Methoxypyrazines in wine materials of the Krasnodar territory

The components contained in grapes and their biochemical composition are of critical importance for determining the sensory characteristics of wines. Winemakers are interested in the time of grape harvest, at which the highest qualities are observed in the resulting product of fermentation productions. Conventional measurements are not always enough to predict the characteristics of the future wine. The analysis of the results of scientific research indicates limited data on the optimal characteristics of grapes during harvesting for red table wines, depending on the grape variety, place and conditions of its cultivation. According to foreign researchers, volatile substances - methoxypyrazines - are present in grapes and in wine materials of certain varieties, which change the properties of the finished product with a slight increase in their concentration. At the same time, these components in certain concentrations can determine the degree of maturity of grapes. The search for optimal values of these indicators during the maturity period is an urgent task of the wine industry.