber wine contributes to the expansion of the geography of this type of wine. The article analyzes the physico-chemical composition and organoleptic characteristics of amber wine, which were prepared under micro-winemaking conditions on the basis of the research laboratory of the Department of Wine and Sensory Analysis of the Odesa National Technological University from the Rkatsiteli variety. The experiment involved two blocks of research. In the first case, the grapes were crushed, moderately sulfitated, after which the pulp was macerated for two, five, ten, twenty, and thirty days. Next, the pulp was sent to pressing, and young wine materials to residual fermentation and clarification. In the second case, the obtained young wine materials after illumination were subjected to additional maceration on the pressed pulp of previously withered Rkatsiteli grapes for 10 days. Amber wine Rkatsiteli was used as a standard, which was obtained according to the classic Kakhetian technology in a kverva at the Georgiy Berikashvili winery, Gurzhansky district, Vachnadziankari microzone, Kakheti. On the basis of a comparative evaluation of experienced amber wines with a reference sample, conclusions were made about the influence of terroir on the style of amber wine. It is shown that the technological regime of maceration largely determines the physical and chemical composition, typicality and quality of amber wine. Optimal technological parameters have been established, allowing to prepare typical wines such as amber wine from Rkatsiteli grapes at the Odesa region’s conditions.