Akademik Məlumat İdarəetmə Sistemi
Ukrainian Food Journal, vol.13, no.4, pp.694-707, 2024 (ESCI)
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 grape 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. The content of phenolic compounds in ripe varieties of grapes was between 0.74 and 1.20 g/100 ml. Among studied variants, ripe grape varieties were the richest in phenolic compounds. Pectic substances in ripe varieties of grapes varied between 0.23 and 0.52 g/100 ml. Fully ripe grape varieties were richer in vitamin C than unripe and overripe varieties. The content of vitamin C in ripe varieties of grapes varied between 7.8 and 12.4 mg/l. The research has revealed that the most suitable varieties for the production of brandy wine materials are Bayan Shirey and Rkatsiteli. Conclusions. The results of the study showed that ripe grape varieties such as Bayan Shirey, Rkatsiteli, and Cabernet Sauvignon have the best chemical composition for the production of brandy wine materials, including high content of sugar, phenolic compounds, and vitamin C.