engleski

Sensory characterization of Croatian monovarietal red wines cvs. Plavac mali, Dobričić and Crljenak kaštelanski

The wine industry in Croatia is largely based on native varieties. Although their typicality is very intriguing for wine market, sensory attributes are very poorly studied. Genetic relatedness among native varieties in large part can impact their very similar sensory profiles. In this study three native Croatian varieties that are genetically very closely related as parents (Dobričić and Crljenak kaštelanski) and offspring (Plavac mali) were included. Plavac mali is a major variety in the Croatian coastal area and has great importance for the production of Croatian red wines, the other two varieties are very poorly represented in domestic production. Descriptive sensory analysis seems very appropriate for assessing the characteristics of these three varieties in order to evaluate their overall quality and potential. Monovarietal wines are produced in 2011 vintage in the experimental conditions from grapes of Plavac mali, Dobričić and Crljenak kaštelanski. The varieties were grown under equal cultivation and climatic condition in a vineyard established in 2005. The wines were examined by sensory descriptive analysis. The basic chemical composition of wines was determined. Wines were evaluated by panel of trained wine expert tasters: four female and five male. Eight sensory attributes that describe the aroma of the studied wines were highlighted. Aromas of investigated wines were characterized by attributes of berry fruits: blackcurrant, blueberry, cherry and raspberry. Attributes of raisin, dried prune, black pepper and tobacco were also determined by experts. None of the aromatic attributes was significantly different among varieties (p <0.05). However, differences were found in the taste attributes. Crljenak kaštelanski had the greatest impression of overall fullness and sweetness, and the slightest sensation of astringency, and bitterness. This study shows sensory characteristics of monovarietal red Croatian wines, and emphasizes the basic differences between them. It appears that genetic similarity among cultivars has an impact on their common sensory attributes.

native cultivars; descriptive sensory analaysis; Plavac mali; Dobričić; Crljenak kaštelanski

nije evidentirano