Original scientific paper

https://doi.org/10.31727/gzb.48.6.7

Enological potential of cv. Pošip crni rosé wine

Matea Vojinović ; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Ivana Tomaz orcid.org/0000-0001-6773-5309 ; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Iva Šikuten orcid.org/0000-0002-3396-1276 ; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Ana Jeromel ; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Ana-Marija Jagatić Korenika orcid.org/0000-0002-4539-2605 ; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska *

* Corresponding author.

Abstract

Pošip crni is considered an indigenous grape variety of the island of Korčula and is among the critically endangered varieties, since it is currently grown by only 13 farms, a total of 1.52 ha. There is only one wine producer from the village of Čara with monovarietal wine on the market, which further highlights the need for enological valorization of this variety. Given the limited availability of data, the aim of this work was to contribute to a better understanding of the enological potential of Pošip crni by analyzing rosé wines from six consecutive vintages. The research included determining the physicochemical composition, aromatic and sensory profile of the wine, taking into account differences between vintages and the influence of bottle aging. The basic chemical parameters were determined by FTIR spectroscopy, volatile aromatic compounds by gas chromatography with mass spectrometry (GC-MS), while color parameters were analyzed spectrophotometrically. Sensory evaluation was conducted using a descriptive qualitative method, and differences between vintages were assessed using statistical analyses (ANOVA, PCA). The obtained results confirm that Pošip crni rosé wines exhibit physicochemical properties characteristic for this wine category, including the presence of lactic acid as a consequence of malolactic fermentation. The aromatic profile shows a clear development over time: fresher vintages are characterized by pronounced fruity-floral aromas of esters, higher alcohols and terpenes, while older vintages are characterized by an increase in tertiary aromas associated with aging, including aromas of dried fruit, honey and spices. The obtained results indicate a specific oenological identity of the variety and its potential for the production of quality rosé wines.

Keywords

aromatic profile, maturation, critically endangered variety, sensory properties

Hrčak ID:

341567

URI

https://hrcak.srce.hr/341567

Publication date:

12.12.2025.

Article data in other languages: croatian

Visits: 553 *