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REPUBLIC of AZERBAIJAN on the Rights of the Manuscript ABSTRACT REPUBLIC OF AZERBAIJAN On the rights of the manuscript ABSTRACT of the dissertation for the degree of Doctor of Philosophy DEVELOPMENT OF AN IMPROVED TECHNOLOGY FOR THE PRODUCTION OF SHERRY-TYPE WINES Specialty: 3309.01- Food production technology Field of science: Technical sciences Applicant: Azer Tapdig Taghiyev Ganja-2021 1 The work was performed at Azerbaijan State Agrarian University Scientific supervisor: doctor of technical sciences, professor Khasil Kamaladdin Fataliyev Official opponents: - doctor of technical sciences, professor Mikail Akbar Maharramov - doctor of philosophy in technical sciences, associate professor Eliza Madat Omarova - doctor of philosophy in technical sciences, Aygun Arif Hajiyeva Dissertation Council at FD 2.26 of the Supreme Attestation Commission under the President of The Republic of Azerbaijan operating at Azerbaijan State Agrarian University O.Orucov Chairman of the Dissertation: Council: doctor of technical sciences, associate professor ______________ Tariyel Mahammad Panahov Scientific secretary of the Dissertation council: doctor of philosophy in technical sciences, associate professor _______________ Vugar Tofig Aghayev Chairman of the scientific seminar: doctor of technical sciences, professor _______________ Sakit Gambay Verdiyev 2 GENERAL DESCRIPTION OF THE RESEARCH Relevance and degree of completion of the topic.. Currently, the main directions of the development of winemaking are to improve the quality, ensure the competitiveness, and export orientation of the products produced. It is planned to create a brand "Made in Azerbaijan", which will give preference to wine and wine products, as well as increase the export of wine from Azerbaijan up to 5 times by 2025. The area of the country's vineyards should be increased to 30 thousand hectares, the production of grapes - up to 500 thousand tons, and the production of wine-up to 30 million decaliters. It is predicted that 30 p.c. of the grapes produced will be supplied fresh, and the rest - for the production of wines. In the globalizing world, along with other manufacturing indus- tries, there is a deep crisis and competition in the wine industry. The release to the market of the processed product produced in such conditions requires special attention and responsibility. The current state of the world market does not allow you to sell any range of wines here. It is possible to occupy a niche in the market only with high-quality varieties of wines that will appeal to the consumer. In this regard, the production of sherry wines made using a special technology is quite relevant. It should be noted with regret that over the past 50 years, no sherry wines have been produced in Azerbaijan, and such an important issue has been ignored. The determination of the grape assortment for the production of sherry in our country, the selection of yeast races, and the improvement of sherry technology are urgent tasks for us. Apparently, the field faces a scientific problem that needs to be solved, and its solution takes on a new scientific and experimental significance. Purpose and objectives of the study. The aim of the study is to improve the technology of preparation of sherry wines using grape varieties grown in local conditions. The research objectives include: research and evaluation of grape and juice raw materials for sherry; 3 research of methods of preparation of wine material and regulation of its composition; study of the process of sherry formation, the factors that affect it, and the transformations that occur; hardware and technological support and determination of the economic efficiency of the improved technology. Research methods. With the help of generally accepted, new and modified methods of analysis, widely used in the chemistry and microbiology of wine, the wine material is examined before, during and after the fermentation process. The dynamics of yeast reproduction, the amino acid composition of the wine material, aromatic substances, volatile components, anthocyanins, polyphenols, etc. the amount is analyzed using modern analysis methods. Wine materials made from different grape varieties are fermented by different methods. Here, an improved hardware and technological scheme for wine production has been developed and tested. The necessary regulatory and technical documents are developed and approved. Experimental estimates were processed by the method of mathematical statistics. Main provisions to be submitted for defense: experimentally based solutions of grape varieties for sherry and optimal juice yield options; research and evaluation of heres wine quality factors; solutions for the production of heres wine material from some local red grape varieties; features of the regulation of indicators of the composition of wine materials made in different conditions for sherry; factors affecting the sherry process and how to manage them; the nature of changes in the chemical composition of wine materials during fermentation; hardware and application efficiency of the production of sherry wines. Scientific novelty of the research. For the preparation of sherry wine, grape varieties and sherry yeast were selected and justified. For the first time in the production of sherry, the local red grape variety 4 Madrasa, which does not have a lateral color, was used, for which effective methods of extraction of phenolic compounds were develo- ped. The preparation of sherry wine of optimal composition and qua- lity by gluing the juice and wine material and regulating the acidity is experimentally justified. For the sherry wine material, a hardware and technological sche- me has been developed that allows you to obtain a high-quality pro- duct with an optimal amount of juice output per unit of raw material and the intensification of the sherry process. Theoretical and practical significance of the study. Research and evaluation of raw materials for the production of sherry wines in local conditions, determination of the physical and chemical properties of the resulting juice, methods and means of rinsing, the optimal amount of juice yield per unit of raw materials, evaluation of the production and regulation of the composition of sherry wine material based on local and imported varieties, justification of the possibility of using some local red grape varieties for sherry, development of hardware that allows the production of sherry by various methods, considerations related to sherry production and processes occurring at this time, they are of theoretical importance for research in the technology of winemaking and fermentation, especially in the production of beverages of this type. Of practical importance for the wine industry are the research and evaluation of pressing by grape varieties, modes and methods of better juice washing; the exclusion of phenolic compounds from the juice obtained from red grape varieties, the regulation of the composition, especially the acidity of wine materials produced in steppe and mountain areas, the development of improved technologies and technical means of fermentation, experimental justification of its regime parameters. Approbation and application of works. The main provisions of the dissertation were presented at scientific and practical conferences of the faculty, doctoral students and masters of the faculty of Agrotechnology of the Azerbaijan State Agrarian University (Ganja, 2016-2019), the International Scientific and Practical Conference at the Azerbaijan University of Cooperation 5 (Baku, 2018), the International Conference at the Ganja State Pedagogical University (Ganja, 2018), II and IV Republican scientific and practical conferences at the Azerbaijan State University of Economics at the conferences (Baku, 2018 and 2020), With a report at the international conference at the St. Petersburg State Agrarian University (St. Petersburg, 2020). Developed and implemented in JSC “Az-Granata” technology that allows you to produce high-quality Sherry wines, as part of an improved hardware and technological scheme. The use of the impro- ved technology allowed to obtain economic efficiency in the produc- tion of 1000 dal of sherry wine in the amount of 622.7 manat. The name of the organization where the dissertation work is performed. The dissertation work was carried out at the department of " Engineering and examination of food products” Azerbaijan State Agrarian University. The total volume of the dissertation with an indication of the volume of the structural sections of the dissertation separately. The dissertation work consists of an introduction, four chapters, a conclusion, a list of references in the number of 152 and appendices. Which includes 33 figures, 52 tables and 2 appendices. The content of the dissertation consists of an introduction of 6 pages and 12687 characters, the first chapter of 32 pages and 55000 characters, the second chapter of 17 pages and 23702 characters, the third chapter of 56 pages and 81814 characters, the fourth chapter of 24 pages and 30657 characters, conclusions of 2 pages and 3995 characters, recommendations for production of 1 page and 404 characters, references 152 pages and 26773 characters. The volume of the dissertation is 158 pages of computerized text, the total volume is 240257 characters (213484 characters excluding the list of references and appendices). CONTENT OF THE WORK In the introduction, the relevance of the topic, the problem statement and the general characteristics of the dissertation are given. First chapter. This chapter is
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