Effects of seeds added to crushed grapes on the colour stabilization of Pinot Noir wines
2005
Stankovic, S.(Visa poljoprivredno-prehrambena skola, Prokuplje (Serbia)) | Jovic, S.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Rankovic, V.(Institut za istrazivanja u poljoprivredi Srbija, Nis (Serbia). Centar za vinogradarstvo i vinarstvo) | Tarailo, R.(Poljoprivredni fakultet, Lesak (Serbia))
This paper deals with the impact of seeds added to crushed grapes on the coloured matters of red wine Pinot Noir (after alcoholic fermentation and during the ageing of the wine: six months, one, two and three years). The seed quantity increase caused the increase of the content of total phenols by 64.8% and the colour intensity by 12.6%. Partitipations of the yellow and red colour in the intensity were lower with a greater addition of seeds to crushed grapes, while the participation of the blue colour was higher. The crushed grape fermentation with the increased quantity of seeds caused the insignificant decrease in free anthocyanins (around 2%), but a significant increase in total phenols (64%), as well as, the increase in polymers in wine colour. During the wine ageing the colour intensity decreases but that decrease in the intensity is lower if the presence of seed during fermentation is higher. After three years of ageing the colour intensity was higher by 51.6% with the reference to the control wine. The quantity of added seeds had affected stabilization of the wine colour over the storage period (the increased content of free anthocyanins with reference to the control).
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