Authors: Zsuzsanna Bene, István Piskóti
Studying the world’s new gastronomic trends, the appearance of orange wines is a real rarity and a special phenomenon. In contrast with rosé wines, orange wines are made not from white grapes, but from blue grapes, by skin-contact fermentation. As a result, an orange color is obtained by the wine, and it also tastes different than usual white wines. Laypeople usually do not know how the preparation process looks like. Many people think that these wines are made from oranges via fermentation or orange peels are soaked in already finished wines. The objective of oenological and wine marketing research of orange wines, on the one hand, is to be able to make “product and process innovation” recommendations – in the absence of winemaking regulations – regarding the winemaking technology in question by collecting their characteristics and, on the other hand, to outline their wine gastronomy market possibilities, based on the assessment and evaluation of their current professional status and recognition, and to formulate the necessary directions for marketing support.
The appearance of new trends and new guidelines is more and more characteristic of the world’s winemaking today. A very important role is played by innovation, respecting the existence of traditions, the roots of grape producing and winemaking cultures. In our work, of these trends, the gastronomic rise of orange wines was selected, evoking a real „Coin perdu” world.
It was investigated how, by collecting the characteristics of orange wines, these wines can be incorporated into the world of new trends in gastronomy. White wine production technology consists essentially of the following processes: grape processing, must handling, pressing and fermentation. The harvested grapes are poured into the receiving hopper. From this, they go to the crushing-destemming machine, where the grapes are separated from the stems, and then crushed. Before pressing, the must of fragrant varieties is kept on the skins in the cold for a few hours, so that flavor and aroma components in the cells of the skins are better released as a result of the effect of the acids in the must. Before cooling, further must treatments are applied, particularly the addition of sulfur dioxide, or, possibly, the addition of ascorbic acid (a reducing agent), or various pectin decomposing preparations, enhancing the efficiency of pressing.