Glasnik Zaštite Bilja, Vol. 49. No. 5., 2026.
Pregledni rad
Specific Winemaking Technologies in Croatia: From Production to Labelling Potential
Mihaela Blatančić
; Hrvatska agencija za poljoprivredu i hranu, Centar za vinogradarstvo, vinarstvo i uljarstvo, Zagreb, Hrvatska
Ivana Alpeza
; Hrvatska agencija za poljoprivredu i hranu, Centar za vinogradarstvo, vinarstvo i uljarstvo, Zagreb, Hrvatska
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* Dopisni autor.
Sažetak
The three-year study (2023–2025), based on official data from sensory quality assessments of wines with Protected Designation of Origin (PDO) prior to market release, provides the first systematic insight into the distribution and frequency of applications for specific winemaking technology (SWT) labels in the Republic of Croatia. The study confirms sustained interest among wine producers in SWT labelling, suggesting that these designations are recognised as tools for market differentiation and added value creation, particularly given the higher costs associated with these technologies. A clear predominance of traditional and commercially established technologies was observed, with “Production/Aging in wood” and aging „On lees” accounting for the majority of approved applications, while more demanding practices, such as amphora use and orange wine production, remain limited to particular producers. A distinct geographical and varietal concentration was identified, with SWT predominantly associated with Dalmacija region (primarily premium red wines produced from the Plavac mali crni grape variety) and Istra i Kvarner region (a more balanced representation of red and white wines, particularly those produced from Malvazija istarska). In contrast, the absence of Graševina, Croatia’s leading grape variety, among wines bearing SWT designations suggests opportunities for further technological innovation in Kontinentalna Hrvatska region. A substantial share of applications (29–32%) failed to obtain sensory approval, considerably exceeding the usual rejection rate in wine sensory assessments. The sensory evaluation results for these samples indicate technological challenges in achieving the required wine quality and distinctive sensory characteristics, as well as insufficient understanding of certain terms, such as “Unfiltered” and “Extended maceration”. This paper may serve as a basis for defining guidelines for the use of these terms referring to specific winemaking technologies on wine labels within the national regulatory framework, as well as for further education of wine producers and research into Croatian consumers’ awareness and perceptions of these labelling terms.
Ključne riječi
specific technologies; wine; PDO; labelling
Hrčak ID:
353307
URI
Datum izdavanja:
26.10.2026.
Posjeta: 0 *