The research of effect of diluents to the amount of pesticide residues in wine

KAMALADDIN, Fataliyev Hasil; GALIB, Agayeva Sudaba; ELMAN, Haydarov Elnur; ELXAN, Aliyeva Shalala; MAMMADTAGI, Askarova Irada; ABBASGULU, Hasanova Aybaniz; TOFIG, Cafarova Konul

doi:10.1590/fst.39322

Food Sci. Technol

2022

DOI: 10.1590/fst.39322

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The research of effect of diluents to the amount of pesticide residues in wine

Fataliyev Hasil KAMALADDIN

Agayeva Sudaba GALIB

Haydarov Elnur ELMAN

et al.

Abstract: The effect of various substances on the composition and quality of wine has been studied. Only imazalil residue was 0.35 µg/ dm 3 , in course of use the activated coal in a dose of 300 mg/dm 3 and no other pesticides were found. The pesticide residue was totally over during the next use of doses (450 & 600 mg/dm 3 ) of the activated coal. So, the dose of activated coal of 450 mg/ dm 3 is sufficient to remove totally the residue of pesticide out of wine examples. The more significant dose of bentonite was 600 m… Show more

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Cited by 2 publications

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Comparative Evaluation and Studing of Some Indigenous and Introduced Red Grape Varieties

Fataliyev,

Lazgiyev,

İmamguliyeva

et al. 2023

FST

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Azerbaijan is one of the ancient wine-growing country, and it is famous by its rich assortment of local grapes. Historically, in our country well-known brand wines have been prepared from aboriginal red grape varieties. Among them, we can mention branded Kurdamir kagoru, Shamakhi kagoru, Madasa and Khindogni natural wines, etc. wines made from such autochthonous grape varieties won the favor of consumers with their unique physical-chemical and organoleptic characteristics. In line with it, in recent years, to the country introduced a number of valuable grape varieties such as Merlot, Cabernet Sauvignon, Syrah and others. It is actually relevant comparative evaluation of such varieties cultivated in local conditions, including red ones. During the ripening of the studied grape varieties, the amount of sugars ranged between 197 and 265 g/dm3, titratable acids from 4.5 to 7.7 g/dm3, and active acidity between 3.08 and 3.61. The mass concentration of sugars in the Xindogni grape variety was 197 g/dm3 on average. The varieties were in ascending order of the mass concentration of sugars: Madrasa 222 g/dm3, Cabernet-Sauvignon 226 g/dm3, Merlot 240 g/dm3, and Shirvanshahi 265 g/dm3. One of the important indicators determining the quality of raw materials is known to be the sugar-acid potential, in other words, a glucoacidometric index (GAI). In the studied varieties, the GAI varied from 3.0 to 5.7. This index was higher in the Shirvanshahi variety (5.7), medium in Madrasa (4.9) and Cabernet Sauvignon (4.8), and lower in the Xindogni (3.0) and Merlot (3.1) grape varieties. Delphinidin, cyanidin, peonidin, and malvidin anthocyanidins were found in skin hydrolysates. The amount of resveratrol in the skin, seed, and leaf was 0.75-8.25mg/kg, 0.31-5.7mg/kg, and 0.01-0.25mg, respectively, depending on varieties and years. Local grape varieties had a noticeable level of aromatic alcohol content and were not at all inferior to the famous Cabernet Sauvignon grape variety. Aromatic alcohols such as β-phenylethanol, β-phenoxyethanol, and phenylcarbinol were among the compounds of importance for Kagor-type wines. A comparison of their quantity showed that the amount of these compounds in the Madrasa grape variety was more than in the other two grape varieties.

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Comparative Evaluation and Studing of Some Indigenous and Introduced Red Grape Varieties

Fataliyev,

Lazgiyev,

İmamguliyeva

et al. 2023

FST

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Effect of Maceration Regime on Phenolic Compound Quantity and Color Quality of Madrasa Wine Samples

Fataliyev,

Malikov,

Lazgiyev

et al. 2023

FST

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Along with the well-known "Madrasa" natural wine, the kagor "Shamakhi" is made from the autochthonous red Madrasa grape variety native to the Mountainous Shirvan region of Azerbaijan. The type of wine produced depends on the processing characteristics of this variety, specifically, the mode of maceration of the solid parts of the grape with juice. In this regard, the study of the influence of the maceration period of the mash on the color quality of the wine and the amount of phenolic compounds is relevant and is of scientific and practical importance. The research aimed to explore the influence of the maceration regime of the mash on the amount of phenolic compounds and color indicators in autochthonous Madrasa wine samples. For 96 and 144 hours, maceration was performed at low heat (30ºC), room temperature (20ºC), and cellar temperature (10ºC). The highest amount of phenolic compounds was observed during the maceration of the mash for 144 hours under room conditions (20ºC) and 96 hours under cellar conditions (10ºC).The highest indicator, 88 mg/dm3, in total flavonoids was observed in samples obtained by maceration at 30ºC temperature for 144 hours, and the lowest indicator, 62 mg/dm3 under room conditions by maceration for 144 hours. In both processing methods, 7 phenolic acids were detected. Compared to others, the amount of catechin, gallic acid, and epicatechin was more. The amount of catechin varied from 34.90 to 39.80, galacturonic acid from 12.60 to 16.00, and epicatechin from 5.01 to 6.91 mg/dm3. The amount of other four phenolic acids were found to be many times less abundant. In addition to natural adhesives such as bentonite and gelatin, polyvinylpolypyrrolidone (PVPP) was used to remove polyphenols, and the best results were obtained in this case. The total amount of phenolic compounds in the initial wine sample was 520 mg/dm³ and anthocyanins 83 mg/dm³, while those indicators were reduced by 14.4% and 20.5%, respectively, when treated with PVPP. We can note that bentonite is the second adhesive according to the degree of effect on phenolic compounds.

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The research of effect of diluents to the amount of pesticide residues in wine

Cited by 2 publications

References 7 publications

Comparative Evaluation and Studing of Some Indigenous and Introduced Red Grape Varieties

Comparative Evaluation and Studing of Some Indigenous and Introduced Red Grape Varieties

Effect of Maceration Regime on Phenolic Compound Quantity and Color Quality of Madrasa Wine Samples

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