ხაშმის მიკროზონის საფერავისა და რქაწითელის ტექნოლოგიური მახასიათებლების კვლევა.

The master’s thesis refers to the research of physical, chemical, and sensory characteristics of two endemic vine varieties – Sapervi and Rkatsiteli – from Khashmi microzone, which was registered as the 19th microzone in Georgia in 2018.
13 experimental wine samples were made of Saperavi and Rkatsiteli from Khashmi microzone with different technological schemes, determining general flavonoids, anthocyanin, and macro and microelements.
The research has been carried out, to reveal the influence of hard parts of grapes (skin, bunch, grape stones) on the formation of wine polyphenol complex.
Changes in wine organoleptic characteristics, according to the technological methods, have been explored.
The aim of these researches is, to conduct studies about specific issues of Khashmi microzone and to reveal Saperavi and Rkatsiteli potential, to create qualitative products.
The object of the research is the wines of 2019 harvest of Saeravi and Rkatsiteli grapes from Khashmi microzone, made with different technological schemes.
This research is done within the project, getting an award in fundamental scientific grants competition of the Caucasus International University “Research of some factors determining the antioxidant action under traditional Georgian method, qvevri wines”.
The research base is Ninotsminda-Sagarejo Eparchy Monastery vineyard (historically “Katsareti” (Khashmi eparchy), which is cared by the monks of Patardzeuli Monastery, named after Nativity of the Blessed Virgin and the wines are made and botteled in the CIU Cellar - “Kolkhi”.
Qvevri Saperavi and Rkatsiteli from Khashmi were compared with the same wines types from Okami.