Roundtable Held on Topic 'Wine as a Bosnian Brand'

Within the development partnership with the company MESSER BH Gas d.o.o., supported by the develoPPP.de program, which is commissioned by the German Federal Ministry for Economic Cooperation and Development (BMZ) and implemented through Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH, and in cooperation with the Federal Agro-Mediterranean Institute Mostar and the Regional Development Agency for Herzegovina - REDAH, a roundtable on the topic „Wine as a Bosnian-Herzegovinian Brand“ - Opportunities for improving wine quality through the introduction of dry ice in the production process was held today at Hotel Brotnjo in Čitluk, reports the Patria news agency.

The roundtable was realized in two thematic parts. In the first part, an analysis by Prof. Dr. Marko Ivanković titled „State and Development Perspective of Viticulture and Winemaking in Bosnia and Herzegovina until 2021“ was presented, while the second part discussed the topic „Possibilities of Using Dry Ice in the Wine Production Process“ with a special focus on practical experiences in the application of dry ice in winemaking.

The presenters were Mr. Darko Bogdanović – Winery Aleksandrović and MESSER experts Admir Ibrahimović and Pavo Šaravanja, with moderation by Prof. Dr. Marko Ivanković.

With the presence of a large number of participants, especially representatives of wineries and the wine industry in BiH, this roundtable met the expectations of the organizers, as the participants were extremely interested in the benefits arising from the use of dry ice in improving wine quality as well as its distribution and storage.

Dry ice is CO2 in a solid aggregate state at a temperature of – 79°C, obtained from liquid CO2 under controlled conditions in a specially designed machine – a pelletizer. It is then prepared through technological processes for use in winemaking, the food industry, and also in cleaning various industrial machines and tools.

The benefits are great, from preserving the durability of wine quality and aroma to making wines with dry ice competitive with European and global ones that have been applying this component in production for a long time, and which is now indispensable in the production of premium wines.

Dry ice is the dividing point between premium and good wine. It is the secret formula for success. The first workshop on the topic „Broad Spectrum of Dry Ice Use“ was held in Mostar in August last year.