Investigating the current state of organic wine produced from autochthonous and introduced grape (Vitis vinifera L.) cultivars on the increasing demand of organic products worldwide was the focus of this study. Organic wines underwent comparative assessment with conventional winemaking practices, with the variations in its quality traits also analyzed. Particular attention centered on certification issues and the significance of developing organic wine production in Azerbaijan. The analytical study proceeded on organic wine samples produced from different grape cultivars in the Mountainous Shirvan Region. The results revealed organic wines were relatively less complex in terms of aroma and bouquet compared with conventional wines. However, organic wines appeared considerably easier to assimilate by consumers, although both types of wines showed similar drinking comfort characteristics. The concentration of sulfur dioxide (SO₂), being a vital quality parameter, ranged between 19.3 and 33.8 mg/L and was within the limits established by regulatory standards. The analysis enunciated that organic wines produced from different grape cultivars possess the highest physicochemical quality indicators. Alcohol content, acidity, phenolic profile, and SO₂ levels complied with technological and international standards.
Organic wine, grape (V. vinifera L.) cultivars, environmentally friendly production, viticulture, Ecovin certification, physicochemical analysis, sensory evaluation
The analysis of organic biowine samples produced from different grape (V. vinifera L.) cultivars showed the highest quality indicators for physicochemical parameters. Alcohol content, acidity, phenolic profile, and SO₂ levels complied with technological and international standards.