QVEVRI WINE PRODUCTION AT VINOGRADARSTVO-PODRUMARSTVO KRAUTHAKER

Misao vodilja pri odabiru teme rada je upoznavanje s kvevrima (u tlo ukopanim glinenim posudama u u kojima se odvija maceracija) i tehnologijom proizvodnje kvevri vina. Cilj je bio uspoređivanje četiri uzorka maceriranog vina sorte graševine u Vinogradarstvu - podrumarstvu Krauthaker. Od četiri uzorka, dva su uzorka vina sorte Graševine 2015. godine te su dva uzorka vina sorte Graševine 2016.godine. Uspoređeni su datum berbe, duljina maceracije, duljina fermentacije te odležavanja, alkohola, ukupne kiselosti, pH, hlapive kiseline i ostalih parametra za kakvoću vina. U radu se također osvrnulo na Republiku Gruziju kao zemlju porijekla kvevri vina, njihove autohtone sorte kao i na Republiku Hrvatsku, vinogorje Kutjevo, sortu Graševina te vinariju Krauthaker. Na razlike u parametrima ispitivanih uzoraka ujtecale su razlike u vinogradarskim godinama 2015. i 2016. kao i razlika u datumu berbe tj. postizanju tehnološke zrelosti.The primary goal of this paper is to learn about qvevri, qvevri wines and wine making technology as such. The goal was also to compare four samples of macerated grain varieties in the Krauthaker winery. Of the four samples, two wine samples were of graševina variety from 2015 and two were of graševina varieties from 2016. A few parameters were compared, such as the harvest date, the length of the maceration, the length of fermentation and the aging. Levels of alcohol, acid, pH, volatile acidity and others were also compared. Additionally, the paper examines the Republic of Georgia as the country of origin of qvevri wines, their autochthonous varieties as well as the Republic of Croatia, Kutjevo vineyard, graševina variety and the Krauthaker winery. The disparity of the results of the compared samples was due to the differences in years 2015 and 2016 as well as differences in the date of harvest, i.e. reaching of technological maturity