INFLUENCE OF THE SEPAJ METHOD ON THE QUALITY OF PINK WINE SAMPLES

Konul Fikret Imanova, Teymur Musa Musayev
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Abstract

Quality composition of pink wine samples made from sepaj of grape harvest obtained from Madrasa and Bayanshira varieties was analyzed. Sepaj 80:20; 60:40; 40:60; 20:80 obtained from mixing red grapes with white grapes in proportion. Samples of pink wine “Al wine” made from Tavkveri grape variety were in a superior position in terms of composition and organoleptic quality. Among the samples, the 60:40 sepaj sample was rated higher for the optimality and organoleptic quality of the composition indicators. So, it differed from other analogs in that it was 0.3-0.5 points ahead.
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SEPAJ法对粉红葡萄酒样品质量的影响
对马德拉萨和巴彦shira品种葡萄采收后的红葡萄酒样品进行了质量成分分析。Sepaj 80:20;比例;40:6 0;20:80由红葡萄和白葡萄按比例混合而成。以Tavkveri葡萄品种为原料酿制的粉红葡萄酒“Al wine”样品在成分和感官品质方面均处于优越地位。样品中,60:40的分离样品在组成指标的最优性和感官质量上被评为较高。因此,与其他类似产品不同的是,它领先0.3-0.5个百分点。
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43
审稿时长
6 weeks
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