Agriculturae Conspectus Scientificus, Vol 67, No 1 (2002)

The Influence of Maceration on the Composition of Some Volatile Compounds and Sensory Properties of Traminer Wines


Pages: 11-17


Traminer wines produced by usual technology for white wines and by maceration for 3 hours with and without pectolytic enzyme addition were investigated for the differences in chemical composition and sensory properties. Chemical analyses and sensory testing were performed immediately after fermentation and twelve months after bottle aging. The analyses of higher alcohols and esters were done by gas chromatography. The paired sample test and ranking method were used for sensory evaluation. The wines made from grapes macerated with pectolytic enzymes contained the highest concentration of ethyl acetate, acetates of higher alcohols and fatty acids ethyl esters. At the same time the lowest total higher alcohol concentration with exception of 1-propanol was established in the above metioned wines. There was no difference in the concentration of ethyl lactate and diethyl succinate among the wines of all treatments. After one year period of bottle aging no changes were noticed in the concentration of higher alcohols. The decrease of the acetates of higher alcohols, ethyl esters of fatty acids were noticed in all observed wines while the concentration of ethyl lactate and diethyl succinate significantly increased. The best evaluated were the wines produced from pectolytic enzymes macerated grapes, while the others were of inferior quality.


pectolytic enzymes; sensory properties; skin contact; volatile compounds

Full Text: PDF