Sauvignon wine quality as affected by its processing and storage

Authors

  • Martina Fikselova Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Czako Tajná s.r.o, Tajná 163, 95201 Slovakia
  • Ján Gažo Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Genetics and Plant Breeding, Tr. A. Hlinku 2, 949 76 Nitra
  • Andrea Mendelová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Storage and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Martin Mellen Klas Holding, Zvolenská cesta 2740, Lučenec 984 01, Lučenec Slovakia

DOI:

https://doi.org/10.5219/885

Keywords:

wine, quality, sensory evaluation, harvest, clarification

Abstract

The colour and limpidity are the first sensory attributes of wines that are appreciated by consumers, predisposing their acceptance or rejection. The aim of this work was to monitor the effect of harvest, processing (different clarification and treatment of must) and storage on the quality of Sauvignon wine. The wines were stored for two years in the wine cellar at 12°C and 70 % of humidity, in the bottles. The acid content, residual sugar and alcohol content among chemical parameters and sensory profile of wines were observed. Sensory quality of wines was evaluated by the aromatic profile (profile method). Based on acquired results, two years of wine storage significantly affected the total acid content of wines and alcohol content. Different treatments of must affected residual sugars, the variant with the maximum dose of the clarification preparation (highly pure cellulose, polyvinylpolypyrrolidone, gelatin and mineral adsorbents) showed statistically the highest content of residual sugars. From the sensory point of view, sensory profiles of wines were different compared to the first and second harvest of grape, sensory profiles of wines were changed also after two years of storage. The fourth variant appeared to be the best stable, treated with the addition of clarification preparation at the dose of 30 g. 100 L-1 must. Because from the same variety Sauvignon were produced wines of different chemical and sensory qualities, some gastronomy recommendations were done as well.

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Published

2018-03-26

How to Cite

Fikselova, M. ., Czako, P. ., Gažo, J. ., Mendelová, A. ., & Mellen, M. . (2018). Sauvignon wine quality as affected by its processing and storage. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 299–303. https://doi.org/10.5219/885

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