Georgian Wine Science | Bagaturia Nugzar Bagaturia

White Georgian wines rightfully can be named one of the achievements of the World winemaking culture. The uniqueness of Georgian technologies of white wines is in the fact that grape must undergoes fermentation in the clay jugs (qvevri) buried in the ground, obtained in this case fermented juice maintains on the same must during 3 or 4 months. This uncommon technology gives to the wine special taste - rough and a little bit audacious, amazing color of white amber and the aroma of field flowers. With all its unquestionable dignities, Georgian types of grape wines are practically little known beyond the native land borders both to the consumers and to the distinguished international experts. The scientific bases of production of Georgian grape wines are still more mysterious, since the formation of the specific properties of these wines cannot be explained from the positions of contemporary concepts about the processes, which take place during fermentation of the must and maturation of winemaking materials. In the monograph of academician N. Sh. Bagaturia are generalized and systematized materials about matters of biochemistry and production technology of Georgian grape wines.