Original scientific paper

https://doi.org/10.31727/gzb.40.5.10

Influence of cold maceration on ´Grk´ wine quality

Ana-Marija Jagatić Korenika orcid.org/0000-0002-4539-2605 ; Agronomski fakultet Sveučilišta u Zagrebu
Ivan Batistić ; Agronomski fakultet Sveučilišta u Zagrebu
Ana Jeromel ; Agronomski fakultet Sveučilišta u Zagrebu

Abstract

Cold maceration increasingly imposes itself as one of the most common technological processes in the production of white wines, affecting both the complexity of flavor and the fullness of the taste of wine. The cultivation area of the ´Grk´ variety is closely related to the island of Korcula, where the position of Lumbar- da is most famous. By doing so, the production technology so far has been linked either to a fast processing process or to traditional maceration under uncontrolled conditions.
The aim of this paper is to define the organoleptic and physico-chemical properties of the Grk wine in com- parison to the control variant by using controlled cold maceration and commercial yeast strains. The study uses grape cultivar ´Grk´, harvesed in 2014 and commercial yeast strains Lalvin EC 1118 and Lalvin QA23. Immediately after harvest, the grapes were crushed and destemmed and the must was macerated at a temperature of 10 ° C for 6 hours. Subsequently, yeast inoculation and alcohol fermentation were carried out under controlled conditions. The obtained wine was sensory evaluated, the basic physical-chemical analysis were carried out using the OIV methods and aromatic profiles were analyzed by using the gas chromatography

Keywords

´Grk´ variety; cold maceration; alcoholic fermentation; yeast; aromatic compounds

Hrčak ID:

188469

URI

https://hrcak.srce.hr/188469

Publication date:

27.10.2017.

Article data in other languages: croatian

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