Assessment of the Technological Suitability of the “Kepez” Grape Variety for Quality Wine Production

The purpose of this study is to comprehensively evaluate the technological suitability of the local “Kepez” grape variety for wine production. Microvinification products “Kepez” variety are analyzed for juice yield, sugar-accumulation, titratable acidity and pH indicators, phenolic potential, anthocyanins and color parameters. The results show that the variety is promising for red or red-pink style wines with medium-high sugar potential, balanced acidity, color intensity and phenolic designation. The study provides practical stable rules for technological planning, selection of optimal maceration regimes and quality preservation on an industrial scale.

Kepez grape variety, technological suitability

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