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Cvicek is a traditional, light red Slovenian wine made by blending the grapes, must or wine of red and white grapevine varieties. The malic acid concentration in Cvicek wine is relatively high, so the use of malolactic fermentation (MLF) during its production was studied in two consecutive vintages, particularly with respect to the varieties with which it might be appropriate. The concentrations of organic acids were analysed using HPLC and UV-Vis detection. The simple ranking test and directional difference test were used for sensory assessments. They showed that partial MLF, concerning 15-50% of the wines in the final blend, contributed to a balanced acidity of Cvicek. A suitable technique concerned either the MLF of Blaufrankisch or that of Blaufrankisch and white wine together. The MLF of Blauer Kolner or white wine alone was not appropriate. Despite our analysis of only a limited number of bottled wines, it appeared that MLF is already used in Cvicek production and the resulting quality is promising.

The suitability of malolactic fermentation for the Cviček wine / Primernost uporabe jabolčno mlečnokislinske fermentacije v pridelavi Cvička ptp