Relations between must clarification and organoleptic attributes of wine varietes

Authors

  • Vladimí­r Vietoris Slovak University of Agriculture in Nitra, Department of Plant Processing and Storage, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Czako Slovak University of Agriculture in Nitra, Department of Plant Processing and Storage, Tr. A. Hlinku 2, 949 76 Nitra
  • Andrea Mendelová Slovak University of Agriculture in Nitra, Department of Plant Processing and Storage, Tr. A. Hlinku 2, 949 76 Nitra
  • Zuzana Remeňová Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Marek Závracký State veterinary and Food administration of the Slovak Republic, Division of Wine Inspection, Botanicka 17, 842 13 Bratislava

DOI:

https://doi.org/10.5219/359

Keywords:

must, wine, organoleptic attributes, Sauvignon

Abstract

Blowdown musts is important operation performed in winemaking, which can have a major impact on the future quality of the wine. Blowdown of the wine removes components that may carry elements that negatively affect the hygienic and sensory quality of the wine. Fining of musts and wines is carried either by a static method or using different fining preparations. The aim of this work was to evaluate the effect of different methods of decanting on the wine quality varieties of Sauvignon. The overall sensory quality was evaluated (100 - points system, and semantic differential) and the aromatic profile (profile method). All sensory evaluations were practiced by skilled sensory panel in controled conditions of Faculty sensory lab. Wine samples were clarified by static manner or with the assistance of the preparation applied to the clarification of wine in two different doses. By the results and their visualization of flavour and smell profile by spider plots we could conclude that pure cultures have positive effect on processed wine. Based on the results we found a beneficial effect of clearing by the clarification of the preparation based on cellulose, polyvinylpolypyrrolidone, gelatin and mineral adsorbents at 100 g.100 L-1  of the sensory quality of the wine.

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Published

2014-06-09

How to Cite

Vietoris, V. ., Czako, P. ., Mendelová, A. ., Remeňová, Z. ., & Závracký, M. . (2014). Relations between must clarification and organoleptic attributes of wine varietes. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 155–160. https://doi.org/10.5219/359

Issue

Vol. 8 No. 1 (2014): Potravinarstvo

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