Volume 02 Issue 04-2022
7
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
7-10
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
A
BSTRACT
This article discusses the production of wine grapes under the climatic conditions of Uzbekistan, the
processing of wine grapes, and the technology for the production of high-quality wines.
K
EYWORDS
Climatic conditions, grape varieties, quality wine, processing, technology, products, humidity, amount of
sugar, chemical composition.
I
NTRODUCTION
The climatic conditions of Uzbekistan with a
longer summer period and lower relative
humidity are suitable for the production of grape
wine varieties, products of higher quality.
Journal
Website:
http://sciencebring.co
m/index.php/ijasr
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Research Article
THE GRAPE PROCESSING TECHNOLOGY FOR WINE
PRODUCTION
Submission Date:
March 26, 2022,
Accepted Date:
April 03, 2022,
Published Date:
April 16, 2022
Crossref doi:
https://doi.org/10.37547/ijasr-02-04-02
M.A. Mirzayeva
Candidate of Agricultural Sciences, Associate Professor, Department Technology of Storage and Primary
Processing of Agricultural Products, Fergana Polytechnic Institute, Fergana, Uzbekistan
S.S. Mullajonova
Master's Degree Student, Fergana Polytechnic Institute, Fergana, Uzbekistan
M.A.Mirzaikromov
Assistant, Department Technology of Storage and Primary Processing of Agricultural Products, Fergana
Polytechnic Institute, Fergana, Uzbekistan
Volume 02 Issue 04-2022
8
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
7-10
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
In the Decree of the President of the Republic of
Uzbekistan dated March 29, 2018 "On additional
measures to accelerate the development of the
production of vegetables and fruits in the
Republic of Uzbekistan", much attention is paid to
the development of horticulture and viticulture
[1-3].
At the same time, the demand for processed fruits,
i.e. grapes, is growing. That is why our
hardworking gardeners face several challenges.
Particular attention is paid to the processing of
wine grapes and the production of high-quality
wines. The main raw material in winemaking is a
technical and raw grape variety. Riesling and
Bayan grape varieties have been repeatedly noted
at international tasting competitions under the
brand of white wine Aslot, made from blends of
semi-finished wine products [4-7].
The clusters of grapes of wine grapes are small
and have many colours and shades. Grapes have
less sweetness than sugar raisin varieties. These
varieties are prepared, including wines,
champagne and strong dessert wines. Uzbekistan
cultivates many wine grape varieties. Aleitino is
adapted for cultivation in the southern regions of
Uzbekistan, imported from Italy. This is a
medium-ripening grape variety, the brush of
which is a cone-shaped cylindrical horn, of
medium size. The fruits are round, the kernel
smells of nutmeg, and the taste is sweet. From
1000 kg of grapes of this variety, up to 750 litres
of juice and quality dessert wines are produced.
Bayan wider is a variety of Azerbaijani grapes,
adapted to grow in Uzbekistan, a late-ripening
variety. Grape heads are cylindrical, with medium
grains [8-12].
Table 1. Chemical composition of grape seeds.
Substance
Juice with pulp,
%
Peel, %
Seeds, %
Brush
branches, %
Water
60-90
60-80
50-75
55-80
Sugar
10-30
60-80
50-70
55-80
Cellulose
10-30
60-80
50-70
55-80
Wine acid
0,4-1,0
4
5
30
Apple acid
0,1-1,5
4
5
30
substances
-
0,5-4
2-8
1-5
Nitrogen
substances
0,2-0,5
2
6
2
Volume 02 Issue 04-2022
9
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
7-10
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
Minerals
0,1-0,6
2,5
1-5
1-8
Fat-oil
0,1-0,6
0,1
8-15
1-8
Grapes contain vitamins C1, B1, B2 and
provitamin A. Each chemical component in grapes
has a special technological or nutritional value.
The sugar substance is mainly used for the
production of alcohol and carbon dioxide when
the contents of the juice and kernel are
completely absorbed. In addition, sugar can be
used to create different flavours in wine.
Sugar-containing wines are not fully fermented.
In grapes, the fibre consists mainly of small seed
pods that form their structure. Organic acids are
very important for wine. Unripe grapes contain
large amounts of malic acid and give the wine a
sour taste. As the grapes ripen, the acidity of the
wine increases, and the wine acquires a milder
taste. Tartaric acid and its salts are deposited at
the bottom of the container during storage and
cooling. Tartaric acid and its salts are widely used
in confectionery, textiles, radio electronics and
medicine.
Chemicals are mainly concentrated in the skin
and seeds, which should be taken into account
when processing grapes. These ingredients
should not be used in the production of
Champagne type wines. Therefore, in order to
avoid such substances in the manufacture of such
wines, it is necessary to quickly separate the juice
in the manufacture of wines and not leave them
together with the skins and seeds.
In the production of strong wines, the juice is
stored together with the skins and seeds, and in
some cases heated or fermented as such. Wine
material is obtained using a special technological
process. After a special technological process, the
mixture turns into a certain type of wine. From
the sources we have received, we know that
oriental wine was used in ancient times and was
called “sharob”, “may”, “musallas”.
Wines are categorized as food, but not as food.
During fermentation, the colouring and extracting
substances of the skins in wines are transferred
to the juice, so the colour of these wines is red.
Ordinary wines are consumed only three months
after production. Wine "Musallas" is obtained by
fermentation of grape juice without the addition
of alcohol. Champagne wines are highly valued for
their unique properties. She has been involved in
indigestion. Based on the results of the
experiments, the physicochemical parameters of
grape juice were studied.
The amount of sugar is 22.2%. Juice constantly
circulates on special equipment. Under the
influence of heat, the grape skin dissolves and
ethereal
and
colouring
substances
are
transferred from the intercellular cavity into the
juice. Heat up to 90 ℃. In this case, pectolytic
enzymes work well.
Volume 02 Issue 04-2022
10
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
7-10
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
In this state, the juice is stored for 2 hours.
Experiments have shown that in order for
champagne to meet the requirements, it is
necessary to add sugar, and citric acid to raw wine
and increase the sugar content by 70%.
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