Liqueur Wines From New Grapevine Varieties Bred in Arriv&w – Branch of Fabsi Frarc

The paper presents the results of technological studies of new white technical grapevine varieties bred by ARRIV&W – BRANCH of FABSI FRARC: Izumrud, Muscat platovsky, Nektariy, which are distinguished by high sugar accumulation. Liqueur wines were prepared using classical technology and the main physical and chemical parameters of must and wine were determined. The studies were con-ducted in the laboratory of ampelography and technological evaluation of grapevine varieties in microwinemaking conditions. The weight of one batch of grapes was 10–25 kg. Wine distill-ate was used as an alcoholizing agent. Fractional alcoholization was used to preserve and enhance the varietal aroma of grapes. As a result of the organoleptic characteristics of liqueur wine samples, preliminary conclusions were made on the advisability of using the studied varieties for the preparation of liqueur wines. All studied grapevine varieties can be recommended for the production of liqueur wines.