Levels of organic acids in wine materials made from grape clones and their quality effect
The qualitative and quantitative composition of organic acids in wine materials made from introduced clones of red grape varieties was studied for the possibility of making them into red table wine materials. Tartaric acid mass concentration prevailed on that of malic acid (>1), which favors obtaining competitive quality wine materials. The effect of organic acids on the sensory evaluation of the wine materials was established (r = 0,55…-0,85). A relationship between tartaric acid mass concentrations and the total phenolics was revealed. The qualitative and quantitative composition of organic acids was subject to statistical analysis, and the result obtained indicates the variety effect on their levels in the wine materials and whether processes should be selected to regulate these substances.