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
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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