Effect of Bottle Aging on Composition of Organic Acids in White Wines From Grapevine Varieties of Hungarian Breeding Grown in the Lower Don Region

Abstract

The aim of the work was to study the influence of bottle aging on the composition of organic acids and organoleptic properties of wines made from white grapevine varieties of Hungarian breeding growing in the Lower Don Region. The objects of the study were dry white wines made from grapevine varieties of Hungarian breeding − Bianca, Lakhedyi mesesh, Crystal, control − Aligote (Vitis vinifera L.), aged in a bottle from 1 to 3 years in the oenoteca of the Institute. The studies showed that during 3 years of aging the total content of organic acids (sum) decreased by 0.35−2.41 g/dm3. The largest decrease in the amount of organic acids was noted in the experimental wines from the variety Bianca (by 2.41 g/dm3). In the experimental wines the total amount of tartaric and malic acids was 56,8−76,3% of all the acids in the wine and decreased in the wines from variety Aligote (control) − by 11.2 %; Bianca − by 18.6 %; Lakhedi Mezesh − by 10,2 %; Kristall − by 7 % as it was aged in the bottle. The greatest decrease in tartaric acid concentration was observed in experimental wines of Bianca variety (by 2.4 g/dm3). In all the experiments the concentrations of succinic acid (by 13.3−28.3 %) and citric acid (by 20−38 %) decreased. The change of succinic acid content in the wines from Aligote variety (control) occurred after 2 years of aging in bottle, and of citric acid after 3 years of aging. In wines from varieties of Hungarian breeding (Bianca, Lakhedy Mesz, Crystal) it was observed that the change of citric acid content occurred after 2 years of aging and of amber acid content after 3 years. As a result of the organoleptic analysis it was determined that the highest tasting scores were given to Aligote (Control) (8,7−8,9 points) and Lakheddi mezesz (8,6−8,7 points), these wines during 3 years long aging had a bright varietal aroma, and more over their bouquet has improved, they have a light harmonious taste with a long pleasant aftertaste.