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Ukrainian winemaking begins not only in vineyards and production facilities. It is born in lecture halls, laboratories, and among young people who are learning to understand wine not merely as a product, but as a culture, a science, and a way of thinking.
This is why the opening of the Wine and Beverage Technology Laboratory at Odesa National Technological University (ONTU) marks an occasion whose significance extends far beyond academia. Established within the Department of Wine Technology and Sensory Analysis at the O.O. Preobrazhensky Educational and Scientific Institute of Hotel, Restaurant and Tourism Business and Oenology, the new facility is designed to become a place where future professionals acquire not only knowledge, but also the practical expertise demanded by the modern wine industry.
The laboratory was created with the support of the family of Volodymyr Karlovych Gigineishvili, founder of Gigi Winery. For the university, it is another example of how collaboration between education and business can create new opportunities for students; for the industry, it represents an investment in its own future.
The symbol of the inauguration was a qvevri, the traditional Georgian clay vessel used for winemaking and ageing. Crafted specially in Georgia, the qvevri was divided into two halves. One remains at the university, while the other has been placed in the Gigineishvili family’s wine house in Vinnytsia. During the ceremony, grapes of the Ukrainian variety Odessa Black were placed inside the half-qvevri installed at the department.
The gesture carried a meaning far deeper than a tribute to tradition. It symbolised a connection between generations, a spirit of partnership, and a shared responsibility for the future of Ukrainian wine.
Behind every story like this stand people whose commitment turns ideas into reality. The university community has been particularly keen to recognise the contribution of Professor Oksana Tkachenko, Head of the Department, whose vision, persistence and ability to unite like-minded colleagues helped transform the concept into a tangible project.
The opening was followed by the conference “Winemaking Season 2026: Realities, Expectations and Prospects”, which brought together producers, researchers and educators to discuss the industry’s current challenges and opportunities. Among the highlights was a presentation by the ONTU Institute of Wine Culture of a film dedicated to the 2026 vintage, created by first-year students.
The project offered compelling evidence that the next generation is doing more than simply mastering a profession. They are already seeking to understand and interpret the processes that will shape the future of Ukrainian winemaking.
Another important outcome of the conference was the signing of a memorandum of cooperation with the Association of Winemakers of Odesa Region. As a result, the symbolic gestures and celebratory speeches will be followed by practical initiatives, including joint educational, scientific and industry-focused projects.
Throughout its 124-year history, ONTU has repeatedly demonstrated its ability to evolve with the times. The new Wine and Beverage Technology Laboratory, opened during the university’s anniversary celebrations, provides further proof that the future of Ukrainian wine will be shaped not only by today’s winemakers, but also by those who are just beginning their journey into the profession.
And now, they have even greater opportunities to do so.
