the discipline that studies the composition and properties of the structural components of grape clusters and berries that are used in the food-processing industry. The term “uvology” and the discipline’s methodology for describing varieties of grapes were proposed by the Soviet scientist N. N. Prostoserdov.

Uvologists affirm that the suitability of grapes for the food-processing industry is determined by the characteristics of the variety, the natural conditions under which the grapes are grown, and the methods of cultivation. The study of the cluster’s structure establishes the relative weights of the cluster, the stem, and the berries; the study of the berries establishes the relative weights of the skin, pulp, seeds, and juice. Analysis of the mechanical properties of the berries makes it possible to ascertain the tenacity of their attachment to the peduncles and the resistance of the berries to crushing.

Uvology also includes the study of the chemical composition of grape berries and of their maturation cycle and the organoleptic evaluation of different varieties. Uvology complements ampelog-raphy, or the study of grape species and varieties, and helps develop methods for the most practical use of different varieties of grapes. The data of uvology determine the technology suitable for processing a given variety of grape.


Ampelografiia SSSR, vol. 1. Moscow, 1946.
Prostoserdov, N. N. huchenie vinograda dlia opredeleniio ego ispol’-zovaniia (uvologiia). Moscow, 1963.