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Assessment of the Technological Suitability of the “Kepez†Grape Variety for Quality Wine Production

Author

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  • Ismayilov M.T.

    (Ph.D. in Engineering, Associate Professor of the Department of Food Engineering and Expertise Azerbaijan Technological University)

  • Omarov Y.A.

    (Ph.D. in Biology, Associate Professor of the Department of Food Engineering and Expertise Azerbaijan Technological University)

Abstract

The purpose of this study is to comprehensively evaluate the technological suitability of the local “Kepez†grape variety for wine production. Microvinification products “Kepez†variety are analyzed for juice yield, sugar-accumulation, titratable acidity and pH indicators, phenolic potential, anthocyanins and color parameters. The results show that the variety is promising for red or red-pink style wines with medium-high sugar potential, balanced acidity, color intensity and phenolic designation. The study provides practical stable rules for technological planning, selection of optimal maceration regimes and quality preservation on an industrial scale.

Suggested Citation

  • Ismayilov M.T. & Omarov Y.A., 2026. "Assessment of the Technological Suitability of the “Kepez†Grape Variety for Quality Wine Production," International Journal of Research and Innovation in Applied Science, International Journal of Research and Innovation in Applied Science (IJRIAS), vol. 11(15), pages 14-19, January.
    • Handle: RePEc:bjf:journl:v:11:y:2026:i:15:p:14-19
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