Reduction in Acidity by Chemical and Microbiological Methods and Their Effect on Moslavac Wine Quality
Stanka Herjavec1*, Ana Majdak1, Pavica Tupajić1, Sulejman Redžepović2 and Sandi Orlićš2
1Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
2Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Article history:
Received: November 13, 2002
Accepted: June 9, 2003
Key words:
malolactic fermentation, chemical deacidification, acidic compositions, sensory
properties, wine
Summary:
Changes in chemical composition and sensory properties caused by chemical and microbiological methods of deacidification in Moslavac (syn. Furmint) wines were investigated. Alcoholic fermentation of Moslavac musts was carried out with two different strains of the yeasts Saccharomyces paradoxus. There were no marked differences in chemical composition among the wines. Compared to the control microbiological deacidification of wines by Oenococcus oeni resulted in a complete decomposition of malic acid, total acidity decrease of 1.55 g/L and pH value increase of 0.14 units. There were no significant differences in volatile acidity, tartaric and citric acid concentrations between the control and malolactically fermented wine. Chemically deacidified wines contained similar total acidity but higher pH values than malolactically fermented wines. Compared to control wines, the tartaric acid concentration decrease of 2.13 g/L and the pH value increase of 0.5 units were determined. The sensory quality of Moslavac wines of high acidity was improved by the applification of deacidification methods. Chemically deacidified wines were assessed as the best whereas the quality of the control wines was judged inferior.
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