Identifying of the wine-making potential of the autochthon madrasa grape variety of different colors and quality

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.302971

Keywords:

red grapes, different colored wines, ripeness, active coal, Collagel Clar, white wines, pink wines, Madrasa grape, winemaking, phenolic acids

Abstract

Madrasa grape variety, juice, pulp, wine material, auxiliary materials, technological methods and tools were taken as the object of research. Madrasa is an autochthonous grape variety belonging to the Nagorno-Karabakh region of Azerbaijan. The lack of full study of the quality resources of this variety, especially its color (red, pink and white) and lack of research in the direction of producing wines that differ in quality remains a problem.

The sugar-acid index and phenolic ripeness were determined in Madrasa grape variety, reflecting the optimum ripeness.

Active color and  Colagel Clar were used in order to obtain natural wines with different colors. As the dose of the drug increases, the corresponding decrease in the amount  of these substances is noticed. At the dose of 80 g/hl of the drug, both total and monomer anthocyanins were not matched and the sample became colorless.

While the wine sample that was not stored and matured (control) received 7.7 points, the wine sample stored for 6 months in internally burned barrels had 7.9 points, and during that time, the internal the sample of wine stored in an unburnt barrel was rated 8.5 points. A sample of wine stored in internal fired barrels for 12 months was evaluated with 8.6 points and a sample stored in non-internally fired barrels with 8.7 points. An apparatus-technological scheme for the production of wine, which differs from the autochthonous Madrasa grape variety in terms of color and quality, has been developed. The technological scheme allows the production of wine varieties that differ in terms of gin and maturation period, based on the existing flow line for the production of red wine

Author Biographies

Hasil Fataliyev, Azerbaijan State Agricultural University

Doctor of Technical Sciences, Professor

Department of Food Engineering and Expertise

Ahmad Malikov, Azerbaijan State Agricultural University

Doctor of Technical Sciences, Associated Professor

Yusif Lezgiyev, Azerbaijan State Agricultural University

PhD Student

Department of Food Engineering and Expertise

Natavan Gadimova, Azerbaijan State University of Economics

PhD, Associate Professor

Department of Engineering and Applied Sciences

Department of Food Engineering

Teymur Musayev, Institute of Viticulture and Oenology

PhD, Associate Professor

Department of Scientific Research

Gulshan Aliyeva, Azerbaijan State Agricultural University

PhD Student

Department of Food Engineering and Expertise

References

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Identifying of the wine-making potential of the autochthon madrasa grape variety of different colors and quality

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Published

2024-04-30

How to Cite

Fataliyev, H., Malikov, A., Lezgiyev, Y., Gadimova, N., Musayev, T., & Aliyeva, G. (2024). Identifying of the wine-making potential of the autochthon madrasa grape variety of different colors and quality. Eastern-European Journal of Enterprise Technologies, 2(11 (128), 56–63. https://doi.org/10.15587/1729-4061.2024.302971

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Section

Technology and Equipment of Food Production