New approaches of amber Qvevri wine production.
2021
Georgian winemaking traditions date back to 6,000 BC. Our ancestors established the art of grape cultivation and winemaking, which took centuries and millennia to develop. The rich history and wine homeland status obligates to produce the high-quality wine, without faults and flaws. The study was designed for identification of the most frequent faults and flaws of amber qvevri wines and finding ways to solve the problems in their production process. For these aims, 467 amber qvevri wines were tasted in 2018-2019. Based on sensory evaluation data, the unconventional winemaking techniques were chosen for solving the existing problems. In the frame of the experiment, trial and control wine samples were made from Rkatsiteli grape sort. After 10 months of maturation the laboratory analyses and sensory evaluation was carried out. Obtained results confirmed, that the correctly chosen harvest date, proper winery sanitation, reduction of fermentation temperature in qvevri by addition of dry ice, can maintain primary aroma, protect wine against oxidation, avoid high content of volatile acids and high alcohols. Pre-drying and subsequent addition of the stems in fermenting pomace, wine decantation from qvevri after 5 months from harvest, promote the balanced taste and avoid green tones. Tab. 3, Pic. 3, Ref. 13.
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Este registro bibliográfico ha sido proporcionado por Georgian Research Institute for Scientific Technical Information