Determination of aroma compounds in Vranec wines produced with different oenological practices

Bogeva, Elena and Ivanova, Violeta and Stafilov, Trajče and Stefova, Marina and Siegmund, Barbara and Lankmayr, Ernst (2018) Determination of aroma compounds in Vranec wines produced with different oenological practices. In: 25th Congress of SCTM, 19-22 Sept 2018, Ohrid, R. Macedonia.

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Official URL: http://www.sctm.mk/conferences/25Congress-Book%20o...

Abstract

Aroma compounds are vital to wine quality, determining their odour and varietal characteristics. Their concentration in wine depends on grape variety, light intensity, soil, maceration, fermentation temperature, etc. This study is focused on the determination of volatile compounds in Vranec wines, applying headspace solid phase microextraction (HS-SPME) method for sample preparation, coupled to GC-MS technique [1]. Vranec wines were produced with different vinification techniques, applying maceration time of 4, 7, 14 and 30 days, in the presence of enzyme and oak chips during fermentation, in order to determine the influence of vinification conditions on the aroma profile. A total of 63 aroma compounds were identified and quantified in the wines, belonging to different volatile families: esters, alcohols, fatty acids, aldehydes, ketones and sulphur compounds. The results showed that maceration time influenced the relative amount of volatile compounds, leading to increased content from the fourth to the seventh day. The presence of oak chips during fermentation enhanced the formation of aroma compounds, such as phenyl-ethyl alcohol, isobutyl alcohol, propanoic acid ethyl ester, butanoic acid ethyl ester, pentatonic acid ethyl ester and hexanoic acid ethyl ester. No significant effect of the enzyme on the volatiles in Vranec wines was noticed. References: [1] Ivanova-Petropulos, V., BogevaE., Stafilov T., Stefova M., Siegmund B., Pabi N., Lankmayr E. Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines. Food Chemistry, 165, 506-514, https://doi.org/10.1016/j.foodchem.2014.05.144. Acknowledgments: This work was supported by a grant from the CEEPUS, CII-HU- 0010-03-0809 Network which is acknowledged. Keywords: wine aroma, maceration, oak chips, enzyme, HS-SPME-GC-MS.

Item Type: Conference or Workshop Item (Poster)
Subjects: Natural sciences > Chemical sciences
Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Ivanova Petropulos
Date Deposited: 04 Oct 2018 08:48
Last Modified: 04 Oct 2018 08:48
URI: http://eprints.ugd.edu.mk/id/eprint/20451

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