Preliminary communication

PHYSIOCHEMICAL CHARACTERISTICS OF SPARKLING WINE CV. PINOT GRIS PRODUCED BY SECONDARY ALCOHOLIC FERMENTATION IN BOTTLE

Goran Zdunić ; Institute for Adriatic crops and karst reclamation, University of Split, Split, Croatia
Irena Budić-Leto ; Institute for Adriatic crops and karst reclamation, University of Split, Split, Croatia
Ivan Pezo ; Institute for Adriatic crops and karst reclamation, University of Split, Split, Croatia

Abstract

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.

Keywords

sparkling wine; secondary alcoholic fermentation; volatile compounds; Pinot sivi

Hrčak ID:

39406

URI

https://hrcak.srce.hr/39406

Publication date:

29.6.2009.

Article data in other languages: croatian

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