engleski

Influence of Blending on the Composition of Malvasia istriana Wine

Blending is used to improve the quality of Malvasia istriana wine, to enrich its aroma and prolong the consumption period maintaining its varietal recognizability. Malvasia istriana base wines were used in blending with 85 % portion, as well as Chardonnay, Sauvignon, Pinot white, Prosecco and Muscat white. The change in volatile compounds of the blends was observed throughout the year by employing headspace solid phase microextraction (HS-SPME) and static headspace (HSS) coupled with gas chromatography (GC-FID and GC-MS). Based on the analysis of the volatile compounds and sensory evaluation of the wine quality, the best result was obtained by blending Malvasia istriana, Sauvignon and Pinot white. The obtained results were also confirmed using the Cluster analysis.

blending; Malvasia istriana; volatile compounds; SPME

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