Effect of vinification on the colour [of wine] of the cultivar Vranac
2007
Stankovic, S., Visa poljoprivredno-prehrambena skola, Prokuplje (Serbia) | Jovic, S., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Lakicevic, S., Visa poljoprivredno-prehrambena skola, Prokuplje (Serbia)
The impact of the presence of stems, larger quantity of seeds in the crushed grapes and the pectolytic enzyme on the coloured matters of red wines Vranac were investigated. The colour intensity, as well as, a proportion of ionized anthocyanins decreased in the presence of stems while the proportion of polymers increased. Maceration in the presence of a larger quantity of seeds caused the increase in the content of total phenols, colour intensity and polymers, and the insignificant decrease in free anthocyanins. The use of the Lallemand EX pectolytic enzyme with the secondary chemicellulase and cellulase activities resulted in an increased colour and tannin substance extractions. This wine had higher free anthocyanins, polymers and colour intensity with reference to the controlled one. During the wine ageing the free anthocyanins decreased in all wines, but the quantity of added seeds affected stabilization of the wine colour.
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