engleski

Influence of acidification with hydroxy-carboxilic acids on pH, colour and organoleptical characteristics of Malvazija istarska wines

Malvazija istarska wines often have a lack of acids (< 4, 50 g /L) reflecting on increased pH and resulting with negative microbiological processes, having thus a negative influence on organoleptical wine image. The aim of this research was to determine the influence of acidification of Malvazija istarska wines from harvest 2009. with hydroxy-carboxilic acids (DL tartaric acid, L(-) malic acid and citric acid) in different quantities on differences of physical-chemical and organoleptical aspects. With all treatments was determined the decrease of initial pH value with range from 0, 03 to 0, 23 depending on type and quantity of added hydroxyl-carboxilic acid. With all treatments with acidification the increase of water intensity (A420+A520+A620) and decrease of colour tonality (A420/A520) in relation to control treatment was recorded. Among treatments with acidification there were no significant differences of colour intensity, while the lowest colour tonality was recorded for samples acidificated with citric acid. Evaluation by a method of 100 poins and a method of ranging gave the best scores to wines acidificated with L(-) malic acid.

wine; Malvazija istarska; acidification; hydroxyl-carboxilic acids

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