This is an outdated version published on 2024-04-12. Read the most recent version.

The Investigation of the Untapped Winemaking Potential of the Grape Variety “Hastakot”

Authors

  • A.H. Gabrielyan, G.B. Iskandaryan

Keywords:

grape variety “Hastakot”, rosé wine, red wine, sensory evaluation, flavor profile

Abstract

Research works demonstrate a rising demand for high-quality wine in Armenia. Our objective was to produce premium red and rosé wines using the relatively unexplored grape variety “Hastakot”. Throughout the research, we utilized various winemaking technologies to produce red and rosé wines of the grape variety “Hastakot”. Simultaneously, multiple physicochemical and sensory attributes were investigated in the produced must and wine. The obtained results highlight the ability to make unique wines from the grape variety “Hastakot”, indicating a potential market impact and gaining consumer appreciation.

Downloads

Published

2024-04-12

Versions

How to Cite

A.H. Gabrielyan, G.B. Iskandaryan. (2024). The Investigation of the Untapped Winemaking Potential of the Grape Variety “Hastakot”. AgriScience and Technology, 4(84). Retrieved from https://journal.anau.am/index.php/anau/article/view/456

Issue

Vol. 4 No. 84 (2023): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.