IMPACT OF PECTOLYTIC ENZYMES AND PRE-FERMENT MACERATION TIME ON THE QUALITATIVE PARAMETERS OF MUSTS AND ROSÉ WINES

Abstract

Pre-ferment maceration is a technological process that improves the aromatic and gustatory profile of the wine and increases its archiving potential. The aim of the work was to evaluate the influence of pre-ferment maceration length on sensory and analytical parameters in rosé wines from vintage 2022. In the experiment, 'Cabernet Sauvignon' grapes from the Slovak wine-growing village of Mužla were used. Pre-ferment maceration was not used in the control variant. . In variants A and B, one-hour pre-ferment maceration was used. In variants C and D, two hours of pre-ferment maceration was used. In variants B and D, pectolytic enzymes were added. The use of pectolytic enzymes causes a demonstrable increase in pH in the resulting wine. Variants with longer maceration and the control variant had a demonstrably higher content of total acids than variants with shorter maceration. The highest content of acetic acid (0.25 g/l) was found in the variant with longer maceration and without the use of enzymes. The lowest content of acetic acid (0.20 g/l) was detected in the control variant and variants with a shorter maceration time. Wines with one-hour maceration contained less malic acid compared to variants with longer maceration or variants without maceration. In the content of tartaric acid, the lowest content was observed in variant A (5.20 g/l), while the highest content was in variant C and in the control variant (5.70 g/l). The overall sensory evaluation of the wines was as follows: the best-rated variant was variant B, which reached 86 points from 100-point OIV scale; the worst-rated variant was variant A, with 81.23 points. Based on the results, we recommend an optimal pre-ferment maceration time of 1 hour using pectolytic enzymes.