INFLUENCE OF TANNIN ON CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF VRANAC WINE

Diverse oenological agents are used in red wine production with the aim to produce wines of ever better quality, i.e., better chemical composition and sensory properties of wines. This paper shows results of a three-year research into the influence of tannin on chemical composition and sensory prope...

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Published inPoljoprivreda i šumarstvo Vol. 60; no. 2; p. 77
Main Authors Raicevic, Danijela, Mijovic, Slavko, Popovic, Tatjana
Format Journal Article
LanguageEnglish
Published Titograd University of Montenegro, Biotechnical Faculty 01.04.2014
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Summary:Diverse oenological agents are used in red wine production with the aim to produce wines of ever better quality, i.e., better chemical composition and sensory properties of wines. This paper shows results of a three-year research into the influence of tannin on chemical composition and sensory properties of Vranac wine. The wine was traditionally produced, at the winery of the Biotechnical Faculty in Podgorica, Ljeskopolje district, Podgorica sub-region. In production, oenological tannin was used (AEB-Italy) -- a blend of Proanthocyanidic and Ellagic activities. The results have shown that tannin did not significantly affect chemical composition of wine while it selectively influenced its sensory properties as compared with the control wine, where only selected yeast and other oenological agents were added to the spout.
ISSN:0554-5579
1800-9492