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Abstract
QUANTITATIVE ANALYSIS OF OAK BARREL AGING EFFECTS ON METHANOL CONTENT AND VOLATILE ACIDITY IN TRADITIONAL QVEVRI AMBER WINES
Mariam Khomasuridze*, Maia Kiladze and Shurman Tatulashvili
ABSTRACT
This research investigated methanol and volatile acid dynamics in Qvevri amber wines produced from four native Georgian grape varieties: Rkatsiteli, Kisi, Mtsvane, and Khikhvi. Laboratory analyses were conducted at four intervals: after fermentation, after opening qvevris, and after six and twelve months of oak barrel aging. Gas chromatography-mass spectrometry identified methanol content, while volatile acids were assessed using the OIV-MA-AS313-01 method. Results showed consistent methanol decreases in all samples during aging, with levels remaining below the OIV safety threshold of 250 mg/L for white wines. Concurrently, volatile acidity increased steadilybut remained within regulatory limits, not surpassing 1.00 g/L in most samples. The findings confirm the safety and quality of traditional Qvevri winemaking methods, underscoring the benefits of integrating qvevri fermentation and oak barrel aging in Georgian wine production.
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