Naslov
Influence of different techniques of maceration on aromatic and phenolic profile of Muškat ruža porečki wine

Autori
Radeka, Sanja ; Lukić, Igor ; Peršurić, Đordano

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 O.I.V. / Veronika Kubanović - Zagreb : Ministarstvo poljoprivrede ribarstva i ruralnog razvoja RH, 2009

ISBN
978-953-6718-12-2

Skup
32nd World Congress of Vine and Wine, 7th General Assembly of the O.I.V.

Mjesto i datum
Zagreb, Hrvatska, 28.06.2009. - 03.07.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Muškat ruža porečki; varietal aroma; monoterpenes; phenols; colour of wine

Sažetak
Muškat ruža porečki is an autochthonous red grape variety in Istria (Croatia), typically used for the production of semi-dry to sweet (rosé and red) wines with accentuated varietal (primary) aroma due to significant monoterpene content. Usual production procedure implies maceration on ambient temperature in order to extract higher amounts of varietal aroma and phenolic compounds from grape berry skins, as well as to increase colour stability and consistency. However, the influence of maceration duration and temperature on mentioned parameters is not yet established with certainty for this variety, so it is a common case that wines produced in the region are of lower quality, lacking true varietal character despite high aromatic potential. In this work, the influence of different maceration treatments at ambient temperature (1, 3 and 5 days), and cryomaceration (1, 3 and 5 days at 5°C) on standard physico-chemical parameters (OIV methods), concentration of monoterpenes (GC-MS), colour intensity and tonality, phenol contents (total phenols, total and free anthocyanins, total flavonoids, proanthocyanidins), and antioxidant activity (UV/VIS spectrophotometry) in produced wines was investigated. Sensory evaluation of wines was performed using the 100-point OIV method. Differences between wines produced by different maceration treatments were determined for the majority of investigated parameters. The highest increase in the amounts of monoterpenes and phenols was observed in wines macerated for 3 days. Sensory evaluation showed that investigated wines also differed in organoleptic attributes, especially in varietal muscat aroma and color intensities.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA