Evaluation of technological indicators of red grape varieties grown in Altai

Introduction. The article presents the results of a comparative assessment of the technological indicators of nine red grape varieties grown in the Altai Territory. Materials and methods. The mass concentration of sugars and titratable acids determined instrumentally (refractometrically and potentiometrically, respectively), as well as the sugar-acid index (calculated indicator) were assessed as technologically significant indicators of grape quality. Several statistical methods (analysis of variance, Tukey's test, and cluster analysis) were used to analyze the experimental results. Results and discussion. The work established that the highest amount of sugars was noted for the Zilga and ChBZ grapes, the lowest - for the Fioletovyj rannij and Zagadka Sharova varieties. At the same time, the highest content of titratable acids was noted for the Schwarz Riesling, Kaberne Severnyj (for the entire observation period), as well as for the Muscat Donskoy, Dornfelder and ChBZ varieties in 2024. The Zilga, Fioletovyj rannij and Zagadka Sharova grape varieties are characterized by a high sugar-acid index, which allows them to be consumed fresh or processed into wine products. At the same time, the low content of titratable acids in the Fioletovyj rannij and Zagadka Sharova grapes allows them to be used as a blending component to reduce the acidity of high-acid grape varieties. Cluster analysis made it possible to combine the studied varieties into separate groups based on the results of determining the physicochemical indicators. Conclusion. Statistically confirmed research results allow us to conclude that a number of grape varieties (Zilga, ChBZ, Fioletovyj rannij and Zagadka Sharova) have prospects for cultivation in the Altai Territory and further use as raw materials for the production of wine products. The Kaberne Severnyj and Schwarz Riesling grape varieties have low plant adaptability to the growing conditions in the region, which does not allow them to fully realize their potential as raw materials for winemaking.

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