Year: 2026
Type: article
Abstract: The object of the study is the physicochemical composition and volatile components of apricot fruits cultivated at different geographical altitudes and the wines produced from them. The problem addressed in this study is to determine the changes occurring in the physicochemical and aromatic characteristics of apricot fruits cultivated at different geographical altitudes, as well as to evaluate the effect of these changes on the formation of quality indicators of wines produced from them. This is of significant importance in terms of proper raw material selection, optimization of technological processes, and production of high-quality fruit wines. Comparative analysis of wine samples produced from the fruits showed that the alcohol content varied between 8.67–9.98 vol.%, dry matter content ranged from 44.25 to 51.15 g/dm3, and titratable acidity ranged from 5.63 to 6.47 g/dm3. The wine sample obtained from the Goygol region demonstrated lower alcohol content, higher acidity, and balanced dry matter values, resulting in more delicate and refreshing organoleptic characteristics. Gas chromatography analysis identified 93 volatile compounds in the wine samples, which is 3.4 times higher than the number of compounds determined in the raw materials. This increase is explained by the formation of new aromatic substances as a result of biochemical transformations occurring during fermentation and wine formation processes. It was determined that the physicochemical composition of fruits and the wines produced from them is shaped under the influence of cultivation conditions, degree of ripeness, soil-climatic factors, and technological processing conditions. The obtained results have both scientific and practical significance for selecting optimal processing regimes based on raw material quality, predicting wine quality, and improving fruit wine production technologies adapted to local conditions. The findings of the study may be applied in family farming systems and small-scale wineries
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $242
OpenAlex ID: W7204991260