Maceration affects mineral composition and pH of wines

Rakonczás, Nándor; Andrási, Dávid; Murányi, Zoltán

doi:10.31421/ijhs/21/3-4./1163

Cited by 2 publications

(2 citation statements)

References 7 publications

(16 reference statements)

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“…The authors of [19] studied the mineral composition of wines depending on many environmental and technological factors. They argue that the variables studied influence human health.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improvement of technology for producing wine material for Tokaj wine

Bagirzade,

Omarov,

Heydarov

et al. 2024

EEJET

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The object of this study is the production technology of Tokaj-type wine materials. The material used was white and red grape varieties, withered by twisting on the vine for 4–5 days. Wine materials were prepared from these grape varieties using new technology, i.e., by adding the wort to the alcohol along with the pulp. The technology for the production of environmentally friendly Tokaj-type sweet dessert wines using technical grape varieties cultivated in the foothills of the Goy-Gol and flat zone of the Samukh region has been improved. Providing the population with environmentally friendly food products, as well as wines, is one of the most important tasks of our time. Poor quality food creates conditions for the development of various diseases. For this purpose, a technological scheme for the production of Tokaj-type wine materials has been devised. The quality indicators of Tokaj wine material prepared by fermenting in alcohol must from grapes withered by twisting on the vine for 4–5 days with pulp for 3–4 days were studied. The rates of alcohol loss were calculated based on the contraction coefficient (0.08 %) during co-fermentation with wort. For wine materials prepared from grape varieties grown under the conditions of the Samukh region, alcohol consumption is reduced. This is due to the high sugar content in the wine material. In the prepared wine material, the amount of alcohol and sugar corresponded to the norm – the alcohol content reached 14–15 % and residual sugar 16 %. As a result of the tasting, wine material prepared from the Rkatsiteli grape variety in the Samukh region was rated 9.5 points, and wine material prepared from the red Madras grape variety 9.3 points. The results make it possible to regulate the desired quality of wine material and use it in the production of Tokaj wine

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“…The authors of [19] studied the mineral composition of wines depending on many environmental and technological factors. They argue that the variables studied influence human health.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improvement of technology for producing wine material for Tokaj wine

Bagirzade,

Omarov,

Heydarov

et al. 2024

EEJET

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“…This can leave them vulnerable to microbial spoilage. Similar to V. vinifera cultivars, this varies between DRHGCs and there is considerable overlap between DRHGCs and classic V. vinifera cultivars (Pedneault & Provost, 2016; Rakonczás et al., 2015).…”

Section: Chemical Composition Of Hybrid Grape and Wines And Its Impac...mentioning

confidence: 99%

Oenological potential of wines produced from disease‐resistant grape cultivars

Duley

Ceci

Longo

et al. 2023

Comp Rev Food Sci Food Safe

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Within the EU, changes in policy and public sentiment have made it more urgent to consider the adoption of sustainable agricultural practices. Consequently, one of the EU’s goals is to reduce pesticide use by 50 per cent by 2030, including in viticulture. One of the proposed approaches is to expand the use of disease resistant hybrid grape‐cultivars (DRHGC), such as ‘PIWI’ grapes (German, Pilzwiderstandsfähige Rebsorten), and to introduce new DRHGCs. However, the characteristics of DRHGCs are different from those of Vitis vinifera, which makes it necessary to take measures and make changes in winemaking technology to maintain high wine quality. This paper examines the chemistry of wines made from DRHGC and discusses their impact on aroma and flavor profiles. It also reviews the main winemaking practices suggested to produce high‐quality wines from DRHGCs. The chemistry of DRHGCs is different to wine produced from V. vinifera, which can lead to both challenges during winemaking and unusual flavor profiles. Although newer DRHGCs have been bred to avoid unexpected flavors, many DRHGCs are still rich in proteins and polysaccharides. This can make tannin extraction difficult and produce wines with little astringency. In addition to this, new or alternative winemaking techniques such as thermovinification and the use of alternative yeast strains (non‐Saccharomyces) can be used to produce wines from DRHGCs that are acceptable to consumers.

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Maceration affects mineral composition and pH of wines

Cited by 2 publications

References 7 publications

Improvement of technology for producing wine material for Tokaj wine

Improvement of technology for producing wine material for Tokaj wine

Oenological potential of wines produced from disease‐resistant grape cultivars

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