RESVERATROL IN KUBAN WINES

Main Article Content

Troshin L. P.
Milovanov A. V.
Guguchkina
Prakh A. V.
Beliakova Е. А.

Keywords

resveratrol, Kuban, wines

Abstract

Purpose: The main purpose of viticulture is to improve the quality of the grapes, both to a greater extent for ampelotherapy and winemaking, and, to a lesser extent, to onotherapy.


Methodology: The article highlights the results of perennial (from 2014) studies of 18 promising technical grape varieties from different zones of the Krasnodar Territory: Anapo-Taman, Central, as well as Amur from the Black Sea zone of the Krasnodar Territory and two control Western European world-famous and most common varieties Merlot and Cabernet-Sauvignon in the same zones.


Result: The average values of resveratrol were found in wine materials from the varieties Vladimir and Dmitry (4.7 mg / dm3), Podlesny (3.9 mg / dm3), Saperavi Severny (3.5 mg / dm3), 40 let Octiabria (3.3 mg / dm3), Kurchansky and 40 let Pobedy (3.0 and 2.9 mg / dm3, respectively). On the other hand, as shown by the analysis of wine materials, the Antaris, Varyushkin, Mitsar and Plechistik varieties synthesize a lower content of resveratrol (1.0 and 0.9 mg / dm3, respectively).


Applications: This research can be used for the universities, teachers and education students.


Novelty/Originality: In this research, the model of resveratrol in Kuban wines is presented in a comprehensive and complete manner.

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