Influence of harvesting year and storage conditions of the Vranec wine

In this work besides the usual analytical methods and techniques for testing of small and large components in wine are used also mechanisms that include the use of new methods and techniques of examination. Wines that were used during examination are: Vranec from Stobi vinery from vintage 2009, 2010 and 2011, wine with finished fermentation in bundle and placed in cistern as well as wine from the same sort from 2011, which is stored in bundle of 1000 L. The following parameters were examined: Total acid, pH, Lactic acid, Acetic acid, Malic acid, Citric acid, Glucose-Fructose as reducing sugars, Total sugars, The volatile acids, Percentage of alcohol with ebulliometer, Total and free SO2, Poliphenols, Anthocyanins, Colour intensity and shade i.e coloration of the "Vranec" wine from Stoby Winery.

Autorentext

Gjore Nakov was born in Veles, Macedonia. His higher education begins and ends at Faculty of Technology and Technical Sciences at Veles, University St. Kliment Ohridski-Bitola Department of Food Technology and Biotechnology. During the study is part of the Erasmus LLP Student mobility and exchange on University of Food Technology Plovdiv, Bulgaria.