The study of Sangiovese and Syrah varietal wines quality

Authors

DOI:

https://doi.org/10.15587/2312-8372.2015.37097

Keywords:

Sangiovese, Syrah, red wines, rose, organoleptics, phenolic substances, biological value

Abstract

This article presents the results of studies of rose and red table wines from dry grapes Sangiovese and Syrah produced in Argentina, Greece, Israel, Spain, Italy and Chile. It is conducted a comparative analysis of organoleptic evaluation, physical and chemical characteristics, biological value at phenolic complex, the redox state of the wines produced in Ukraine from these grapes. It is shown that wine materials produced from grapes cultivated in the conditions of Ukraine are not inferior to foreign models according the organoleptic characteristics of wines from these grapes, and they also have a biological value and oxidation resistance. It is proved that for the production of red wines of high biological value from the grapes Sangiovese and Syrah the grapes must be processed with the intensification of must and pulp contact.

Author Biographies

Елена Викторовна Цыганкова, National University of Food Technologies, Vladimirskaya ul. 68, Kyiv, Ukraine, 01601

Postgraduate

Chair of Biotechnology of fermentation products and winemaking

Марина Владимировна Билько, National University of Food Technologies, Vladimirskaya ul. 68, Kyiv, Ukraine, 01601

Candidate of Technical Sciences, Associate Professor

Chair of Biotechnology of fermentation products and winemaking

References

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Published

2015-01-29

How to Cite

Цыганкова, Е. В., & Билько, М. В. (2015). The study of Sangiovese and Syrah varietal wines quality. Technology Audit and Production Reserves, 1(4(21), 58–63. https://doi.org/10.15587/2312-8372.2015.37097

Issue

Vol. 1 No. 4(21) (2015): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Елена Викторовна Цыганкова, Марина Владимировна Билько

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