Abstract
Skin-contact fermented white wines, the so-called orange or qvevri wines, have been gaining international attention from winemakers, importers, sommeliers, consumers, and journalists over the last 10 years. Sommeliers are now regularly pairing orange wines with fine cuisine. This new culinary trend is part of a general move by the consumer wishing to respect the existence of traditions and innovation, combined with a growing interest in environmental awareness and healthy options. Orange wines are made from white grapes using ancient Georgian techniques. The essence of this method is the long skin-contact fermentation in amphorae without any chemicals or specific yeast. In our work, the polyphenol content of orange wines, in particular total polyphenol and catechin content, as well as colour intensity were measured to ensure safe winemaking technology without oxidized components.
Highlights
Skin-contact fermented white wines, the so-called orange or qvevri wines, have been gaining international attention from winemakers, importers, sommeliers, consumers, and journalists over the last 10 years
Two very important facts should be emphasized: one is the use of the natural grape without chemical treatments; the second is letting micro-oxidization happen through the vessel, which gives a special colour similar to “orange” and a unique rich taste, which is unusual in white wines (Bene & Piskóti, 2017)
It can be found in higher amounts in long-macerated and skin-contact white wines (Guerrero et al, 2010)
Summary
Skin-contact fermented white wines, the so-called orange or qvevri wines, have been gaining international attention from winemakers, importers, sommeliers, consumers, and journalists over the last 10 years. Two very important facts should be emphasized: one is the use of the natural grape without chemical treatments; the second is letting micro-oxidization happen through the vessel, which gives a special colour similar to “orange” and a unique rich taste, which is unusual in white wines (Bene & Piskóti, 2017). Both the Kartuli qvevri wines (white or red). It can be found in higher amounts in long-macerated and skin-contact white wines (Guerrero et al, 2010)
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