IDENTIFICATION OF FACTORS INFLUENCING THE PHYSICOCHEMICAL COMPOSITION OF PEACH WINES
Technology Audit and Production Reserves, vol.3, no.3-89, pp.45-53, 2026 (Scopus)
- Publication Type: Article / Article
- Volume: 3 Issue: 3-89
- Publication Date: 2026
- Doi Number: 10.15587/2706-5448.2026.362677
- Journal Name: Technology Audit and Production Reserves
- Journal Indexes: Scopus, Food Science & Technology Abstracts, Academic Search Ultimate (EBSCO)
- Page Numbers: pp.45-53
- Keywords: acidity, alcohol, antiradical, aroma, blending, extract, flavonoids, peach, pomace, redox, sugar, wine
- Azerbaijan State University of Economics (UNEC) Affiliated: Yes
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.