The Influence of Maceration Time on the Chemical and Sensory Characteristics of Wines from the Serbian Autochthonous Variety “Prokupac”
2024
Mitrović, Danka | Živković, Nikolina | Milić, Ana | Ignjatović Sredović, Ivana | Petrović, Aleksandar
In this study, the influence of maceration time on the chemical and sensory properties of the red wine grape variety Prokupac (Vitis viniferae L.) was investigated. The main focus was on the total phenolic content (TPC) and other chemical components of the wine whose content is influenced by maceration time and other conditions of vinification. The addition of yeast could also influence the properties of the wine, which is why spontaneous and inoculated fermentation were observed. In both cases, maceration lasted 0, 3, 5, 7, 14 and 21 days, respectively. The highest extracted value of TPC was reached on the 12th day during inoculated fermentation (1940.11 mg GAE/L) and on the 21st day during spontaneous fermentation (1793.00 mg GAE/L). Apart from TPC and other chemical components of the wine, these values depend on the wine technology used.
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书目信息
出版者 University of Kragujevac, Faculty of Agronomy, Čačak (Serbia)