INFLUENCE OF MACERATION DURATION ON VIORICA WINES QUALITY
The subject of the research refers to experimental wines obtained from local selection grape variety Viorica, which were macerated for 4, 8 or 12 hours at 10, 15 and 20 oC. The maceration duration had a positive influence on the general characteristics of the studied wines. The analysis of terpenic...
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| Format: | Article |
| Language: | English |
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Technical University of Moldova
2020-03-01
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| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://jes.utm.md/wp-content/uploads/sites/20/2020/03/JES-2020-1_99-106.pdf |
| _version_ | 1811295690380279808 |
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| author | Vladei, Natalia |
| author_facet | Vladei, Natalia |
| author_sort | Vladei, Natalia |
| collection | DOAJ |
| description | The subject of the research refers to experimental wines obtained from local selection grape variety Viorica, which were macerated for 4, 8 or 12 hours at 10, 15 and 20 oC. The maceration duration had a positive influence on the general characteristics of the studied wines. The analysis of terpenic compounds by spectro-photometric method showed that increasing the contact time of the must with the solid phase from 4 to 8 hours increases by about 20 % the amount of free terpenes, while decreasing the amount of bound terpenes by 15 %. Once the duration is increased, the concentration of the non-reducing extract is also increased. Considering the increase in the intensity of the color and the REDOX potential with the duration of maceration, the macerated wines for 8 and 12 hours were defined as having oxidation notes with decrease of the sensory quality. Therefore, the maceration regimes for optimal extraction of terpenic compounds were concluded to be at the temperature of 15 oC for 4 hours, thereby increasing the aromatic potential of the local selection grape variety Viorica. |
| first_indexed | 2024-04-13T05:37:15Z |
| format | Article |
| id | doaj.art-0a2735c9de404f82aea8f2ca6650a639 |
| institution | Directory Open Access Journal |
| issn | 2587-3474 2587-3482 |
| language | English |
| last_indexed | 2024-04-13T05:37:15Z |
| publishDate | 2020-03-01 |
| publisher | Technical University of Moldova |
| record_format | Article |
| series | Journal of Engineering Science (Chişinău) |
| spelling | doaj.art-0a2735c9de404f82aea8f2ca6650a6392022-12-22T03:00:14ZengTechnical University of MoldovaJournal of Engineering Science (Chişinău)2587-34742587-34822020-03-01XXVII19910610.5281/zenodo.3713374INFLUENCE OF MACERATION DURATION ON VIORICA WINES QUALITYVladei, Natalia0https://orcid.org/0000-0003-1094-6812Technical University of Moldova, 168 Stefan cel Mare bvd., MD-2004 Chisinau, Republic of MoldovaThe subject of the research refers to experimental wines obtained from local selection grape variety Viorica, which were macerated for 4, 8 or 12 hours at 10, 15 and 20 oC. The maceration duration had a positive influence on the general characteristics of the studied wines. The analysis of terpenic compounds by spectro-photometric method showed that increasing the contact time of the must with the solid phase from 4 to 8 hours increases by about 20 % the amount of free terpenes, while decreasing the amount of bound terpenes by 15 %. Once the duration is increased, the concentration of the non-reducing extract is also increased. Considering the increase in the intensity of the color and the REDOX potential with the duration of maceration, the macerated wines for 8 and 12 hours were defined as having oxidation notes with decrease of the sensory quality. Therefore, the maceration regimes for optimal extraction of terpenic compounds were concluded to be at the temperature of 15 oC for 4 hours, thereby increasing the aromatic potential of the local selection grape variety Viorica.https://jes.utm.md/wp-content/uploads/sites/20/2020/03/JES-2020-1_99-106.pdfaromaflavorlocal selection varietymacerationterpeneswine |
| spellingShingle | Vladei, Natalia INFLUENCE OF MACERATION DURATION ON VIORICA WINES QUALITY Journal of Engineering Science (Chişinău) aroma flavor local selection variety maceration terpenes wine |
| title | INFLUENCE OF MACERATION DURATION ON VIORICA WINES QUALITY |
| title_full | INFLUENCE OF MACERATION DURATION ON VIORICA WINES QUALITY |
| title_fullStr | INFLUENCE OF MACERATION DURATION ON VIORICA WINES QUALITY |
| title_full_unstemmed | INFLUENCE OF MACERATION DURATION ON VIORICA WINES QUALITY |
| title_short | INFLUENCE OF MACERATION DURATION ON VIORICA WINES QUALITY |
| title_sort | influence of maceration duration on viorica wines quality |
| topic | aroma flavor local selection variety maceration terpenes wine |
| url | https://jes.utm.md/wp-content/uploads/sites/20/2020/03/JES-2020-1_99-106.pdf |
| work_keys_str_mv | AT vladeinatalia influenceofmacerationdurationonvioricawinesquality |