title: STUDY OF THE FEASIBILITY OF PRODUCING AMBER WINE FROM THE IRSHAI OLIVER VARIETY
abstract: 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
journal: Integrated Technologies and Energy Saving