engleski

Influence of Cold Maceration on Chemical and Sensory Properties of Vugava

Dalmatia produces several superior quality white wines, mainly using the autochthonous grape varieties, among which is Vugava grape. The aim of this work is to investigate the effect of skin contact conditions on the physicochemical and sensory properties of Vugava wine for years 2006 and 2007. The chemical analyses of basic wine components were carried out using standard methods. A GC-FID method was applied for the determination of methanol. The sensory properties were studied as per 100 point scale and by the ranking method. The results pointed out significant differences in total alcohol (14.5-14.9 vol%), dry extract (20.9-23.5 g/L), ash and a decrease in total acidity content (5.2-5.6 g/L) in Vugava wines produced by the fast processing without maceration compared to the wines produced by cold maceration. The highest concentration of methanol (103.6 mg/L) was detected in the wine produced without maceration (methanol concentration by cold maceration: 60.7–77.9 mg/L). Vugava wines with the best sensorial evaluation were those produced by cold maceration at 10°C for 20 hours.

cold maceration ; Vugava ; physicochemical parameters ; sensorial properties ; multivariate analysis

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