Naslov
Influence of Cold Maceration on Chemical and Sensory Properties of Vugava

Autori
Ivić, Stipe ; Herjavec, Stanka ; Gajdoš-Kljusurić, Jasenka ; Budić-Leto, Irena

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
32nd World Congress of Vine and Wine & 7th General Assembly of the OIV : Final papers Assemblee generale de l’OIV = 32. Weltkongress fuer Rebe und Wein und 7. Generalversammlung der OIV : Tagungsband = 32o congreso mundial de la vina y el vino y 7a Asamlea general de la O.I.V. : Procedimentes = 32-o congresso modiale della vigna e del vino e 7a Assemblea generale dell O.I.V. : final papers / - Zagreb, 2009, 1-7

Skup
32 World Congress of Vine and Wine

Mjesto i datum
Zagreb, Hrvatska, 28.06.-3.07

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cold maceration ; Vugava ; physicochemical parameters ; sensorial properties ; multivariate analysis

Sažetak
Dalmatia produces several superior quality white wines, mainly using the autochthonous grape varieties, among which is Vugava grape. The aim of this work is to investigate the effect of skin contact conditions on the physicochemical and sensory properties of Vugava wine for years 2006 and 2007. The chemical analyses of basic wine components were carried out using standard methods. A GC-FID method was applied for the determination of methanol. The sensory properties were studied as per 100 point scale and by the ranking method. The results pointed out significant differences in total alcohol (14.5-14.9 vol%), dry extract (20.9-23.5 g/L), ash and a decrease in total acidity content (5.2-5.6 g/L) in Vugava wines produced by the fast processing without maceration compared to the wines produced by cold maceration. The highest concentration of methanol (103.6 mg/L) was detected in the wine produced without maceration (methanol concentration by cold maceration: 60.7–77.9 mg/L). Vugava wines with the best sensorial evaluation were those produced by cold maceration at 10°C for 20 hours.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA