Abstract
The results of the technological assessment of white technical grape varieties growing on the ampelographic collection of the institute are shown: Riesling, Grubella, Goruli mtsvane, No-rock, Khotsa tsibil. Samples of dry white wines were prepared using classical technology. The research was carried out in the laboratory of winemaking technology in micro-winemaking conditions. The weight of one batch of grapes was 7–15 kg. The main physical and chemical parameters of wort and wine were determined. As a result of the organoleptic assessment, con-clusions were drawn about the advisability of using these varieties for the production of natu-ral white table wines. Riesling was chosen as a control variety. Wine materials from the re-searched varieties were distinguished by their typical, pale straw color, with a greenish tint, delicate varietal aroma, full, harmonious taste. This indicates a high potential of the studied varieties for the preparation of high-quality wines.
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