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Reduction in Acidity by Chemical and Microbiological Methods and Their Effect on Moslavac Wine Quality

Stanka Herjavec ; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Ana Majdak ; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Pavica Tupajić ; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Sulejman Redžepović ; Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Sandi Orlić ; Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia


Puni tekst: engleski pdf 73 Kb

str. 231-236

preuzimanja: 625

citiraj


Sažetak

Changes in chemical composition and sensory properties caused by chemical and microbiological methods of deacidification in Moslavac (syn. Furmint) wines were investigated. Alcoholic fermentation of Moslavac musts was carried out with two different strains of the yeasts Saccharomyces paradoxus. There were no marked differences in chemical composition among the wines. Compared to the control microbiological deacidification of wines by Oenococcus oeni resulted in a complete decomposition of malic acid, total acidity decrease of 1.55 g/L and pH value increase of 0.14 units. There were no significant differences in volatile acidity, tartaric and citric acid concentrations between the control and malolactically fermented wine. Chemically deacidified wines contained similar total acidity but higher pH values than malolactically fermented wines. Compared to control wines, the tartaric acid concentration decrease of 2.13 g/L and the pH value increase of 0.5 units were determined. The sensory quality of Moslavac wines of high acidity was improved by the applification of deacidification methods. Chemically deacidified wines were assessed as the best whereas the quality of the control wines was judged inferior.

Ključne riječi

malolactic fermentation, chemical deacidification, acidic compositions, sensory properties, wine

Hrčak ID:

118624

URI

https://hrcak.srce.hr/118624

Posjeta: 994 *