Biologically valuable components in dry wines made from grapes cultivated in Dagestan
Authors: Bakhmulaeva Z.K. ,   1Caspian Institute of Biological Resources of the Daghestan Federal Research Center Russian Academy Sciences, Makhachkala, Republic of Daghestan, Russian Federation, Daudova T.I. , Gasanov R.Z. , Aliverdieva D.А. , Shelud'ko O.N. , Yakuba Y.F. , Mitrofanova E.A. ,   1Caspian Institute of Biological Resources of the Daghestan Federal Research Center Russian Academy Sciences, Makhachkala, Republic of Daghestan, Russian Federation,   1Caspian Institute of Biological Resources of the Daghestan Federal Research Center Russian Academy Sciences, Makhachkala, Republic of Daghestan, Russian Federation,   1Caspian Institute of Biological Resources of the Daghestan Federal Research Center Russian Academy Sciences, Makhachkala, Republic of Daghestan, Russian Federation,   Federal State Budget Scientific Institution «North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making», Krasnodar, Russia,   Federal State Budget Scientific Institution «North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making», Krasnodar, Russia,   Federal State Budget Scientific Institution «North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making», Krasnodar, Russia
Published: July 2024

Abstract. To expand the production of high-quality wines in Russia, it is necessary to use the varietal composition of grape raw materials, focusing on the indicators of the biochemical composition of local and introduced varieties, well adapted to the environmental conditions of terroirs. Viticulture is the leading branch of the agro-industrial complex of the Republic of Dagestan, which is one of the main producers of grapes and their processed products in the Russian Federation. The production of natural wines from local grape raw materials contributes to the growth of the economy and the prestige of Dagestan viticulture and winemaking. Therefore, the study of chemical parameters, including the vitamin composition and aroma-forming substances of experimental samples of dry white wines from grapes of introduced varieties Pervenets Magaracha, Rkatsiteli and varieties of local breeding Narma grown in Dagestan, is relevant. Standard research methods applied in enochemistry were used. The mass concentrations of vitamins and vitamin-like substances, phenolic compounds were determined using the capillary electrophoresis system "Kapel 104T", RF, NPF LUMEX, aroma-forming compounds – gas chromatograph "Crystal 2000M" (RF). Organoleptic ratings of Dagestan wines made in laboratory conditions – 7,5-7,8 points. Wine from the Narma variety excelled in the content of ascorbic acid – 18,93, orotic acid – 2,29 and coffee acid – 7,61 mg/dm3 . The highest total concentration of aromatic substances was determined in wine from the Pervenets Magaracha variety – 2178,30 mg/dm3 , and in wines from the Narma and Rkatsiteli varieties it was 743,29 and 777,81 mg/dm3 , respectively. Wine from Narma grapes has advantages in terms of the content of biologically active substances, and from the Pervenets of Magaracha – in terms of the number of aromatic compounds. Keywords: grapes, dry wine, vitamins, aroma-forming substances