Professional paper

IMPACT OF GRAPE POMACE MACERATION ON THE QUALITY OF RHINE RIESLING WINE

Snježana Jakobović ; Veleučilište u Požegi, Požega, Hrvatska
M. Jakobović ; Veleučilište u Požegi, Požega, Hrvatska
D. Zima ; Veleučilište u Požegi, Požega, Hrvatska

Abstract

Rhine riesling wines produced by usual technology for white wines and by maceration for 3 hours and maceration for 6 hours were investigated for differences in chemical composition and sensory properties. Chemical analyses were performed after fermentation and sensory testing was done 3 months after fermentation. Wine produced by maceration for 3 hours was evaluated as sensory the best while the wine produced by maceration for 6 hours and usual technology was of inferior quality. In chemical composition there was no difference between wine produced by maceration of grape pomace while wines produced by standard technology for white wine had lower total extract, ashes, volatyle acidity and total phenols.

Keywords

Rhine riesling; maceration; sensory properties

Hrčak ID:

38064

URI

https://hrcak.srce.hr/38064

Publication date:

20.5.2009.

Article data in other languages: croatian

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