savegnon , we were evaluated by the dean of the faculty, who created his own club tastings, where werom cheap to expensive, there we identify aromas, tastes, and, accordingly, about the diseases of wines that may arise. so what is this? this is the juice of the anteymagachsky variety, which has just been squeezed out of a press, is it alcoholic or not, no, it’s just juice for now, you can try it, it’s so sweet, yes, that is, this variety is so sweet, well, about 22 sugar, not yet we did an analysis after the container, and what kind of wine would be made from it, ideally we plan to make a semi-dry wine, yeah. this should be sold separately, it is very tasty, in fact, yes, that’s what it’s like. juice , we get this kind of wine, and we are now in the laboratory, where the wine technologist, andrey, also a very young specialist, will explain to us what is happening at the winery, well, andrey, i’m also like an intern, and explain to me what you are doing here , the way you explain this to the trainees, at the moment we are in the laboratory, where all the tests are being determined, sp