Identification of factors influencing the physicochemical composition of peach wines

Authors

DOI:

https://doi.org/10.15587/2706-5448.2026.362677

Keywords:

peach, wine, aroma, blending, acidity, alcohol, sugar, pomace, extract, antiradical, redox, flavonoids

Abstract

The research object is the physicochemical, antioxidant, aromatic, and organoleptic characteristics of mono- and blended fruit wines produced from different peach varieties grown in various regions. Although certain researches on peach wines have been conducted, the influence of variety, cultivation conditions, on its physicochemical composition has not been sufficiently studied. In the Yellow Peach wine sample, compared to the White Fadai sample, alcohol was higher by 1.9 vol. %, titratable acidity by 2.8 g/dm³, the amount of phenolic compounds by 118 mg/dm³, the amount of flavonoids by 94 mg/dm³, the amount of reduced extract by 3.1 g/dm³, DPPH by 17 points and FRAP results by 2.2 points. Comparative analysis showed that the use of these wines in blending is more appropriate, and their blending not with each other, but with cherry wine was considered rational. In wine samples obtained from peach fruits grown in different regions, the amount of phenolic compounds was higher in the Ganja sample at 171.1 mg/dm³, at a medium level in the Goygol sample at 161.2 mg/dm³, and the lowest in the Goranboy sample at 157.3 mg/dm³. The total of esters, on the contrary, was highest in the Goranboy sample (17914.5 mg/dm³), and lowest in the Goygol sample (14504.8 mg/dm³). As a result of the research, it was determined that the genetic characteristics of the peach variety significantly affect the composition indicators of the wine. At the same time, climatic and soil conditions play an important role in the variation of these indicators. The obtained results show that the correct determination of raw material selection and cultivation zone in the production of peach wines is important in terms of improving product quality. The results of the work can be considered useful for scientific and practical application in the field of fruit winemaking.

Author Biographies

Hasil Fataliyev, Azerbaijan State Agricultral University (ASAU)

Doctor of Technical Sciences, Professor

Department of Food Engineering and Expertise

Mehman Ismayilov, Azerbaijan Technological University (ATU)

Doctor of Philosophy in Engineering, Associate Professor

Department of Food Engineering and Expertise

Mahammad Mammadzade, Azerbaijan Technological University (ATU)

PhD Student

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

Shabnam Fataliyeva, Azerbaijan State Agricultral University (ASAU)

Assistant

Department of Food Engineering and Expertise

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Identification of factors influencing the physicochemical composition of peach wines

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Published

2026-06-18

How to Cite

Fataliyev, H., Ismayilov, M., Mammadzade, M., Gadimova, N., & Fataliyeva, S. (2026). Identification of factors influencing the physicochemical composition of peach wines. Technology Audit and Production Reserves, 3(3(89), 45–53. https://doi.org/10.15587/2706-5448.2026.362677

Issue

Vol. 3 No. 3(89) (2026): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2026 Hasil Fataliyev, Mehman Ismayilov, Mahammad Mammadzade, Natavan Gadimova, Shabnam Fataliyeva

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