Concentrated with phenolic substances red semi-sweet wine: chemical and sensory profile in the process of preparation-ageing.
2023
To increase the concentration of phenolic compounds in the process of red semi-sweet wine test sample preparation, the first time by us were applied technological techniques separately and in combination: before conducting alcoholic fermentation, removing the various amounts of grape juice from the must, and heating the must. The research objects were prepared from Saperavi grape red semi-sweet wine samples: control – via standard technology and four test samples. In the process of their preparation-ageing, chemical and sensory profiles. The test sample characterized by higher phenolic compound concentration and better tasting indicators is the one in preparation of which there were used technological techniques: before conducting alcoholic fermentation – removal of the grape juice in the amount of half volume from the destemmed crushed must total volume and heating of the remaining must at 65°C. In this test sample, compared to the control, much higher are: the total phenolic content, among them the amount of catechins, phenolcarbonic acids, and vanillic aldehyde. In the third year after the sample preparation, the amount of titratable acidity decreased significantly, and pH changed accordingly; the amount of volatile acidity, alcohol, phenolic substances content, and colour intensity changed slightly. Even after ageing for three years, a high amount of phenolic substances remains in the test samples compared to the control. Tab. 3, Ref. 8.
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Este registro bibliográfico ha sido proporcionado por Georgian Research Institute for Scientific Technical Information