Improvement of technology for producing wine material for Tokaj wine

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.298739

Keywords:

Tokaji wine material, contraction coefficient, extract content, phenolic compounds, acidity

Abstract

The object of this study is the production technology of Tokaj-type wine materials. The material used was white and red grape varieties, withered by twisting on the vine for 4–5 days. Wine materials were prepared from these grape varieties using new technology, i.e., by adding the wort to the alcohol along with the pulp. The technology for the production of environmentally friendly Tokaj-type sweet dessert wines using technical grape varieties cultivated in the foothills of the Goy-Gol and flat zone of the Samukh region has been improved. Providing the population with environmentally friendly food products, as well as wines, is one of the most important tasks of our time. Poor quality food creates conditions for the development of various diseases. For this purpose, a technological scheme for the production of Tokaj-type wine materials has been devised. The quality indicators of Tokaj wine material prepared by fermenting in alcohol must from grapes withered by twisting on the vine for 4–5 days with pulp for 3–4 days were studied. The rates of alcohol loss were calculated based on the contraction coefficient (0.08 %) during co-fermentation with wort. For wine materials prepared from grape varieties grown under the conditions of the Samukh region, alcohol consumption is reduced. This is due to the high sugar content in the wine material. In the prepared wine material, the amount of alcohol and sugar corresponded to the norm – the alcohol content reached 14–15 % and residual sugar 16 %. As a result of the tasting, wine material prepared from the Rkatsiteli grape variety in the Samukh region was rated 9.5 points, and wine material prepared from the red Madras grape variety 9.3 points. The results make it possible to regulate the desired quality of wine material and use it in the production of Tokaj wine

Author Biographies

Afaq Bagirzade, University of Technology of Azerbaijan

Assistant

Department of Food Engineering and Expertise

Yashar Omarov, University of Technology of Azerbaijan

Doctor of Philosophy in Biology, Assistant Professor

Department of Food Engineering and Expertise

Elnur Heydarov, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Associate Professor

Department of Food Engineering and Expertise

Mehman Ismayilov, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Associate Professor

Department of Food Engineering and Expertise

Afet Gasimova, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Associate Professor

Department of Food Engineering and Expertise

Mezahir Cavadov, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Associate Professor

Department of Food Engineering and Expertise

Ahad Nabiyev, University of Technology of Azerbaijan

Doctor of Biological Sciences, Professor

Department of Food Engineering and Expertise

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Improvement of technology for producing wine material for Tokaj wine

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Published

2024-02-28

How to Cite

Bagirzade, A., Omarov, Y., Heydarov, E., Ismayilov, M., Gasimova, A., Cavadov, M., & Nabiyev, A. (2024). Improvement of technology for producing wine material for Tokaj wine. Eastern-European Journal of Enterprise Technologies, 1(11 (127), 52–63. https://doi.org/10.15587/1729-4061.2024.298739

Issue

Vol. 1 No. 11 (127) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2024 Afaq Bagirzade, Yashar Omarov, Elnur Heydarov, Mehman Ismayilov, Afet Gasimova, Mezahir Cavadov, Ahad Nabiyev

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