Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines (CROSBI ID 306332)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Bestulić, Ena ; Rossi, Sara ; Plavša, Tomislav ; Horvat, Ivana ; Lukić, Igor ; Bubola, Marijan ; Ilak Peršurić, Anita Silvana ; Jeromel, Ana ; Radeka, Sanja
engleski
Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines
To investigate the effect of several vinification techniques aimed to enhance wine phenolic profile and sensory quality, maceration treatments of different duration and temperature (pre-fermentative cold one day maceration at 10 °C, seven days maceration at 16 °C, and prolonged post-fermentative 21 day maceration at 16 °C) and non-maceration treatments including tannin addition and late harvest grapes vinification were performed and compared to a standard white grape processing treatment. Produced wines were subjected to the analysis of phenols by high-performance liquid chromatography, colour intensity, and quantitative descriptive and hedonic sensory analysis. The increase in individual phenolic compound concentrations was mostly pronounced in maceration treatment wines, for both phenolic acids and flavan-3-ols, as well as for the sum of phenolic compound concentrations determined by high-performance liquid chromatography that tripled in relation to that determined in control treatment wine. Pre-fermentative cold maceration led to a moderate increase in phenolic compounds content without accentuating bitterness and astringency sensations. Wine phenolic composition and colour intensity were mostly affected by the prolonged post-fermentative 21 day maceration. Vinification of late harvest grapes produced a wine graded with the highest positive score for taste. The obtained distinct wine styles resulting from the application of the investigated practices may lead to a further diversification of white wine market.
Malvazija istarska ; White wines ; Phenolics ; Vinification techniques ; Sensory analysis ; Wine taste ; Colour
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Podaci o izdanju
109
2022.
104472
11
objavljeno
0889-1575
1096-0481
10.1016/j.jfca.2022.104472
Povezanost rada
Biotehnologija, Poljoprivreda (agronomija)