ჰამბურგის მუსკატის ვარდისფერი ღვინის წარმოების ტექნოლოგიის შემუშავება

Development of optimal technological regimes of pink(rose) wine of Hamburg Muscat is presented in the research of master’s thesis by Ana Begoidze. It is well-known, that technological regimes of pink(rose) wine-making differs from the regimes of red wine-making on quantitative content regulation of Antocians. In this master’s thesis the research about phenolic admixture of Hamburg Muscat, including defining the regimes of scrutinizing of antocians to maintain the pink color in Hamburg Muscat wine is presented. The breed of Saperavi wine was taken as a sample, agricultural qualities of Hamburg Muscat cultivated in Georgia is described and characterized in presented thesis, general information from various foreign sources are collected and presented in it as well, due to the lack of information about the mentioned cases in Georgian Literature.
Experimental work was carried out in Kakheti. Hamburg Muscat wine was taken from the village of Samtatskaro, the municipality of Dedoplistskaro, in the vineyards of which the introduced Muscat breeds are planted. Agricultural technological characteristics of Hamburg and Saperavi wines taken as samples have been researched and defined; wine-making and development of sample and experimental grapes were as well carried out. Chemical analysis of the sample and experimental wine and sweet wine was as well studied in the laboratory. Technological regimes of pink(rose) wine-making of Hamburg Muscat have been worked out with the help of analysis.
This master’s thesis consists of 71 page and includes the annotation, which is written in Georgian and English languages, as well as introduction, literature review, experimental part, tables, conclusion, recommendation and the literature used.