Research On the Production of Rose Wines from Madrasa and Hindogna Grape Varieties
Authors:   Fataliyeva Shabnam Khasil, assistent AZ 2006 Distric Gulustan, block 36, appartment 5, Azerbaijan State Agrarian University Ganja, Republic of Azerbaijan, Fataliyeva Sh. Kh. , Heydarov E.E. , Fataliev Kh.K. , Alekberov A.M. , Qadimova N.S. , Imanova K.F. ,   Head of the Department of «Food engineering and expertise» of the Azerbaijan State Agrarian   University, Doctor of technical Sciences, professor. Address: AZ 2006, Vezirov Street108, Ganja city, Republic of Azerbaijan,   Imanova Konul Fikrat, doctoral student, AZ1033Distric Montin . Dash karkhana Str. 543, Baku Business and Corporation College
Published: January 2024

Rose wines were an important group of natural wines, characterized by unique quality indicators. It is notable not only for the organization of the transition between red and white wines, but also for the presence of a well-formed consumer layer. Therefore, the study of this type of wine is on the agenda. Since this group of wines has anthocyanins and apomas, which differ in quantity and quality from white and red, their research becomes relevant. In the course of research, rose wines were developed using the Madrasa and Hindogna grape varieties. For this purpose, the squeeze was without exposure (control) and the squeeze with exposure at different times – 3, 6, 12, 18 and 24 hours. Before maceration, a sulfurous treatment of the squeeze is carried out. The squeeze was mixed with the compressed and obtained juice fraction. The resulting juices were sulfitized at the rate of 50 mg/l and put on fermentation at room temperature. The resulting wine material is separated from the sediment by decanting and left alone. General indicators of the composition and organoleptic evaluation of rose wines were carried out in accordance with the methods available in enochemistry. While the Madrasa grape variety allows for more refined wine samples, the samples obtained from the Hindogna variety featured a higher alcohol and extract content. If the ratio of leucoanthocyanins to anthocyanins in the samples of wine made by years from the madrasa variety, according to the average indicators for 3 years, ranged from 1.81-2.50 and the color intensity-from 0.33-0.47, then in the Hindogna varieties - from 1.87-2.16 and 0.40-0.52, respectively. In the process of maceration from 3 to 24 hours in the squeeze, an increase in the amount of anthocyanins was observed. When considering the samples, the anthocyanin content in the sample obtained with 3-hour maceration was minimal, and with 6-and 12-hour maceration-optimal, and, finally, with 18 - and 24-hour maceration-maximum, that is, 86.02-91.35 mg/dm3. As for the quality, 14 representatives of anthocyanins were identified in the wine samples. In the wine samples, 8 representatives of aromatic volatile phenols, 7 representatives of lactones and 5 representatives of 6-carbon compounds were found. Organoleptic analysis of rose wine samples obtained from the Madrasa grape variety with aging for 3, 6, 12, 18 and 24 hours was carried out. Samples of rose wine prepared by maceration for 3 and 6 hours were rated 0.6-0.8 points higher than their other counterparts.