Technological evaluation of “Charents” type grapes for the production of rosé wines

Research Title: Technological assessment of Charents grape variety for the production of rosé wines

Student-Researcher: Mariam Miranyan, ANAU Faculty of Food Technology, Department of Fermentation Production Technology and Winemaking

Scientific Supervisor: Mary Vardanyan, engineer-technologist, ANAU faculty of food technology

Research Objective: The purpose of the research was to study the microbiological condition (acetic acid, lactic acid bacteria) and physicochemical indicators (sugar content, titratable acidity) of the “Charents” grape variety grown under different conditions, physicochemical indicators of wines prepared by different methods from the “Charents” grape variety grown under different conditions, to provide a technological assessment, which will provide an opportunity to determine the prospects of using this variety as a raw material for producing organic rosé wines.

Research Results:

  • On October 11, 2022, the student participated in the Republican Student Conference organized by the State University of Shirak Marz after M. Nalbandian and made presentation on the topic of “Technological assessment of Charents grape variety for rose wines production annotation”.

The student developed and published one manuscript:

M.R. Vardanyan, M.N. Mikayelyan, M.G. Miranyan. (2003). “Technological Assessment of Grape “Charentsi” Variety for Rose Wines Production”. Agriscience and technology, Armenian National Agrarian University. Vol 3(83)/2023. Available at

Story Behind the Research

The AGRI CAMP Program Grantee Mariam Miranyan wants to reveal the physicochemical parameters of wines obtained from “Charents” grapes grown in different conditions in different ways, to give a technological assessment, which will allow determining the possibilities of using this variety as a raw material for making rosé wines.

Why did you decide to choose this research topic?

  • I am the granddaughter of a winemaker and I have a bright palate. Having some experience in grape processing and wine making, I decided to discover the “taste” of my childhood. I have been dreaming about that for a long time. When I saw the Student Research Grants announcement of the AGRI CAMP Program, I decided to apply and make my dream come true.

How did your initial assumptions change during the process of research?

  • The topic is very close to my heart and I do all the work with great enthusiasm. The closer I get to the end of the research, the more convinced I am that I have chosen the right topic.


What new experiences have you obtained through participation in the AGRI CAMP Program?

  • I use to think over and over about the work I have done. The work carried out in the vineyard creates a unique opportunity for me to gain new experience, and the expectations I have about creating a wine of my own is very encouraging.                                                                  

How does the scientific environment contribute to the research process?

  • The main research activities will be carried out at the ANAU, EVN Wine Academy and some laboratories. This is a very good opportunity, without which it would not be possible to do quality research.

How will the successful completion of the research affect your future professional career?

  • Thanks to this research I will be able to study the possibilities of other types of grapes in the future as well. I will try to reveal many indicators, which will allow determining the possibilities of using different varieties of grapes.