Impact of the kind of wine storage on chemical andphysical characteristics of the vranec wine

摘要

Introduction. Vranec wine is produced from the grape Vranec,which is most important for the production of red wines in Macedonia.Vranec is native Montenegro variety, but is present in all vineyards inthe Vardar region and lesser extent in other vineyards.Materials and methods. There were examined two samples of thewine Vranec, with finished fermentation in tank in the grapes of thesame variety - Vranec, in Stobi Winery, located in Tikvesh wineregion. The wine Vranec is from vintage 2011 and differs by themethod of keeping the wine after its fermentation. One wine is kept ina tank, while the other one which is from the same vintage year istransferred and stored into an oak bundle of 5000L.Results and discussion. In this work were studied the physicalchemicalproperties of wine stored in different methods (of wineVranec kept in a cistern and wine Vranec kept in a Bundle). Theconcentration of hydrogen ions - pH of the wine samples kept in atank and bundle are in the limits of 3.33 to 3.42, which is actuallyallowed pH range for red wines. In the terms of overall acids, theamount of total acids is greater in the wine kept in a tank. Volatileacidity marks higher value in the wine kept in bundle. Malic acid has 0mg/L in the wine kept in the bundle, which represents completeconversion of malic acid to lactic acid. Citric acid in the wine is morecontained in the one kept in a tank (0.38). Acetic acid has highervalues in the wine Vranec kept in bundle (0.48). Higher amounts ofsugars as total (5.1 g/L) and reducing (0.95 g/L) are noticed in thewine kept in a bundle. The amount of alcohol in the tested samplesranges from 14.53-14.75 % vol, which is consistent with therequirements of the International organization of vine and wine (OIV).Polyphenols and anthocyanins have higher values in wine from bundle(2757 mg/L polyphenols) (989 mg/L anthocyanins), due to material -wood in which the wine is stored. The intensity of the wine kept in abundle is higher (3.921) than the wine kept in a tank (2.47). Thenuance of red wine Vranec stored in tank is higher (1.6) in respect ofwine kept in a bundle from the same vintage (0.75). As for thepresence of SO2, it can be said to be "double-edged sword". On onehand the increased presence of SO2 leads to inactivation of undesirablemicroorganisms (which is desirable), while on the other hand,increased amounts of SO2 by a number of scientific research suggests apotential health problem for a certain class of asthmatic individuals.Considering the maximum total content of SO2 from OIV (350 mg L)in the tested samples are observed three times minor values.Conclusions. It has been found that the method of storage ofVranec wine from the Tikvesh region has an impact on the physicalchemicalproperties of the tested wines.