Skip to the main content

Original scientific paper

Influence of aging, cold stabilization and filtration of chemical composition and quality of white wines

Andrija Pozderović ; Prehrambeno-tehnološki fakultet Osijek
Anita Pichler ; Prehrambeno-tehnološki fakultet Osijek
Tihomir Moslavac ; Prehrambeno-tehnološki fakultet Osijek


Full text: croatian pdf 1.050 Kb

page 100-109

downloads: 1.085

cite

Full text: english pdf 1.050 Kb

page 109-109

downloads: 179

cite


Abstract

A new wine does not a have desired appearance and quality after the end of alcohol fermentation because it contains, apart from desirable components, other components that have unfavourable influence on organoleptic characteristics and quality. This wine is turbid, without a developed sort taste, with a distinctive yeast smell, sharp (big amount of CO2), and disharmonious. Wine has to be stable and clear before bottling and marketing. Wine aging and stabilization are complex processes in which racking, clearing, cold stabilization and filtration have an important influence. The influence of aging, cold stabilization, racking and filtration on chemical composition and quality of white wines was observed in this paper. The research was carried out with white wines Traminac and Chardonnay, produced in the sub-region of Slavonia, the winegrowing hills of Đakovo, Croatia. The chemical composition of wines was estimated in a new wine immediately after fermentation, during aging, before and after cold stabilization and filtration using a precoat and plate filter. The estimated chemical composition included: total extract, total extract without reducing sugars, total and free SO2, reducing sugars, total alcohols, total acids, ash. The obtained results showed that chemical composition changed during aging and that specific wine stabilization operations influenced chemical composition and white wine quality. Some wine components decreased more during aging than by cold stabilization and filtration of wine. The total acid content decreased more in the first two months of aging than in the following two months. The total extract content decreased more during the third and fourth month of aging.

Keywords

white wine; chemical composition; aging; stabilization; filtration

Hrčak ID:

163374

URI

https://hrcak.srce.hr/163374

Publication date:

23.7.2010.

Article data in other languages: croatian

Visits: 1.911 *