Fizicko-hemiska i senzorna analiza proizvoda Madzun (melasa od grozda) od sorte grozda gajenih u usovima Republike Severen Makedonije

This article presents the results of a study on the physical and chemical properties of Madžun (grape molasses) made from grape varieties grown in soil and climate conditions of the Tikvesh vine district.
In this study, some chemical properties of Madžun (grape molasses) samples produced using the traditional method on five different grape cultivars (Cardinal, Vranec, Afus ali, Stanushina, Smederevka) were investigated. The water-soluble dry matter, pH, titratable acidity and hydroxymethyl furfural (HMF) content of the samples were determined to be 61.67-84.98%, 3.11-4,47, 3.8-11.1 g/L and 620.30-875.30 mg/ kg, respectively. The mean fructose and glucose contents of the Madžun (grape molasses) samples were determined to be 39.64% and 40.86%, respectively. Sucrose content in all samples was at the detection threshold (<0.1%). This indicates that no sugar was added in the production of grape molasses (Madžun). The total phenols (gallic acid) were identified in five samples and significant differences were observed between samples (P<0,01). Sensory analysis of the samples was carried out by a committee consisting of 7 members. All members are women with experience in sensory evaluation of plant-based foods.
The following elements were evaluated: color, smell, taste, sweetness, acidity, texture and aftertaste. The maximum number of points is 20 (ISO 6564, ISO 8587 and ISO 11036). Based on the results of the sensory evaluation, we concluded that the highest score of 17.92 points is sample Madžun (grape molasses) produced from Vranec grape variety.