Jakość owoców dwóch odmian winorośli oraz wpływ sposobu ich maceracji na barwę moszczu
Ładowanie...
Pliki
Data
2012
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie
Abstrakt
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.
Opis
Słowa kluczowe
barwa, odmiany, skład chemiczny, temperatura maceracji, wydajność sokowa, Vitis, chemical composition, color, cultivars, temperature of maceration, Vitis
Cytowanie
Ochmian I., Chełpiński P., Rozwarski R., Strzelecki R., Pantecki P., Angelov L., Stalev. B., (2012). Jakość owoców dwóch odmian winorośli oraz wpływ sposobu ich maceracji na barwę moszczu. Folia Pomer. Univ. Technol. Stetin., Agric., Aliment., Pisc., Zootech. 295 (22), 35–42. https://hdl.handle.net/20.500.12539/1002