production part, and just at that time it was just gaining momentum, and i also applied to the kuban technological universityhis laboratory we have open tastings, here the guys have the opportunity to communicate with each other, interact, and here the guys from... laboratory work is dedicated to ensuring that the guys can understand and study the nuances of aromas, the different aromas of wine that are inherent in specific wines. how did your career develop further, to what extent were the students of your faculty in demand, and can you say that else... during university you, in principle , found your employers, everyone is looking for someone, uh, they are looking for winemakers, looking for employees laboratories are looking for technologists, even already workshop workers, that is, there are processors of wine materials, that is, those with experience, because the industry is directly gaining entry since the time we came here, since we started working, every year we attract students for the processing season, the processing season, the most important stage , the most important moment in the whole winemak

consciously make a choice into some particular profession, and my gaze fell on the kuban state technological universityhe department. technique, winemaking technology for fermentation production , that is, i was somehow interested in this, i really loved chemistry, it was one of the specialized subjects, in the third year, when we had already started going on practical training, i just got to the site soukdr, i had an internship there, and then the very thing that was supposed to happen happened there, that is, this is immediate madness, these are burning eyes, this is... insane interest, tell me about some of the most difficult problems, maybe maybe these are the owners you came up with some idea or decided to grow a special variety of grapes, and for you it was a direct challenge, the first was probably so... the challenge was the spots, that is, we are like a classic traditional technology, here , well, let's do it stained , what is stained, stained, well, this is the old-fashioned method, this method is ancestral, when the fermenting wort, that is, the primary one, yes, when it ferments to a certai