Polyphenol Contents of Skin-Contact Fermented White Wines

Bene, Zs. and Kállay, M. (2019) Polyphenol Contents of Skin-Contact Fermented White Wines. Acta Alimentaria, 48 (4). pp. 515-524. ISSN 0139-3006 (print); 1588-2535 (online)

Preview

Text 066.2019.48.4.13.pdf Available under License Creative Commons Attribution. Download (1MB) | Preview

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.

Actions (login required)

Edit Item