NAJNOVIJE

PODRUM – Šta se dobija produženom maceracijom belog grožđa?

Narandžasto vino? Zvuči vam kao još jedna, nepotrebna novotarija u svetu vinskih ukusa? Iznenadićete se, ali upravo je narandžasta boja vina – boja, koja se dobija tradicionalnim postupkom.

Izraz „narandžasto vino“ je anglosaksonskog  porekla, a odnosi se na grupu vina od belog grožđa koje je macerirano, odnosno duže vremena je ostalo u dodiru sa kožicama bobice. Podsetimo, taj postupak inače se koristi za proizvodnju crnog vina.

Na taj način se više pigmenta i tanina izvlači iz grožđa i tako vinu daje boja starog zlata ili čak ćilibara. Paleta ukusa narandžastog vina je široka. Prvenstveno se ističe tanin, primarna aroma grožđa, a onda i sveže voće sa izraženim biljnim notama.

Dakle, narandžasto vino se dobija produženom maceracijom – od nekoliko dana do čak pola godine, a to zavisi od vrste grožđa koja se koristi, do želje i afiniteta samih vinara.  U samom postupku maceracije događa se spontana fermentacija, bez dodavanja  vina, bez hlađenja  u  fermentacijskoj  i  fazi starenja u drvenim buradima. Ovaj  proces  proizvodnje  im  daje  vrhunsku  sposobnost samozaštite, pa im je potrebna tek mala količina sumpora, da bi ostala stabilna.

(Moje selo)

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