Determination of the oenological maturity of dark-berry grape varieties based on sensory analysis and amino acid profile

Abstract

In this work, the harvest date was determined based on the organoleptic characteristics of the Kurchansky and Granatovy grape varieties. At the same time, the appearance, aroma, and taste of berries, as well as the condition of the skin, pulp, and color of seeds were evaluated. The dynamics of the main yeast-consumed amino acids, as well as proline, were analyzed, considering that the degree of berries ripening affects the nitrogen profile and, as a consequence, the aromatic composition of grapes and the taste characteristics of the future wine. A correlation was obtained between the organoleptic parameters determined in berries and in the wine samples obtained from them. It was found that grape ripening has a noticeable effect on the composition of the wine, and allows to establish further the key parameters that need to be considered in the berry during ripening to determine the optimal harvest date.