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

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August – September, vol. 10, no. 1
pages: 49-53
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2020.10.1.49-53
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.
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