N.K. Shelkovskaya, E.V. Skorospelova
M.A. Lisavenko Research Institute of Horticulture for Siberia, Zmeinogorskii tract, 49, Barnaul, 656045, Russian Federation
Summary. The main purpose of our investigations was to study the possibility of development of new varietal semi-sweet table wines from the berries of honeysuckle cultivars, bred in the M.A. Lisavenko Research Institute of Horticulture for Siberia and FGUP “Bakcharskoe”, with optimum organoleptic properties, high biological value, which allows expanding the assortment of wines. The harvesting of honeysuckle berries for investigations was carried out on the territory of the experimental and production department (EPD No4) of the M.A. Lisavenko Research Institute of Horticulture for Siberia. The weather conditions of summer-autumn periods of 2014-2015 were sufficiently moist: the amount of precipitations was higher than the average values by 39.3 mm. The average air temperature was higher than the normal one by 5.2 degrees. The objects of the investigations were natural and diffusion honeysuckle juices, wine materials, and wines. Berry processing and primary fermentation were carried out at the experimental department by microvinification according to the red method on pulp with floating “cap”, with the application of active dry yeast, race France super start, according to the technological diagram: raw materials (berries) – crushing + SO2 + active dry yeast – fermentation on pulp – pressing – separation of the fraction I from the pulp – preparation of the fraction II – joining the fractions I and II + sugar – fermentation – removal of wine materials from sediment – storage. The studied natural juices from honeysuckle differed by the moderate accumulation of sugars (6.9-8.2 mg/100g), the super-normative content of titrated acids (22.8-31.8 g/dm3, low sugar-acid index – 2.34-3.49, high content of polyphenol substances (4497-6792 mg/dm3) and vitamin C (25.1-42.8 mg/100 g). To produce table wine from honeysuckle it is necessary to reduce super-normative acidity. Honeysuckle wine samples with high degustation marks (8.9-9.5) have the original taste and aroma, peculiar to the given cultivars, brightly-ruby and saturated pomegranate-blue color. Technological instructions for the production of varietal semi-sweet table wines from honeysuckle of Siberian assortment were developed
Keywords: honeysuckle cultivars, active dry yeast, wine materials, table wines.
Author Details: N.K. Shelkovskaya, head of laboratory (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.), E.V. Skorospelova, junior research fellow.
For citation: Shelkovskaya N.K., Skorospelova E.V. Varietal Peculiarities and Technological Methods of Production of Table Wines from Honeysuckle Berries of Siberian Breeding. Dostizheniya nauki i tekhniki APK. 2016. V.30. No. 11. Pp. 127-130 (in Russ.).