Identifying the influence of various factors on the composition of juices and wines obtained from the autonomous Bayan Shirey grape variety

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.332592

Keywords:

autochthonous, maceration, phenolic compounds, suspended particles, absorbed oxygen, lilac, gallic

Abstract

The object of the study is juice, wine, pulp obtained from the autochthonous Bayan Shirey grape variety. There are a number of studies on the autochthonous Bayan Shirey grape variety, but the influence of extraction methods and tools on the composition and quality of juice samples, as well as the origin of wine, maceration time and treatment with a fining agent on the compositional parameters has not been studied.

A comparative analysis of the physicochemical composition of wine samples prepared using the same technological method from Bayan Shirey grapes of different origin was carried out. The results showed that the acidity of wine samples from the Goygol region, which has a relatively cold climate, was 0.4–0.6 g/dm3 higher than that of the sample taken from the arid Samukh region with a warm climate, and the highest. The largest amount of extracted extract was in the Samukh sample, then in descending order in the samples Ganja, Shamkir and Goygol. With maceration time, the amount of turbidity-forming compounds and absorbed oxygen in wine samples increases. Therefore, it is more effective to carry out maceration for 1.5–3.0 hours. Processing samples of long maceration with optimal doses of adhesives allowed to minimize the content of suspended particles and the NTU index.

The studies substantiate the correct choice of technological methods, means and modes that minimize oxidation for the preparation of exquisite table and champagne wines. The appearance, composition and quality of the future wine are optimized depending on the growing conditions of the grapes, the reasons for the increase in suspended particles causing oxidation and methods for their elimination.

These studies are important in production for determining the of methods and means on the composition and quality of juice, as well as for studying the origin of wine, maceration time, time and treatment with solvents to change physicochemical composition. The obtained results can be used at factories and wineries

Author Biographies

Hasil Fataliyev, Doctor of Technical Sciences, Professor Department of Food Engineering and Expertise

Doctor of Technical Sciences, Professor

Department of Food Engineering and Expertise

Yahya Aghazade, Azerbaijan State Agricultural University (ASAU)

PhD Student

Department of Food Engineering and Expertise

Vugar Mikayilov, Azerbaijan State Oil and Industry University (ASOIU)

Doctor of Technical Sciences, Professor

Department of Food Engineering and Expertise

Elnur Heydarov, Azerbaijan Technological University (ATU)

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

Konul Imanova, Azerbaijan Cooperation University

Doctor of Philosophy in Engineering, Senior Lecturer

Department of Winery and Technology

Shabnam Fataliyeva, Azerbaijan State Agricultural University (ASAU)

Assistant

Department of Food Engineering and Expertise

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Identifying the influence of various factors on the composition of juices and wines obtained from the autonomous Bayan Shirey grape variety

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Published

2025-06-23

How to Cite

Fataliyev, H., Aghazade, Y., Mikayilov, V., Heydarov, E., Gadimova, N., Imanova, K., & Fataliyeva, S. (2025). Identifying the influence of various factors on the composition of juices and wines obtained from the autonomous Bayan Shirey grape variety. Eastern-European Journal of Enterprise Technologies, 3(11 (135), 89–102. https://doi.org/10.15587/1729-4061.2025.332592

Issue

Vol. 3 No. 11 (135) (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, Vugar Mikayilov, Elnur Heydarov, Natavan Gadimova, Konul Imanova, Shabnam Fataliyeva

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