ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI
Authors:
1.
The Biysk Technological Institute of the Altay State Technical University
2.
The Biysk Technological Institute of the Altay State Technical University
Type:
Article
Pages:
from 129
to 132
Status:
Published
Received:
25.09.2013
Accepted:
25.09.2013
Published:
25.09.2013
Subject area:
UDK 634.8(0.45)
UDK 66 Химическая технология. Химическая промышленность. Родственные отрасли
UDK 60 Прикладные науки. Общие вопросы
UDK 66 Химическая технология. Химическая промышленность. Родственные отрасли
UDK 60 Прикладные науки. Общие вопросы
Language:
Russian
Keywords:
White grape varieties, ripening period, mechanical composition of the bunch, dry matter, acidity
Abstract (English):
The purpose of our work was to study the mechanical and chemical composition of white grape varieties of crops of various years, and their suitability for the production of wine. In the course of work in the varieties defined the mass fraction of dry substances, the mass concentration of sugars and titratable acids, glyukoatsidometrichesky indicator and the indicator of technical maturity. In the course of the research established that the varieties of grapes of the Unknown and the Queen of Paris are suitable for the production of dry table wines, and the rest of the variety for the preparation of wine beverage and used in a fresh kind.
The purpose of our work was to study the mechanical and chemical composition of white grape varieties of crops of various years, and their suitability for the production of wine. In the course of work in the varieties defined the mass fraction of dry substances, the mass concentration of sugars and titratable acids, glyukoatsidometrichesky indicator and the indicator of technical maturity. In the course of the research established that the varieties of grapes of the Unknown and the Queen of Paris are suitable for the production of dry table wines, and the rest of the variety for the preparation of wine beverage and used in a fresh kind.
Keywords:
White grape varieties, ripening period, mechanical composition of the bunch, dry matter, acidity
White grape varieties, ripening period, mechanical composition of the bunch, dry matter, acidity
1. Habarov, S.N. Sredoobrazuyuschaya rol' kul'tur sada na yuge Zapadnoy Sibiri / S.N. Habarov; RASHN SO GNU NIISS im. M.A. Lisavenko. - Novosibirsk, 2009.
2. Kishkovskiy, Z.N. Tehnologiya vina / Z.N. Kishkovskiy, A.A. Merzhanian. - M.: Legkaya i pischevaya promyshlennost', 1984. - 504 s.
3. Shol'c, E.P. Usovershenstvovanie tehnologii vinogradnyh vin na osnove novyh pokazateley kachestva: dis.. d-ra tehn. nauk / Shol'c E.P. - 05.18.07. - Yalta, 1991. - 75 s.
4. Shol'c-Kulikov, E.P. Vinodelie po-novomu / E.P. Shol'c-Kulikov; pod red. G.G. Valuyko. - Simferopol': Tavrida, 2009. - 320 s.
5. Stecenko, V.M. Vinogradarstvo po-novomu / V.M. Stecenko, N.V. Derzhakov. - M.: AST, 2009. - 415 s.
