DETERMINATION OF CHEMICAL PARAMETERS OF SPANISH ALVARINHO AND GEORGIAN RACHULI MTSVIVANI WINES

Abstract

Wine has a special place in the history of mankind. In the scientific literature of recent years, wine is increasingly widely considered as a functional food product, which plays an important role in the treatment and prevention of various diseases. This quality of wine is determined by the large number of biologically active substances contained in it.  The quality of Georgian wine is improving compared to previous years, the variety of styles is more noticeable, which means that producers aim to introduce high standards, both in terms of quality and in terms of creating an interesting and different product for the global market. The quality of the wine is mainly determined by the varietal characteristics of the grapes, soil and climatic conditions, chemical composition and the technological processes that are used during production. Two varieties of grapes were selected for the research, the Georgian Rachuli Mtsvivan and the European Alvarinho. The wines were made in a European way. The aim of the research was to produce wine with organoleptic indicators of European type, suitable for production purposes, from selected grape varieties. Also determination of the main chemical parameters in the produced wines, comparison of the wines with the obtained results. The purpose of the research was also to determine how much the foreign variety would maintain its identity in different soil and climatic conditions. According to the results of the research, it was established that the wines selected for analysis correspond to the limits established by the standard with the main chemical parameters. The wines are distinguished by the organoleptic qualities characteristic of the variety, the wines are gentle and harmonious to drink.