The suitability of malolactic fermentation for the Cviček wine
Cviček is a traditional, light red Slovenian wine made by blending the grapes, must or wine of red and white grapevine varieties. The malic acid concentration in Cviček wine is relatively high, so the use of malolactic fermentation (MLF) during its production was studied in two consecutive vintages,...
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| Language: | English |
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University of Ljubljana Press (Založba Univerze v Ljubljani)
2013-04-01
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| Series: | Acta Agriculturae Slovenica |
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| Online Access: | https://journals.uni-lj.si/aas/article/view/14951 |
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| author | Franc ČUŠ |
| author_facet | Franc ČUŠ |
| author_sort | Franc ČUŠ |
| collection | DOAJ |
| description | Cviček is a traditional, light red Slovenian wine made by blending the grapes, must or wine of red and white grapevine varieties. The malic acid concentration in Cviček wine is relatively high, so the use of malolactic fermentation (MLF) during its production was studied in two consecutive vintages, particularly with respect to the varieties with which it might be appropriate. The concentrations of organic acids were analysed using HPLC and UV-Vis detection. The simple ranking test and directional difference test were used for sensory assessments. They showed that partial MLF, concerning 15-50% of the wines in the final blend, contributed to a balanced acidity of Cviček. A suitable technique concerned either the MLF of Blaufränkisch or that of Blaufränkisch and white wine together. The MLF of Blauer Kölner or white wine alone was not appropriate. Despite our analysis of only a limited number of bottled wines, it appeared that MLF is already used in Cviček production and the resulting quality is promising. |
| format | Article |
| id | doaj-art-e6fd71848cd64cb4bb344aa7f7a24dfd |
| institution | DOAJ |
| issn | 1854-1941 |
| language | English |
| publishDate | 2013-04-01 |
| publisher | University of Ljubljana Press (Založba Univerze v Ljubljani) |
| record_format | Article |
| series | Acta Agriculturae Slovenica |
| spelling | doaj-art-e6fd71848cd64cb4bb344aa7f7a24dfd2025-08-20T02:58:56ZengUniversity of Ljubljana Press (Založba Univerze v Ljubljani)Acta Agriculturae Slovenica1854-19412013-04-0110119310310.14720/aas.2013.101.1.1495121343The suitability of malolactic fermentation for the Cviček wineFranc ČUŠ0Agricultural Institute of Slovenia, Department of Fruit Growing, Viticulture and Oenology, Hacquetova ulica 17, SI-1000 Ljubljana, SloveniaCviček is a traditional, light red Slovenian wine made by blending the grapes, must or wine of red and white grapevine varieties. The malic acid concentration in Cviček wine is relatively high, so the use of malolactic fermentation (MLF) during its production was studied in two consecutive vintages, particularly with respect to the varieties with which it might be appropriate. The concentrations of organic acids were analysed using HPLC and UV-Vis detection. The simple ranking test and directional difference test were used for sensory assessments. They showed that partial MLF, concerning 15-50% of the wines in the final blend, contributed to a balanced acidity of Cviček. A suitable technique concerned either the MLF of Blaufränkisch or that of Blaufränkisch and white wine together. The MLF of Blauer Kölner or white wine alone was not appropriate. Despite our analysis of only a limited number of bottled wines, it appeared that MLF is already used in Cviček production and the resulting quality is promising.https://journals.uni-lj.si/aas/article/view/14951wineaciditybiological deacidificationoenococcus oenisensory evaluation |
| spellingShingle | Franc ČUŠ The suitability of malolactic fermentation for the Cviček wine Acta Agriculturae Slovenica wine acidity biological deacidification oenococcus oeni sensory evaluation |
| title | The suitability of malolactic fermentation for the Cviček wine |
| title_full | The suitability of malolactic fermentation for the Cviček wine |
| title_fullStr | The suitability of malolactic fermentation for the Cviček wine |
| title_full_unstemmed | The suitability of malolactic fermentation for the Cviček wine |
| title_short | The suitability of malolactic fermentation for the Cviček wine |
| title_sort | suitability of malolactic fermentation for the cvicek wine |
| topic | wine acidity biological deacidification oenococcus oeni sensory evaluation |
| url | https://journals.uni-lj.si/aas/article/view/14951 |
| work_keys_str_mv | AT franccus thesuitabilityofmalolacticfermentationforthecvicekwine AT franccus suitabilityofmalolacticfermentationforthecvicekwine |