CHEMICAL COMPOSITION AND SENSORY CHARACTERISTICS OF CABERNET SAUVIGNON WINE PRODUCED FROM GRAPES TREATED WITH INACTIVE YEASTS BY FOLIAR APPLICATION
Клучни зборови:
Cabernt Sauvignon, foliar spraying, inactive yeast, Kratovo, phenolic maturity.Апстракт
The aim of this investigation is to evaluate the effects of the application of a product consisting yeast derivatives on the phenolic maturity and composition of Cabernet Sauvignon grapes and wine in Kratovo region. Foliar spraying with LalVigne Mature in the vineyard was applied, two applications in veraison and untreated control. Spraying with yeast derivatives did improuve phenolic content by increasing the accumulation of anthocyanins and tothal phenols in the wines from treated vineyard. Analyses of the chemical and phenolic composition, as well as determination of the sensory characteristics of the wine, were performed. In wines obtained from the treated vineyard, a higher concentration of total anthocyanins, total polyphenols and procyanidins (which give softness to the tannins) was confirmed compared to the wine obtained from the control grapes where the concentrations of flavantriols are higher, which express the immaturity of the seed of the grain which gives the feeling of dryness. The chemical analyses didn’t show significant differences in terms of parameters such as: alcohol, total acids, pH, total extract and volatile acids. According to sensory analysis, characteristics of the wines obtained from the treated grapes and the control, significant differences were observed in terms of the descriptors of taste and aroma. The wine made from the treated grapes is characterized by pronounced fruitiness and harmony, softness and fullness in the taste compared to the control wine which is characterized by greater bitterness, vegetality and astringency in the taste.
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