already in the dionysus club , we have a tasting club of dionysus, there is one at the kuban ogronological universityere, we evaluated the wine, the last meeting was cabrana savignon, they evaluated it, our dean of the faculty made his own tasting club, where we try different wines from cheap to expensive and we are there we identify aromatics, tastes, respectively, about diseases of wines that may arise, so what is this? this is sortanach juice, which has just been squeezed out of a press, is it alcoholic or not, no, it’s... for now it’s just juice, you can try it, it’s so sweet, yes, that is, this variety is so sweet, well, about 22 sugar, bye we haven’t done an analysis after the container yet, but what kind of wine will be made from it, ideally we plan to make semi-dry wine, yeah, well, this should be sold separately, it’s very tasty, in fact, yes. this is the juice that comes from this is the wine, and we are now in the laboratory, where the winemaker-technologist, andrey , also a very young specialist, will explain to us what he has consumed, and explain to me what you are doing here, as you ex