Basic Principles of Vibrational Maceration Technology and Its Scientific and Technological Impact on Wine Quality

Mehdiyev E. M and Ismailov M.t
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Mehdiyev E. M: Ph.D. in Engineering, Associate Professor of the Department of Food Engineering and Expertise, Azerbaijan Technological University
Ismailov M.t: Master Department of Food Engineering and Expertise, Azerbaijan Technological University

International Journal of Research and Innovation in Applied Science, 2025, vol. 10, issue 5, 1142-1150

Abstract: This article examines the scientific basis, technological parameters and effects of the vibratory maceration process, one of the modern winemaking technologies, on the phenolic, aromatic and sensory characteristics of wine. The fact that the vibratory method is more efficient and environmentally friendly compared to traditional maceration methods has expanded its scope of application. This method provides remarkable results, especially in the extraction of phenolic components – anthocyanins, tannins and flavonoids.

Date: 2025
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