Study on Georgian winemaking. Focus on Qvevri wines. Professional Internship Report

Detalhes bibliográficos
Autor(a) principal: Benderschi, Olga
Data de Publicação: 2020
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/25433
Resumo: Vinifera Euromaster - European Master in Viticulture and Oenology Engineering / Instituto Superior de Agronomia. Universidade de Lisboa /EMaVE
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spelling Study on Georgian winemaking. Focus on Qvevri wines. Professional Internship ReportGeorgian winesqvevriKakhetian fermentation methodprolonged macerationamphora winesVinifera Euromaster - European Master in Viticulture and Oenology Engineering / Instituto Superior de Agronomia. Universidade de Lisboa /EMaVEThe following Professional Internship Report, within the MSc. in Viticulture and Enology (Vinifera EuroMaster), concerns a professional internship developed on the topic of Georgian winemaking, with focus on Qvevri wines, supported by Erasmus+ traineeships programme. During the internship period, from March to June 2020, the practical work was carried out at several wineries located in Georgia. The report aims to present the observations and conclusions regarding: (1) Georgian wine and viticulture sector; (2) research on Georgian wine oenological and chemical profile; (3) current position of the Georgian wine sector on the market. Archeological excavations traced the first wine evidences to Georgia, in 6000 B.C., positioning the country as the “cradle of wine”. The use of qvevris, Kakhetian winemaking method, the 525 grape varieties collection, has attracted attention on Georgian wine sector. Despite the growing interest, there are few studies researching particularities of Georgian wines. According to the scientific literature, compared to the conventional wines, the red qvevri wines have a similar total phenolic content, while the white qvevri wines, due to the prolonged skin maceration of up to 6 months, have 5-10 times greater total phenolic content. The mineral composition of the qvevri wines is within the normal range of values. Regarding the classical oenological parameters, the only unusual observations are recorded for the high pH values. The Georgian wine sector is passing through a period of adaptation and modernization. In the last years, it was recorded an increase in production and export. The wine production increased 2.3 times from 2010 until 2019, and in the first 9 months of 2019, 65.2 million bottles of wine have been exported to 53 countries. Georgian wines represent both a product seeked by wine enthusiasts and a model that could provide valuable insight regarding the potential of national grape varieties and winemaking practicess.n.Catarino, SofiaRepositório da Universidade de LisboaBenderschi, Olga2022-09-08T13:21:47Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/25433TID:203082460engBenderschi, O. - Study on Georgian winemaking. Focus on Qvevri wines. Professional Internship Report. Lisboa: ISA, 2020, 66 p.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-17T01:31:32Zoai:www.repository.utl.pt:10400.5/25433Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:09:18.441190Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Study on Georgian winemaking. Focus on Qvevri wines. Professional Internship Report
title Study on Georgian winemaking. Focus on Qvevri wines. Professional Internship Report
spellingShingle Study on Georgian winemaking. Focus on Qvevri wines. Professional Internship Report
Benderschi, Olga
Georgian wines
qvevri
Kakhetian fermentation method
prolonged maceration
amphora wines
title_short Study on Georgian winemaking. Focus on Qvevri wines. Professional Internship Report
title_full Study on Georgian winemaking. Focus on Qvevri wines. Professional Internship Report
title_fullStr Study on Georgian winemaking. Focus on Qvevri wines. Professional Internship Report
title_full_unstemmed Study on Georgian winemaking. Focus on Qvevri wines. Professional Internship Report
title_sort Study on Georgian winemaking. Focus on Qvevri wines. Professional Internship Report
author Benderschi, Olga
author_facet Benderschi, Olga
author_role author
dc.contributor.none.fl_str_mv Catarino, Sofia
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Benderschi, Olga
dc.subject.por.fl_str_mv Georgian wines
qvevri
Kakhetian fermentation method
prolonged maceration
amphora wines
topic Georgian wines
qvevri
Kakhetian fermentation method
prolonged maceration
amphora wines
description Vinifera Euromaster - European Master in Viticulture and Oenology Engineering / Instituto Superior de Agronomia. Universidade de Lisboa /EMaVE
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01T00:00:00Z
2022-09-08T13:21:47Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/25433
TID:203082460
url http://hdl.handle.net/10400.5/25433
identifier_str_mv TID:203082460
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Benderschi, O. - Study on Georgian winemaking. Focus on Qvevri wines. Professional Internship Report. Lisboa: ISA, 2020, 66 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv s.n.
publisher.none.fl_str_mv s.n.
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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