"Taste, aroma, defects and bacterial diseases of wine"
Get the knowledge you need to produce wine with complex aromas and flavors.
The training will be conducted by:
Mariam Khomasuridze - professor, oenologist.
Mzia Bitadze - biologist.
Nino Gagelidze - microbiologist, professor.

Lectures will be held in auditorium 18; 19; 20; 21 and 22 December. (I will give you the address of the audience later)
Lectures will start at 19:00.
Cost - 280 GEL.
The certificate is issued in Georgian and English.
Go to the link to register
https://forms.gle/Zj372ntiK5QvpyWu8
or contact us:
577 122 118
info@zedashewine.ge
-----------
The training includes the following topics:

Day - December 18.
wine composition, color, varietal aroma, aroma formulated during fermentation and planting;
Factors influencing the sensory characteristics of wine.
Mariam Khomasuridze.

Day - December 19.
Advantages and disadvantages of wine;
Wine oxidation, vinification, wine acidification, diacetyl, mouse excrement, animal tone, biogenic amines.
Needle tip tone, cork, mold, smut, earth and mushroom tones and other wine defects.
Mariam Khomasuridze.

Day - December 20.
Protection of wine from oxidation and other defects.
Taste properties of wine, tannins, mannoproteins and other materials, their influence on sensory characteristics of wine.
Mzia Bitadze.

Day-21 December.
Wine yeasts
Wine-fermenting, non-fermenting yeasts, wild and cultured yeasts. Their influence on the senor characteristics of wine.
Factors inhibiting the growth of yeasts. spontaneous fermentation. Development and activation conditions of yeasts, requirements for food and nutritional environment.
Nino Gagelidze.

Day - December 22.
Bacteria and yeasts causing wine diseases.
Lactic acid bacteria and lactic acid fermentation. Malic acid and citric acid and metabolism.
Aerobic and anaerobic bacteria, yeasts, fungi and microbial diseases of wine.
Nino Gagelidze.