Abstract

The purpose of our work was to study the mechanical and chemical composition of white grape varieties of crops of various years, and their suitability for the production of wine. In the course of work in the varieties defined the mass fraction of dry substances, the mass concentration of sugars and titratable acids, glyukoatsidometrichesky indicator and the indicator of technical maturity. In the course of the research established that the varieties of grapes of the Unknown and the Queen of Paris are suitable for the production of dry table wines, and the rest of the variety for the preparation of wine beverage and used in a fresh kind.

Keywords

White grape varieties, ripening period, mechanical composition of the bunch, dry matter, acidity

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