Georgian wine making processes have represented the historical roots of this country which has undergone a major transformation in recent years. Ancient techniques have been much with the modern processes. Georgian wine makers are always dependent on the processes such as contemporary and ancient processes which are enhancing efficiency and quality of wine. The combination of modern technology with traditional practices like qvevri fermentation has instructed the winemakers to preserve the unique characteristics of vines which is ensuring the demand of the international market (Rova, 2024). The use of qvevri has been considered as the large clay vessels which were implemented for the purpose of fermenting and aging the vines. It is considered the most distinctive and efficient while making the technique. 8000 years ago this process was implemented and these wines or Amber wines are considered as their unique texture. Complex flavours have an identity over there with the wines. Global wine industry the requirement of wine increases and it is needed to move towards faster production. This is the medicine for which one has found to blend the qvevri techniques with a modern process.
In the modern process of wine making control of fermentation, temperature has been identified as challenges with the traditional process. It means that the one making has been improved with the use of temperature control tanks and it is enhancing the efficiency of a more controlled fermentation process (Buican et al., 2023). Competition of the stainless steel tanks and previous process has developed the blend of modern process with a traditional complexity. It represents innovation in viticulture so that good quality wine can be prepared. This not only represents the optimal ripeness of the grapes as it also reduces the environmental impact of wine making. Biotechnology has represented the impact of modern processes in winemaking with wines that were developed in the laboratories which have enhanced the flavours.
Reference list: Buican, B.C., Colibaba, L.C., Luchian, C.E., Kallithraka, S. and Cotea, V.V., (2023). “Orange” Wine—The Resurgence of an Ancient Winemaking Technique: A Review. Agriculture, 13(9), p.1750.
Rova, E., (2024). The Archaeology of Wine in the Southern Caucasus. New Methods for an Old Tradition. ANTICHISTICA. ARCHEOLOGIA, 42, pp.1-20.
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