Vol. 4 No. 84 (2023): “AgriScience and Technology” scientifi
ISSN 2579-2822
2024; 372–376
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The Investigation of the Untapped Winemaking Potential of the Grape Variety “Hastakot”

A.H. Gabrielyan*, Greta Iskandaryan

Armenian National Agrarian University

Received: 2024-12-26 · Published: 2024-04-23

© 2024 The Author(s) and the original publisher.

CC BY-NC 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Originally published in Vol. 4 No. 84 (2023): “AgriScience and Technology” scientifi, 2024 — https://doi.org/10.52276/25792822-2023.4-372.

Original title
The Investigation of the Untapped Winemaking Potential of the Grape Variety “Hastakot”
Authors
A.H. Gabrielyan, Greta Iskandaryan
Source journal
Vol. 4 No. 84 (2023): “AgriScience and Technology” scientifi
Published
2024-04-23
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.52276/25792822-2023.4-372

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.
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