Effect of some technological parameters on the organoleptic characteristics of red wines from the region of Tikvesh

Spasov, Hristo and Ilieva, Fidanka and Gargova, Ekaterina and Dimovska, Violeta (2012) Effect of some technological parameters on the organoleptic characteristics of red wines from the region of Tikvesh. In: Food science, engineering and technologies 2013, 18-19 Oct 2013, Plovdiv, Bulgaria.

[img]
Preview
Text
Plovdiv Bugaria.pdf

Download (978Kb) | Preview

Abstract

The influences of the temperature, inoculum and the recirculation of the must on the organoleptic profile of the wines were investigated by 3-factorial design experiment. The temperature ranges between 20 and 28 ° C, the inoculum - 2-4%, and the recirculation was 2 times, 4 times, 6 times for 24 hours. The inoculum had a slightly influence on the organoleptic characteristics. The temperature and the recirculation had a stronger influence on the taste of the wines. The higher recirculation rates lead to denser wine-body. The lower temperature leads to fresh fruit notes of cherry, raspberry, and at higher ripe fruit and spicy flavors in the wine aroma. The best combination was established at lower temperature and higher recirculation rate.

Item Type: Conference or Workshop Item (Paper)
Subjects: Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Dimovska
Date Deposited: 16 Dec 2013 10:13
Last Modified: 27 Oct 2014 11:36
URI: http://eprints.ugd.edu.mk/id/eprint/8405

Actions (login required)

View Item View Item