A comparative legal analysis of skin-contact wine definitions in Ontario and South Africa

Lorteau, Steve

doi:10.1080/09571264.2018.1532881

Cited by 5 publications

(2 citation statements)

References 42 publications

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“…In 2015, South Africa made a notable amendment to its Liquor Products Act 60 of 1989 by incorporating "Skin macerated white" wines into its regulations, thus becoming the first jurisdiction to officially define and recognize skin-contact wines. Following suit in 2017, Ontario also amended its regulations to acknowledge and establish 'Skin Fermented White' wines as a distinct category in the wine industry [120]. However, it is important to note that the aforementioned wines do not strictly adhere to either the Kakhetian or Imeretian winemaking techniques in terms of maceration time.…”

Section: Regulation Of Long-term Macerated White Winesmentioning

confidence: 99%

“Orange” Wine—The Resurgence of an Ancient Winemaking Technique: A Review

Buican,

Colibaba,

Luchian

et al. 2023

Agriculture

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Over the past few decades, there has been a notable paradigm shift worldwide, affecting people’s preferences and decisions regarding both food and beverage options. These factors have sparked a newfound fascination among winemakers, wine enthusiasts, and consumers alike, as they explore the notion of reconnecting with a bygone era and embracing a lifestyle reminiscent of the past. “Orange” wine, a product derived from white grapes, encapsulates the intriguing allure of ancient winemaking methods that trace their roots back to Georgia. The method enables an elevated presence of phenolic compounds, which can have a favorable influence on the sensory characteristics of the wines or their behavior during oxidative processes. Given the scarcity of widespread knowledge, this overview aims to provide a comprehensive understanding of the historical evolution of winemaking and its various transformations over the years. It delves into the intricacies of winemaking technology, particularly focusing on the unique utilization of qvevri vessels. In addition to traditional sources, this review examines the influence of winemaking technology and the utilization of special vessels on the characteristics of “orange” wines. It explores the unique traits that develop in these wines as a result of prolonged maceration. By considering the impact of these factors, the review offers insights into the distinct qualities and attributes that emerge in “orange” wines during the winemaking process.

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Section: Regulation Of Long-term Macerated White Winesmentioning

confidence: 99%

“Orange” Wine—The Resurgence of an Ancient Winemaking Technique: A Review

Buican,

Colibaba,

Luchian

et al. 2023

Agriculture

View full text Add to dashboard Cite

show abstract

“…There are only four countries in the world with wine laws regulating production of orange wines. These are Georgia, where these wines have the longest tradition, then the United States of America (only the term "amber wine" is used), South Africa and the Canadian province of Ontario (Lorteau, 2018). However, despite this fact, production processes should follow certain rules.…”

Section: Introductionmentioning

confidence: 99%

Biodynamic Agriculture – A Tool for Regenerative Development

KOPRIVA¹,

TETREVOVA²,

ZAHORSKA³

2023

Proceedings of the International Management Conference

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Regenerative development represents a new trend which is responding to current economic, social and technical but in particular also environmental challenges. This concerns a qualitatively higher level of social development which goes beyond the dimensions of sustainable development. One of the modern tools of regenerative development is biodynamic agriculture. Biodynamic agriculture is an alternative method of farming where no inorganic fertilisers or other chemicals are used. A special product made from grapes grown with the use of biodynamic agriculture is then constituted by orange wines. The aim of the authors of the article is to specify alternative practices of biodynamic agriculture applied in the production of orange wine, using the example of the Vinné sklepy Kutná Hora s.r.o. winery in the Czech Republic. Elaboration of the study presented here is based on a literature search followed by qualitative research conducted in the form of guided interviews with managers of the selected company. The article presents an example of good practice in biodynamic agriculture in the form of a case study and subsequently discusses the crosscutting role of regenerative development, sustainable development and responsible activities in the economic, environmental, social, ethical and philanthropic dimensions. The article is a source of knowledge for theory, corporate practice and also for policy makers.

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White wine vinification and an expanded insight into pellicular macerations: bibliometric and bibliographic review

dos Santos,

Kempka

2024

J Sci Food Agric

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BACKGROUNDPellicular macerations in the vinification of white wines involve the contact of grape skins and seeds with the must before, during or after alcoholic fermentation. Pre‐fermentative pellicular maceration aims to enrich the must with volatile compounds and aroma precursors. Fermentative maceration occurs during alcoholic fermentation, whereas post‐fermentative maceration is carried out after this process, associated with orange, amber or skin‐contact wines, which have experienced a growing global demand in recent years. In this context, this research aimed to conduct a bibliometric review on pellicular macerations in white wines using two search strategies on the specific platform for the period from 2010 to 2023. Additionally, we sought to identify research trends in this segment of the wine industry through a comprehensive literature review of the retrieved documents.RESULTSThe results emphasized more studies on pre‐fermentative pellicular maceration than on long‐duration macerations during and after alcoholic fermentation. Alternative maceration techniques, such as grape freezing, were also observed as study subjects, including their effects on final wines. The research identified a wide variety of grapes explored in studies related to pellicular macerations of the Vitis vinifera L. species, with approximately 50 distinct nomenclatures identified. Regarding pre‐fermentative macerations, the contact time varied from 2 to 60 h, with the temperature range 1–20 °C.CONCLUSIONThe specific search for extended skin contact white wines revealed a limited number of available documents, indicating that studies related to this product style are promising and necessary, given the growing commercial relevance of this product profile. © 2024 Society of Chemical Industry.

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A comparative legal analysis of skin-contact wine definitions in Ontario and South Africa

Cited by 5 publications

References 42 publications

“Orange” Wine—The Resurgence of an Ancient Winemaking Technique: A Review

“Orange” Wine—The Resurgence of an Ancient Winemaking Technique: A Review

Biodynamic Agriculture – A Tool for Regenerative Development

White wine vinification and an expanded insight into pellicular macerations: bibliometric and bibliographic review

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