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.
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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: | https://eprints.ugd.edu.mk/id/eprint/8405 |
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