Identifying the factors affecting the production of juice and wine from the autochthonous Bayanshira grape variety

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.323382

Keywords:

phenolic compounds, amino nitrogen, ultraviolet rays, solid residue, mass exchange

Abstract

The object of the study is juice and wine samples obtained from the Bayanshira grape variety. A number of studies were conducted on the Bayanshira grape variety, but the dynamics of berry ripening and the mechanical composition of the bunch, the effect of applied technological methods on the juice and wine indices have not been sufficiently studied. The study of the dynamics of berry ripening that the ripening index increased by the time of ripening and fluctuated within 27.46–43.92 The average length of a bunch is 21.93 cm, width is 9.70 cm, mass 172.11 g, the average number of berries in a bunch is 61.46 pieces, the weight of the comb in a bunch is 6.54 g. The average length of the berry was 18.46 mm, and the width was 18.40 mm, the average mass of the berry was 3.67 g.

During the processing and storage of grape juice processed by the white method in different ways, it was found that the physicochemical composition of hot pasteurized samples was more susceptible to changes, compared to the control, and the samples treated with ultraviolet rays practically did not change their natural color and composition.

The flow of nitrogenous substances into wine increased during their in yeast sediment from 30 to 90 days. An increase in temperature from 8–11 °C to 25–30 °C significantly increased the flow of nitrogenous substances from yeast sediment into wine compared to other options.

These studies are important for production in terms of determining the dynamics of grape ripening at different stages of growth, the transformations that occur in the physicochemical composition during the storage of juice processed by different methods, and the regulation of the processes occurring during the stages of wine preparation. The results obtained can be used in family farms and wineries

Author Biographies

Hasil Fataliyev, Azerbaijan State Agricultural University

Doctor of Technical Sciences, Professor

Department of Food Engineering and Expertise

Yahya Aghazade, Azerbaijan State Agricultural University

PhD Student

Department of Food Engineering and Expertise

Elnur Heydarov, Azerbaijan Technological University

Candidate of Technical Sciences, Associate Professor

Department of Food Engineering and Expertise

Natavan Gadimova, Azerbaijan State University of Economics (UNEC)

Candidate of Technical Sciences, Associate Professor

Department of Engineering and Applied Sciences

Department of Food Engineering

Mehman Ismayilov, Azerbaijan Technological University

Doctor of Philosophy in Engineering, Associate Professor

Department of Food Engineering and Expertise

Konul Imanova, Azerbaijan Cooperative University

Doctor of Philosophy in Engineering, Senior Lecturer

Department of Winery and Technology

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Identifying the factors affecting the production of juice and wine from the autochthonous Bayanshira grape variety

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Published

2025-02-28

How to Cite

Fataliyev, H., Aghazade, Y., Heydarov, E., Gadimova, N., Ismayilov, M., & Imanova, K. (2025). Identifying the factors affecting the production of juice and wine from the autochthonous Bayanshira grape variety. Eastern-European Journal of Enterprise Technologies, 1(11 (133), 38–50. https://doi.org/10.15587/1729-4061.2025.323382

Issue

Vol. 1 No. 11 (133) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2025 Hasil Fataliyev, Yahya Aghazade, Elnur Heydarov, Natavan Gadimova, Mehman Ismailov, Konul Imanova

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