Polyphenol- and anthocyanin content changes effected by different fermentation- pressing and aging technologies

E Horváth,A Bakó,L Kocsis

doi:10.31421/ijhs/20/3-4/1138

Abstract

Different grape processing, fermentation and aging technologies were compared in our study on the white wine-grape variety Grüner Veltliner between 2012 and 2014 in Hungary,Cserszegtomaj. The vines are grown on brown forest soil on dolomite bedrock, stocks were planted 3x1 m row and vine space, respectively in our experimental area. The soil has slightly alkaline pH, the orientation of the vine rows are East-West. The training system is modified Guyot cordon, with 1 m trunk height and cane pruning method. After the harvest half of the yield has been put into the de-stemmer crusher before pressing while the other half has been pressed immediately (whole bunches). From the filtered and bottled wine anthocyanin, and polyphenol content was measured in 2013 and 2014. Another enological technology testing experiment has been set on aging of Grüner Veltliner in 2013. The wine was fermented with addition of fine lees from juice sedimentation. Traditional (racking only), battonage and fast ready-made aging technologies have been set together, each treatment in three replicates were observed.

Highlights

Vitis vinifera cv Grüner Veltliner can be used for experimenting because it is highly productive, midseasonal, frost tolerant and does not rot fast
In addition this is the most important white wine grape variety in the wine region of Sopron planted on 85 hectares. ’Grüner Veltliner’ has been cultivated since the roman times in Austria where the third of the country’s vineyards is covered by this grape variety (Regner et al, 2009, Pavalescu et al, 2012)
The vines are grown on brown forest soil on dolomite bedrock, stocks were planted 3x1 m row and vine space, respectively

Summary

Introduction

Vitis vinifera cv Grüner Veltliner can be used for experimenting because it is highly productive, midseasonal, frost tolerant and does not rot fast. Wine can be produced with classical white wine technology is a big advantage to make easy-drinking fresh wine. By low crop load technology- we can produce juicy, mineral white wine. The whole Hungarian production area of the ’Grüner Veltliner’ is 1325 hectares. Most of the plantations belong to the wine region of Balatonboglár. In addition this is the most important white wine grape variety in the wine region of Sopron planted on 85 hectares. ’Grüner Veltliner’ has been cultivated since the roman times in Austria where the third of the country’s vineyards is covered by this grape variety (Regner et al, 2009, Pavalescu et al, 2012) In addition this is the most important white wine grape variety in the wine region of Sopron planted on 85 hectares. ’Grüner Veltliner’ has been cultivated since the roman times in Austria where the third of the country’s vineyards is covered by this grape variety (Regner et al, 2009, Pavalescu et al, 2012)

Objectives

Methods

Results

Discussion

Conclusion