Otimizing the composition of the blends for white sparkling wines obtained from grapes of new selection and local varieties

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Scientific-Practical Institute of Horticulture, Viticulture and Food Technologies, Republic of Moldova

Otimizing the composition of the blends for white sparkling wines obtained from grapes of new selection and local varieties

N. Taran, PhD in technical sciences, university professor,

S. Nemfeanu, scientific researcher,

O. Grosu, scientific researcher,

B. Morari, doctor of technical sciences

In this study was studied the use of wines from new selection varieties as blending components with local varieties for the production of raw material wines for quality white sparkling wines. It has been established that the local variety Plavaie is characterized by advanced foaming indices, which allows its use in blends with the Viorica, Floricica and Riton varieties for the production of quality white sparkling wines. As a result of the obtained researches, the optimal ratio of blends was established for the Viorica, Floricica and Riton varieties with the Plavaie variety.

Keywords: blends, white sparkling wines, new selection varieties, local varieties.

Н.Г. Таран, д-р хабіліт., проф., І.М. Пономарьова, д-р техн. наук, С.С. Немцяну, науков. співроб., О.А. Гросу, науков. співроб., Б.Г. Морарь, д-р техн. наук

Науково-Практичний Інститут Садівництва, Виноградарства та Харчових технологій, Республіка Молдова

ОПТИМІЗАЦІЯ СКЛАДУ КУПАЖІВ ДЛЯ БІЛИХ ІГРИСТИХ ВИН, ОТРИМАНИХ З ВИНОГРАДУ НОВОЇ СЕЛЕКЦІЇ ТА МІСЦЕВИХ СОРТІВ

У роботі досліджено використання виноматеріалів із нових селекційних сортів як компонентів купажу з місцевими сортами для виробництва винної сировини для якісних білих ігристих вин. Встановлено, що місцевий сорт Плавай характеризується підвищенними показниками піноутворення, що дозволяє використовувати його в купажах з сортами Віоріка, Флорічіка та Рітон для виробництва якісних білих ігристих вин. У результаті проведених досліджень встановлено оптимальне співвідношення купажів сортів Віоріка, Флорічіка та Рітон із сортом Плавай.

Ключові слова: купажі, білі ігристі вина, сорти нової селекції, місцеві сорти.

INTRODUCTION

The requirements for the grape varieties used in the production of sparkling wines are quite strict and are expressed by the slow accumulation of sugars during ripening, as well as by the moderate splitting of titratable acids [1; 3]. In addition to this, for the production of white sparkling wines the vine varieties are recommended, which are characterized by a fine aroma.

It is known that such traditional grape varieties as Chardonnay, the Pinot group, Riesling de Rhin, Aligote, Feteasca alba, Sauvignon, Trammer rose are used in the production of quality sparkling wines. However, some of these varieties, for example, Chardonnay, the Pinot group are characterized by high demands on climatic and pedological conditions, because the incorrect choice of the region and pedoclimatic conditions lead to a decrease in the quality of wines, the raw material for sparkling wine [4]. At the same time, some of the indicated varieties of grapes are prone to various diseases and require a special agricultural technique for their cultivation [3].

In this sense, in recent years, in the field of sparkling wine production, emphasis has been placed on expanding the range of wine production and promoting new selection grape varieties for the production of high-quality sparkling wines [2, 5]. As a result of the studies carried out by Scientific-Practical Institute of Horticulture, Viticulture and Food Technologies (SPIHVFT) researchers, quality white sparkling wines have already been developed, based on the blending of the new selection varieties Viorica and Floricica with the European varieties Aligote and Chardonnay.

In 2021, studies were initiated regarding the use of the local grape variety Plavaie for the production of quality white sparkling wines in blends with the new selection wines Viorica, Floricica and Riton.

MATERIALS AND METHODS

The dry white raw material wines obtained from grapes of new selection varieties Floricica, Viorica and Riton and from the local variety Plavaie (harvest of 2021) served as objects of research.

The raw material grapes were harvested from the vineyards of the "Base" category, free of viral diseases and bacterial cancer, of SPIHVFT and processed under microvinification conditions. In the technological process of manufacturing dry white wines, the process of crushing and de- stemming the grapes was used with the sulphitation regime of 70-80 mg/dm³ for the varieties Viorica, Floricica and Riton and 50-70 mg/dm³ for the local variety Plavaie. After crushing, the must was subjected to the maceration process, with the use of pectolytic enzymes Zimopec PML (0,3 ml/dal). The obtained must was macerated for 2-4 h, depending on the variety, at a temperature of 14-16 °C. Next, the must was pressed in a semi-automatic pneumatic press, followed by gravity clarification of the must for 12-14 h. The clarified must was decanted from the sediment and inoculated with the dry active yeasts Oenoferm Freddo (2-3 g/dal) with addition as feed Actibiol (2-3 g/dal) and Ecobiol Pied de Cuve (1 -2 g/dal). The fermentation temperature of the must was 14-16 °C, and the fermentation process lasted 10-15 days. At the completion of fermentation, the wines were removed from the lees and treated with Oxyless V (0,1 g/hl). After the postfermentation process, the wines were treated, filtered and used as blending components for the production of sparkling wines.

In order to establish the optimal composition of the blends for the production of sparkling wines, based on the raw material wines obtained from new selection varieties Viorica, Floricica and Riton with the local variety Plavaie, trial blends were made, in different ratios (50%:50%, 60 %:40%, 70%:30% and 80%:20%). In the blends obtained, foaming indices were determined, physico-chemical analysis and organoleptic evaluation were performed.

The physico-chemical indices were determined according to the standardized methods and the OIV methods. Determination of foaming indices of wines raw material for sparkling wines was carried out by the instrumental method ("Mosalux" installation)

RESULTS AND DISCUSSION

The physico-chemical indices of the raw material dry white wines obtained from the local variety Plavaie and from the new selection varieties are presented in table 1.

Table 1

Physico-chemical indices of dry white wines obtained from grapes of new varieties and local selection

Analyzing the results presented in table 1, it can be observed that the wine obtained from the grapes of local Plavaie variety is characterized by a higher mass concentration of titratable acids and a lower alcohol concentration compared to the new selection varieties, characteristics that are of technological interest for the production of quality sparkling wines.

Foaming indices were determined in dry white wines obtained from the grapes of the new selected varieties and the local variety Plavaie, and the results are presented in table 2.

Table 2

Foaming indices of wines raw material for sparkling wines obtained from grapes of new varieties and local selection

From the data presented in table 2, it can be seen that the foaming indices of the investigated wines are high and vary in fairly small intervals. The maximum height of the foam was the highest in the dry white wine obtained from the local variety Plavaie (189 mm), followed by the dry white wine Floricica which has a height and a maximum foam stabilization time (15 mm and 38 sec, respectively). The lowest foaming properties among the analyzed wines were determined in the raw material wine obtained from the Riton variety, where the maximum foam height was 138 mm, and the foam stabilization height was 44 mm. The high values of the foaming indices of wines from new selection and local varieties allow their use in the production of quality white sparkling wines with advanced foaming properties.

In order to establish the optimal composition of the blends based on the wines obtained from new selection varieties with the local variety Plavaie, trial blends were made, in different ratios. The blends obtained were subjected to organoleptic assessment at the Sensory Analysis Commission of SPIHVFT, and the results are presented in table 3.

Table 3

Organoleptic evaluation of different blends of raw material wines for sparkling wines, obtained on the basis of new selection and local varieties