Agroznanje (Jan 2011)
Influence of temperature fermentation to the dynamic of fermentation and quality of red wine Vranac
Abstract
Temperature is one of the most influence factor affecting fermentation. The normal range of temperature at which red fermentation's are carried out in 20-32°C. Fermentation temperature should be matched to the desired style and the grape variety. If one wants to produce a fresh, fruity, aromatic wine and prevent undue loss of alcohol a relative low fermentation temperature is preferable. High temperatures lead, to a fast, vigorous fermentation, higher phenol composition, necessary to obtain a tannic wine style destined for aging.In this work we have studied the influence of two temperature of fermentation (Ti=20-25°C and T2=22-27°C) on the chemical compound and sensory characteristic of red wine Vranac. Elaborated wine Vranac have prepared from Montenegrin autochthons variety vranac that coming from the experimental vineyard of Biotechnical Institute - Podgorica, Wine preparation wine have been carried out according to the traditional method of Montenegro vineyard region. In the vinification two variables were settled down inoculation with yeast Saccharomyces serevisiae, strans Lalvin D 254 and with spontanius fermentation.The obtain result showed that higher temperature had more influence on beginning, intesity, duration of fermentation then examed lower temperature. In wine produced at T2=22-27° we found higher contneg of: total exstract, total acidity, volatile acidity, higher concentration of polyphenols compaunds: anthocyans, tanins, intesity of color, lower concentrantration of alcohol and glycerol than wine produced at temperature Ti=20-25°C. Sensory characteristic of wine produced at higher temperature were better than wine produced at lower temperature.
