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Production of Red Table Wines as the Sorts of Local Grapes
Authors: Movlud Arastun Huseynov
Number of views: 168
The study of the mechanical and chemical composition of local and locally adapted red grape varieties chosen for the preparation of high-quality red table wines has shown that, depending on agrotechnical activities, territory, climate variability and other conditions, even in the technically maturing phase, small and large values of such parameters are possible, As titratable acidity and sugar content. In view of this, it becomes necessary to regulate the chemical composition of the grape must obtained in these conditions in accordance with the chosen technology.
Scientifically substantiated and defined the direction of improving the technology of cooking natural red wine using Mattress, as the main variety. The possibility of using other grape with red berries grown in Azerbaijan along with the grape of Matras is also indicated. A model has been developed that reflects the dynamics of the anthocyanin complex and the intensity of the color of the wine that is subject to prolonged heat treatment in the presence of atmospheric air.
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