Winemaking: Theory and Practice

4-7

Authors: L.M. Bedianidze

The experiment, which was conducted by us, has revealed that after fermentation and traditional distillation the anti-oxidants activation in plum vodka has become 6,5 %, and 2 % in wild plum. After four months ageing of plums and wild plums vodka’s on grapes stones the anti-oxidants activation has increased and its number became 38,7 % in plum and 23 % in wild plum vodka. This percentage raise changes was caused by the transition of grape stones’ fanon materials into vodka. Based on this process above mentioned vodkas fragrance and useful features have been raised.

12-18

Authors: Natalya A. Shevchenko

The article is devoted to the history of georgian winemaking in the XIX century. The article based on the analysis of an interesting source – the private correspondence of the governor of the territories of the Caucasus and the Transcaucasia in 1831-1837 years – the baron Grigorii V. Rozen with the Minister of Finance count Egor F. (Georg Ludwig) Kankrin, dated 1836-1837 years – not only explores the advantages and disadvantages of home winemaking in Georgia, but also the possibility of its industrial production with the establishment of the legal entity.