The biochemical composition of table and wine grapes is affected by the cultivar properties, vintage and viticultural practices. Most of the research has been done with different grapevine (Vitis vinifera) cultivars. There is a little information about interspecific hybrid grapevine cultivars yield in cool climate conditions. The aim of the thesis was to find out the effect of vintage, cultivar, and viticultural practises on maturity parameters of interspecific hybrid grapevine cultivars. Table grape experiment showed that it is recommended to cultivate 'Osella', 'Somerset Seedless', 'Kosmonavt', and 'Arkadia' in tunnel. Technological maturity parameters of wine grapes were not at the desirable level every year. 10-year-long data assessment showed that there was a problem with low sugars and high organic acids contents. Tartaric acid content was at the desirable level but there was a problem with higher malic acid content, which gives sharp-sour taste to wine. Analyse of phenolic maturity showed that anthocyanins content could reduce in tunnel conditions. In addition, there were significant differences in anthocyanins profiles. In cooler years, wine colour could be reddish because dominant monoanthocyanins were peonidin- and cyanidin-3-O-glycosides, and in warmer years (also in tunnel), it could be purplish because delphinidin- and malvidin-3-O-glycosides were dominant. In addition, results showed that the ripening of wine grapes significantly varies from year to year, which in turn affects the choice of vinification technology. According to Heliothermal Index R��hu experimental area situates in a very cool viticultural zone. Early cultivars can be cultivated in the field (e.g. 'Hasansky Sladky'), but later ripening ones are recommended to be cultivated in the tunnel (e.g. 'Rondo'). In cool years, it is advisable to make wines with lower alcohol content: white, rose or sparkling. Also mixing cultivars can be recommended. For example, 'Hasansky Sladky' had high sugar but low anthocyanins content. But in 'Rondo' these parameters were reversed. By mixing the yield of these two cultivars, a better quality raw material for the red wine can be obtained.