Dynamics of grape drying and changes in 'Plavina' grape quality under controlled conditions in production of prošek

Abstract

Grape drying is one of the key processes in prošek production, a sweet wine with long production history in Croatia. Traditional grape varieties use din prošek produsction are Dalmatian native varieties. One of the varieties that can be used due to its characteristics and cultivation area is 'Plavina'. Traditional prošek production includes sun-drying. However, with technology development the drying in contolled conditions was enabled. Thus, the aim of this work was to determine the changes in the grape quality of 'Plavina' during the drying in controlled conditions. Results showed that during the drying process the berry content was concentrated due to which sugar content and total acidity increased. On the other hand, the polyphenolic and volatile compounds decresed. To determine specific influences on final product, further research is necessary.

Keywords

• prošek
• grape drying
• plavina crna
• controlled conditions