“Orange” wine: a modern revolution of an ancient winemaking technique

Abstract

Over the past few decades, there has been a notable paradigm shift worldwide, affecting people’s preferences and decisions regarding both food and beverage options. These factors have sparked a new found fascination among winemakers, wine enthusiasts, and consumers alike, as they explore the notion of reconnecting with a bygone era and embracing a lifestyle reminiscent of the past. “Orange” wine, a product derived from white grapes, encapsulates the intriguing allure of ancient winemaking methods that trace their roots back to Georgia. The method enables an elevated presence of phenolic compounds, which can have a favorable influence on the sensory characteristics of the wines or their behavior during oxidative processes. Given the scarcity of widespread knowledge, this overview aims to provide a comprehensive understanding of the historical evolution of winemaking and its various transformations over the years. It delves into the intricacies of winemaking technology, particularly focusing on the unique utilization of qvevri vessels. In addition to traditional sources, this review examines the influence of winemaking technology and the utilization of special vessels on the characteristics of “orange” wines. It explores the unique traits that develop in these wines as a result of prolonged maceration. By considering the impact of these factors, the review offers insights into the distinct qualities and attributes that emerge in “orange” wines during the winemaking process.