Research Information System
Eastern-European Journal of Enterprise Technologies , vol.1, no.1, pp.92-108, 2024 (Non Peer-Reviewed Journal)
The object of this study is Tokaj-type wine materials made from white and red grape varieties grown in the foothills of the Goy Gol region and the flat zone of the Samukh region in the Azerbaijan Republic. An import ant condition for the production of Tokaj wine is the high sugar content in the raw materi als. Therefore, fully ripe and slightly with ered grape varieties were used to prepare the wine materials. The quality indicators of wine materials prepared in three options were studied. Option 1 – preparation of Tokaj wine material by adding must with pulp from ripe grapes to alcohol; Option 2 – prepara tion of Tokaj wine material by adding must with pulp from grapes withered on the vine for 10–12 days to alcohol; Option 3 – prepa ration of Tokaj wine material by adding must with pulp from grapes withered on the vine for 4–5 days to alcohol. The most appropri ate options were the first and second, accord ing to which Tokaj wine material is produced by adding must with pulp from grapes rip ened and dried on the vine for 4–5 days to alcohol. The content of sugar, volatile acids, titratable acidity, phenolic compounds, meth yl alcohol, and the volume percentage of alco hol added to the must were studied in the pre pared wine materials. For the preparation of wine material, it is advisable to use the white Rkatsiteli grape variety and the red Cabernet Sauvignon variety grown in the flat zone of the Samukh district. This is due to the fact that in the flat zone, grapes accumulate more sugar, and the volume percentage of alcohol added to the must is less, which is also economically advantageous. During the study, using math ematical and statistical methods, the most appropriate option was determined for the organoleptic indicators of Tokaj wines made from the Rkatsiteli grape variety, which was rated 9.8 points Keywords: Tokaj wine, quality indicators, phenolic compounds, titratable acidity, con traction coefficient