Effect of fermentation temperature on polyphenolic composition and sensory properties of red Vranac wines
2011
Pajović, R., Biotechnical Faculty, Podgorica (Montenegro) | Popović, T., Biotechnical Faculty, Podgorica (Montenegro) | Krstić, M., Ministry of Agriculture and Rural Development, Podgorica (Montenegro)
Vranac is a prevailing red wine grape variety indigenous to Montenegro accounting for 80; of the country's vineyard area. Vranac grapes are exceptionally rich in colouring matter contained mostly in the skin, flesh and juice of the berry. To date, no detailed research has been conducted to examine the technological factors that affect the polyphenolic potential of this variety. This paper presents the results of a study on the effect of three different fermentation temperatures (T1=22-24 deg C, T2=24-27 deg C and T3=28-31 deg C) on the chemical composition, polyphenol compounds and sensory properties of Vranac wines. The test Vranac wines were prepared from the grape grown at the experimental vineyard of the Biotechnical Institute, Podgorica, in 2005. Winemaking was carried out using the traditional method. The main objective of the study was to identify the optimum temperature of fermentation to match the desired style of Vranac wine by achieving appropriate phenolic composition and typical sensory properties. In terms of both sensory and chemical characteristics, the best properties (colour, clarity, flavour and taste) were obtained in the wine produced at a fermentation temperature of 24-27 deg C. The wine achieved optimum sensory characteristics typical of the red wine Vranac produced in Montenegro.
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