Elene Kalatozishvili
Academic Doctor of Science
Georgian research institute of food industry
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My field of scientific interest is to study the rational use of wine products, to perfect (refine) the technologies of wine and chacha vodka. As a result of many years of theoretical and practical research, extracts rich in biologically active compounds, extracted from grape clematis, have been processed from winemaking wastes (leek, beet, claret) and up to 25 new biologically active substances have been identified. Developed and introduced anti-alcoholic drink "Золотое руно" from grape clematis; Biologically active extract "Koprim", on the basis of which non-alcoholic beverages, "Горный ключ" are developed; Женыиеневый; Pero has developed state-of-the-art technologies for the extraction of fruit and berry raw materials - their range has been expanded: for the prevention of iron deficiency (anemia) iron-rich bechamel is obtained from zinc, its physicochemical composition is studied.
| New bread wheat products of high nutritional value | E.Kalatozishvili, G.grigorashvili | conference proceedings | International Scientific Conference, Wheat in European Countries and Georgia as one of the centers of wheat production, 2019. P. 153 | - | ISBN 978-9941-8-1687-1 | In Georgian | State Targeted Program | |
| Some Chemical technological of red vine sorts in Samtske-Javakheti | Mamasakhlisashvili, E.kalatozishvili, L.Vashakidze | article | Bulletin of the Georgian Academy of Sciences, 2004, No. 1, pp.125-127 | 0.18 | ISSN 1321447 | In Georgian | State Targeted Program | |
| Influence of natural biostimulators on the yield of high quality grafted seedlings | E.kalatozishvili, L.mujiri, M.Ormotsadze | conference proceedings | O.I.V. Thirteenth World Congress on Vine and Wine, 2018, p. 8-11 | - | ISBN 978-285-038-0105 | In Georgian | State Targeted Program | |
| Determination of pectinesterase activities in endogenous enzyme complexes | Khomasuridze M. Kalatozishvili E. Mujiri L. | article | Science and Technology , 2002, #4-6, page 96-98 | 0 | ISSN 0130-7061 | In Georgian | State Targeted Program | |
| Production of bio-ethanol from the recycled products of agriculture by using alcohol-generationg bacteria | Mujiri L.A. Ormotsadze M.L. And Kalatozishvili E.I. | article | Georgian Engineering News, № 4, 2007 y, p.98-100 | 0 | ISSN 1512-0287 | In Russian | State Targeted Program | |
| Improving technologies for processing fruit and berry raw materials by regulating biochemical processes | Mujiri L. Ormotsadze M. Kalatozishvili E | article | Agrarian-Economic Science and Technologies, № 4, 2010, P. 63-65 | 0 | ISSN 1987-6335 | In Georgian | State Targeted Program | |
| Study and use of secondary processing products of some fruits (turmeric) | Mujiri L. Ormotsadze M. Kalatozishvili E. Uturashvili E. Iluridze N. | article | Agrarian-Economic Science and Technologies, № 4, 2010, P. 58-62 | 0 | ISSN 1987-6335 | In Georgian | State Targeted Program | |
| Processing of rational technological conditions for the production of chacha vodka by means of pectolytic enzymes | Mujiri L. Tokhadze M. Kalatozishvili E. Godabreliodze A. | article | Bulletin of the Georgian Academy of Agricultural Sciences, № 12, 2004. P. 36-38 | 0 | ISSN 1512-2743 | In Geogian | State Targeted Program | |
| Examination of essential oils obtained from the old and young leaves of eucalyptus | Baghaturia N. Begiashvili N. Ormotsadze M. Kalatozishvili L. Baghaturia b. | article | Bulletin of the Georgian Academy of Agricultural Sciences, 2008. №22, p.190-192 | 0 | ISSN 1512-2743 | In Georgian | State Targeted Program | |
| Changes in the chemical composition of protein essential oils on ontogens | Baghaturia N. Begiashvili N. Ormotsadze M. Kalatozishvili L. Baghaturia b. | article | Bulletin of the Georgian Academy of Agricultural Sciences, 2003. №11, pp.185-188 | 0 | ISSN 1512-2743 | In Georgian | State Targeted Program | |
| Results of agricultural-technological study of new hybrid vine varieties in Kartli | Kalatozishvili E. | article | Bulletin of the Georgian Academy of Agricultural Sciences, 2003. №11, pp.65-68 | 0 | ISSN 1512-2743 | In Georgian | State Targeted Program | |
| Study of hydrolitikal complex of fermental preparation with the purpose of technological processes grapes | Mujiri L. Kalatozishvili E. | article | Bulletin of the Georgian Academy of Agricultural Sciences, 2003. №11, pp.47-50 | 0 | ISSN 1512-2743 | In Georgian | State Targeted Program | |
| The mathematic method definition of biological value of combined protein | Grigorashvili G., Kalatozishvili E., Iluridze N. | article | Agrarian-economic Science and Technologies, 2020year,№1-2, p. 62-66 | 0 | ISSN 1987-6335 | Georgian | State Targeted Program | |
| The perspective ways to use the citrus (tangerine)debris | Grigorashvili G., Kalatozishvili E., Iluridze N. | article | Agrarian-economic Science and Technologies, 2020year,№1-2, p. 57-61 | 0 | ISSN 1987-6335 | Georgian | State Targeted Program | |
| New approaches to fortification of bread products using secondary resources in the food industry | Grigorashvili G. Kalatozishvili E., Iluridze N. | article | Agrarian-economic Science and Technologies, 2019year,№4, p. 29-33 | 0 | ISSN 1987-6335 | Georgian | State Targeted Program |
| Aspects of Innovative Research in Agricultural Sciences | Tbilisi, Georgia | 2021 | 20/11/2021-21/11/2021 | Georgian Technical University | Research of the influence of grape seeds on the data of red wine chemical composition and organoleptic indexes | oral | It is established that grape seeds negatively influences on the quality of red wine. The new technology of red grape processing is suggested, which considers the removing of seeds from the dreg of grapes separated from bunches, conduct alcoholic fermentation and the following ageing in the aboveground Georgian fermentation jugs (Qvevri). | https://institutes.gtu.ge/uploads/dod.pdf |
| Sericulture Challenges in the 21st Century | Tbilisi, Georgia | 2007 | 18/09/2007-21/09/2007 | Black, Caspian Seas and Central Asia Silk Association | Mulberry’s Fruit treatment Properties and Its Many-sided Apply | oral | Technological scheme for reception of concentrates containing biological-active substances of mulberry fruits is elaborated. By studying organoleptical and chemical contents of mulberry fruits and its concentrates; It is possible to use them as additional products in food-industry. By analysis, it is established, that fruits of mulberry and its concentrates have high-contents of iron and maybe recommend for treating in case of anemia . | https://institutes.gtu.ge/uploads/kalatozishvili.pdf |
| Viticulture and wine-making in Europe countries –historical aspects and prospects | Tbilisi, Georgia | 2017 | 25/10/2017-27/10/2017 | Georgian academy of agricultural sciences | PROSPECTIVE TRENDS OF RATIONAL USE OF WASTELOUS WASTE OF WINE MAKING | poster | Grape wine of processing of secondary product so called (waste): combs, spies, seed, yeast, stone wine. The efficient processing is possible as a result of ethyl alcohol, wine acid, seed oil and monalcoholic and low alcoholic drinks, polyphenoliney and polyvitaminnye concentrates, other food cosmetic and pharmaceutical products as a destination. In this Scientific work is analyzed the experience of advanced countries. There is clear main directions how to process wine making wastes to non-waste products and then utilize it. This process help to our wine making companies to become much more competent.
| https://www.gaas.dsl.ge/images/2017_PDF/2017-konferencia_Shromebi.pdf |
| Modern technologies to produce ecologically pure products for sustainable development of agriculture | Tbilisi, Georgia | 2016 | 28/09/2016-30/09/2016 | Georgian academy of agricultural sciences | DEVELOPMENT OF WASTELESS PRODUCTION TECHNOLOGY OF MULBERRY FRUIT PROCESSING | oral | Technological sheme for receiption of consetates containing biological-active substances of mulberry fruit is elaborated. By studyng organoleptikal and chemical contents of mulberry fruits and concentrates; it is possible tu use them as additional products in food-industry.
By analysis, it is estabilished, that fruits of mulberry and its concentrates have high-contents of iron and may be recommended for treating in case of anemia. | https://www.gaas.dsl.ge/images/2018_PDF/Konferenc_Shromebi_2016.pdf |
| Georgian Wine an vine | Tbilisi, Georgia | 2019 | 09/05/2019 - 12/05/2019 | Caucasus International University, Iv. Javakhishvili Tbilisi State University | Incestigation of Wine Destillates (Georgian Spirit Chacha) received from Tsolikouri and Rkhatiteli Grape Varieties | poster | Georgian spirit -ChaCha -can be produced both via processing of grape residues -pomace and from Kakhetian type wine, produced via grape must fermentation on pomace. Due to its quality Georgian Spirit Chacha became close to brandy, which as known, is produced from European type wine - via distillation of wine produced from dry fermentation of grape juice and further maturation of the distillate in oak. The aim of the study was conduction of the alcoholic fermentation of the industrial Georgian grape varieties -Tsolikouri and Rkhatsiteli musts with presence of various percentage of destemmed pomace, preparation of distillates from the received wines and their chemical and organoleptical investigation. In various test samples of Tsolikouri and Rkhatsiteli was added destemmed pomace to the must before fermentation in amount of 1,2,3,5,10 and 30 % . Alcoholic fermentation of the mentioned samples was carried out in Qvevri. According to these variatios, there were prepared distillates from the fermented wines; It was cpnducted chemical and degustation evaluation of the distillates. The analysis of the results obtained has shown the bes result during of the 5 % destemmed must in process of alcoholic fermentation . furthermore, the wine distillates received from grape varieties above meaningfully differ from each other in chemical and organoleptic characteristics. In wine distillate received from Tsolikouri grape, when compared to the Rkatsiteli grape variety wine distillate, the following characteristics are higher in amoint as: total amount of esters - by 24 %, acetals - by 21.8 % . aldehydes -by 83.6 %. ethylacetate -2- times. sensorial evaluation - 0.88 rate. Wine distillate received from Tsolikouri grape varienty is much higher in quality in comparison to Rkatsiteli distillate. These distillates are used for the new type Chacha spirit production. | http://geowinegrapeconference.ciu.edu.ge/ |
| Web of Science: 0 Scopus: 0 Google Scholar: 23 |
Doctoral Thesis Referee |
Master Theses Supervisor
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Doctoral Thesis Supervisor/Co-supervisor |
Scientific editor of monographs in foreign languages |
Scientific editor of a monograph in Georgian |
Editor-in-Chief of a peer-reviewed or professional journal / proceedings |
Review of a scientific professional journal / proceedings |
Member of the editorial board of a peer-reviewed scientific or professional journal / proceedings |
Participation in a project / grant funded by an international organization |
Participation in a project / grant funded from the state budget
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Patent authorship
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Membership of the Georgian National Academy of Science or Georgian Academy of Agricultural Sciences |
Membership of an international professional organization
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Membership of the Conference Organizing / Program Committee |
National Award / Sectoral Award, Order, Medal, etc. |
Honorary title |
Monograph |
Handbook |
Research articles in high impact factor and local Scientific Journals |
Publication in Scientific Conference Proceedings Indexed in Web of Science and Scopus |