Articles
Analytical and sensory comparison of white and orange wines
Article number
1418_52
Pages
417 – 422
Language
English
Abstract
The aim of the study was to produce and compare white and orange wines between their sensory and analytical parameters.
The following cultivars were used: ‘Pinot Gris’, ‘Gewurztraminer’ and ‘Feteasca regala’ from the vintage 2018. The results of the chemical-physical analysis show that the wines that were fermented on the skins – orange wines – show a higher proportion of glycerol than the wines produced by the classic method, i.e. white wines.
Glycerol content ranged from 7.10 to 9.47 g L-1 in white wines and 8.93-10.23 g L-1 in orange wines.
Orange wines from ‘Pinot Gris’ and ‘Gewurztraminer’ varieties show higher values of lactic acid 0.28-0.63 g L-1 and lower values of malic acid 0.5-1.67 g L-1 due to partial malolactic fermentation, while white wines show values of lactic acid from 0.00 to 0.18 g L-1. Malic acid in these samples ranged from 1.37 to 2.10 g L-1. Among the other parameters (glucose, fructose, density, content of total acids and total sugars, tartaric acid, acetic acid and alcohol content), we did not detect statistically significant differences.
As part of the sensory evaluation, ‘Gewurztraminer’ 2018 orange won an average of 84.33 points at exhibition competitions, which is in the interval for obtaining a silver medal (84-88 points) at most exhibitions.
Other samples were evaluated in the interval 81.66-83.5 p.
We did not find statistically significant differences between the point evaluation of white and orange wines.
The measurement showed that orange wine binds free SO2 faster than white wine.
To maintain the content of free SO2 at the level of 35 mg L-1, on average 2.5 times more SO2 would be used to treat orange wine than white wine.
The following cultivars were used: ‘Pinot Gris’, ‘Gewurztraminer’ and ‘Feteasca regala’ from the vintage 2018. The results of the chemical-physical analysis show that the wines that were fermented on the skins – orange wines – show a higher proportion of glycerol than the wines produced by the classic method, i.e. white wines.
Glycerol content ranged from 7.10 to 9.47 g L-1 in white wines and 8.93-10.23 g L-1 in orange wines.
Orange wines from ‘Pinot Gris’ and ‘Gewurztraminer’ varieties show higher values of lactic acid 0.28-0.63 g L-1 and lower values of malic acid 0.5-1.67 g L-1 due to partial malolactic fermentation, while white wines show values of lactic acid from 0.00 to 0.18 g L-1. Malic acid in these samples ranged from 1.37 to 2.10 g L-1. Among the other parameters (glucose, fructose, density, content of total acids and total sugars, tartaric acid, acetic acid and alcohol content), we did not detect statistically significant differences.
As part of the sensory evaluation, ‘Gewurztraminer’ 2018 orange won an average of 84.33 points at exhibition competitions, which is in the interval for obtaining a silver medal (84-88 points) at most exhibitions.
Other samples were evaluated in the interval 81.66-83.5 p.
We did not find statistically significant differences between the point evaluation of white and orange wines.
The measurement showed that orange wine binds free SO2 faster than white wine.
To maintain the content of free SO2 at the level of 35 mg L-1, on average 2.5 times more SO2 would be used to treat orange wine than white wine.
Publication
Authors
J. Mezey, A. Selnekovič, J. uchma
Keywords
orange wine, white wine, ‘Feteasca regala’, ‘Pinot Gris’, ‘Gewurztraminer’
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