Influence of the type of fermenter on the chemical composition of Vranec and Merlot wines

Piperevski, Aleksandar and Ivanova, Violeta and Milanov, Dejan and Runchev, Atanas (2023) Influence of the type of fermenter on the chemical composition of Vranec and Merlot wines. Journal of Agriculture and Plant Sciences, 21 (1). pp. 93-98.

Text Piperevski et al. JAPS-2023-5693-Article Text-10358-3-10-20230821.pdf Download (698kB)

Abstract

In this study, red wines from V. vinifera L. cv. Vranec and Merlot (harvest 2021) have been produced by
three different fermentation methods, applying classical, roto and punch down fermenters, in order to study
their influence on the wine quality. The chemical parameters that confirm the basic wine quality have been
determined, including alcohol, dry extract, specific density, reducing sugars, total and volatile acidity, pH, free
and total SO2
. The Vranec wines contained relatively higher content of alcohol compared to the Merlot wines,
due to the higher content of sugars in the grapes. Wines produced with roto fermenter presented higher values
of dry extract and total acidity, compared to the wine produced with classical and punch down fermenters,
which confirms that roto fermentation is most suitable for production of complex and structured wines. The
alcohol content in all wines ranged from 12.08 to 12.4%, total acidity was between 5.8 to 6.3 g/L and the dry
extract from 39 to 45 g/L, while the content of volatile acidity was in range from 0.41 to 0.45 g/L. All wines
were dry wines, with content of reducing sugar lower than 4 g/L and all of them were well protected from the
oxidation. It was concluded that the type of fermentation affected the wine quality, confirming that applied
wine technology is important for production of quality red wines.

Item Type:	Article
Subjects:	Natural sciences > Chemical sciences Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Agriculture
Depositing User:	Violeta Ivanova Petropulos
Date Deposited:	04 Sep 2023 08:51
Last Modified:	04 Sep 2023 08:51
URI:	https://eprints.ugd.edu.mk/id/eprint/32128

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