Original scientific paper

https://doi.org/10.31727/gzb.41.6.9

The length of maturation as a sparkling wine quality factor

Ana Jeromel ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Nikola Šember ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana-Marija Jagatić Korenika ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

The sensory properties of still and sparkling wines are defined by their appearance, intensity and purity of
smell, harmony, purity and fullness of taste, and the general impression derived from these parameters. The
production of sparkling wines by classical method implies the implementation of secondary fermentation
in the bottle, which allows the contact of the wine with yeast lees for a longer period of time, enabling
direct effect on the aromatic profile and the taste quality of the end product. During maturation due to the
sorption capacity of the cell wall of the yeast, significant differences can be found in the concentrations of
the individual volatile compounds and hence the intensity and quality of the scent of each sparkling wine.
In addition to the aromatic and taste properties, the evaluation of the external appearance in the definition
of the quality in the sparkling wines is of additional importance and can vary greatly from sparkling wine
to sparkling wine. Therefore, the aim of this study was to determine the differences in the intensity, length
and quality of the foam and the external appearance, the aromatic profile, the quality and the persistence
of taste and the general impression among the 5 rosés and 10 white sparkling wines with regard to the
different length of maturation.

Keywords

sparkling wine; foam quality; maturation period

Hrčak ID:

214344

URI

https://hrcak.srce.hr/214344

Publication date:

20.12.2018.

Article data in other languages: croatian

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