Abstract
To investigate the phenolic and aroma composition of Malvazija istarska (Vitis vinifera L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-performance liquid chromatography, and gas chromatography-mass spectrometry. When compared to standard wines, the investigated samples contained higher levels of dry extract, volatile acidity, lactic acid, phenols, colour intensity, antioxidant activity, majority of monoterpenes, C13-norisoprenoids, methanol, higher alcohols, ethyl acetate, branched-chain esters and esters of hydroxy and dicarboxylic acids, ethylphenols, furans, and acetals, as well as lower levels of malic acid, β-damascenone, straight-chain fatty acids, ethyl and acetate esters. It was estimated that maceration had a stronger influence on phenols, and maturation on volatile aromas. Despite different vintages and technological details, the investigated wines showed a relative homogeneity in the composition, representing a clear and distinctive type.
Highlights
White wine is most commonly produced with or without short-term, often pre-fermentative maceration, applied mainly to obtain more complex flavour due to the extraction of grape aromas into the must, and to simultaneously keep phenolic compounds at acceptable levels [1,2,3,4]
To investigate the phenolic and aroma composition of Malvazija istarska (Vitis vinifera L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-performance liquid chromatography, and gas chromatography-mass spectrometry
Unconventional prolonged maceration during and after fermentation followed by maturation in wooden barrels are almost regularly included, and are the logical choice because they enable implementation of low-intervention principles such as spontaneous fermentation, clarification and stabilisation, as well as treatment with lower doses of sulphur dioxide
Summary
White wine is most commonly produced with or without short-term, often pre-fermentative maceration, applied mainly to obtain more complex flavour due to the extraction of grape aromas into the must, and to simultaneously keep phenolic compounds at acceptable levels [1,2,3,4]. Certain alternative practices in white winemaking are being utilised, such as fermentation by endogenous yeast microflora [5], fermentation and ageing in wooden barrels [6], prolonged maceration during and after fermentation [7], as well as fermentation and ageing in amphorae [8,9]. Some of the largest deviations from the standard white winemaking are expressed through various low-intervention approaches and philosophies, such as the production of so-called biodynamic, natural or orange wines, and similar. Wines produced using these approaches, considered alternative, have become attractive to consumers, and after receiving a lot of attention from wine experts and enthusi-
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