Telavi State University and Innovations in Georgian Wine Industry

Abstract

 Since the beginning of XXI century, Georgian winemaking has experienced many fluctuations. The embargo implemented by Russia on Georgia became the most important reason why Georgian wine sought key markets in European, Asian and American countries. In order to provide different quality products to new customers, it was necessary to revive traditional winemaking, modernize technologies and introduce certain innovations, as well as to diversify the Georgian wine assortment with new products.

Large wine companies and newly established family wineries faced these challenges. It became obvious that a new joint word should be mentioned by the scientists and workers as well as the practicians and specialists of this field who create innovative technologies and products.

In this Article, we are talking just about the joint activities and relations that have been formed in the last decade between Iakob Gogebashvili Telavi State University on the one hand and Kakheti wine companies and family wineries on the other hand.

"Shumi", "Schuchmann-Wines-Georgia", "Kindzmarauli", "Askaneli Brothers", "Besini", “Buera”, "Khareba", "GWS", "Shilda", "Vepkhishvili Family Winery", "Shakarashvili Family Winery", "Iumi", "Gomurashvilebi" LTD “Gorgora”... - this is an incomplete list of the companies and wine cellars where number of innovations were introduced, the existing technologies of wine production were improved, foreign and traditional methods were combined, new brands with no analogies were created with the participation of Telavi State University students and professors.

Georgian wine has diversified as a result of joint activities; Immediately after its creation, alcoholic beverages became popular: "Simonaseuli", "Zigu", "Shobili", "Barbale", "Kagor", "Ilerco", "Kavkasioni", "Aromatized Vodkas", "Kvevri Kindzmarauli", "Tamaris Vazi", Liqueur "25/25", "Grape Vodka" "Oak-aged Grape Vodka" "Yumi", "Telavi Liqueurs", "Georgian Pet-Nat", "Amphor Usakhelouri" and others; Kakhuri Churchkhela (Kakhetian candy), useful for health, was produced with the jointly developed innovative technology; own cultural yeasts endemic to Georgian classical wines were bred.

The new brands listed above were not only manufactured, but also studied from a scientific point of view: according to the organoleptic and physico-chemical properties, antioxidant activity and the content of health-beneficial substances.

Thus, the article shows one of the effective ways of creating innovations in the Georgian wine industry - the close relationship between science and business.