<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The effect of the oenological practices, maceration and maceration with the addition of aromatic enzyme before the alcoholic fermentation on the composition, aromatic components and organoleptic profile of experimental wines from the local varieties Dimyat, Muscat Vrachanski and the newly-selected variety Plevenska Rosa was studied. The investigation was carried out during the period 2013–2014, with grapes and wine from the studied varieties grown in the soil and climatic conditions of the town of Pleven (Central Northern Bulgaria). The applied technological practices had increased the sugar-free extract and the total phenolic compounds content in the experimental samples. The highest rates for these indicators revealed the variants of Plevenska Rosa variety. The amount of esters and higher alcohols was greater in the wines obtained after maceration and maceration with the addition of aromatic enzyme in the grape must. The total esters concentration was the highest in the samples of the aromatic varieties Muscat Vrachanski and Plevenska Rosa. There was not observed a direct correlation between the applied oenological practices, enhancing the extraction and the aromatic components content in the experimental variants and their organoleptic profile.</p></abstract>

The effect of the oenological practices, maceration and maceration with the addition of aromatic enzyme before the alcoholic fermentation on the composition, aromatic components and organoleptic profile of experimental wines from the local varieties Dimyat, Muscat Vrachanski and the newly-selected variety Plevenska Rosa was studied. The investigation was carried out during the period 2013–2014, with grapes and wine from the studied varieties grown in the soil and climatic conditions of the town of Pleven (Central Northern Bulgaria). The applied technological practices had increased the sugar-free extract and the total phenolic compounds content in the experimental samples. The highest rates for these indicators revealed the variants of Plevenska Rosa variety. The amount of esters and higher alcohols was greater in the wines obtained after maceration and maceration with the addition of aromatic enzyme in the grape must. The total esters concentration was the highest in the samples of the aromatic varieties Muscat Vrachanski and Plevenska Rosa. There was not observed a direct correlation between the applied oenological practices, enhancing the extraction and the aromatic components content in the experimental variants and their organoleptic profile.

Effect of Some Oenological Practices Applied Before the Alcoholic Fermentation on the Chemical Composition and Sensory Characteristics of White Wines

Institute of Viticulture and Enology, Pleven,

Acta Horticulturae et Regiotecturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The effect of the oenological practices, maceration and maceration with the addition of aromatic enzyme before the alcoholic fermentation on the composition,...

Effect of Some Oenological Practices Applied Before the Alcoholic Fermentation on the Chemical Composition and Sensory Characteristics of White Wines

Pubblicato online: 07 feb 2017

Pagine: 30 - 34

DOI: https://doi.org/10.1515/ahr-2016-0020

Parole chiave
grapes, wine, maceration, aromatic enzyme, chemical composition, aromatic components, organoleptic profile

© 2016 Tatyana Yoncheva et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effect of Some Oenological Practices Applied Before the Alcoholic Fermentation on the Chemical Composition and Sensory Characteristics of White Wines

Pubblicato online: 07 feb 2017

Pagine: 30 - 34

DOI: https://doi.org/10.1515/ahr-2016-0020

Parole chiavegrapes, wine, maceration, aromatic enzyme, chemical composition, aromatic components, organoleptic profile

© 2016 Tatyana Yoncheva et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Parole chiave
grapes, wine, maceration, aromatic enzyme, chemical composition, aromatic components, organoleptic profile