Wydanie 295(22) 2012

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https://oa.zut.edu.pl/handle/20.500.12539/744

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Przeglądaj Wydanie 295(22) 2012 wg Autor "Angelov, Ludmil"

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    PozycjaOpen Access
    Jakość owoców dwóch odmian winorośli oraz wpływ sposobu ich maceracji na barwę moszczu
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2012) Ochmian, Ireneusz; Chełpiński, Piotr; Rozwarski, Rafał; Strzelecki, Roman; Pantecki, Paweł; Angelov, Ludmil; Stalev, Bojan; Pracownia Sadownictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Pracownia Sadownictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Pracownia Sadownictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Pracownia Sadownictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Pracownia Sadownictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Winiarstwa, Uniwersytet Rolniczy w Plovdiv, Bułgaria; Katedra Winiarstwa, Uniwersytet Rolniczy w Plovdiv, Bułgaria
    The research was conducted in the years 2010–2011 at the Fruit Farming Laboratory of the West Pomeranian University of Technology in Szczecin. Two cultivars of grapevine were examined, Regent and Cabernet Sauvignon. The size of clusters and fruits, the content of extract and organic acid and juice yield of the grape must obtained were examined. The changes of grape must colour in the process of warm (20–22oC) and cold (7–10oC) maceration were evaluated. It was shown that the Regent cultivar was characterized by larger fruits. Grapes from this cultivar also had a higher content of organic acids, vitamin C and yielded more juice, compared to Cabernet Sauvignon fruits. However, a lower extract content was found in Regent cultivar fruits. It was also found that the temperature of grape must maceration affects its colour. The release of dark dye from grape skins occurred more rapidly during warm maceration. More substances which give wine its red colour were found in the grape must prepared from Cabernet Sauvignon fruits. The measurement performed on the last day of maceration of both cultivars under analysis, regardless of the temperature at which this process was conducted, revealed the highest value of the b* parameter which defines the blue colour.