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Alcoholic drinks from Georgia
Orange wine is white wine made the way red wine is, with the crushed grapes left to ferment and soak on their skins and seeds for at least a month. The skins give it an orange to amber colour, more phenolics and a tannic grip. The international definition cites the old Georgian method of making wine in clay qvevri.
| White grapes, destemmed and crushed | Juice and pomace kept together at 3 parts liquid to 2 parts solids by volume in the trial[crisan2026] |
| Potassium metabisulfite5 g/hL | Added to the crushed grapes at once, against oxidation and spoilage[crisan2026] |
| Wine yeast (Saccharomyces cerevisiae)20 g/hL | [crisan2026] |
| Starter | inoculated wine yeast (Zymaflore X5 in the Romanian trial) |
Total time across the recorded steps: 30 days
What changes: White grapes are destemmed and crushed, and the skins stay with the juice
Output: crushed grapes with skins and seeds.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Orange wine is white wine made the way red wine is, with the crushed grapes left to ferment and soak on their skins and seeds for at least a month. The skins give it an orange to amber colour, more phenolics and a tannic grip. The international definition cites the old Georgian method of making wine in clay qvevri. Made in 5 steps over 30 days. The longest step, keep macerating after fermentation, takes at least 30 days (OIV 2020). Saccharomyces cerevisiae does most of the fermenting.
| Main step | at least 30 daysReported[oiv647][crisan2026] | Keep macerating after fermentation |
|---|---|---|
| Temperature | 10–12 °CReported[crisan2026] | Ferment on the skins |
| Acidity | pH 3 → 3.32Measured[crisan2026] | Keep macerating after fermentation |
A white wine is pressed off its skins before it ferments. Orange wine keeps white grapes on their skins, seeds and sometimes stems for at least a month, as a red wine would be, which is why it is filed here under red wine.
Long contact with the pomace raises volatile acidity. In one trial it peaked at 0.65 g/L after six months, still below the 1.20 g/L limit for white wines.
Every number is labelled with how it is known. How this atlas is made
The OIV adopted the definition "white wine with maceration" in November 2020, citing the ancient Georgian method of winemaking in qvevri, which is inscribed on the UNESCO Representative List of the Intangible Cultural Heritage.
