FEATURES OF THE WINE MANUFACTURING IN THE PERSPECTIVE UKRAINE WINE-PRODUCTION REGIONS
Abstract
Ukraine is an agrarian-industrial state. It has centuries-old agricultural industry traditions. Winemaking has become one of the promising industries. Thanks to winemaking, Ukraine has declared itself throughout the world as evidenced by victories and awards at the international level. Russia's military aggression has caused enormous damage to the winemaking potential of Ukraine, starting in 2014. However, experts call 2022 the most traumatic year. Despite the difficulties that complicate the development of the Ukrainian wine industry, it is gradually being restored in wartime. Due to the loss of significant wine-making areas because of the territories' occupation, active hostilities, mining, etc., winemaking capacities in atypical wine-growing regions of Ukraine have begun to develop more actively. The research aim of the current study became the analysis of the wine production features in "non-wine-growing" Ukraine regions taking into account regional features. For this purpose, the study examined factors that have a potential impact on the organoleptic qualities of wine during the process of grape's growing and wine making. Among the factors that affect the quality and organoleptic properties of the finished wine, experts (both Ukrainian and international) highlight changes in climatic conditions which lead both to a change in production specialization (choice of varietal variety) and to a change in the organoleptic properties of the produced product. In such a way, the strength of wine is affected by the average annual temperature: the higher the temperature, the faster the sweeter berries ripen, but with low juice content. This leads to the need for greater use of water in the technological process and an increase in the strength of the wine at the end of fermentation. Changes in soil characteristics can also significantly affect the organoleptic properties of the finished drink. Also important is the natural microbial insemination of the grapes which also significantly affects both the strength of wine and its organoleptic properties nevermind of the use the commercial yeast strains. That is why a marketing study of the Ukrainians' preferences as well as an analysis of the characteristics of beverages in each region of Ukraine becomes an important task and a prospect for further research.
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