Comparison of the Quality of Fruits from the Vine Cultivars and the Influence of the Maceration Process on Wine Quality
Ładowanie...
Pliki
Data
2014
Autorzy
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie
Abstrakt
W Polsce w ostatnich latach obserwuje się wzrost zainteresowania uprawą
i przetwórstwem winorośli. Charakter i jakość wina kształtuje wiele czynników, które określa
francuski termin terroir. Obiektem prowadzonych badań były owoce winorośli odmian ‘Monarch’
i ‘Regent’. Oceniano wielkość i jakość jagód oraz wpływ temperatury i czasu maceracji owoców
na kwasowość, pH i barwę wina. Owoce badanych odmian nie różniły się wielkością jagód.
Większą zawartością ekstraktu charakteryzowały się owoce odmiany ‘Regent’, a większą
zawartością kwasów oraz niższym pH świeżego moszczu i wina cechowała się odmiana
‘Monarch’. Najwyższą kwasowość odnotowano w przypadku win uzyskanych z owoców
odmiany ‘Monarch’ poddanych ośmiodniowej maceracji. Wzrostowi odczynu wina sprzyjały
wyższa temperatura i wydłużenie okresu maceracji. Barwa soku ulegała zmianie także po
zakończeniu maceracji miazgi, tj. w czasie dojrzewania młodego wina. Sok gronowy i wino
sukcesywnie ciemniały, jednocześnie następowała ekstrakcja związków nadających mu barwę
niebieską, zwłaszcza w wyższej temperaturze.
In recent years, an increase in the interest in vine growing and winemaking has been observed in Poland. The character and quality of Polish wine is shaped by a large number of factors defined by the French term terroir. The object of the research included fruits from the Monarch and Regent vine cultivars. The size and quality and size of grapes and the influence of the temperature and maceration time of fruits on the acidity, pH and the colour of the wine. The fruits of the cultivars under examination did not differ in the size of grapes. A higher content of the extract was found in the Regent cultivar fruits, while the Monarch cultivar was characterised by a higher level of acids and a lower pH. The highest acidity was observed for wines obtained from the Monarch cultivar after an 8-day maceration process. An increase in the wine pH was promoted by a higher temperature and the extension of the maceration process. The colour of the juice changed also after the completion of the pulp maceration, i.e. during the maturation of young wine. The grape juice and wine became gradually darker, which was accompanied by extraction of compounds changing the colour to blue, especially at higher temperatures.
In recent years, an increase in the interest in vine growing and winemaking has been observed in Poland. The character and quality of Polish wine is shaped by a large number of factors defined by the French term terroir. The object of the research included fruits from the Monarch and Regent vine cultivars. The size and quality and size of grapes and the influence of the temperature and maceration time of fruits on the acidity, pH and the colour of the wine. The fruits of the cultivars under examination did not differ in the size of grapes. A higher content of the extract was found in the Regent cultivar fruits, while the Monarch cultivar was characterised by a higher level of acids and a lower pH. The highest acidity was observed for wines obtained from the Monarch cultivar after an 8-day maceration process. An increase in the wine pH was promoted by a higher temperature and the extension of the maceration process. The colour of the juice changed also after the completion of the pulp maceration, i.e. during the maturation of young wine. The grape juice and wine became gradually darker, which was accompanied by extraction of compounds changing the colour to blue, especially at higher temperatures.
Opis
Słowa kluczowe
colour, extract, maceration time, maceration temperature, Vitis, barwa, czas maceracji, ekstrakt, temperatura maceracji, Vitis
Cytowanie
Ochmian I., Mijowska K. (2014). Comparison of the Quality of Fruits from the Vine Cultivars and the Influence of the Maceration Process on Wine Quality. Folia Pomer. Univ. Technol. Stetin., Agric., Aliment., Pisc., Zootech. 310(30), 67–74.