Establishing a pattern of change in the quality indicators of Tokaj-type wine materials prepared by different variants

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.312056

Keywords:

Tokaj wine, quality indicators, phenolic compounds, titratable acidity, contraction coefficient

Abstract

The object of this study is Tokaj-type wine materials made from white and red grape varieties grown in the foothills of the Goy-Gol region and the flat zone of the Samukh region in the Azerbaijan Republic. An important condition for the production of Tokaj wine is the high sugar content in the raw materials. Therefore, fully ripe and slightly withered grape varieties were used to prepare the wine materials. The quality indicators of wine materials prepared in three options were studied. Option 1 – preparation of Tokaj wine material by adding must with pulp from ripe grapes to alcohol; Option 2 – preparation of Tokaj wine material by adding must with pulp from grapes withered on the vine for 10–12 days to alcohol; Option 3 – preparation of Tokaj wine material by adding must with pulp from grapes withered on the vine for 4–5 days to alcohol. The most appropriate options were the first and second, according to which Tokaj wine material is produced by adding must with pulp from grapes ripened and dried on the vine for 4–5 days to alcohol. The content of sugar, volatile acids, titratable acidity, phenolic compounds, methyl alcohol, and the volume percentage of alcohol added to the must were studied in the prepared wine materials. For the preparation of wine material, it is advisable to use the white Rkatsiteli grape variety and the red Cabernet Sauvignon variety grown in the flat zone of the Samukh district. This is due to the fact that in the flat zone, grapes accumulate more sugar, and the volume percentage of alcohol added to the must is less, which is also economically advantageous. During the study, using mathematical and statistical methods, the most appropriate option was determined for the organoleptic indicators of Tokaj wines made from the Rkatsiteli grape variety, which was rated 9.8 points

Author Biographies

Afaq Bagirzade, Azerbaijan Technological University

Assistant

Department of Food Engineering and Expertise

Yashar Omarov, Azerbaijan Technological University

Doctor of Philosophy in Biology, Associate Professor

Department of Food Engineering and Expertise

Jamila Aliyeva, Odlar Yurdu University

Doctor of Philosophy in Technics, Assistant Professor

Department of Mathematics, Computer Science, and Statistics

Sevda Gurbanova, Azerbaijan Technological University

Doctor of Philosophy in Biology, Assistant Professor

Department of Food Engineering and Expertise

Elza Omarova, Azerbaijan State University of Economics (UNEC)

Doctor of Philosophy in Engineering, Associate Professor

Department of Engineering and Applied Sciences

Afet Gasimova, Azerbaijan Technological University

Doctor of Philosophy in Technics, Associate Professor

Department of Food Engineering and Expertise

Ahad Nabiyev, Azerbaijan Technological University

Doctor of Biological Sciences, Professor

Department of Food Engineering and Expertise

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Establishing a pattern of change in the quality indicators of Tokaj-type wine materials prepared by different variants

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Published

2024-10-30

How to Cite

Bagirzade, A., Omarov, Y., Aliyeva, J., Gurbanova, S., Omarova, E., Gasimova, A., & Nabiyev, A. (2024). Establishing a pattern of change in the quality indicators of Tokaj-type wine materials prepared by different variants. Eastern-European Journal of Enterprise Technologies, 5(11 (131), 92–108. https://doi.org/10.15587/1729-4061.2024.312056

Issue

Vol. 5 No. 11 (131) (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, Jamila Aliyeva, Sevda Gurbanova, Elza Omarova, Afet Gasimova, Ahad Nabiyev

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