%0 Journal Article
%T EFFECT OF COLD MACERATION TIME ON £¿ILAVKA WINES COMPOSITION
%A HERJAVEC
%A Stanka
%A JEROMEL
%A Ana
%A MASLOV
%A Luna
%A PRUSINA
%A Tihomir
%J -
%D 2008
%X Sa£¿etak Controlling skin contact conditions is vital to obtain high quality white wines and it has become a standard procedure in many white wine-production areas. The aim of this work was to investigate the changes in composition and sensory properties of £¿ilavka wines obtained with different cold skin contact time. Results indicate that cold maceration positively influence the quality of £¿ilavka wines. The results pointed out significant increase in dry extract, ash, total phenol and decrease in tartaric acid and higher alcohol content in £¿ilavka wines obtained by 10 or 20 hours cold maceration period. Best organoleptic quality of £¿ilavka wines was obtained by cold maceration at 10 ¡ãC during 20 hours period
%K Cold maceration
%K £¿ilavka
%K higher alcohols
%K sensory properties
%U https://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=55951