Georgian Grape Brandy Chacha

In the monograph is presented scientific data about Georgian alcoholic beverage chacha production.Its shown that white grape varieties processing by Georgian technique (juice fermentation on the whole or part of the must filtration of the obtained wines and ageing of the distillates in oak barrels) are received higher quality wine distillates compared to cognac wine distillate (grape juice fermentation distillation and ageing of the distillate in oak barrels).There are advised rational technologies for complex and wasteless white and red grape varieties processing those will meaningfully improve both wines and wine distillates qualities will provide high rentability of production. As well is studied complex technology of hybrid grape variety processing which provides high quality wine distillates and antioxidant non-alcoholic beverages production.