November 2024: Results of White and Red Wine Analyses in Preparation for the W&G Symposium on 21.11.2024

Over 40 wines from 12 wineries were analyzed in the laboratory of HBLAuBA Klosterneuburg and evaluated according to the W&G Wine and Health rating system. W&G awards 1 to 3 points of the W&G quality seal based on the amount of polyphenols and flavonoids present in the wines.

The 11 wines that did not receive any points from W&G consistently had a short maceration period of 3, 5, to 12 days. Exceptions included one wine with a maceration period of 14 days and another with 21 days. The grape varieties found in this 0-point group included ZW, CS, BF, SL, Pinot (BB), and a cuvée.

The 5 wines that received 1 point had a maceration period of 14 to 21 days and included the grape varieties Pinot, SL, and cuvée.

The 10 wines awarded 2 points had maceration periods ranging from 14 to 100 days. The 100-day period is a rarity in the wine industry and can be attributed to a single winemaker. Apart from this exception, the longest maceration period was 35 days. The 2-point wines included the grape varieties ZW, BF, SH, and cuvée.

The 14 wines that received 3 points had maceration periods between 14 and 100 days. Again, the exceptionally long maceration period was from the same winemaker as in the 2-point wines. Most wines in this group had a maceration period of 21 days. The grape varieties ZW, BF, ME, CS, and cuvée achieved maximum results in terms of polyphenol and flavonoid content. This suggests that the accumulation of health-promoting compounds is more closely related to physiological ripeness than to grape variety. Any potential juice extraction was not recorded.

The W&G Wine and Health Rating System