Determining the influence of some factors on improving the quality of Sherry wine material

Authors

DOI:

https://doi.org/10.15587/2706-5448.2025.346265

Keywords:

juice, Sherry wine material, phenolic compounds, nitrogenous substances, ethyl alcohol, yeast solution

Abstract

The object of research is the production of Sherry must and wine materials, as well as the processes that occur during this production.

Factors affecting the quality of Sherry wine material – particularly the amount of juice yield, different combinations of fining agents, the duration and course of fermentation, and the role of the grape variety – have not been sufficiently studied. It was found that increasing the juice yield per ton of grapes from 50 to 75 decaliters led to an increase in aldehydes from 61.2 mg/dm³ to 86.1 mg/dm³, esters from 67.3 mg/dm³ to 86.7 mg/dm³, higher alcohols by 40 mg/dm³, and terpenes by up to 100 mg/dm³ in the resulting wine material. An increase in phenolic compounds and oxidation-reduction potential (ORP) caused oxidation uncharacteristic of Sherry wine material, leading to a decrease in quality. Sensory analysis showed a decline in quality scores by 0.02–0.10 points. The effect of fining agents reduced the content of phenolic compounds and titratable acids, while color values shifted positively. Juice samples were fermented both with (experimental) and without (control) the addition of nutrient supplements. Compared with the control, fermentation in the experimental samples was completed 2 days earlier. Increasing the dose of sulfur dioxide added to the juice from 50 mg/dm³ to 120 mg/dm³ resulted in a decrease in alcohol content and an increase in titratable acidity in the fermented samples. Wine materials prepared from Bayan, Fetyaska, and Rkatsiteli grape varieties are suitable for Sherry production; however, in terms of optimal composition, Fetyaska wine material was considered superior.

The obtained results can be applied in family-owned vineyards and winemaking enterprises.

Author Biographies

Hasil Fataliyev, Azerbaijan State Agricultral University (ASAU)

Doctor of Technical Sciences, 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

Azer Taghiyev, Azerbaijan Cooperative University

Doctor of Philosophy in Engineering, Senior Lecturer

Department of Winery and Technology

Konul Baloghlanova, Azerbaijan State Oil and Industry University (ASOIU)

Doctor of Philosophy of Technical Science

Department of Technology of Organic Substances and Complete Molecular Compounds

Alakbar Alakbarov, Azerbaijan State Agricultural University (ASAU)

Department of Food Engineering and Expertise

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Determining the influence of some factors on improving the quality of Sherry wine material

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Published

2025-12-29

How to Cite

Fataliyev, H., Gadimova, N., Taghiyev, A., Baloghlanova, K., & Alakbarov, A. (2025). Determining the influence of some factors on improving the quality of Sherry wine material. Technology Audit and Production Reserves, 6(3(86), 34–43. https://doi.org/10.15587/2706-5448.2025.346265

Issue

Vol. 6 No. 3(86) (2025): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2025 Hasil Fataliyev, Natavan Gadimova, Azer Taghiyev, Konul Baloghlanova, Alakbar Alakbarov

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