The Influence of the Degree of Grape Damage on the Quantitative Composition of Higher Alcohols In Wine

Abstract In this study is proved analyses of higher alcohols in wines received from both damaged and healthy grapes. The object of the study were wines made from Rkatsiteli, Budeshuri and Khikhvi grapes varieties. The control sample was wine obtained from healthy grapes. The amount of higher alcohols in wine was determined in the experimental and control samples by gas chromatography. The analysis of the obtained data showed that the amount of higher alcohols was higher in the control samples. Particular attention was paid to the influence of methanol and isoamyl alcohol concentrations on the sensory characteristics of wine. Their high amount negatively affects to the sensory characteristics of wines.