Influence of different maceration treatments on the aroma profile of rose and red wines from Croatian aromatic cv. Muskat ruza porecki

• Published in: Food technology and biotechnology 2012-10, Vol.50 (4), p.442-442
• Main Authors: Radeka, Sanja, Lukic, Igor, Persuric, Dordano
• Format: Article
• Language: English
• Subjects: cryomaceration; Electronics industry; Esters; Grapes; maceration at room temperature; Muškat ruža porečki wine; Production processes; red aromatic grape variety; sensory evaluation; Studies; Temperature; varietal and secondary aroma; Vitaceae; Vitis vinifera; Wines
• ISSN: 1330-9862; 1334-2606

The influence of different grape mash maceration treatments on the varietal and secondary aroma profiles of wines produced from an aromatic red grape variety, Muskat ruza porecki, have been investigated. Two essentially different techniques were applied, fermentative maceration at room temperature and prefermentative cryomaceration, both in durations of one, three and five days. Generally, higher concentrations of free and bound varietal aroma compounds were found in wines obtained by maceration at room temperature in relation to cryomaceration. Regarding the effect of the duration of maceration, the highest concentrations were determined in wines obtained by three-day maceration treatments, in both fermentative and cryomaceration treatments. Secondary aroma compounds followed a less uniform pattern. The compounds with the highest odour unit values in all investigated wines were linalool, citronellol, geraniol, β-damascenone, β-ionone, isoamyl alcohol, 2-phenylethanol, ethyl hexanoate, ethyl octanoate, isoamyl acetate, ethyl acetate, and diethyl succinate. It has been shown that Muskat ruza porecki is an aromatic variety, producing wines with notable monoterpenol fraction, which are characterized by a typical varietal Muscat aroma with a dominant rose odour accompanied by red fruit nuances. Sensorially, longer maceration treatments improved odour and overall wine quality, together with the intensity and recognisability of varietal Muscat aroma, while short-term cryomaceration emerged as a preferable technique for the production of light rose wines with pronounced Muscat aroma and low phenolic content. The presented maceration techniques were shown to be applicable for the production of different types of Muskat ruza porecki rose and red wines. Key words: red aromatic grape variety, Muskat ruza porecki wine, maceration at room temperature, cryomaceration, varietal aroma, secondary aroma, sensory evaluation