Effect of Some Oenological Practices Applied Before the Alcoholic Fermentation on the Chemical Composition and Sensory Characteristics of White Wines

Yoncheva, Tatyana; Haygarov, Vanyo; Dimitrov, Dimitar; Kóňová, Elka

doi:10.1515/ahr-2016-0020

Abstract

The effect of the oenological practices, maceration and maceration with the addition of aromatic enzyme before the alcoholic fermentation on the composition, aromatic components and organoleptic profile of experimental wines from the local varieties Dimyat, Muscat Vrachanski and the newly-selected variety Plevenska Rosa was studied. The investigation was carried out during the period 2013–2014, with grapes and wine from the studied varieties grown in the soil and climatic conditions of the town of Pleven (Central Northern Bulgaria). The applied technological practices had increased the sugar-free extract and the total phenolic compounds content in the experimental samples. The highest rates for these indicators revealed the variants of Plevenska Rosa variety. The amount of esters and higher alcohols was greater in the wines obtained after maceration and maceration with the addition of aromatic enzyme in the grape must. The total esters concentration was the highest in the samples of the aromatic varieties Muscat Vrachanski and Plevenska Rosa. There was not observed a direct correlation between the applied oenological practices, enhancing the extraction and the aromatic components content in the experimental variants and their organoleptic profile.

References

BLAGOEVA, N. – RIBARSKA, I. – MARINOV, M. – SAHATCHIEV, B. – SPASOV, H. – BAYKOV, P. 2013. Studying the composition and the change of Muscat Ottonel aroma during the processing in obtaining of Muscat wines. In Seminar of Department «Research and Development», Winary Peshtera, 26–27.04.2013, Peshtera, Bulgaria.
Search in Google Scholar Back to article
BALIK, J. – GOLIAŠ, J. – VEVERKA, J. – KYSELAKOVA, M. – NEMCOVA, A. – ŠUDERLOVA, L. – VEJROSTA, J. 2002. Wine volatiles composition in the sensory evaluation of bouquet and flavour of two vine cultivars. In Horticultural Science, vol. 29, no. 1, pp. 4–11. ISSN 0862-867X /e-ISSN 1805-9333.
Search in Google Scholar Back to article
CAMARA, J. – MARQUES, J. – ALVES, M. – SPRANGER, I. 1998. The influence of the fermentation on the concentration of higher alcohols and esters in young Madeira wines. In Congres Proceedings, XXIII Congres Mondial de la Vigne et du Vin, Lisbonne, Portugal, pp. 367–369. ISBN 972-8023-26-X.
Search in Google Scholar Back to article
CORDESI, C. – ALEXE, P. – RAPEANU, G. 2012a. Synergy between selected yeast and β-glucosidase activity of enzymatic preparations used to obtain Chardonnay wines. In Journal of Food, Agriculture & Environment, vol. 10, no. 2, pp. 94–98. e-ISSN 1459-0263.
Search in Google Scholar Back to article
CORDESI, C. – RAPEANU, G. – ALEXE, P. 2012b. Effect of β-glucosidases in the making of Chardonnay wines. In The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology, vol. 36, no. 1, pp. 9–17. ISSN 1843–5157, e-ISSN 2068–259X.
Search in Google Scholar Back to article
FALQUE, E., FERNANDEZ, E. – DUBOURDIEU, D. 2001. Differentiation of white wines by their aromatic index. In Talanta [online], vol. 54, pp. 271–281. ISSN 0039-9140. Available at: http://depa.fquim.unam.mx/amyd/archivero/Differentiation_of_white_wines_by_their_aromatic_index_7295.pdf.10.1016/S0039-9140(00)00641-X
Search in Google Scholar Back to article
HAYGAROV, V. 2012. Study the Possibilities for Production of Quality White Wines in the Region of Pleven. Dissertation thesis. Plovdiv, Bulgaria: University of Food Technologies. 246 p.
Search in Google Scholar Back to article
HOUTMAN, A. – MARAIS, J. – PLESSIS, C. 1980. The Possibilities of applying present-day knowledge of wine aroma components: influence of several juice factors on fermentation rate and ester production during fermentation. In South African Journal for Enology and Viticulture, vol. 1, no. 1, pp. 27–33. ISSN 0253-939X.10.21548/1-1-2411
Search in Google Scholar Back to article
IVANOV, T. – GEROV, S. – YANKOV, A. – BAMBALOV, G. – TONCHEV, T. – NACHKOV, D. – MARINOV, M. 1979. Practicum in Wine Technology. Plovdiv, Bulgaria: Publ. House Hristo G. Danov, 530 p.
Search in Google Scholar Back to article
KILLIAN, E. – OUGH, C. 1979. Fermentation esters – formation and retention as affected by fermentation temperature. In American Journal of Enology and Viticulture, vol. 30, no. 4, pp. 301–305. ISSN 0002-9254.
Search in Google Scholar Back to article
LENGYEL, E. – OPREAN, L. – IANCU, R. – KETNEY, O. – PACALA, M. – STEGARUS, D. – POPESCU, R. 2013. Studies on the use of maceration enzymes in technology for obtaining aromatic Muskat Ottonel wines from Recas vineyards. In Conference Proceedings, 13^th SGEM GeoConference on Nano, Bio and Green Technologies for a Sustainable Future, 16–22.06.2013, pp. 249–256. ISBN 978-619-7105-06-3/ ISSN 1314-2704.
Search in Google Scholar Back to article
PEREIRA, O. – PINTO, J. 1998. Role of the yeast strain in the aromatic components and white “Vinho Verde” quality. In Congres Proceedings, XXIII. Congres Mondial de la Vigne et du Vin, Lisbonne, Portugal, pp. 503–509. ISBN 972-8023-26-X.
Search in Google Scholar Back to article
PRODANOVA, N. 2008. Wine Tasting or How to Know Wine. Sofia, Bulgaria: Gourmet. pp. 115–118. ISBN 9789542917205.
Search in Google Scholar Back to article
SOLES, R. – OUGH, C. – KUNKEE, R. 1982. Ester concentration differences in wine fermented by various species and strains of yeasts. In American Journal of Enology and Viticulture, vol. 33, no. 2, pp. 94–97. ISSN 0002-9254.
Search in Google Scholar Back to article
TORREA, D. – FRAILE, P. – GARDE, T. – ANCIN, C. 2003. Production of volatile compounds in the fermentation of Chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands. In Food Control [online], vol. 14, no. 8, pp. 565–571. ISSN 0956-7135. Available at: http://opensample.info/production-of-volatile-compounds-in-the-fermentation-of-chardonnay-musts-inoculated-with-two-strains-of-saccharomyces-cerevisiae-with-different.10.1016/S0956-7135(02)00146-9
Search in Google Scholar Back to article
WONDRA, M. – BEROVIC, M. 2001. Analyses of aroma components of Chardonnay wine fermented by different yeast strains. In Food technology and biotechnology, vol. 39, no. 2, pp. 141–148. ISSN 1330-9862.
Search in Google Scholar Back to article
YANKOV, A. 1992. Wine Making Technology. Sofia, Bulgaria: Zemizdat. 355 p.
Search in Google Scholar Back to article
YONCHEVA, T. 2011. Selection of yeast strains for red wine production from different grape varieties. Dissertation thesis. Plovdiv, Bulgaria: University of Food Technologies. 154 p.
Search in Google Scholar Back to article

Effect of Some Oenological Practices Applied Before the Alcoholic Fermentation on the Chemical Composition and Sensory Characteristics of White Wines

Abstract

Paradigm

My account