TY - JOUR
KW - NMR test
KW - amphora
KW - Antioxidants
KW - caffeic acid
KW - caftaric acid
KW - catechins
KW - ceramic egg
KW - galacturonic acid
KW - hydroxycinnamic acid
KW - kvevri
KW - malic acid
KW - organic production
KW - p-coumaric acid
KW - procyanidins
KW - quercetin
KW - succinic acid
KW - tartaric acid
AU - Z. Bene
AU - B. Oláhné-Horváth
AU - A. Kneip
AU - P. Balling
AB - The ancient white winemaking technology, "kvevri", is gaining more and more attention among consumers, not only because it is unique and special, but also because sustainability and closeness to nature are fundamental characteristics of this winemaking process. This is also shown by the fact that the traditional clay pot, ancient Georgian process was added to the UNESCO list of Intangible Cultural Heritage of Humanity in 2013, and in 2020 the International Office of Viticulture and Oenology (OIV) included white wine fermented on skins in the category of special wines. This wave is also present in Hungary, since "natural" wine and "orange wine" have already appeared in the 2021 legislation as "Other terms of limited use". The essence of the wine-making process is fermentation on the skins and micro-oxidation, the vessels of which can be various: amphora or kvevri, ceramic egg, spin barrel, depending on this, the chemical composition of the wines can change, as well as the formation of the precursor compounds of the aroma components. In the study, natural wines produced in the Tokaj wine region from the use of amphora and ceramic egg vessels were examined.
DO - 10.52091/EVIK-2022/3-1-HUN
M1 - 3
N1 - Publisher: Wessling International Research and Educational Centre Nonprofit Beneficial Ltd.
N2 - The ancient white winemaking technology, "kvevri", is gaining more and more attention among consumers, not only because it is unique and special, but also because sustainability and closeness to nature are fundamental characteristics of this winemaking process. This is also shown by the fact that the traditional clay pot, ancient Georgian process was added to the UNESCO list of Intangible Cultural Heritage of Humanity in 2013, and in 2020 the International Office of Viticulture and Oenology (OIV) included white wine fermented on skins in the category of special wines. This wave is also present in Hungary, since "natural" wine and "orange wine" have already appeared in the 2021 legislation as "Other terms of limited use". The essence of the wine-making process is fermentation on the skins and micro-oxidation, the vessels of which can be various: amphora or kvevri, ceramic egg, spin barrel, depending on this, the chemical composition of the wines can change, as well as the formation of the precursor compounds of the aroma components. In the study, natural wines produced in the Tokaj wine region from the use of amphora and ceramic egg vessels were examined.
SP - 3964
EP - 3972
TI - Examination of Skin-Fermented Natural Wines
UR - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85139687497&doi=10.52091%2fEVIK-2022%2f3-1-HUN&partnerID=40&md5=13d7c4c2088787639df898c287f76778
VL - 68
SN - 04229576 (ISSN)
ER -