The impact of some wine-making practices on the quality of Vranec red wines from Macedonia produced by the newly-selected local strain ‘‘F-78”

Ilieva, Fidanka and Kostadinovik Velickovska, Sanja and Dimovska, Violeta and Spasov, Hristo (2016) The impact of some wine-making practices on the quality of Vranec red wines from Macedonia produced by the newly-selected local strain ‘‘F-78”. Food Chemistry, 194. ISSN 0308-8146

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Abstract

The impact of enological practices (temperature, flipping and the inoculation amount of newly selected
yeast F-78 from third-stage selection) on the level of monomeric anthocyanins, total phenolic compounds
and the overall taste of fifteen red wines from Macedonian Vranec grape variety were studied. The most
important factor which affects the level of monomeric anthocyanins was temperature. The inoculation
amount had a positive influence on the phenolic extraction. More inoculation amount leads to faster
ethanol formation and acceleration of the anthocyanins extraction. The flipping of the must during fermentation
was controversial. The best wine-making procedure for production of the typical for the region
high-extractive aged wines included a fermentation temperature of 20–24 �C, intensive flipping (5–6
times/24 h), and inoculation quantity 3–4% and a fermentation on 20 �C, medium flipping (3–4
times/24 h) and inoculation quantity 3–4% for production of commercial, young and easy to drink
‘‘Beaujoulais” wines.

Item Type: Article
Subjects: Natural sciences > Chemical sciences
Divisions: Faculty of Agriculture
Depositing User: Sanja Kostadinovik
Date Deposited: 07 Sep 2015 11:47
Last Modified: 27 Nov 2015 11:07
URI: https://eprints.ugd.edu.mk/id/eprint/13783

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