Change in the Organoleptic Properties of Grape Varieties of Different Ripening Periods

In the process of ripening, due to the chemical processes occurring in the composition of the berry, its taste becomes more balanced.Our research investigated the change in the organoleptic properties of grape varieties of medium (Gara Shany) and late (Agadai and Moldova) ripening periods.There were two tastings with a gap of two weeks.On the results obtained, it was determined that the evaluation mark of the Gara Shany variety slightly decreased, that of the Agadai variety remained unchanged and that of the Moldova variety -increased considerably.The difference in ripening periods of the studied varieties can explain such a situation.Also, these results are to some extent consistent with the results of studies on changes in the chemical composition of the berries of these varieties: minimal changes were noted in the chemical composition of the Gara Shany variety, much more significant in the Agadai variety and the biggest changes are indicated in the Moldova variety.