Scientific Research Topic
“Improvement of Red Wine Production Technology from Odesa Black Grape Variety”
Scientific supervisors:
Doctor of Technical Sciences — O. B. Tkachenko
Doctor of Agricultural Sciences — N. V. Kameneva
PhD candidate (Food Technologies Program):
D. S. Kaminskyi
Table of Contents
1. Literature Review
1.1
Review of breeding of technical red grape varieties in the context of their role in global wine production volumes
1.2
Characteristics of the chemical composition of Vitis vinifera and hybrids (Cabernet Sauvignon, Merlot) and their technological behavior
1.3
Influence of technological practices on the phenolic and aromatic complexes of wine
2. Research Methods
- Standard physicochemical analyses used in winemaking
- Determination of diglucosides
- Analysis of phenolic compounds using spectrometry methods
- Organoleptic evaluation using sensory analysis techniques, including consumer-oriented methods
3. Experimental Part
Study of the influence of technological practices on physicochemical and organoleptic characteristics of wines from Odesa Black grape variety
3.1
Comprehensive study of Odesa Black grapes
3.2
Organoleptic characteristics of wines from Odesa Black grapes:
- different producers
- vertical tastings
- comparative analysis with related varieties (Cabernet Sauvignon, Merlot)
3.3
Effect of pre-fermentation cold maceration (PCM) on physicochemical and sensory characteristics
3.4
Effect of yeast strains on physicochemical and sensory characteristics
3.5
Effect of oak alternatives (chips/staves) during fermentation and aging on physicochemical and sensory characteristics
3.6
Effect of different fermentation vessels (qvevri, stainless steel INOX) on physicochemical and sensory characteristics
3.7
Effect of barrel aging on physicochemical and sensory characteristics
3.8
Effect of vintage conditions (year influence) on the formation of the sensory profile of wines
4. Comparative Analysis
- Comparison of phenolic intensity and perception of astringency
- Evaluation of taste quality
- Development of a scoring scale and tasting sheets for wines from Odesa Black variety
Conclusions
Hypotheses
1. Effect of alcohol content on sensory profile
- Positive effect: absence of vegetal notes, pronounced fruity profile
- Negative effect: presence of vegetal notes, excessive esters, increased bitterness
2. Effect of oak alternatives (chips/staves) during fermentation
- Difference from control (without oak):
- positive impact on aroma intensity
- reduction of bitterness
3. Effect of pre-fermentation cold maceration (PCM)
- Does not significantly enhance primary aromas
4. Combined effect of technological factors
- Technological practices influence the overall wine style
- Possibility to develop different stylistic profiles of wine