The European varieties of grapes being the main source of raw material for our wine-making have a number of qualitative merits in the ready wines, but they also have the demerits in productivity and resistance under our climatic conditions of cultivation. For laying new plantings of white grape varieties the old assortment is used, which in the extreme winters of 2005-2006 was heavily damaged. The purpose of our research is to study the physical, chemical and biochemical composition of wine materials and wines from perspective varieties of grapes. Their characteristic on the main estimated indicators will allow the creation of a whole series of new qualitative wines. The results of the long-term study of new highly-adaptive grape varieties are presented in this article. The research was carried out at the Anapa’s Experimental Zonal Station of Wine growing and Winemaking for the period from 2001 to 2013, the research allowed to reveal a number of perspective white technical varieties which were resistant to adverse ecological factors of the environment and capable to give high-quality wines. On the basis of organoleptic properties the wine materials from the following varieties were recognized as the best samples: Varvarovskiy, Zolotaya Osen, Bokator (7,85 points); AZOS Riesling (7,83 points); Arabushlo (7,8 points) and Aligote’s control (7,78 points). Referring to the physical and chemical indicators, all studied wine materials corresponded to the requirements of GOST. As far as the total accumulation of biologically active agents was concerned, the wine material from cv Mtsvane Kakhetinskiy (47,6 mg/dm3) was selected. Based on the results of the long-term research carried out by us the conclusion is that the selected varieties of grapes should be allowed for use in the industrial application and also for wide use in the breeding work as donors of frost resistance, drought resistance and wine quality that will expand the borders of steady grapes production in the region.
Key words: grapes, cultivar, resistance, biological potential, biochemical composition, organoleptic analysis,
quality of wines