Nugzar Baghaturia

In the present book it is generalized and systematized materials saved up in last decades in the field of chemistry, technology and applications of natural essential oils. 

In the book the chemical compounds of essential oils and its changes in ontogenesis of plant , during after gathering storages of raw material and during steam distilisation oils from a plant materials in cinsidered.

In the monograpy are stated modern technologies receptions of natural and special grape wines, changes of structure and property of the table wines are shown at them falsification. Results of long-term regular researches on an establishment of the physical and chemical parameters are lead, allowing to judge aboout falsification natural and alcoholic fruit-berry juices

On the permanent exhibition opened in 1999 in London- city of wine winopolis , dedicated to the world history of graoes and wine, Georgia is the country cradle of the cultural wine making 

  During the centuries-old development history in the century in the country were invented the special technologies of the production of white table wines, for nowadays having no analogs in the world;the technology6 of sparkling wines itself rises from georgia for the first time here were prepared the demi doux wines.

Enology - the science of wine - is based on the multifaceted knowledge gained by mankind regarding this drink. Enology includes wine technology - the controlled process of converting grape juice into wine through alcoholic fermentation. It will also study the transformations that take place during the subsequent care and storage of the resulting product. Own viticulture does not belong to the field of oenology.

 Academician Nugzar Baghaturia's monograph is the first fundamental work in which the scientific foundations of the Georgian technology of making Kvevri wine are presented, a technology that was granted the status of intangible cultural heritage by UNESCO in 2013. The book describes in detail the physico-chemical transformations taking place at the stages of formation, planting and aging of wine; Various factors affecting the process of alcoholic fermentation are discussed; The European and Georgian technologies of wine making and the peculiarities of the wine obtained by these technologies are described; Diseases of wine and ways to correct them are described; The monograph examines in detail the current changes in adulteration of both European and Georgian wine. Physico-chemical criteria for wine naturalness indicator are proposed.

The monograph presents the chemical composition of vegetable oils (fatty oils, essential oils) and modern technologies of their production. The properties of fatty oils and the nutritional value of their individual types are described; Medicinal-prophylactic properties of essential oils and treatment using essential oils (aromatherapy). Physico-chemical methods of quality control of fatty oils and essential oils are also presented in the book.

 The book is intended for high school students. It will also be of great help to scientists and specialists working in the field of production and use of vegetable oils.

The monograph describes the characterization of raw grapes and its processing technologies; Winemaking wastes are systematized, their physico-chemical indicators and modern utilization technologies are described.

  In the paper, for the first time, a fundamentally new technology for obtaining chacha vodka from fermented grape pulp is proposed, which provides the opportunity to improve the quality of the target product and expand the assortment.

The monograph provides modern data on the main components of food products and their transformations in the process of processing plant raw materials; food additives; natural toxicants and pollutants; Chemical composition and properties of vegetable oils (fatty oils, essential oils) of grain, grape and wine, fruit and berry raw materials and juices; The nutritional value of food products is described; Biochemistry of digestion and the basics of rational nutrition.

  The book is intended for scientists and specialists employed in the field of food industry. It will also be of great help to professors and students in learning the theoretical course and developing practical skills of food engineering and technology education programs.

The guide discusses the peculiarities of engineering-technological training in the field of food industry, the purpose and results of studying at the university, requirements for a specialist, his place in the enterprise of the food industry.

 The book contains essential information about plant food raw materials and food products derived from them; The main concepts of technological processes and technologies are presented in separate chapters; The main components of plant raw materials and their transformations in the process of making food products; Chemical composition of food products and principles of rational nutrition. The basics of technologies used in certain branches of the food industry are described.

The monograph discusses the classification of alcoholic and non-alcoholic beverages, modern technologies of their production, tasting, identification and certification of beverages, types of falsification of beverages, physico-chemical transformations occurring during falsification, and criteria for indicating the naturalness of beverages.

  The book is intended for high school students. It will also be of great help to both manufacturing and trading organizations, as well as workers of regulatory bodies.

The peculiarity of the technology of Georgian wines lies in the fact that both red and white table wines are obtained by fermenting the sweet on chacha and then adding it to the chacha, which distinguishes these technologies from the table wine production technologies in other winemaking countries. In 2013, UNESCO granted the status of the intangible cultural heritage of humanity to the Georgian technology of making Kvevri wine. Making wine in a pitcher is the oldest method of making wine, which later spread from Georgia to Mesopotamia, Egypt, Greece and beyond its borders.

  A pitcher is a handmade vessel made of special clay, which is sometimes filled with a honey candle from the inside. All the main operations of wine production, fermentation, planting, take place in a pit buried in the ground. A jug can be used many times for a hundred years or more without changing the taste and aroma of the wine. The oldest pitchers found in Georgia have a history of 7 thousand years and more.

  The presented monograph presents for the first time the scientific basis of the production of Georgian grape wines, the chemical-technological characterization of the grape varieties common in Georgia and the industrial technologies for the production of Georgian (Kakhuri) wines from them.

In the first chapter of the monograph, the chemical-technological characterization of the raw materials required for the production of Chacha vodka is presented; In the second and third chapters, the scientific foundations of the distillation of wine materials and the cultivation of the resulting distillate are presented; The fourth chapter describes new innovative technologies for the production of Tchachi vodka from both traditional raw materials and fermented Durdo.

 The book is intended for scientists and specialists employed in the field of winemaking. It will also be of great help to university students and professors in teaching innovative grape processing technologies.

White Georgian wines rightfully can be named one of the achievements of the World winemaking culture. The uniqueness of Georgian technologies of white wines is in the fact that grape must undergoes fermentation in the clay jugs (qvevri) buried in the ground, obtained in this case fermented juice maintains on the same must during 3 or 4 months. This uncommon technology gives to the wine special taste - rough and a little bit audacious, amazing color of white amber and the aroma of field flowers.With all its unquestionable dignities, Georgian types of grape wines are practically little known beyond the native land borders both to the consumers and to the distinguished international experts. The scientific bases of production of Georgian grape wines are still more mysterious, since the formation of the specific properties of these wines cannot be explained from the positions of contemporary concepts about the processes, which take place during fermentation of the must and maturation of winemaking materials.In the monograph of academician N.Sh.Bagaturia are generalized and systematized materials about matters of biochemistry and production technology of Georgian grape wines.

Fierce competition in the food industry puts manufacturers in front of the need to improve the quality of alcoholic and non-alcoholic food products, as foreign and local consumers become increasingly demanding of their food. Today, when the flow of counterfeit products flooded the markets of the post-Soviet space, he demanded food safety guarantees. Evidence of naturalness becomes the main criterion when concluding contracts, the main factor determining the competitiveness of production. In connection with this, the role of quality control of food products increases with the aim of detecting falsification, establishing compliance with the physical and chemical properties and safety indicators of food products with the requirements of international standards. The recent tightening of control over the quality of alcohol production in the wine-producing countries of the world, unfortunately, did not lead to a noticeable reduction in the production of adulterated products due to the lack of reliable, objective criteria for assessing their naturalness.

This book summarizes and systematizes the material accumulated in recent decades in the field of chemistry, technology and application of natural essential oils. material; The main methods of obtaining essential oils, physical and chemical methods of improving their quality are presented. Приведены сопад, фисико-химические использование и области применения more than 150 names of essential oils; Methods of controlling the quality of ethereal milk raw materials and their processing products. The ways of using certified essential oils in medical practice are discussed. The book is of interest to the theory and practice of essential oil production, it opens the way to understanding the role of essential oils for plants and humans. Natural essential oils in medicine, food and perfumery and cosmetic industry.

Indicators of naturalness and safety of food are the main criteria for evaluating products when signing contracts between the parties, the main factor determining its competitiveness. In this regard, the role of control of food products to detect adulteration is increasing; It becomes necessary to bring the physico-chemical properties and safety indicators of food into compliance with international standards.

  It is even more difficult to detect assortment falsification - to determine the name and place of origin of the wine. Only the presence of scientifically based methods of quality control of grape wines and a strict certification system will be able to prevent counterfeit wine from entering the trade network and finally, on the consumer's table.

  In this monograph, for the first time, the ongoing physico-chemical transformations of wine adulteration by petiotization are described, the criteria for the naturalness of table wine are established.

The manual provides the scientific basis of the technological processes of the production of food products. Modern technological equipment and technological processes used in the production of alcoholic and non-alcoholic food products from vegetable raw materials in the main branches of the food and processing industry are described.