The suitability of malolactic fermentation for the Cviček wine

Abstract

Cviček is a traditional, light red Slovenian wine made by blending the grapes, must or wine of red and white grapevine varieties. The malic acid concentration in Cviček wine is relatively high, so the use of malolactic fermentation (MLF) during its production was studied in two consecutive vintages, particularly with respect to the varieties with which it might be appropriate. The concentrations of organic acids were analysed using HPLC and UV-Vis detection. The simple ranking test and directional difference test were used for sensory assessments. They showed that partial MLF, concerning 15-50% of the wines in the final blend, contributed to a balanced acidity of Cviček. A suitable technique concerned either the MLF of Blaufränkisch or that of Blaufränkisch and white wine together. The MLF of Blauer Kölner or white wine alone was not appropriate. Despite our analysis of only a limited number of bottled wines, it appeared that MLF is already used in Cviček production and the resulting quality is promising.

Keywords

• wine
• acidity
• biological deacidification
• Oenococcus oeni
• sensory evaluation