INFLUENCE OF MUST CLARIFICATION IN THE COMPOSITION AND QUALITY OF WHITE WINE

Abstract

In order to study the effect of must settling upon the composition and the quality of white wine some small scale fermentations were done with Vitis vinifera cv. Trebbiano. Besides the sensorial evaluation, analysis for density, alcohol, volatile acidity, pH, dry extract, total sugars, alcohol/reduced dry extract ratio, ashes, collor index and total sulfur dioxide were run. The mineral elements, K, Na, Ca, Mg, Mn, Fe, Cu, Li, P and the volatile compounds, acetaldehyde, ethyl acetate, methanol, propanol-1, methyl-2 propanol-1 and methyl-2 + methyl-3 butanol-1, were also analysed. The chemical analysis showed important differences in the wine made by the settled must in comparison with the unsettled. The wine obtained from settled must had less higher alcohols. The 2-methyl 1-propyl was the higher alcohol that showed more dependence of the settled system. In the qualitative aspect the wine obtained from the must settled was better than the others.