Effect of Storage and Ageing Time on Sensorial Quality and Composition of Wine Phenolic Compounds Improved with Saccharomyces Cerevisiae Local Hybrid

Abstract

High quality wine can be produced by the perfect ageing process.The purpose of this study was to determine the effect of ageing process container on sensory quality and composition of phenolic compounds of wine fermented with local hybrid Sacharomyces cereviciae. The research design used a randomized block design with two factorials. The first factor is the materials for storing during the ageing process, namely plastic bottles, glass bottles and pottery barrels (from Banyuning). The second factor is ageing time, namely 1, 2, 3, 4 and 5 months. The experiment was carried out two times over so that 30 experimental units were obtained. The variables measured were phenolic compounds and sensory quality (aroma and taste, color, and turbidity level). The composition of the phenolic compounds was determined by gas chromatography-mass spectrometer (GC-MS) and sensory quality test using 15 trained fanelis. The results showed that the composition of the highest phenolic compound content was shown successively with containers: plastic bottles, glass and earthenware and the ageing time was 4 months. The content of phenolic compounds is Isoamyl alcohol (ISM), Isobutanol (ISB), n-propanol (PR), Acetaldehyde (ADE), 2,3 –Butanediol (BUT), Acetone (ACE), while the best sensory quality is using pottery. because it has better aroma and taste, lower turbidity level. Based on data analysis, it can be concluded that the length of time for the ageing process and the container during the ageing process has a significant effect on the quality and content of phenolic compounds in grape wine fermented with local hybrid Sacharomyces cereviciae.