Studied the basics of Georgian winemaking

Students of the Faculty of Agrobiology and Land Resources in the direction of training "Food from vegetable raw materials" mastered the ancient Georgian wine technology.

The very concept of "Georgian technology for obtaining wine" means obtaining dry wines in special clay vessels - kvevri. This method is the oldest, as it has been developed for centuries and is counting from the territory of ancient Georgia.

The essence of the method is that during 9 months in a vessel at a temperature of 12 degrees, natural fermentation of white and red grapes occurs - along with the skin, seeds and crests. Such heavy-bodied wines inherent dark color, tartness, pronounced varietal bouquet and a special aroma. Currently in Kvevri wine is produced only in Georgia and by the permission of the National Wine Agency of Georgia in Italy.

Additional general education program "Bases of Georgian winemaking" is a program that reveals the basics of Georgian technology. The opportunity to study it provided students of the 4th year of the Faculty of Agrobiology and Land Resources the direction of preparation "Food from Vegetable Raw Materials" Institute of Additional Professional Education of Stavropol State University, after the course they all received the appropriate certificates. 

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