ANALYSIS OF ORGANOLEPTIC CHARACTERISTICS OF SPARKLING WINES FROM LOCAL GRAPE VARIETIES
DOI:
https://doi.org/10.31073/foodresources2025-25-11Keywords:
Закарпаття, Трамінер Рожевий, Блауфранкіш, ігристе виноAbstract
Subject. Based on theoretical and practical research, an analysis of the selection of local grape varieties of the Transcarpathian region for the production of sparkling wines was carried out and it was found that the quality of sparkling wines from grape varieties such as Traminer Rosé, Blaufränkisch is influenced by the terroir, the degree of grape maturity, grape harvesting methods and the use of different yeast races for primary and secondary fermentation, enzymes, yeast nutrition and stabilizers. Purpose. The studied grape varieties are grown in the Beregov microdistrict, which has a suitable terroir for growing local grape varieties, because the total number of active temperatures reaches 3600°C, which contributes to early ripening of berries, higher sugar accumulation and better vine ripening. Methods. The work performed a comparative analysis of the organoleptic characteristics of sparkling wines made from different grape varieties, using different scoring scales and descriptive sensory analysis, and established differences in the organoleptic indicators of sparkling wines. Results. The influence of grape maturity on the physicochemical and organoleptic indicators of sparkling wines was investigated, and a tasting assessment was conducted.
Scope of results. The possibility of conducting research focused on expanding the raw materials, namely the local grape varieties Traminer Rosé and Blaufrankisch, the feasibility of processing them into sparkling wines. Today, Ukrainian producers of sparkling wines are accompanied by many problems. One of the biggest is the raw material problem. The Sectoral Program for the Development of Viticulture and Winemaking in Ukraine for the Period Until 2025 states that there has been a mismatch between the need for wine production in raw materials and the capabilities of the raw material base, which is manifested, in particular, in the insufficient number of plantings of grape varieties for the production of sparkling wines (Chardonnay, Pinot groups).
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