Akademik Məlumat İdarəetmə Sistemi
Eastern-European Journal of Enterprise Technologies, vol.1, no.11(133), pp.38-50, 2025 (Scopus)
The object of the study is juice and wine samples obtained from the Bayanshira grape variety. A number of studies have been conducted on this 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 explored. The analysis of berry ripening dynamics showed that the ripening index increased by the time of ripening, fluctuating within 27.46–43.92. The average bunch length is 21.93 cm, width 9.70 cm, mass 172.11 g, the average number of berries in a bunch is 61.46 pieces, and the comb weight is 6.54 g. The average berry length was 18.46 mm, width 18.40 mm, and the average berry mass was 3.67 g. During the treatment 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 retained their natural color and composition almost unchanged. The flow of nitrogenous substances into wine increased during their storage in yeast sediment from 30 to 90 days. Raising the 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, as they help determine the dynamics of grape ripening at different growth stages and transformations in the physicochemical composition during the storage of juice processed by different methods, as well as regulate the processes occurring during wine preparation. The results obtained can be used in family farms and wineries