Mehdiyev E.M., Ismayilov M.T., Musayev T.M.
TECHNOLOGICAL TRANSFORMATION OF PRIMARY PROCESSING PROCESSES IN WINERY: FROM CLASSIC TO INNOVATIVE *
Аннотация:
the article analyzes the transformation of primary processing processes in the winemaking industry in the context of technological development on a scientific basis. The limitations of traditional methods - manual harvesting, mechanical pressing, classical maceration - in terms of quality and sustainability are examined, and the advantages of modern technologies - pneumatic pressing, ultrasound, cryomaceration and pre-fermentation processes - are assessed.The research results show that innovative approaches more effectively realize the phenolic and aromatic potential of grapes, reduce water and energy consumption, and increase microbiological stability. The practical results of technological transformation are presented in a comparative manner based on the industrial experiences of different countries (France, Italy, Spain) and pilot applications in Azerbaijan.The article demonstrates the scientific and applied potential of modern technologies for optimizing the stages of primary processing in winemaking, providing useful recommendations for researchers and producers in the field.
Ключевые слова:
winemaking, primary processing, pneumatic pressing, cryomaceration, ultrasonic extraction, pre-fermentation technologies, technological transformation, ecological sustainability, organoleptic quality
DOI 10.24412/2712-8849-2025-687-2527-2542
INTRODUCTION. Winemaking is a strategic sector based on millennia-old traditions and located at the crossroads of agriculture and food industry. Historically based on simple technologies, this sector has undergone significant transformation in recent decades under the influence of scientific and technological developments. In particular, the primary processing stage - harvesting, sorting, crushing, juice separation and preparation for fermentation of grapes - plays a key role in shaping the chemical and organoleptic quality of the product.[1]Modern technologies applied at this stage (pneumatic pressing, ultrasound, cryomaceration, etc.) increase the efficiency and ecological sustainability of production by ensuring the preservation of phenolic and aromatic components. The article provides a comparative analysis of these technologies with classical methods, and their industrial application, ecological impact and impact on product quality are evaluated on a scientific basis.[2]The aim of the study is to investigate technological transformations occurring at the primary processing stage, demonstrate the effectiveness of modern approaches based on practical examples, and provide scientifically based recommendations for producers.[3]CLASSIC PRIMARY PROCESSING. Traditional (classical) primary processing methods in winemaking have been formed and applied over many years. These methods are mainly based on simple mechanical operations and natural fermentation processes.[4] Before the widespread introduction of modern technologies, these methods were the mainstay of winemaking and are still applied in many regions today. The classical primary processing process includes the following main stages:[5,6]Manual or Mechanical Harvesting. In traditional grape harvesting, bunches of grapes are collected manually, using baskets or wooden crates. Although this method helps to prevent fruit damage, it is characterized by being labor-intensive and time-consuming.[7,8] In some cases, simple mechanical harvesters are used, which, although increasing productivity, can negatively affect the homogeneity of the product due to low selectivity.[9]Limited Sorting and Cleaning. In classical methods, the cleaning of grapes from diseased, rotten and foreign objects (leaves, stems, soil, etc.) is mainly carried out by visual inspection and manual selection. This approach creates technological instability and causes variability in product quality.[10,11,12]Gravity and Simple Mechanical Pressing. Juice extraction is mainly carried out using metal or wooden presses under high pressure. This method leads to excessive extraction of phenolic substances (especially tannins) as well as oxidation. This can negatively affect the taste and color balance of the wine.[13]Traditional Maceration (8–15 days). In the preparation of red wines, the process of keeping grape skins, seeds and juice together is called maceration. Classic maceration is carried out at room temperature (18–28°C) for 8–15 days. However, during this period, risks such as uncontrolled oxidation, microbiological contamination and temperature fluctuations reduce the stability of the product.[14]Non-Pressure Fermentation. In traditional fermentation methods, fermentation occurs only due to the natural microflora of the grape, without special control and intervention. Although this process seems natural, variability in yeast strains, lack of control over fermentation temperature, and the formation of undesirable flavors in the wine can result.[15]APPLICATION OF INNOVATIVE TECHNOLOGIES. A number of technological innovations are being applied in modern times to effectively organize the primary processing stage, which directly affects the quality of the product in winemaking. These technologies not only ensure more effective extraction of phenolic and aromatic substances, but also create favorable opportunities for organizing the production process in a more flexible, environmentally sustainable and economically efficient way. The main types of these technologies are presented below with scientific grounds:[16,17,18,19]Pneumatic Pressing. Unlike classic mechanical and hydraulic presses, pneumatic pressing technology performs pressing through elastic membranes inflated with air. The main advantages of this technology are as follows:[20]Thanks to the adjustable pressure system, the extraction of phenolic components can be controlled at any level.Mild mechanical action prevents cell damage, increasing the clarity and quality of the juice.Low risk of oxidation, since the pressing process can be carried out in a closed system, in a nitrogen atmosphere.Reduced energy consumption and low water use.This technology is considered especially effective in terms of preserving the aromatic profile in the production of white and rosé wines.Ultrasound Technology. Ultrasound (sonication) technology is based on the principle of high-frequency sound waves breaking down the cell walls of grapes. The application of this technology creates the following advantages:[21,22]The extraction of phenolic substances such as anthocyanins, flavonoids, tannins increases by 30–50%.Juice richer in aromatic components is obtained.Causes a decrease in harmful microflora (mainly mold and bacteria).Shortens the maceration time and creates a more stable base for fermentation.Ultrasound technology is also considered a “green technology” because it reduces the need for chemical interventions.Cryomaceration. Cryomaceration technology is carried out by keeping the grape skin and juice in contact at temperatures below +5°C. The main advantages of this technology:[23,24,25]The volatility of aromatic compounds is reduced, which enriches the aroma and taste profile.Color stabilization is provided at a higher level, especially the stability of anthocyanins is increased.The risk of oxidation before fermentation is minimized.Microbiological control during maceration is facilitated.Cryomaceration is especially suitable for the production of wines with a high quality and delicate aromatic profile.Enzymatic Activation. The use of enzymes such as pectinase, cellulase, glucanase during the extraction and processing of grape juice is an effective method for increasing extraction efficiency. Advantages of this technology:[26,27,28]Juice yield increases as a result of biochemical decomposition of cell walls.The amount of colloid and pectin substances in the juice is reduced, which facilitates the filtration process.The amount of sediment and post-fermentation haze is reduced.More stability and reproducibility of the process is ensured.This technology also shortens the processing time and increases the technological purity of the product.Selective Optical Sorting. In modern winemaking, optical sensors and sorters based on digital image analysis are used at the stage of initial cleaning and sorting of the product. The advantages of this technology are as follows:[29,30,31,32,33]Automatic selection of healthy and damaged fruits, elimination of errors related to the human factor.Product homogeneity and quality stability are ensured.Possibility of accurate analysis and visual quality control based on color, size and texture.High productivity and reduced labor costs.This technology plays an important role in ensuring high quality standards, especially in large production facilities.[34]Table 1. Comparison of Classical and Innovative Approaches.PRACTICAL APPLICATIONS AND RESULTS. The technological transformation of the primary processing stage in winemaking has been tested and successfully applied not only theoretically and in laboratory conditions, but also on an industrial scale. The practical results of these technologies have been proven with real results in the leading wine-producing regions of a number of countries. Taking into account the climatic, soil and varietal characteristics of different regions, the application of different technological solutions has yielded specific results.[35,36,37,38,39]France and Italy. In the leading wine-producing countries of Europe, France and Italy, innovative technologies aimed at producing high-quality ("premium") wines have already become an industry standard. The following innovations are widely applied here:[40,41,42,43]Cryomaceration technology is used in regions such as Bordeaux, Burgundy and Piedmont to preserve the aromatic profile and increase phenolic stability.Pneumatic pressing provides a softer and oxidation-free pressing, especially in varieties requiring a fine structure such as Chardonnay and Pinot Noir.As a result, the organoleptic quality of wines increases, aromatic complexity and color stability are preserved for a long time.For example, studies conducted in Burgundy have shown that wines obtained as a result of pneumatic pressing have a 15–20% higher polyphenol and anthocyanin content.Spain and Chile. Intensive trials have been conducted in both established and dynamically developing winemaking regions such as Spain and Chile to integrate technologies:[44,45]The integration of ultrasonic generators with rotary fermentation tanks leads to a 25–35% higher extraction of phenolic components in wine.More structured and complex wines are obtained in terms of color and body, especially in Tempranillo and Carmenère varieties.These technologies also increase technological flexibility by reducing fermentation time by 2–3 days.Trials conducted in the Chilean Araucanía region in 2021 showed that wines using ultrasonic technology have higher antioxidant activity [46,47,48,49]. Azerbaijan. Pilot projects are being implemented in Azerbaijan, especially in the Ganja, Shamakhi and Goy-Gol wine-making zones, towards technological modernization of the primary processing stage:[50,51,52,53,54]The introduction of pneumatic pressing and cryomaceration devices has begun at Ganja Sharab-2 OJSC and other local enterprises.The introduction of grape sorting and optical sorting technologies in Goy-Gol and Shamakhi vineyards has increased the homogeneity of the product, as well as ensured the automatic separation of rotten and substandard fruits.[55,56,57,58,59]Wine samples obtained as a result of these projects have received higher scores at both local and international tasting events.[60,61,62,63,64,65]Studies show that as a result of the application of these technologies, productivity has increased by 10–15%, and the color stability of wine by up to 20%. According to local oenologists, such innovations allow for a more complete expression of the “terroir” potential of Azerbaijan.[66,67,68,69,70]CONCLUSION. Based on the conducted scientific analyses and practical observations, it is determined that the technological transformation of primary processing processes in winemaking is of crucial importance for the sustainable development of this field and the improvement of product quality. Although classical approaches based on traditional methods have been adopted for many years, they have a number of limitations in terms of low efficiency, quality variability and environmental burden compared to modern technologies.Modern technological solutions - pneumatic pressing, ultrasonic extraction, cryomaceration, enzyme-based activation and optical sorting - create conditions for more effective extraction of phenolic components at the primary processing stage, preservation of the aromatic profile and increased microbiological stability. At the same time, these technologies, in addition to increasing productivity, reduce water and energy consumption, also provide beneficial results from an ecological and economic point of view.Practical applications prove that wines produced with these technologies have a higher organoleptic value, increase competitiveness and gain an advantage in international markets. The large-scale application of technological innovations, especially in developed wine-making countries such as France, Italy, and Spain, and pilot-level applications in potential zones such as Ganja, Shamakhi, and Goy-Gol in Azerbaijan, reveal the real results of this transformation.
Номер журнала Вестник науки №6 (87) том 2
Ссылка для цитирования:
Mehdiyev E.M., Ismayilov M.T., Musayev T.M. TECHNOLOGICAL TRANSFORMATION OF PRIMARY PROCESSING PROCESSES IN WINERY: FROM CLASSIC TO INNOVATIVE // Вестник науки №6 (87) том 2. С. 2527 - 2542. 2025 г. ISSN 2712-8849 // Электронный ресурс: https://www.вестник-науки.рф/article/24195 (дата обращения: 09.07.2025 г.)
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