INFLUENCE OF COLD MACERATION TREATMENT ON AROMATIC AND SENSORY PROPERTIES OF VUGAVA WINE (Vitis vinifera L.)

Ana-Marija Jagatić Korenika,Stipe Ivić,Tihomir Prusina

doi:10.15414/jmbfs.2020.10.1.49-53

Ana-Marija Jagatić Korenika, Stipe Ivić + Show 1 more

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https://doi.org/10.15414/jmbfs.2020.10.1.49-53

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Abstract

In Croatian viticultural sub-region of Middle and South Dalmatia, several high-quality white wines, mainly using the native grape varieties, are being produced and one of them is Vugava from the island of Vis. The aim of this two-year study was to investigate the effect of cold maceration conditions on aromatic and sensory properties of Vugava wines in comparison to the control wine produced without maceration. The GC/MS method was used for the determination of higher alcohols, methanol, ethyl acetate, and acetaldehyde concentrations. Aromatic profile was obtained by odor activity values and sensory evaluation. The significant difference in concentrations of total higher alcohols and isoamyl alcohol was determined in both vintages unlike the differences in basic wine composition. There was no visible difference or significant increase of methanol and ethyl acetate concentration what is positive from the health and sensory point of view. Sensory evaluation of Vugava wines showed that treatment of cold maceration (20 h/10 °C) resulted in increased complexity and better rated wine.

Highlights

The pleasant and detectable aroma of wine is one of the main characteristic that can enable the differences and recognition among the vast array of wine styles produced throughout the world, especially when native, less known grapevine varieties are processed
Beside the fact that the major volatile fractions of wine like alcohol, higher alcohols and their acetates, ethyl and acetate esters or acetaldehyde can be affected by the numerous conditions through the alcoholic fermentation, there are a lot of procedures, both in viticulture and in winemaking that can be used for producing wines with more highlighted aromatic profile
Dry white wines obtained by treatments did not show significant difference in basic chemical composition in comparison to control wine and with respect to higher alcohols it resulted with counter effect

Summary

Introduction

The pleasant and detectable aroma of wine is one of the main characteristic that can enable the differences and recognition among the vast array of wine styles produced throughout the world, especially when native, less known grapevine varieties are processed. Pre-fermentative cold maceration (CM) is normally used in winemaking to enhance varietal character of white wines (Peinado et al, 2004) with considerable variations depending on the grape cultivar employed and experimental conditions (Darias-Martín et al, 2000; Selli et al, 2006). According to the different studies of maceration process affecting the aromatic profiles of white wines, contradictory results were presented. Short cold pre-fermentation maceration applied to Croatian native varieties Pošip and Škrlet had the significant influence on increasing of primary aroma compounds, i.e. terpenes and results obtained by Jagatić Korenika et al (2018) suggested that practice that was used enhanced varietal typicity. In wines made from neutral grape varieties, the detectable aroma arises from combination of different volatile organic compounds and it determines wine character and quality (Sanchez Palomo et al, 2006).

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