Comparative analysis of the composition of Bayan Shirey, Rkatsiteli and Cabernet Sauvignon grape varieties for production of brandy wine materials

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Omarova E.

FOOD TECHNOLOGY, vol.4, no.13, pp.694-707, 2024 (SCI-Expanded)

  • Nəşrin Növü: Article / Article
  • Cild: 4 Say: 13
  • Nəşr tarixi: 2024
  • jurnalın adı: FOOD TECHNOLOGY
  • Jurnalın baxıldığı indekslər: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Computer & Applied Sciences, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Public Affairs Index, Veterinary Science Database, DIALNET
  • Səhifə sayı: pp.694-707
  • Adres: Bəli

Qısa məlumat

 This study aimed to investigate the chemical compositions of different grape varieties used for production of brandy wine materials. Materials and Methods. It were studied white technical gape varieties (Bayan Shirey and Rkatsiteli), widely distributed in the country's wineries, as well as Cabernet Sauvignon, a red technical grape variety recently introduced to the Ganja-Gazakh region of the Republic of Azerbaijan. Titratable acidity, contents of sugar, phenolic compounds, pectin substances, and vitamin C were determined using standard methods. Results and Discussion. The yield of unclarified juice was 78.68% from the Bayan Shirey, 74.34% from Rkatsiteli, and 66.35% from Cabernet Sauvignon grape varieties. The low juice yield of Cabernet Sauvignon is due to its relatively dense skin, and higher number and mass of seeds in the berry. The Bayan Shirey variety has a high yield of unclarified juice, which makes it promising for the production of brandy wine material. The total sugar content in the ripe grape variety Bayan Shirey, grown in the Samukh and Goygol districts, was 18.7 and 17.8%; for Rkatsiteli this indicator was 21.6 and 19.3%, and for the Cabernet Sauvignon variety, it was 22.1 and 19.4%, respectively. The active acidity of ripe grape varieties varied between 3.2 and 3.3. Active acidity changed between 3.8 and 4.1 in unripe and overripe grape varieties.