Revealing the patterns of influence exerted by the ecological and geographical conditions on the chemical composition and quality indicators of Madrasa and Shiraz grape varieties and wine samples prepared from them

Résumé fourni par la source

This study investigates wines made from the introduced Shiraz grape variety and the indigenous Madrasa grape variety, grown in the Absheron and Goygol regions. The task addressed relates to the poorly understood influence of ecological and geographical conditions on the formation of the physicochemical properties of introduced and indigenous grape varieties. The influence of the ecological and geographical conditions of the Absheron Peninsula and the Goygol region of Azerbaijan on the physicochemical composition of Shiraz and Madrasa grapes, as well as on the quality of the red table wines produced from them, has been investigated. The content of soluble solids, sugars, organic acids, phenolic compounds, anthocyanins, pH, density, and other grape parameters, as well as the physicochemical and organoleptic characteristics of the wines, were determined. Ecological and geographical conditions were found to have a statistically significant effect on most of the studied parameters (P < 0.05; P < 0.01). Grapes grown in the Goygol region were characterized by higher levels of soluble solids, glucose, fructose, phenolic compounds, and anthocyanins compared to samples grown in Absheron. In Shiraz and Madrasa grapes grown in Goygol, phenolic compound levels were 43–49% higher while anthocyanin levels were 8–9% higher. Wines produced from these grapes had higher levels of phenolic compounds, tannins, and anthocyanins; they received higher tasting scores (93–95 points) as well. The most favorable conditions for the development of high organoleptic properties in the studied grape varieties were found in the Goygol region, indicating the high potential of this region for the production of high-quality red table wines

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