Research on the Rose Wines Production in Azerbaijan

Abstract

The native Matrasa grapes variety grown in the Samukh (79 m), Ganja (408 m) and Goygol (630 m) districts located at different altitudes above sea level, was used. Storage of pulp was carried out at different times — 3, 6, 12, 24 hours. Before maceration, desulfurization of the pulp is carried out. As a result of the tasting conducted according to a 10-point system with the participation of 9 tasters, a sample of rose wine aged in a pulp for 6 hours became more noticeable due to its transparency and color. At the same time, in terms of taste, typicality, aroma and bouquet, this sample was more preferable and eventually received a score of 9.6 points. Although there was no sharp difference between the number of aromatic substances in wine materials obtained from the Matrasa grape variety grown in different regions, some differences were still noticeable. Thus, the total amount of aromatic substances was 90.9 mg/dm3 in the wine material from the Goygol district, 88.6 mg/dm3 in Ganja and 85.6 mg/dm3 in Samukh. It turned out that in the sample of Samukh wine the content of acetates of higher alcohols was 5.7 mg/dm3, in Goygol — 5.2 mg/dm3 and, finally, in Ganja — 4.6 mg/dm3. Looking at the number of esters in both tables, it becomes clear that in the samples of wine from fatty acid esters the most common ethylhexanoate (1040-1210 mg/dm3) and ethyl-4-ONE-butanoate (1015-1430 mg/dm3).