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- Title
Impact of the kind of wine storage on chemical and physical characteristics of the vranec wine.
- Authors
Nakov, Gjore; Damjanovski, Dragan; Pavlova, Valentina; Nedelkoska, Daniela; Necinova, Ljupka; Ivanova, Nastia; Damyanova, Stanka; Gubenia, Oleksii
- Abstract
Introduction: Vranec wine is produced from the grape Vranec, which is most important for the production of red wines in Macedonia. Vranec is native Montenegro variety, but is present in all vineyards in the Vardar region and lesser extent in other vineyards. Materials and methods: There were examined two samples of the wine Vranec, with finished fermentation in tank in the grapes of the same variety - Vranec, in Stobi Winery, located in Tikvesh wine region. The wine Vranec is from vintage 2011 and differs by the method of keeping the wine after its fermentation. One wine is kept in a tank, while the other one which is from the same vintage year is transferred and stored into an oak bundle of 5000L. Results and discussion: In this work were studied the physicalchemical properties of wine stored in different methods (of wine Vranec kept in a cistern and wine Vranec kept in a Bundle). The concentration of hydrogen ions - pH of the wine samples kept in a tank and bundle are in the limits of 3.33 to 3.42, which is actually allowed pH range for red wines. In the terms of overall acids, the amount of total acids is greater in the wine kept in a tank. Volatile acidity marks higher value in the wine kept in bundle. Malic acid has 0 mg/L in the wine kept in the bundle, which represents complete conversion of malic acid to lactic acid. Citric acid in the wine is more contained in the one kept in a tank (0.38). Acetic acid has higher values in the wine Vranec kept in bundle (0.48). Higher amounts of sugars as total (5.1 g/L) and reducing (0.95 g/L) are noticed in the wine kept in a bundle. The amount of alcohol in the tested samples ranges from 14.53-14.75% vol, which is consistent with the requirements of the International organization of vine and wine (OIV). Polyphenols and anthocyanins have higher values in wine from bundle (2757 mg/L polyphenols) (989 mg/L anthocyanins), due to material - wood in which the wine is stored. The intensity of the wine kept in a bundle is higher (3.921) than the wine kept in a tank (2.47). The nuance of red wine Vranec stored in tank is higher (1.6) in respect of wine kept in a bundle from the same vintage (0.75). As for the presence of SO2, it can be said to be "double-edged sword". On one hand the increased presence of SO2 leads to inactivation of undesirable microorganisms (which is desirable), while on the other hand, increased amounts of SO2 by a number of scientific research suggests a potential health problem for a certain class of asthmatic individuals. Considering the maximum total content of SO2 from OIV (350 mg L) in the tested samples are observed three times minor values. Conclusions: It has been found that the method of storage of Vranec wine from the Tikvesh region has an impact on the physicalchemical properties of the tested wines.
- Subjects
WINE storage; RED wines
- Publication
Ukrainian Food Journal, 2015, Vol 4, Issue 2, p271
- ISSN
2304-974X
- Publication type
Article