Beverage
|Region of Istria
White wine Malvazija istarska
Variants
Preparation
Pre-Fermentation Treatment:
The harvested grapes—whether manually or mechanically collected—are crushed and destemmed. The resulting grape mash is either pressed immediately or allowed to macerate, depending on the quality of the grapes and the desired style of the final wine, before being pressed. The cloudy must is then sulphited (dosage: 2–10 g/hL K₂S₂O₅) with the addition of pectolytic enzymes and, if necessary, tannins and PVPP (polyvinyl polypyrrolidone) to remove undesirable phenolic compounds that may cause color changes. Clarification of the must is performed either by gravity settling (at approximately 12°C for 24–48 hours) or by flotation, which involves a preparation based on animal gelatin. The clear must is then separated, and—following any necessary corrections to acidity and pH—alcoholic fermentation is initiated.
Alcoholic Fermentation:
Alcoholic fermentation begins with the addition of rehydrated, selected dry yeast (typically Saccharomyces cerevisiae). During fermentation, the yeast is supplemented with complex nutrients in two or three doses, depending on the initial sugar concentration or potential alcohol content. If the malic acid content is high (usually >1.0 g/L), malolactic fermentation may be conducted in parallel with alcoholic fermentation. Alcoholic fermentation typically occurs at 15 ± 3°C and lasts between 2 and 4 weeks. Once fermentation is complete – dry wine (residual sugar < 4.0 g/L), the wine is sulphited, and the yeast lees are racked off. If it is desired to produce wine in the semi-dry (4.0 - 12.0 g/L residual sugar), semi-sweet (12.0 - 50.0 g/L) or sweet (> 50.0 g/L) category, alcoholic fermentation is stopped at the desired sugar level.
Aging and Stabilization:
Young wines are usually aged in stainless steel tanks or wooden barrels of various volumes, wood origins, and degrees of toasting. The aging period depends on the characteristics of the wine and the desired style. Stabilization of the white wine Malvazija Istarska includes treatment for thermolabile proteins (using bentonite) and tartrate stabilization (by adding metatartaric acid or CMC—carboxymethylcellulose). In some cases, white wines are clarified using gelatin-based preparations (15–120 mg/L), casein from milk (50–250 mg/L), and/or isinglass – fish bladder (10–100 mg/L). After stabilization, the wines are filtered and bottled.
Preparation
Pre-Fermentation Treatment:
The harvested grapes—whether manually or mechanically collected—are crushed and desstemed. The resulting grape mash is either pressed immediately or allowed to macerate, depending on the quality of the grapes and the desired style of the final wine, before being pressed. The cloudy must is then sulphited (dosage: 2–10 g/hL K₂S₂O₅) with the addition of pectolytic enzymes and, if necessary, tannins and PVPP (polyvinyl polypyrrolidone) to remove undesirable phenolic compounds that may cause color changes. Clarification of the must is performed either by gravity settling (at approximately 12°C for 24–48 hours) or by flotation, which involves a preparation based on animal gelatin. The clear must is then separated, and—following any necessary corrections to acidity and pH—alcoholic fermentation is initiated.
Alcoholic Fermentation:
Alcoholic fermentation begins with the addition of rehydrated, selected dry yeast (typically Saccharomyces cerevisiae). During fermentation, the yeast is supplemented with complex nutrients in two or three doses, depending on the initial sugar concentration or potential alcohol content. If the malic acid content is high (usually >1.0 g/L), malolactic fermentation may be conducted in parallel with alcoholic fermentation. Alcoholic fermentation typically occurs at 15 ± 3°C and lasts between 2 and 4 weeks. Once fermentation is complete – dry wine (residual sugar < 4.0 g/L), the wine is sulphited, and the yeast lees are racked off. In the production of wine intended or recommended for people with diabetes, complete breakdown of sugar into alcohol should be ensured (residual sugar < 4.0 g/L).
Aging and Stabilization:
Young wines are usually aged in stainless steel tanks or wooden barrels of various volumes, wood origins, and degrees of toasting. The aging period depends on the characteristics of the wine and the desired style. Stabilization of the white wine Malvazija Istarska includes treatment for thermolabile proteins (using bentonite) and tartrate stabilization (by adding metatartaric acid or CMC—carboxymethylcellulose). In some cases, white wines are clarified using gelatin-based preparations (15–120 mg/L), casein (50–250 mg/L), and/or isinglass (10–100 mg/L). After stabilization, the wines are filtered and bottled.
Preparation
Pre-Fermentation Treatment:
The harvested grapes—whether manually or mechanically collected—are crushed and desstemed. The resulting grape mash is either pressed immediately or allowed to macerate, depending on the quality of the grapes and the desired style of the final wine, before being pressed. The cloudy must is then sulphited (dosage: 2–10 g/hL K₂S₂O₅) with the addition of pectolytic enzymes and, if necessary, tannins and PVPP (polyvinyl polypyrrolidone) to remove undesirable phenolic compounds that may cause color changes. Clarification of the must is performed either by gravity settling (at approximately 12°C for 24–48 hours) or by flotation, which involves a preparation based on animal gelatin. The clear must is then separated, and—following any necessary corrections to acidity and pH—alcoholic fermentation is initiated.
Alcoholic Fermentation:
Alcoholic fermentation begins with the addition of rehydrated, selected dry yeast (typically Saccharomyces cerevisiae). During fermentation, the yeast is supplemented with complex nutrients in two or three doses, depending on the initial sugar concentration or potential alcohol content. If the malic acid content is high (usually >1.0 g/L), malolactic fermentation may be conducted in parallel with alcoholic fermentation. Alcoholic fermentation typically occurs at 15 ± 3°C and lasts between 2 and 4 weeks. Once fermentation is complete – dry
wine (residual sugar < 4.0 g/L), the wine is sulphited, and the yeast lees are racked off. If it is desired to produce wine in the semi-dry (4.0 - 12.0 g/L residual sugar), semi-sweet (12.0 - 50.0 g/L) or sweet (> 50.0 g/L) category, alcoholic fermentation is stopped at the desired sugar level.
Aging and Stabilization:
Young wines are usually aged in stainless steel tanks or wooden barrels of various volumes, wood origins, and degrees of toasting. The aging period depends on the characteristics of the wine and the desired style. Stabilization of the white wine Malvazija Istarska includes treatment for thermolabile proteins (using bentonite) and tartrate stabilization (by adding metatartaric acid or CMC—carboxymethylcellulose). In some cases, white wines are clarified using gelatin-based preparations (15–120 mg/L), casein from milk (50–250 mg/L), and/or isinglass – fish bladder (10–100 mg/L). After stabilization, the wines are filtered and bottled.
Preparation
Pre-Fermentation Treatment:
The harvested grapes—whether manually or mechanically collected—are crushed and desstemed. The resulting grape mash is either pressed immediately or allowed to macerate, depending on the quality of the grapes and the desired style of the final wine, before being pressed. The cloudy must is then sulphited (dosage: 2–10 g/hL K₂S₂O₅) with the addition of pectolytic enzymes and, if necessary, tannins and PVPP (polyvinyl polypyrrolidone) to remove undesirable phenolic compounds that may cause color changes. Clarification of the must is performed either by gravity settling (at approximately 12°C for 24–48 hours) or by flotation, which involves a preparation based on animal gelatin. The clear must is then separated, and—following any necessary corrections to acidity and pH—alcoholic fermentation is initiated.
Alcoholic Fermentation:
Alcoholic fermentation begins with the addition of rehydrated, selected dry yeast (typically Saccharomyces cerevisiae). During fermentation, the yeast is supplemented with complex nutrients in two or three doses, depending on the initial sugar concentration or potential alcohol content. If the malic acid content is high (usually >1.0 g/L), malolactic fermentation may be conducted in parallel with alcoholic fermentation. Alcoholic fermentation typically occurs at 15 ± 3°C and lasts between 2 and 4 weeks. Once fermentation is complete – dry wine (residual sugar < 4.0 g/L), the wine is sulphited, and the yeast lees are racked off. If it is desired to produce wine in the semi-dry (4.0 - 12.0 g/L residual sugar), semi-sweet (12.0 - 50.0 g/L) or sweet (> 50.0 g/L) category, alcoholic fermentation is stopped at the desired sugar level.
Aging and Stabilization:
Young wines are usually aged in stainless steel tanks or wooden barrels of various volumes, wood origins, and degrees of toasting. The aging period depends on the characteristics of the wine and the desired style. Stabilization of the white wine Malvazija Istarska includes treatment for thermolabile proteins (using bentonite) and tartrate stabilization (by adding metatartaric acid or CMC—carboxymethylcellulose). In some cases, white wines are clarified using gelatin-based preparations (15–120 mg/L), casein from milk (50–250 mg/L), and/or isinglass – fish bladder (10–100 mg/L). After stabilization, the wines are filtered and bottled.
Preparation
Pre-Fermentation Treatment:
The harvested grapes—whether manually or mechanically collected—are crushed and desstemed. The resulting grape mash is either pressed immediately or allowed to macerate, depending on the quality of the grapes and the desired style of the final wine, before being pressed. The cloudy must is then sulphited (dosage: 2–10 g/hL K₂S₂O₅) with the addition of pectolytic enzymes and, if necessary, tannins and PVPP (polyvinyl polypyrrolidone) to remove undesirable phenolic compounds that may cause color changes. Clarification of the must is carried out by gravity settling (at approximately 12°C for 24-48 hours) or flotation. Flotation involves a preparation based on animal gelatin and should be replaced with preparations based on pea protein. The clear must is then separated, and—following any necessary corrections to acidity and pH—alcoholic fermentation is initiated.
Alcoholic Fermentation:
Alcoholic fermentation begins with the addition of rehydrated, selected dry yeast (typically Saccharomyces cerevisiae). During fermentation, the yeast is supplemented with complex nutrients in two or three doses, depending on the initial sugar concentration or potential alcohol content. If the malic acid content is high (usually >1.0 g/L), malolactic fermentation may be conducted in parallel with alcoholic fermentation. Alcoholic fermentation typically occurs at 15 ± 3°C and lasts between 2 and 4 weeks. Once fermentation is complete – dry wine (residual sugar < 4.0 g/L), the wine is sulphited, and the yeast lees are racked off. If it is desired to produce wine in the semi-dry (4.0 - 12.0 g/L residual sugar), semi-sweet (12.0 - 50.0 g/L) or sweet (> 50.0 g/L) category, alcoholic fermentation is stopped at the desired sugar level.
Aging and Stabilization:
Young wines are usually aged in stainless steel tanks or wooden barrels of various volumes, wood origins, and degrees of toasting. The aging period depends on the characteristics of the wine and the desired style. Stabilization of the white wine Malvazija Istarska includes treatment for thermolabile proteins (using bentonite) and tartrate stabilization (by adding metatartaric acid or CMC—carboxymethylcellulose). In some cases, white wines are clarified using casein from milk (50–250 mg/L), and/or isinglass – fish bladder (10–100 mg/L). If gelatin-based preparations are used, they must be replaced with pea protein-based preparations. After stabilization, the wines are filtered and bottled.
Preparation
Pre-Fermentation Treatment:
The harvested grapes—whether manually or mechanically collected—are crushed and desstemed. The resulting grape mash is either pressed immediately or allowed to macerate, depending on the quality of the grapes and the desired style of the final wine, before being pressed. The cloudy must is then sulphited (dosage: 2–10 g/hL K₂S₂O₅) with the addition of pectolytic enzymes and, if necessary, tannins and PVPP (polyvinyl polypyrrolidone) to remove undesirable phenolic compounds that may cause color changes. Clarification of the must is performed either by gravity settling (at approximately 12°C for 24–48 hours) or by flotation, where the animal gelatin-based preparation should be replaced by a pea protein- based preparation. The clear must is then separated, and—following any necessary corrections to acidity and pH—alcoholic fermentation is initiated.
Alcoholic Fermentation:
Alcoholic fermentation begins with the addition of rehydrated, selected dry yeast (typically Saccharomyces cerevisiae). During fermentation, the yeast is supplemented with complex nutrients in two or three doses, depending on the initial sugar concentration or potential alcohol content. If the malic acid content is high (usually >1.0 g/L), malolactic fermentation may be conducted in parallel with alcoholic fermentation. Alcoholic fermentation typically occurs at 15 ± 3°C and lasts between 2 and 4 weeks. Once fermentation is complete – dry wine (residual sugar < 4.0 g/L), the wine is sulphited, and the yeast lees are racked off. If it is desired to produce wine in the semi-dry (4.0 - 12.0 g/L residual sugar), semi-sweet (12.0 - 50.0 g/L) or sweet (> 50.0 g/L) category, alcoholic fermentation is stopped at the desired sugar level.
Aging and Stabilization:
Young wines are usually aged in stainless steel tanks or wooden barrels of various volumes, wood origins, and degrees of toasting. The aging period depends on the characteristics of the wine and the desired style. Stabilization of the white wine Malvazija Istarska includes treatment for thermolabile proteins (using bentonite) and tartrate stabilization (by adding metatartaric acid or CMC—carboxymethylcellulose). If necessary, commercially available preparations based on potato, pea or yeast proteins should be used, instead of gelatin-based preparations, casein from milk and isinglass – fish bladder. After stabilization, the wines are filtered and bottled.
