Chemical composition and technological characteristics of wines from red grape varieties, selected in Bulgaria

V. Haygarov1, T. Yoncheva1, Z. Nakov2, M. Ivanov2, D. Dimitrov1*

1Department of Enology and Chemistry, Institute of Viticulture and Enology, 1 Kala Tepe str., 5800 Pleven, Bulgaria 2Department of Cultivars and Cultivar Maintenance, Institute of Viticulture and Enology, 1 Kala Tepe str., 5800 Pleven, Bulgaria

(Manuscript received 20 May 2016; accepted for publication 5 February 2017)

Abstract. Chemical analysis of grapes and technological characterization of wines from red varieties Storgoziya, Kaylashky rubin, Trapezitza, Rubin and Bouquet, created by the method of intraspecific and interspecific hybridization at the Institute of Viticulture and Enology – Pleven, Bulgaria were made. The technological maturity of the grapes as raw material for producing quality red wines was determined. Rubin variety was with the highest sugar content – 23.10±0.73 %, titratable acids – 6.18±0.34 g/dm3 and pH 3.40±0.71. The other varieties were with optimal condition for the production of red wines in terms of sugars and titratable acids. The chemical composition and organoleptic characteristics of the experimental wine samples were established. The ethyl alcohol content in the produced wines was in the range from 12.33±0.23 vol. % (Bouquet) to 13.31±0.34 vol. % (Kaylashky rubin). The content of titratable acids was in the range of 5.33±0.43 g/dm3 (Trapezitza) up to 6.88±0.21 g/dm3 (Kaylashky rubin). There were no significant differences in the analyzed indicators and taste evaluation between experimental wines and wine of Vitis vinifera – Pinot noir grape variety used as control sample.