Technical varieties of grapes are grown for the preparation of juices and compotes, marinade and concentrates, wines and cognacs, by-products of winemaking, as well as for the production of dried grapes (raisins, sultanas, currants). This group of varieties differs significantly from table varieties in a high percentage of juice in the berry (75-85% of the weight of the berry) and a low indicator of the cluster structure (the ratio of the mass of berries to the mass of the comb). The sugar content of grapes and their acidity determines the type of wine products produced from them.
Unlike table varieties, for technical varieties, indicators of the quality of appearance, the beauty of bunches and berries do not play a significant role. Their chemical and mechanical composition is important, depending on the biological characteristics of the grape variety and cultivation conditions. Therefore, the same technical grape varieties grown in different soil and climatic conditions may have different industrial purposes.