Poljoprivreda, Vol. 15 No. 1, 2009.
Prethodno priopćenje
PHYSIOCHEMICAL CHARACTERISTICS OF SPARKLING WINE CV. PINOT GRIS PRODUCED BY SECONDARY ALCOHOLIC FERMENTATION IN BOTTLE
Goran Zdunić
; Institut za jadranske kulture i melioraciju krša, Sveučilišta u Splitu, Split, Hrvatska
Irena Budić-Leto
; Institut za jadranske kulture i melioraciju krša, Sveučilišta u Splitu, Split, Hrvatska
Ivan Pezo
; Institut za jadranske kulture i melioraciju krša, Sveučilišta u Splitu, Split, Hrvatska
Sažetak
The eessential viticultural and oenological characteristics of cv. Pinot gris originated from viticultural area of Imotski were investigated. The sparkling wine was produced by the conventional method of secondary alcoholic fermentation in bottle. The degree of grape maturation at the harvest time was lower compared to the common practices of still wine production. The base wine was dry (sugar 1.5 g/L), content of actual alcohol was 11.6 vol. % and total acidity 7.1 g/L (pH 3.17).
Re-fermentation process induced higher level of alcohol by 0.9 vol. % and carbon dioxide formed of five bars pressure. Eight volatile “fermentative” aroma compounds of sparkling wine were determined and quantified by using method of gas chromatography. According to the showed results it could be considered that climatic conditions in viticultural area of Imotski are suitable for sparkling wine production.
Ključne riječi
sparkling wine; secondary alcoholic fermentation; volatile compounds; Pinot sivi
Hrčak ID:
39406
URI
Datum izdavanja:
29.6.2009.
Posjeta: 2.692 *