Enochemical characteristics and sensorial profiles for the wine made from wild grapes (Vitis vinifera ssp silvestris Gmel.).
2021
Active study of Vitis vinipera ssp silvestris Gmel (known as “Krikina” in Georgia) began in Georgia as early as the middle of the 19th century, continued successfully in the 20th century, and continues today within the framework of various national and international projects. Since 2014, the plants found on the territory of Georgia by expeditionary methods have been propagated and placed in the Jighaura Collection Base of the Scientific Research Center of the Ministry of Agriculture of Georgia. Every year, the number of samples increases due to the addition of new forms. The study and production of wine from the cultivated wild vine forms in the existing collection serve to stimulate scientific interest and deepen knowledge about this plant. The article discusses the chemical and organoleptic characteristics of wine made from 21 forms of wild vine preserved in the Jighaura collection. Research has shown that “Krikina” vines have the ability to accumulate sufficient amounts of sugars, which is directly related to the alcohol content of the wine. This type of wine is characterized by high acidity, high content of phenols, colorful and intense aromas. Tab. 5, Fig. 2, Ref. 11.
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