engleski

Influence of fermentation conditions on the quality of cherry wine

The object of this work was to study the influence of fermentation conditions on the quality parameters of Marasca cherry wine. Marasca is autochthonous variety of sour cherry from Croatian region Dalmatia. Different yeast strains, enzymes, yeast food and malolactic bacteria were used in order to produce cherry wine. Quality of wines was evaluated by using standard analytical methods (alcohol, density, total extract, reducing sugar, total acidity, pH value, sulphur dioxide and total ash) and spectophotometrical methods (total phenols, total anthocyanins, colour intensity and colour tint). All wines were sensory evaluated. The results of physico-chemical analyses did not show significant differences in composition of cherry wines, produced at different fermentation conditions. The addition of malolactic bacteria showed the most positive influence on the sensory quality of cherry wines.

Fruit wine; Marasca cherry; quality parameters

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