Jordeva, Sonja and Mojsov, Kiro and Andronikov, Darko and Janevski, Aco and Gaber, Stevan (2016) The effects of the duration of cold maceration on the composition and sensory properties of Smederevka wines. Advanced Technologies, 5 (2). pp. 67-70. ISSN 2217-9720
Preview |
Text
Advanced technologies, 5(2) 2016.pdf Download (408kB) | Preview |
Abstract
Although the composition of the grapes depends on its variety, the soil and climatic
conditions, there is little variation in the actual cell structure of the plant. The control
of maceration or skin contact conditions is vital for obtaining high quality white wines.
In practice, a classical the maceration at the temperature of 20-25 °C and a cold
maceration at 5-10 °C are commonly used. The aim of this work was to investigate
the changes in the composition and sensory properties of Smederevka wines obtained
with different cold skin contact times at 8 °C, during 12 and 24 hours. A chemical
analysis wines includes basic chemical compounds, organic acids, total phenols
and higher alcohols. A sensory analysis of the wines by 100 points method was
carried out. The results showed a significant increase in the dry extract, ash, total
phenol and a decrease in tartaric acid and a higher alcohol content in Smederevka
wines obtained by 12 or 24 hours cold maceration period. These results indicate
that cold maceration positively influences the quality of Smederevka wines. The best
organoleptic quality of Smederevka wines was obtained by cold maceration at 8 °C
during 24 hours.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | wine, Smederevka, cold maceration, sensory properties, total phenols. |
| Subjects: | Engineering and Technology > Industrial Biotechnology |
| Divisions: | Faculty of Technology |
| Depositing User: | Kiro Mojsov |
| Date Deposited: | 24 Jan 2017 11:47 |
| Last Modified: | 24 Jan 2017 11:47 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/16935 |
Actions (login required)
 |
View Item |