Acids in fortified sweet wines made from grapes of Daghestan varieties Gimra novaya and Fioletta

The results of determining the composition and mass concentrations of organic acids, replaceable and essential amino acids in fortified sweet wines made from the Daghestan red grape varieties Gimra Novaya and Fioletta, grown in the natural conditions of the terroir of Derbent (Russia, Republic of Daghestan), are presented. In three variants of fortified sweet wines obtained in laboratory conditions at CIBR DFRC RAS using maceration for 24 and 48 hours, six organic acids were identified: tartaric, citric, lactic, acetic, malic, and succinic; four replaceable, seven essential, and conditionally essential amino acids. The qualitative composition and quantitative content of these representatives of the biochemical composition of fortified sweet wines made from the studied grape varieties were influenced by the varietal characteristics of the grape raw materials and the technological methods used. The most effective was the 24-hour maceration of the pomace, during which the amounts of organic acids and amino acids in the fortified sweet wines from the Gimra Novaya and Fioletta grapes exceeded the content of these substances in the variant obtained from a 48-hour maceration of the pomace. The highest total amounts of organic acids – 5.24 mg/dm3 and amino acids – 1514.3 mg/dm3 were found in fortified sweet wine made from the Gimra Novaya grape variety. It has been established that a glass of fortified sweet wine (the permissible volume for women is one glass, for men – two glasses) contains more than 10 % of the daily norm of amino acids such as histidine, leucine, methionine, threonine, valine, and arginine. Therefore, fortified sweet wines made from the Daghestani varieties Gimra Novaya and Fioletta can be classified as functional products for supporting human immunity.