Page 84 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 84
he Culture of Wine in Slovenia
Checking a young must, Ptuj, 2006. Great expectations. The Movia wine cellar, Ceglo in the
Photo: Aleš Gačnik. Goriška Brda, 2006. Photo: Staša Cafuta.
Alcoholic fermentation is a biochemical process in which the two sugars contained
in grapes, with the help of yeast enzymes, ferment into ethanol, carbon dioxide and other
side products. Grapes are first removed from their stalks as these would spoil the taste and
they are then crushed. In the processing of white grapes, they are pressed immediately so
that the juice is separated from the skin and pips. The must is then left to ferment. Red
crushed grapes are left to macerate for a few days so that colours and tannins extract. The
red dregs partially or fully ferment and are only then pressed, i.e. the juice is separated
from the solid parts.
While must is changing into wine, the winemakers’ most important task is to supervise
the fermentation. While sugar is fermenting into ethanol, many other chemical processes
take place. In addition to ethanol, other higher alcohols appear. Fermentation is aided by
enzymes excreted by yeast via numerous in-between products. In this way side products
appear, such as glycerol, butanediol, methanol and new acids: acetic, succinic acid, formic
acid, butyric acid, lactic acid and so on. In wine there are over one hundred different
acids. These appear in small quantities, but are important in the creation of new aromas
and flavours. The wealth of acids and higher alcohols creates aromatic esters. The newly
appearing aromas are described as fermented or secondary, in contrast to the primary
aromatic substances in grapes, characteristic of each variety.
Let me mention here the indigenous variety from the Vipava Valley, Pinela, which can be
recognised by its characteristic acidic taste. When the winemaker Miško from Erzelj once
let me taste various varieties of wine, I recognised Pinela immediately by its original acid.
Our late oenologist Rudl, who used to work in the Maribor Winemaking Cooperative,
would every year go to the Vipava Winemaking Cooperative, where I was the manager.
Each time he asked for Pinela, about which he said that it had acidity most similar to that
of the wines of the Podravje region.
80
Checking a young must, Ptuj, 2006. Great expectations. The Movia wine cellar, Ceglo in the
Photo: Aleš Gačnik. Goriška Brda, 2006. Photo: Staša Cafuta.
Alcoholic fermentation is a biochemical process in which the two sugars contained
in grapes, with the help of yeast enzymes, ferment into ethanol, carbon dioxide and other
side products. Grapes are first removed from their stalks as these would spoil the taste and
they are then crushed. In the processing of white grapes, they are pressed immediately so
that the juice is separated from the skin and pips. The must is then left to ferment. Red
crushed grapes are left to macerate for a few days so that colours and tannins extract. The
red dregs partially or fully ferment and are only then pressed, i.e. the juice is separated
from the solid parts.
While must is changing into wine, the winemakers’ most important task is to supervise
the fermentation. While sugar is fermenting into ethanol, many other chemical processes
take place. In addition to ethanol, other higher alcohols appear. Fermentation is aided by
enzymes excreted by yeast via numerous in-between products. In this way side products
appear, such as glycerol, butanediol, methanol and new acids: acetic, succinic acid, formic
acid, butyric acid, lactic acid and so on. In wine there are over one hundred different
acids. These appear in small quantities, but are important in the creation of new aromas
and flavours. The wealth of acids and higher alcohols creates aromatic esters. The newly
appearing aromas are described as fermented or secondary, in contrast to the primary
aromatic substances in grapes, characteristic of each variety.
Let me mention here the indigenous variety from the Vipava Valley, Pinela, which can be
recognised by its characteristic acidic taste. When the winemaker Miško from Erzelj once
let me taste various varieties of wine, I recognised Pinela immediately by its original acid.
Our late oenologist Rudl, who used to work in the Maribor Winemaking Cooperative,
would every year go to the Vipava Winemaking Cooperative, where I was the manager.
Each time he asked for Pinela, about which he said that it had acidity most similar to that
of the wines of the Podravje region.
80
