XO‘RAKI UZUM (VITIS VINIFERA L.) NAVLARINING FENOLOGIK FAZALARI VA AGROBIOLOGIK XUSUSIYATLARINI BAHOLASH

1. Daane, K.M., Vincent, C., Isaacs, R. and Ioriatti, C., 2018. Entomological opportunities and challenges for sustainable viticulture in a global market. Annual review of entomology, 63(1), pp.193-214.

2. Arnó Satorra, J., Martínez Casasnovas, J.A., Ribes Dasi, M. and Rosell Polo, J.R., 2009. Precision viticulture. Research topics, challenges and opportunities in site-specific vineyard management

3. Bouquet, A., 2011. Grapevines and viticulture. Genetics, genomics, and breeding of grapes, 2011, pp.1-29

4. Keller, M., 2020. The science of grapevines. Academic press

5. Versari, A., Laurie, V.F., Ricci, A., Laghi, L. and Parpinello, G.P., 2014. Progress in authentication, typification and traceability of grapes and wines by chemometric approaches. Food Research International, 60, pp.2-18.

6. Stefanini, I. and Cavalieri, D., 2018. Metagenomic approaches to investigate the contribution of the vineyard environment to the quality of wine fermentation: potentials and difficulties. Frontiers in Microbiology, 9, p.991

7. Schultz, H.R., 2016. Global climate change, sustainability, and some challenges for grape and wine production. Journal of Wine Economics, 11(1), pp.181-200

8. Bayram Y and Elgin Karabacak C (2022) Characterization of Unripe Grapes (Vitis vinifera L.) and Its Use to Obtain Antioxidant Phenolic Compounds by Green Extraction. Front. Sustain. Food Syst. 6:909894. doi: 10.3389/fsufs.2022.909894

9. Доспехов Б.А. Методика полевого опыта. Москва: Агропромиздат; 1985. 351 с.

10. Bahronova Sh.B., Abdurasulov F.Sh., Odinayev M.I. Verjuice production technology: analysis of unripe grape composition, its role in the food industry and traditional-innovative technological approaches. Science and Innovation International Scientific Journal. 2025; 4(1): 20–23.