SEPAJ法对粉红葡萄酒样品质量的影响

International Journal of Innovative Technologies in Social Science Pub Date : 2023-03-30 DOI:10.31435/rsglobal_ijitss/30032023/7965

Konul Fikret Imanova, Teymur Musa Musayev

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引用次数: 0

摘要

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

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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来源期刊

International Journal of Innovative Technologies in Social Science

自引率

0.00%

发文量

审稿时长

6 weeks