Improving the Technology of Making Rose, Sparkling Wine from Usakhelouri Grape Variety

Erekle Shavishvili; Olani Gotsiridze; Mariam Khositashvili; Marika Mikiashvili; Medea Ormotsadze

doi:10.2478/agr-2022-0014

.blurhash-client-img { display: none !important; }

Improving the Technology of Making Rose, Sparkling Wine from Usakhelouri Grape Variety

Annals of "Valahia" University of Târgovişte. Agriculture

Volume 14 (2022): Issue 2 (October 2022)

By: Erekle Shavishvili, Olani Gotsiridze, Mariam Khositashvili, Marika Mikiashvili and Medea Ormotsadze

Open Access

|Nov 2022

Abstract

This study presents a description of a specific grape variety Usakhelouri by different parameters. The aim of the study is to describe the rarest Georgian grape variety Usakhelouri grown in Racha-Lechkhumi, specifically in the Tsageri region - Zubi and Okureshi zones, and to study it in the direction of making rose sparkling wine

References

[1] დ.ჩიჩუა, ზ.კიკნაველიძე, „მეღვინეობა“, გამომცემლობა „საუნჯე“.
Search in Google Scholar Back to article
[2] ნ.გელაშვილი, „მეღვინეობა“, ნაწ. I, შრომის წითელი დროში ორდენის - საქართველოს სასოფლო- სამეურნეო ინსტიტუსი გამომცემლობა, თბილისი 1961წ.
Search in Google Scholar Back to article
[3] კ. მოდებაძე, მეღვინეობა, თბილისი 1924წ.
Search in Google Scholar Back to article
[4] ნ.კეცხოველი, მ.რამიშვილი, დ.ტაბიძე, „საქართველოს ამპელოგრაფია“ თბილისი 1960წ.
Search in Google Scholar Back to article
[5] შალვა ავალიანი „ღვინის ტექნოლოგია“ მესამე შევსებული და გადამუშავებული გამოცემა.2018.
Search in Google Scholar Back to article
[6] ჰილარიუს პუტცი, „მეღვინეობა“ თბილისი 2018წ.
Search in Google Scholar Back to article
[7] Zamfir, CI., Cotea, V. Aspects concerning the predicting possibility of rose wines chromatic parameters on the absorption spectra of musts, 2012.
Search in Google Scholar Back to article
[8] Sotolář, R., Kumšta, M., Baroň, M., Mateiciucová, P. Comparison of Rose Wines According to the Content Chosen Phenolic Compounds and Antiradical Activity, 2013.10.18832/kp2013016
Search in Google Scholar Back to article
[9] Peres, S., Giraud-Heraud, E., Masure, AS., Tempere, S. Rose Wine Market: Anything but Color, 2020.10.3390/foods9121850776390633322523
Search in Google Scholar Back to article
[10] Galego, L., da Silva, J. P. Transformation of Anthocyanins during preparation of rose wine by following prefermentative cold maceration process, 2020.10.1007/978-3-030-30938-1_20
Search in Google Scholar Back to article
[11] Marais, J. Effect of Different Wine-Making Techniques on the Composition and Quality of Pinotage Wine. I. Low-Temperature Skin Contact Prior to Fermentation, 2003.10.21548/24-2-2642
Search in Google Scholar Back to article
[12] Риберо-Гайон Ж., Пейно Э., Риберо-Гайон П., Сюдро П. 1980. Теория и практика виноделия. Т. 3
Search in Google Scholar Back to article
[13] ვაზისა და ღვინის შესახებ საქართველოს 2017 წლის კანონი.
Search in Google Scholar Back to article
[14] *** https://www.decanter.com/learn/rose-wines-with-food-a-decanter-guide-372092
Search in Google Scholar Back to article
[15] http://old.allwine.ge/ka/blog/cqriala-rvinoebi_3113/
Search in Google Scholar Back to article
[16] ღვინის ეროვნული სააგენტოს ვებ გვერდი https://wine.gov.ge/Ge/Wine/3
Search in Google Scholar Back to article

Articles in this issue

DOI: https://doi.org/10.2478/agr-2022-0014 | Journal eISSN: 2537-3137 | Journal ISSN: 2065-2720

Journal RSS Feed

Language: English

Page range: 14 - 16

Published on: Nov 20, 2022

Published by: Valahia University of Targoviste

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

Usakhelouri grape variety,

sparkling wine,

rose wine

Related subjects:

Architecture and design,

Landscape architecture,

© 2022 Erekle Shavishvili, Olani Gotsiridze, Mariam Khositashvili, Marika Mikiashvili, Medea Ormotsadze, published by Valahia University of Targoviste
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 14 (2022): Issue 2 (October 2022)