Виявлення закономірності впливу ґрунтово-кліматичних умов апшеронського півострова на якісні показники інтродукованих сортів винограду та зразків вин, виготовлених із них

This study examines wine samples made from introduced grape varieties grown on the Absheron Peninsula. The influence of the specific marine terroir on the ripening processes of introduced grape varieties and the formation of their biochemical composition remains poorly understood under the conditions of the Absheron Peninsula. Systematic data on the sugar-acid balance, phenolic complex, and technological parameters of wines produced from these varieties under local conditions are lacking. Therefore, a comprehensive assessment of the ripening dynamics of grape varieties cultivated in the terroir of the Absheron Peninsula was conducted; the quality parameters of wines produced from these varieties were examined. Parameters such as mass concentration of sugars, titratable acidity, and pH were determined in the grape berries. Wine samples were analyzed for ethanol by volume, residual sugar, titratable and volatile acids, extract, total and free sulfur dioxide, total phenolic compounds, anthocyanins, and tannins. Marine factors, which shape the specific terroir, have a significant impact on the biochemical composition of grapes and the quality of wine. The highest mass concentration of sugars was found for Cabernet Sauvignon (23.2 g/100 cm3), while the highest titratable acidity was noted in Rkatsiteli (4.8 g/L). The interaction of topography, sea winds, solar radiation, and temperature played a key role in shaping the sugar-acid balance of grapes. The marine terroir creates favorable environmental conditions for the production of high-quality, competitive industrial grapes, confirming the industry's potential for sustainable development in the region.