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EASTERN-EUROPEAN JOURNAL OF ENTERPRISE TECHNOLOGIES, vol.15, pp.27-41, 2026 (Scopus)
This study examines wine samples made from introduced grape varieties grown on the Absheron Peninsula. The influence of specific marine terroir on the ripening processes of introduced grape varieties and the formation of their biochemical composition is still poorly understood in the Absheron Peninsula conditions. There is no systematic information on the sugar-acid balance, phenol complex and technological parameters of wines produced from these varieties in local conditions. Therefore, a comprehensive assessment of the ripening dynamics of grape varieties grown on the territory of the Absheron Peninsula was carried out, and the quality parameters of wines produced from these varieties were investigated. Parameters such as mass concentration of sugars in grape berries, titratable acidity and pH were determined. Wine samples were analyzed in terms of ethanol by volume, residual sugar, titratable and volatile acids, extract, total and free sulfur dioxide, total phenolic compounds, anthocyanins and tannins. Marine factors that form a specific terroir significantly affect the biochemical composition of grapes and the quality of wine. The highest mass concentration of sugars was recorded for Cabernet Sauvignon (23.2 g/100 cm3), and the highest titratable acidity was recorded in Rkatsiteli (4.8 g/L). The interaction of topography, sea winds, solar radiation and temperature played a key role in the formation of the sugar-acid balance of grapes. The marine terroir creates favorable environmental conditions for the production of high-quality, competitive industrial grapes, which confirms the potential for sustainable development of the industry in the region.