THE INFLUENCE OF THE DURATION OF MACERATION ON THE CHEMICAL COMPOSITION AND QUALITY ON THE WINES OF THE VRANEC BRAND IN TIKVESH WINE REGION
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Abstract
This paper shows the results obtained from the study of the duration of maceration to the chemical composition of wine and the sensor characteristics. Analyses were made during 2019 in the Tikvesh Wine Region on the vineyards in the area of the village Shivec. Analyses were made from the grape of three vineyards of variety Vranec, including variants 1, 3 and 5 with the maceration of 7 days, and variants 2, 4 and 6 with the maceration of 15 days. Wines produced from variations 1,4,5, and 6 are wines with a pure smell, a pleasant and discrete varietal aroma, and with a simple and fruity taste which does not leave a lasting aftertaste. Wines produced from variation 3 have dark ruby red colour and the most complex and accentuated fruity aroma, with a sour cherry and red fruits aroma being especially present. Wines produced from variation 2 have a complex and accentuated black fruits aroma, harmonious and full taste and they can be aged for a long time, stored and processed further. Maceration of 15 days gave wines with complex and accentuated aromas and more polyphenols compounds and anthocyanins, which are better for a long time store and processed further, while the maceration of 7 days gave wines with simple and fruity taste which does not leave a lasting aftertaste, nice for quickly consummation.
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