Original scientific paper

Chemical composition and sensory characteristics of wine of Sokol variety (Vitis vinifera L.)

Marin Mihaljević Žulj ; Agronomski fakultet
Ivan Greblički
Luna Maslov ; Agronomski fakultet
Ana-Marija Jagatić Korenika ; Agronomski fakultet
Ivana Puhelek ; Agronomski fakultet
Ana Jeromel ; Agronomski fakultet

Abstract

During ampelotechnological research of Croatian autochthonous grapevine varieties in Klanjec winegrowing area, variety Sokol was isolated. According to the historical allegations Sokol variety was grown in this area since the 17th century. This variety has a high quality potential, and provides outstanding quality wines. The wines are characterized by a special varietal aroma, usually of medium intensity. For a full evaluation of the variety there is a lack of practical experience. Currently, the process of the revitalization of Sokol is active whose goal is to rebuild the production of Sokol wine, which once had a significant place in the Klanjec wine list. In this paper the results of physico-chemical analysis of wines from three years of harvest (2012, 2013, 2014) were presented and compared with each other in order to evaluate the potential of Sokol variety. According to their physical - chemical properties wines from all three years could be included in premium wines category. Based on research conducted during three years of harvesting, it is evident that the variety Sokol has great potential and justification for planting in the area of the Klanjec vineyards, where for now giving positive results.

Keywords

Sokol; wine; Croatian autochthonous grapevine varieties; organic acids; HPLC

Hrčak ID:

162146

URI

https://hrcak.srce.hr/162146

Publication date:

21.4.2016.

Article data in other languages: croatian

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