'Blaufränkisch' is the most common grapevine variety in Bela krajina winegrowing district. The aim of the study was to find the technological ripeness of the 'Blaufränkisch' grape for production of certain wine style. To determine the appropriate technological ripeness the measurement of the total soluble solids (TSS) loading in grape berries was included in the experiment. According to the TSS loading curve and the technological ripeness, the harvest was carried out in four periods (H1, H2, H3, H4) and the grapes were processed into wine. There were no significant differences in glucose and fructose contents and total acidities among musts of different harvest periods. Significantly highest pH 3.69 was measured in wine from H3. Significantly lowest alcohol content 12.9 vol. % was measured in wine from harvest H2. Significantly highest content of total phenolic compounds 1159 mg/l was measured in wine from harvest H3. Intensity of colour of the wine was significantly highest in wines from harvest H2 and H3, which was also established by the testers in sensorial wine analysis. Aromas reminiscence of grass and fresh fruits were most intense in wines from harvest H2 and H3 evaluated by the testers. The technological maturity of ‘Blaufränkisch’ variety for the production of a harmonious wine, with intense fruity aromas and without aromas reminiscent of grass, is between 15 to 20 days after the beginning of the stationary phase.
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