ДОСЛІДЖЕННЯ ДОЦІЛЬНОСТІ ВИРОБНИЦТВА БУРШТИНОВОГО ВИНА З СОРТУ ІРШАЇ ОЛІВЕР

This article provides a brief overview of scientific works focusing on the impact of various factors on the quality of amber wines: the use of different yeasts, technological parameters, maceration vessels, and the influence of technology on the biological activity of Kakhetian wines. Modern scientific methods for identifying Kakhetian-type wines are reviewed. Traditional Kakhetian winemaking technology enables the production of unique specialty wines characterized by rich taste, deep color, and intense aroma. However, within this framework, experimenting with various production regimes and new grape varieties, particularly Muscat, presents an interesting opportunity. Such experiments could open new prospects and add diversity to the range of Kakhetian-type wines, creating unique flavor profiles and enriching traditional production methods. This research analyzes the feasibility of producing high-quality Kakhetian-style wines from the Muscat grape variety. The literature review examines recent studies on the influence of fermentation yeasts and technological regimes on the quality and biological activity of Kakhetian wines. The growing global popularity of this wine type is noted. However, publications regarding the production of Kakhetian wines from Muscat grape varieties are lacking, presenting an opportunity to create a new wine. The experimental part of the article examines the physicochemical and organoleptic properties of amber wines produced from the Irshai Oliver grape variety using various technological schemes (with stems, without stems, with pre-fermented stems, and with different maceration durations ranging from 6 days to 3 months). The study of various production regimes for amber wines in micro-winemaking conditions at the Department of Wine Technology and Sensory Analysis of ONTU allowed for the determination of the optimal production regimes for a unique specialty wine from the Irshai Oliver variety.