Production of Fortified Wine in a Family Cellar
Keywords:Family cellar, wine, fortification, Rkatsiteli, Saperavi
The Georgian nation, which has a long history keeps the ancient traditions in viticulture and winemaking too and is distinguished by the richest culture of winemaking. However, Georgian winemaking was not limited to only local varieties and methods. In the 19th century, foreign grape varieties and technologies were introduced in Georgia. These include the production technology of fortified wine (Port wine style), which involves fortifying the fermenting must with alcohol as a result of which the fermentation and other biochemical processes are ceased. Initially the production of fortified wine was carried out in Georgia in large wineries and several famous brands were formed too. Based on the growing demand of customers, the possibility of making fortified wine was tested in a small family cellar “Vepkhishvilebi”, which is located in the village Tsinandali. For the experiment three fortified wines were made in the cellar of “Vepkhishvilebi” for which were used the local, most common varieties such as Rkatsiteli and Saperavi as the raw materials. These grapes were harvested in Tsinandali and Teliani micro zones. The fermenting must was fortified with a precise estimated amount of brandy alcohol at an exact moment determined for that. The further processing conditions of the fortification of the must and the produced wine have been studied.Three fortified wines – white wine produced from Rkatsiteli and red and rose wine produced from Saperavi, made as a result of the experiment, were examined for different chemical characteristics. In addition to standard analysis, a quantitative study of some biologically active substances were conducted in “Wine Laboratory” Ltd.Each produced wine was also evaluated organoleptically.A scheme for making each wine was developed.Laboratory analysis and sensoric evaluation of fortified white, red and rose wines made from Rkatsiteli and Saperavi in the cellar of “Vepkhishvilebi” showed that it is possible to make high quality fortified wine in a small family cellar, whose chemical parameters and organoleptic characteristics, such as color, aroma, taste, are acceptable for the customers. In addition, the wine, especially the red one, is distinguished with the content of the substances that are beneficial to human health.
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