THE RESULTS OF RESEARCH OF THE ANAPA ZONAL EXPERIMENTAL STATION OF VITICULTURE AND WINEMAKING IN 2017
Studying of the Anapa Zonal Experimental Station are aimed at solving the urgent problems of the modern grape and wine industry. The results of studying the soil degradation processes in vineyards are presented in this article, as well as the factors of "intensity of soil cultivation", "steepness of the slope" and "criterion of water resistance" in the viticulture cultivation are considered. Anapa ampelographic collection is a collection in the local terroir of various varieties, clones, forms and types of grapes intended for studying and isolating the most valuable of them for breeding purposes and production use; variety-donors of economically valuable signs are found among representatives of different ecological-geographical groups of grapes. Breeders of AZOSV&V have been carried out the work aimed at the development of new high-quality and yielding technical varieties adapted to local natural and climatic conditions, with high productivity. The database of the Anapa ampelographic collection was created. Among the features of the software platform is the search for samples in the database for a number of parameters, the displaying a common list of samples and displaying detailed information for each class separately. DNA-certification of varieties was carried out, which will be integrated with a total database. It has been revealed that the varieties of Serbian selection of Cosmopolita, Petra, Bachka and Panonia are promising for the Russian vine and wine industry. They can be recommended for growing in the Anapa-Taman zone of viticulture and as donors of useful traits on yield and resistance to unfavorable environmental factors. It is found that the wines from these varieties have good quality and high aging potential that can expand the range of high-quality wine production in Russia. It is shown that the use of wine distillate leads to an excessively high accumulation of undesirable groups of compounds, such as methanol and other fusel oils, thereby reducing the quality of white liquor wine. In the year of study, the highest tasting ratings were obtained for white liquor muscat wines prepared using alcohol-rectificate alcohol as an alcoholizing agent in accordance with GOST5962-2013.