Mehdiyev E.M., Ismailov M.T., Nabiyev A.A.
WINE PRODUCTION WITH DIFFERENT MACERATION REGIMES: A COMPARATIVE ANALYSIS OF CLASSICAL AND INNOVATIVE METHODS *
Аннотация:
this article analyzes various maceration regimes used in wine production – classical (traditional) and innovative technologies – from a scientific and technological perspective. The maceration process, being one of the important stages that shape the quality of red wines in particular, ensures the extraction of phenolic, aromatic and color pigments from grape skins and seeds. This process directly affects the organoleptic properties (color, taste, aroma), biochemical composition and technological stability of wine.[1]The article analyzes approaches to innovative technologies developed recently – ultrasonic maceration, vibration systems, cryomaceration, pneumatic and thermomaceration – in addition to traditional maceration methods. The impact of these technologies on the phenolic content of wine, antioxidant potential, extraction efficiency and shortening of the production cycle is extensively investigated.[2,3,4]The study also evaluates the impact of temperature, time, pressure, fermentation mode and technological equipment factors on the maceration process and the quality differences of the wines obtained as a result of this process with a comparative approach. [5] The article brings together technological trends and scientific innovations aimed at obtaining a more sustainable, effective and high-quality product in modern winemaking, and provides practical recommendations for producers and researchers [6,7].
Ключевые слова:
maceration, winemaking, classical technology, innovative methods, phenolic substances, ultrasonic extraction, vibration technology, cryomaceration
DOI 10.24412/2712-8849-2025-586-2156-2170
Introduction. The maceration process is one of the technological stages that plays an important role in wine production, especially in the preparation of red wines. This stage ensures that the juice remains in contact with the skin, seeds and pulp of the grape, [8,9] enabling the transfer of phenolic compounds, aromatic substances and color pigments (especially anthocyanins and tannins), which directly affect the organoleptic and biochemical indicators, into the juice. These components are among the main factors determining the color, taste, aromatic complex and storage capacity of the wine.[10,11,12,]Traditional (classical) maceration methods have been used for centuries as the main method for obtaining quality wines, giving stable and predictable results. [13] These methods can be carried out in parallel with fermentation or before/after it and give different results depending on the duration, temperature and grape variety of the process. In classical approaches, the process is based on more time and manual labor, so the energy consumption is high and the risks are relatively high.[14,15,16]In recent years, due to global climate change, environmental problems, increasing production costs and rapid development of technology, the winemaking industry has begun to show more interest in innovative maceration methods.[17] Modern technologies have made it possible to accelerate the process, use natural resources more efficiently, increase extraction efficiency and obtain a more stable quality product.[18] In particular, approaches such as ultrasound, vibration mechanisms, cryomaceration and pneumatic systems optimize the biochemical and technical aspects of the process and also create conditions for increasing the market value of the product.[19,20,21,22]In this regard, a comparative study of various maceration regimes on scientific grounds has become one of the relevant and necessary issues for determining the optimal technology choice in the modern winemaking industry.[23] The aim of the article is to compare both classical and innovative maceration methods in terms of technology, organoleptic and economic aspects, to reveal their advantages and disadvantages, and to provide practical recommendations to producers and researchers.[24,25,26]1. Maceration Theory and Technological Basis. The maceration process is an extraction stage that ensures the transfer of various components from the main structures of the grape - the skin, seeds and pulp - to the juice.[27] This process is applied in the preparation of both red and, in some cases, white and rose wines, forming the color, taste, aromatic composition and structural properties of the wine.[28] The mass and heat transfer mechanisms occurring during maceration are accompanied by diffusion and osmosis processes, and the kinetics of these processes are regulated by various technological factors.[29]The concept of maceration. Maceration is technologically the process of transferring bioactive substances to the juice as a result of biochemical and physical transformations occurring between the juice and the solid fractions of the grape - the skin (pericarp), seeds (pill) and pulp.[30,31,32] The main goal is to include anthocyanins (color pigments), tannins (astringents), flavonoids, aromatic components and polysaccharides into the composition of the wine.[33,34,35] The intensity and direction of the process vary depending on the grape variety, technological conditions and the method used.[36,37,38]The main extraction mechanisms include:• Diffusion: molecular migration from the high-concentration skin and seed environment to the low-concentration juice[39]. • Osmosis: movement of water and small molecules through cell walls that function as semipermeable membranes. • Enzymatic degradation: breakdown of cell walls and increased extraction by enzymes such as glucosidase, pectinase, cellulose[40]. Maceration involves not only the extraction of phenolic components, but also their stabilization in the wine (complexation or separation by precipitation) [41,42,]. Therefore, the management of maceration affects the long-term quality of the wine.Main influencing factors. The main factors affecting the maceration process are:• Temperature. Temperature is one of the most effective parameters in the maceration process.[43] High temperatures (25–35°C) provide rapid and deep extraction of phenolic compounds, but increase the risk of loss of aromatics, oxidation, and microbiological hazards.[44] Lower temperatures (5–10°C) result in a milder and more aromatically focused extraction. Cold maceration preserves the aromatic profile, but the phenolic content is relatively low. From a thermodynamic perspective, temperature increases the kinetic energy that affects the rate of extraction.[45,46]• Time. The duration of maceration directly affects the overall extraction rate of the process. Longer macerations (10–30 days) provide greater extraction of tannins and anthocyanins, but can also increase bitterness and astringency.[47] Shorter macerations are considered suitable for fruitier, lighter wines. The choice of duration varies depending on the intended style of wine.[48]• pH level. The pH level plays a key role in the stability of phenolic substances and the formation of color.[49,50] The color of anthocyanins is sensitive to pH variations - at low pH (3.2–3.5), red color is more stable, while at high pH, blue or brown shades can be observed. In addition, the pH level is closely related to microbiological activity and enzyme efficiency.[51,52]• Fermentative environment. The presence and activity of enzymes significantly affect the efficiency of maceration. Pectinolytic enzymes (pectinase, polygalacturonase, etc.) increase the extraction of phenolic and aromatic components by breaking down cell walls.[53,54,55] Enzyme-assisted maceration is widely used as one of the biotechnological approaches and results in a more homogeneous extraction.[56,57,58]• Characteristics of technical equipment. Maceration equipment (closed or open fermentation tanks, pneumatic and mechanical mixers, rotor systems, ultrasonic and vibrating devices) regulates the mechanical impact force, oxygen contact, and heat transfer of the process.[59] For example, rotor fermenters accelerate extraction by keeping the grape mass in constant motion, while ultrasound technology increases the extraction of phenolic and aromatic substances by disrupting cell walls. Maceration in closed tanks reduces the risk of oxidation and creates a more stable technological environment.[60]2. Classical Maceration Methods. Classical maceration methods include extraction methods that have been used in winemaking for centuries, based on the natural characteristics of the grape and local technological traditions. These methods ensure that the grape skins, seeds and pulp remain in contact with the juice before, during or after fermentation, promoting the natural transfer of phenolic and aromatic components to the wine.[61] The different classical regimes have different objectives, mainly related to temperature, time and wine style.Cold maceration (Premaceration): Cold maceration is a process that usually takes 2–7 days before fermentation, where the temperature is maintained between 5–10°C. In this method, the extraction of phenolic and aromatic substances, especially aromatic precursors and water-soluble components, is carried out before fermentation.[62]Hot maceration: During hot maceration, the grape mass is kept at a temperature of 30–35°C simultaneously with fermentation or under heat before. In this mode, maceration is carried out for 1–5 days.[63]Long-term maceration: In this method, maceration is continued in parallel with fermentation or for 6–30 days after fermentation. The temperature is usually regulated between 22–28°C. This method is widely used in classical European winemaking, especially in regions such as Bordeaux, Rioja and Tuscany.[64]3. Innovative Maceration TechnologiesAlthough traditional maceration methods have stood the test of time, technological innovations are widely used in the modern winemaking industry to improve product quality, increase process efficiency, and reduce environmental impact. Innovative maceration technologies not only increase the speed and efficiency of extraction, but also optimize the organoleptic profile of wine. These technologies provide a more intensive and controlled extraction of phenolic and aromatic substances from the grape mass through physical or biotechnological interventions.Vibrational maceration (Ultrasonic technology): Ultrasonic waves (frequency 20–40 kHz) are applied to the grape mass, causing the cell walls to break down due to the effect of microcavitation. As a result of this process, phenolic and aromatic substances of grape tissues are transferred to the juice more quickly and effectively.[65]Cryomaceration: Cryomaceration involves the maceration of grapes either frozen or stored at very low temperatures (+0–4°C). This method is particularly focused on preserving aromatic components.Pneumatic maceration and rotor devices: In this method, the grape mass is continuously stirred by rotor fermenters or pneumatic mechanisms. The aim is to create a homogeneous contact area between the grape skins and the juice and to distribute the extraction evenly.[66]Thermomaceration and vacuum maceration: During thermomaceration, the grape mass is kept at a temperature of 60–85°C for a short time (5–15 min). In some cases, this process is carried out under vacuum conditions, which reduces the evaporation and oxidation of aromatic components.4. Comparative Analysis of Classical and Innovative ApproachesThe correct choice of maceration technologies is an important strategic decision in terms of wine quality, production efficiency and economic efficiency. The main differences between classical and innovative methods are manifested in various technological, chemical and environmental aspects. The table below presents the main indicators of both approaches in a comparative manner [72]: Table 1. Comparative Analysis of Classical and Innovative Approaches. Scientific and Technological Analysis. • Quality stability: Classical methods are often subject to variability in results, as they are dependent on human factors and natural conditions. On the contrary, innovative technologies – ultrasound, cryomaceration, pneumatic systems – provide more stable and predictable results in an automated mode.[67]• Environment and sustainability: Modern approaches are more environmentally friendly. It is possible to complete the process in a short time, with low energy consumption and with little waste. Classical methods, on the other hand, consume more energy due to long-term fermentation and high temperatures, which has a negative impact on the environment.[71]• Economic assessment: Classical methods are more suitable for small producers due to their low technical requirements. However, productivity decreases as a result of the long production cycle and highly labor-intensive technology. Innovative methods, on the other hand, require high initial investment, but can provide more effective and profitable results in the long term.[68]• Wine style and market orientation: While wines produced by classical methods are more rustic, dark and have a high aging potential, innovative methods produce more fruity, elegant and early-drinking wines. This makes it possible to produce products suitable for different market segments.[69,70]Conclusion. The conducted studies show that the maceration process is one of the main technological stages that directly affects the quality of wine, and the management of this stage plays a decisive role in terms of the color, taste balance, aromatic profile and storage potential of the wine. Both classical and innovative maceration methods have their own advantages and limitations.Classical maceration technologies play an important role in the formation of stable and well-known wine styles based on many years of experience. In particular, long-term and warm maceration regimes are still indispensable in the preparation of wines with deep tannin structure and high aging potential. However, classical approaches have some technological limitations in terms of energy consumption, time loss and microbiological risks.On the other hand, innovative maceration technologies – ultrasound, cryomaceration, pneumatic and thermal methods – meet the requirements of efficiency, productivity and environmental sustainability faced by modern winemaking. These methods result in higher extraction levels in a shorter time, create conditions for the preservation of aromatic and bioactive substances, and also allow for the automation of processes.The results of the study show that:• The choice of optimal technology should differ depending on the grape variety, wine style, market demand and technical capabilities,• Hybrid technological models that combine the advantages of both approaches – for example, cold maceration before fermentation, followed by extraction with ultrasound support – are considered promising,• Adaptation of innovative technologies to local conditions and expansion of pilot applications should be a priority, especially for developing winemaking countries such as Azerbaijan.Modern winemaking now requires complex approaches based not only on traditions, but also on scientific knowledge, technological innovations and environmental responsibility. In this context, optimizing maceration technologies on a scientific basis will allow for the production of higher quality, stable, and competitive wine products in the future.
Номер журнала Вестник науки №5 (86) том 3
Ссылка для цитирования:
Mehdiyev E.M., Ismailov M.T., Nabiyev A.A. WINE PRODUCTION WITH DIFFERENT MACERATION REGIMES: A COMPARATIVE ANALYSIS OF CLASSICAL AND INNOVATIVE METHODS // Вестник науки №5 (86) том 3. С. 2156 - 2170. 2025 г. ISSN 2712-8849 // Электронный ресурс: https://www.вестник-науки.рф/article/23259 (дата обращения: 13.07.2025 г.)
Вестник науки © 2025. 16+