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Information × Registration Number 0225U003713, (0123U103860) , R & D reports Title Development of the technology of sparkling wines of the Pet Nat type from grape varieties of the selection of NSC "IViV named after V.E. Tairov" popup.stage_title Дослідити хімічний склад та технологічні прийоми переробки винограду сортів селекції ННЦ «ІВіВ ім. В.Є. Таїрова». Head Drevova Svitlana S., Кандидат технічних наук Registration Date 06-08-2025 Organization National Research Center "VE Tairov Institute of Viticulture and Enology" popup.description1 The development of the technology of sparkling wines of the Pet Nat type in the aspect of targeted formation of their sparkling properties based on the use of grape varieties selected by the NSC "IViV named after V.E. Tairov". popup.description2  The research report consists of 22 pages, 5 tables, 4 figures, and 21 references. Object of research: Pet Nat sparkling wine technology. Subject of research: white and red grape varieties selected by the V.E. Tairov National Scientific Center for Viticulture and Winemaking, domestically produced Pet Nat sparkling wines. Research methods: standardized and special, physical and chemical, analytical, sensory, experimental and statistical methods of analysis of Pet Nat sparkling wines, a developed method for determining the sparkling properties of wines. The aim of the work is to study the sparkling properties of Pet Nat wines from domestic producers and to develop a technology for the production of these beverages from domestically selected grape varieties. During the reporting period: 1. The sparkling properties of various brands of domestic Pet Nat sparkling wines were studied using special instrumental and sensory methods of analysis to determine the ranges of values of sparkling properties at which a “positive” characteristic of the “sparkling” process is achieved. 2. the chemical composition of grape varieties selected by the V.E. Tairov National Scientific Center “IViV” was studied for their use in the production of Pet Nat; 3. technological methods for processing grapes in the production of Pet Nat were substantiated. Keywords: Pet Nat, sparkling properties, grapes, sensory and physicochemical indicators. Product Description popup.authors Yemets Tetiana M. Ivashko Olha H. Bodiul Nadiia I. Grygoryshen Anatolii I. Dzhaburiia Liudmyla V. Drevova Svitlana S. Zadernovska Oksana V. Manuilenko Olena S. Rachynskyi Anatolii I. Tarasova Viktoriia V popup.nrat_date 2025-08-06 Close