Influence of different tehnological procedure on quality of Malvasia wine

Authors

  • Mojmir WONDRA Univerza v Ljubljani, Biotehniška fakulteta, Oddelek za živilstvo, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenija
  • Kristina KAVČIČ Univerza v Ljubljani, Biotehniška fakulteta, Oddelek za živilstvo, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenija

DOI:

https://doi.org/10.14720/aas.2013.101.1.14954

Keywords:

wines, cv. Malvasia, winemaking, classical method, maceration, ageing on lees, sur lie, chemical composition, physico-chemical properties, sensory quality

Abstract

White variety Malvasia (vintage 2007) from the winegrowing districts in Slovenian and Croatian Istria was chosen for the experiment. Three different technological procedures were included in the study: classical method, maceration and ageing wine on less. In some cases combinations of more than one technological were used (maceration and ageing on lees). The following parameters were determined: pH value, total acidity, volatile acid content, buffer capacity, extract , alcohol content, relative density, sugars level, free and total, SO2 content, total phenols content, tannin content, colour intensity and content of some volatile aromatic compounds. Wines were also evaluated and the results were statistically analysed. The results showed that different technological procedures have significant influences on all physical and chemical parameters included in this question. Principal component analyses showed that the most of the variability among wine samples is due to colour intensity and contents of total phenols, methanol, ethyl acetate and isoamyl acetate. According to sensory evaluation the top grades were given to wines produced using wine ageing on lees.

Published

9. 04. 2013

Issue

Section

Original Scientific Article

How to Cite

WONDRA, M., & KAVČIČ, K. (2013). Influence of different tehnological procedure on quality of Malvasia wine. Acta Agriculturae Slovenica, 101(1), 125–135. https://doi.org/10.14720/aas.2013.101.1.14954

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