EFFECT OF COLD MACERATION TIME ON ？ILAVKA WINES COMPOSITION

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 °C during 20 hours period