Izvorni znanstveni članak
Influence of Different Maceration Times on the Anthocyanin Composition and Sensory Properties of Blatina Wines
Stanka Herjavec
; University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Ana Jeromel
; University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Luna Maslov
; University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Ana Marija Jagatić Korenika
; University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Marin Mihaljević
; University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Tihomir Prusina
; University of Mostar, Faculty of Agriculture and Food Technology, Biskupa Čule 10, 88000 Mostar, Bosnia and Herzegovina
Sažetak
Skin maceration contact time is essential winemaking technique to affect anthocyanin concentration and high quality of red wines. The aim of this work was to investigate the changes in basic composition, anthocyanin profile and sensory properties of Blatina wines obtained with skin contact time from 4, 8, 12 to 16 days. Results indicate that longer period of maceration positively influenced the quality of Blatina wines. Blatina wines obtained by 12 or 16 days of maceration presented a significant increase of the dry extract, ash, total phenol and pH value. It was observed that the concentration of total and individual anthocyanins significantly increased reaching a maximum value within 12 days of the skin maceration. In all wines, the dominant anthocyanin was malvidin 3-glucoside. Best organoleptic properties were observed in the wines macerated for 16 days.
Ključne riječi
skin maceration; anthocyanin concentration; sensory properties; Blatina
Hrčak ID:
77907
URI
Datum izdavanja:
1.3.2012.
Posjeta: 1.064 *