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The paper focuses on the results of the research study of the must and wine of the Georgian, aboriginal, rare variety of grapevine called "Khikhvi". The naturally and artificially (IR) fermented chacha was used in the experiment. The objective of artificial fermentation was to shorten the prolonged fermentation time of the freshly pressed chacha. This excludes the activation of acetic acid bacteria in the chacha under the influence of air oxygen. A rapid redox occurs in the liquid in short period by infrared irrad...

The paper focuses on the results of the research study of the must and wine of the Georgian, aboriginal, rare variety of grapevine called "Khikhvi". The naturally and artificially (IR) fermented chacha was used in the experiment. The objective of artificial fermentation was to shorten the prolonged fermentation time of the freshly pressed chacha. This excludes the activation of acetic acid bacteria in the chacha under the influence of air oxygen. A rapid redox occurs in the liquid in short period by infrared irrad...