Professional paper

https://doi.org/10.31727/gzb.46.6.11

Descriptors and different perceptions of Graševina wine

Josip Mesić ; Fakultet turizma i ruralnog razvoja u Požegi, Sveučilišta Josipa Jurja Strossmayera u Osijeku, Požega, Hrvatska
Anita Pichler ; Prehrambeno-tehnološki fakultet Osijek, Sveučilišta Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Ivana Ivić ; Prehrambeno-tehnološki fakultet Osijek, Sveučilišta Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Dunja Ćosić ; III Gimnazija Osijek, Osijek, Hrvatska
Brankica Svitlica ; Fakultet agrobiotehničkih znanosti Osijek, Sveučilišta Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska

Abstract

The most represented wines in the Croatia are Graševina wines. Of the total wine production, Graševina occupies 40.6 %. In the conditions of the wine-growing regions of Slavonia and Croatian Danube, all styles of wine are produced from this variety, from "young wine", sparkling, long-macerated, aged on yeast lees in oak barrels, from all predicates to top archival examples. With such a variety of styles, it is very important to define each individual wine and present it in an appropriate way. As it is evident from several examples that there is often a lack of wine vocabulary, the aim of the paper is to present the current descriptors of individual Graševina wines from Slavonia and Croatian Danube. Color, fragrance and taste descriptors for 58 Graševins currently on the market were collected from the websites of wine producers. In the case of regular harvest, the most common descriptors of the Graševina fragrance are related to green apple, apple, citrus, floral and fruity. The taste is most often described as fresh, light, with pleasant acids, with frequent emphasis on mild bitterness, which is not even mentioned in aged and macerated wines. Due to their complexity, more mature and complex wines are often described with several different descriptors, and some are linked to only one wine.

Keywords

graševina; wine descriptor; Slavonia; Croatian Danube; organoleptic characteristics

Hrčak ID:

312551

URI

https://hrcak.srce.hr/312551

Publication date:

14.12.2023.

Article data in other languages: croatian

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