Sustainability in the winemaking industry and the assessment of grape seed characteristics during processing: Evidence from Azerbaijan
Abstract
In the context of Azerbaijan’s evolving winemaking landscape, this study investigates the sustainability of viticulture with a particular focus on grape seeds, which are crucial for grapevine propagation, oil extraction, and overall vineyard health. The research aimed to examine the morphological, technological, and biochemical characteristics of grape seeds to optimise grape production methods and promote sustainable viticultural practices. To achieve this, seed samples from twelve grape varieties, both local and introduced, were carefully collected and analysed under varying irrigation conditions, including both irrigated and rainfed settings, to allow for a comprehensive assessment. The investigation revealed significant effects of irrigation on seed properties. Specifically, seeds from irrigated grapes were found to be larger, heavier, and richer in oil content compared to those from rainfed grapes. Detailed analyses showed that the nitrogen content of the seeds ranged from 0.96% to 1.46%, cellulose content varied from 18.8% to 25.3%, ash content ranged from 1.9% to 3.1%, nitrogenous compounds fluctuated between 5.5% and 7.2%, and non-nitrogen extractive substances registered between 16.6% and 22.0%. Notably, correlations between seed properties and the efficiency of cold press oil extraction were identified, providing valuable insights. This research ultimately contributes to the advancement of sustainable viticulture practices in Azerbaijan, ensuring the long-term health and productivity of vineyards within the region
Keywords
agriculture; viticulture; technological characteristics; biochemical composition
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