Identifying the factors affecting the preparation of wine material from cherry fruits

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.326471

Keywords:

juice, wine material, cherry, cultivated conditions, seed, aroma profile, skin

Abstract

The object of the study is wine material obtained from cherry fruit grown in the Goranboy, Goygol and Ganja regions of Azerbaijan. Although several studies have been conducted regarding the production of juice and wine from cherries, the variation in the mechanical composition of the fruit and the juice and wine produced from it, depending on the conditions in which the plant is cultivated, has not been studied.

The Brix value of the juice obtained from the fruits was the lowest in Goygol (16.0), the highest in Goranboy (18.5), and the intermediate value was 16.9 in Ganja. The antioxidant content was highest in the Ganja sample (37.4 TEAC mmol/l), followed by Goranboy (28.3 TEAC mmol/l), and Goygol (20.0 TEAC mmol/l). When looking at the monomer anthocyanins, the lowest value was in Ganja (350 mg/l), followed by Goygol (366 mg/l), and Goranboy had the highest value (548 mg/l).

The physical-chemical composition of the wine samples, as well as the quality and quantity of volatile compounds, were studied. The highest of dry matter content was in Goranboy (76.7 g/dm3), the lowest in Goygol (38 g/dm3), and the intermediate value in Ganja (51.3 g/dm3). This can be attributed to the soil and climatic conditions of these regions. Goranboy is located in a hotter arid region, which results in higher dry matter content in the fruits compared to the other two regions. Ganja, located in a semi-mountainous area, has a more moderate climate compared to Goranboy, while Goygol, primarily situated in a mountainous region, is known for its cold winters and cool summers. All these differences are reflected in the products obtained from the fruit plants grown in these areas.

The results obtained can be used by family farms and winemaking enterprises

Author Biographies

Hasil Fataliyev, Azerbaijan State Agricultural University (ASAU)

Doctor of Technical Sciences, Professor

Department of Food Engineering and Expertise

Muhammad Mammadzade, Azerbaijan Technological University (ATU)

PhD Student

Department of Food Engineering and Expertise

Mehman Ismayılov, Azerbaijan Technological University (ATU)

Doctor of Philosophy in Engineering, 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

Naila Mammadova, Azerbaijan State Agricultural University (ASAU)

Assistant

Department of Food Engineering and Expertise

Teymur Musayev, Ministry of Agriculture of the Republic of Azerbaijan

PhD, Associate Professor

Scientific Research Institute of Viticulture and Winemaking

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Identifying the factors affecting the preparation of wine material from cherry fruits

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Published

2025-04-29

How to Cite

Fataliyev, H., Mammadzade, M., Ismayılov, M., Gadimova, N., Mammadova, N., & Musayev, T. (2025). Identifying the factors affecting the preparation of wine material from cherry fruits. Eastern-European Journal of Enterprise Technologies, 2(11 (134), 77–88. https://doi.org/10.15587/1729-4061.2025.326471

Issue

Vol. 2 No. 11 (134) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2025 Hasil Fataliyev, Muhammad Mammadzade, Mehman Ismayılov, Natavan Gadimova, Naila Mammadova, Teymur Musayev

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