INFLUENCE OF TANNIN ON CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF VRANAC WINE

Diverse oenological agents are used in red wine production with the aim to produce wines of ever better quality, i.e. better chemical composition and sensory properties of wines. This paper shows results of a three years’ research into the influence of tannin on chemical composition and sensory properties of Vranac wine. The wine was traditionally produced, at the winery of the Biotechnical Faculty in Podgorica, Lješkopolje district, Podgorica sub-region. In production, oenological tannin was used (AEB - Italy) – a blend of Proanthocyanidic and Ellagic activities. Results of this research have shown that tannin did not significantly affect chemical composition of wine while it selectively influenced its sensory properties as compared with the control wine, where only selected yeast and other oenological agents were added to the spout.