The Effect of Modification of Wine Maceration Processes with the Addition of Ascorbic Acid and Yeast Culture on Biogenic Amine, Chemical, Microbial and Sensory Variables of Welschriesling Wine
2025
Lucia Šuľáková | Boris Semjon | Ivana Regecová | Peter Očenáš | Martin Bartkovský | Zuzana Megyesy Eftimová | Slavomír Marcinčák
The aim of this work was to study the effects of modification of the skin maceration process by adding ascorbic acid and a yeast culture of <i>Saccharomyces cerevisiae</i> on the quality and safety of Welschriesling wine. The pH, total acids, SO<sub>2</sub>, and alcohol content were significantly affected by the modification of the maceration (<i>p</i> < 0.001), except for the alcohol variable, which was not influenced by the skin maceration modifications of the measured values (<i>p</i> > 0.05). The antioxidant activity, total polyphenols, flavonoids, and ascorbic acid levels changed significantly during the experiment, including the maceration and maturation periods (<i>p</i> < 0.001). The observed histamine concentrations were below the recommended limit of 10 mg·L<sup>−1</sup> in each analysed sample. Histamine (HIS) and tyramine (TYR) amounts were significantly affected by the experimental factors (<i>p</i> < 0.001). After nine months of maturation, wine samples with ascorbic acid had 2.23 ± 0.00 and 0.35 ± 0.00 mg·L<sup>−1</sup> HIS and TYR content, respectively. On the other side, macerated wines without ascorbic acid had 3.05 ± 0.10 and 0.37 ± 0.05 mg·L<sup>−1</sup> HIS and TYR content, respectively. Modified vinification procedure with ascorbic acid negatively affected wine samples in the overall sensory evaluation scores of the wines (<i>p</i> < 0.001).
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