Naslov
Effect of tannin addition on the efficacy of bentonite fining and the quality of Malvazija istarska (Vitis vinifera L.) wine

Autori
Horvat, Ivana ; Radeka, Sanja ; Plavša, Tomislav ; Vrhovsek, Urska ; Škrab, Domen ; Lukić, Igor

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts - 53rd Croatian and 13th International Symposium on Agriculture / Rozman, Vlatka ; Antunović, Zvonko - Osijek : Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2018, 246-246

Skup
53. hrvatski i 13. međunarodni simpozij agronoma

Mjesto i datum
Vodice, Hrvatska, 18.02.2018. - 23.02.2018

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
tannin ; bentonite ; wine stability ; aroma ; phenols

Sažetak
In order to investigate the effect of the addition of tannins to Malvazija istarska (Vitis vinifera L.) must during fermentation on the protein stability and selected aspects of wine quality, several vinification treatments were performed: addition of tannins during fermentation (TA), addition of bentonite at the end of fermentation (BE), combination of the addition of tannins and bentonite (TA+BE), and a control treatment (CO) without tannin and bentonite added during fermentation. Protein stability of wines was evaluated, additional doses required were determined and applied. Volatile aroma compounds were extracted from wine samples by SPE for the measurements by GC-MS. Hydroxycinnamoyltartaric acids and the corresponding free derivatives were determined by HPLC-DAD. Wines were evaluated by 100-point OIV method and quantitative descriptive sensory analysis. The most effective treatment in terms of achieving total protein stability was TA. The reduction of the total bentonite dose required in relation to CO was 19%. Treatment TA resulted in higher concentrations of the majority of important acetate and ethyl esters. Concentration of most acids detected were higher in wines obtained without tannin addition. TA+BE treatment preserved the highest concentration of hydroxycinnamoyltartaric acids, followed by BE, TA, and CO. Free hydroxycinnamic acid concentrations responded diametrically opposite. Significant differences in the intensity of wine sensory attributes were mainly detected among wines that were not stabilized after fermentation. Wines fermented with tannin addition gained higher scores, but the additional bentonite fining step after fermentation mostly decreased their sensory quality. This work has been supported in part by Croatian Science Foundation under the project UIP2014-09-1194.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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