WINE PRODUCTION WITH DIFFERENT MACERATION REGIMES: A COMPARATIVE ANALYSIS OF CLASSICAL AND INNOVATIVE METHODS

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].