Особенности яблочного и грушевого сырья алтайской селекции для производства столовых вин

In 2008-2012 investigations in selection of apple and pear varieties and hybrids of the breeding of SSI SHRI of the Russian agricultural academy, available for production of table wines, have been carried out. Investigated apple and pear juices of 17 varieties and hybrids differ by high accumulation of sugars (9.7 13.4%), which led to a good natural fermentation of spirit. The necessary quantity of sugar up to spirit standards for table wines was added during the primary fermentation. Super-normative acidity in 3 apple (10.5 12.4 g/dm 3) and 5 pear juices 9.9 12.4 dm 3 was observed. Wine materials with super-normative acidity, were subjected to acidity reduction by chalking before preparation of table wines. Because of low acidity two pear specimens of hybrids №№ 567 and 572 are excluded from the further investigations. Application of such wine materials is possible only in mixed wines. According to the basic physical-chemical indices and organo-leptical estimate, from all the investigated apple and pear varieties, only fruits of five apple varieties and three pear hybrids are available for production of wine materials of high quality without correction of acidity. For production of table wines, which give a possibility to widen the assortment of wine products, we recommend the fruits of the following apple varieties: Altaiskoye rumyanoye, Zhar-Ptisca, Zhebrovskoye, Osennyaya Radost and Solovyevskoye; hybrids of pears №№ 584, 3083, 3131.