Izvorni znanstveni članak
https://doi.org/10.5513/JCEA01/27.1.4859
The impact of maceration and fermentation protocol on the composition and sensory properties of cv. Trnjak (Vitis vinifera L.) wine
Marina VRANJEŠ
; University of Mostar, Faculty of Agriculture and Food Technology, Department of Viticulture and Enology, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina
Tihomir PRUSINA
; University of Mostar, Faculty of Agriculture and Food Technology, Department of Viticulture and Enology, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina
Ana JEROMEL
; University of Zagreb Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Ivana TOMAZ
; University of Zagreb Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Iva ŠIKUTEN
; University of Zagreb Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Višnja VASILJ
; University of Mostar, Faculty of Agriculture and Food Technology, Department of Viticulture and Enology, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina
Bernard KOZINA
; University of Zagreb Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Ana-Marija JAGATIĆ KORENIKA
orcid.org/0000-0002-4539-2605
; University of Zagreb Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska cesta 25, 10000 Zagreb, Croatia
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* Dopisni autor.
Sažetak
The present study investigates the impact of sequential fermentation with Lachancea thermotolerans and Saccharomyces cerevisiae, compared to S. cerevisiae alone and spontaneous fermentation, on the sensory and chemical propert ies of cv. Trnjak wine. Red grapes from the Dubrave position (Mostar wine-growing region, Bosnia and Herzegovina) were subjected to three fermentation treatments with two maceration lengths (8 and 12 days). The research examines how these factors influence aroma compounds and overall sensory characteristics. Lachancea thermotolerans is a valuable non-Saccharomyces yeast known for its ability to acidify wine, improve aroma complexity, and stabilize color. Its role is particularly important in warm-climate regions, where accelerated grape ripening reduces natural acidity, posing challenges for wine stability. This is particularly significant for Trnjak, a variety from the warm climates of Dalmatia and Herzegovina, where lower acidity and higher pH can affect wine quality. HS-SPME-Arrow-GC-MS analysis shows that sequential fermentation enhanced fruity, floral and lactic aromatic compounds (e.g., β-damascenone, linalool, ethyl lactate) while reducing higher alcohols and fatty acids. L. thermotolerans contributed to a refined volatile profile that improved sensory properties. The results show that L. thermotolerans and prolonged maceration contribute to a greater aromatic complexity and a more structured body of Trnjak red wine, which ultimately improves its balance and overall quality.
Ključne riječi
descriptive sensory evaluation; GC-MS; Lachancea thermotolerans; Saccharomyces cerevisiae; spontaneous fermentation
Hrčak ID:
346058
URI
Datum izdavanja:
7.4.2026.
Posjeta: 0 *