This study evaluates the technological potential of four distinct technical grape varieties – Pinot Noir, Bayan Shirey, Saperavi, and Cabernet Sauvignon for vinegar production under the specific pedoclimatic conditions of the Tashkent region, Uzbekistan. By systematically analyzing the initial sugar content, must volume, and subsequent dilution requirements, the research identifies the correlation between raw material composition and final vinegar yield. The results indicate that while red varieties like Pinot Noir exhibit superior sugar accumulation, the white variety Bayan Shirey demonstrates the highest total volumetric yield (1.6 L), driven by superior must extraction rates.  

Grape, vinegar, technical varieties, Brix, sugar

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