Challenges and Perspectives of Georgian Kvevri Wine Production

This research examined the quality of Georgian Amber Kvevri wines produced in the last three years via sensory evaluation and identified common defects in Kvevri amber wines. The Georgian Wine Guild organized 32 tasting sessions, assessing 1,440 amber wines sourced from 149 cellars. Only 30.76% of the wines evaluated were free from faults. High levels of ethyl acetate, acetaldehyde, and volatile acids characterized the majority of faulty wines. Researchers collaborated with 18 local wineries to conduct a field study, revealing that errors in cellar planning, design, and winemaking contributed to defects in Kvevri Amber Wines. The identified mistakes comprised placing kvevries in close proximity, failing to adequately wash and sanitize the cellar, neglecting the use of sulfur dioxide and inert gases, fermenting wines at elevated temperatures, and excessively maturing wines with lees and solid grape components. Based on the obtained results, the study team developed a novel technique that integrates traditional and modern methods for the production of amber wine. The team implemented the traditional liming method for the installation of new wines, produced trial wines utilizing innovative approaches, and created control wines through the conventional method. Trial and control samples were prepared from Georgian endemic grape varieties Rqatsiteli, Kisi, and Khikhvi, which are typically employed in the production of kvevri amber wine. The accredited Wine Laboratory conducted the chemical analyses. The results indicated that the trial wine had three times lower levels of acetaldehyde, ethyl acetate, and volatile acids compared to the control samples. The study emphasizes the significance of reinstating authentic traditional Kvevri winemaking methods alongside contemporary practices. The research indicates that the application of the new technique enables winemakers to improve the sensory attributes of their wines and diminish off-flavors.