GRAPES AS A RAW MATERIAL FOR WINE PRODUCTION AND DETERMINATION OF PHYSICAL-CHEMICAL AND ORGANOLEPTIC PARAMETERS IN WINE

Kushtrim GASHI, Gresa AHMA, Durim ALIJA, Eljesa ZIBERI, Hava MIFTARI, Xhezair IDRIZI

Abstract

The purpose of this study was to explore the physico-chemical properties of grapes, as well as the anatomical impact and structure of grapes. We also delved into the chemical and biochemical composition of grapes and wine, both during and after the fermentation phase. In the second part of the study, we elaborated in greater detail on water as the primary component of grapes, followed by sugars which are elementary and essential to the fermentation process and to achieving successful alcohol production. In the methodology section, we discussed the analysis that I made in the laboratory at "Sone Castle Vineyards and Winery", for each analysis we paused to describe the progress and applied methodologies. In the final section, we dexamined the questionnaire administered to150 respondents. This questionnaire focused on wine consumption and the respondents' knowledge about wine and its significance. Our findings indicated that, in general, Albanian people do not yet have a strong tradition of wine consumption, partly due to the influence of various dominant religions. However, it is interesting to note that a majority of the respondents claimed to possess knowledge about the external evaluation of wine. Based on the responses, we realized that citizens are knowledgeable about perceiving wine products. Some individuals mentioned that they use it for entertainment at various family parties, for the end of the year holidays and others. In conclusion, the journey from production, processing to the end consumer involves multiple stages, all of which are necessarily to be met, so that we have a final wine with perfect taste and texture.

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