Fourier-transform infrared spectroscopy for analysis of Stanušina wines produced by honey addition before fermentation

Bogeva, Elena and Ailer, Štefan and Jakabová, Silvia and Dimovska, Violeta and Mitrev, Sasa and Ivanova, Violeta (2024) Fourier-transform infrared spectroscopy for analysis of Stanušina wines produced by honey addition before fermentation. In: 4th International Meeting Agriscience & Practice (ASP 2024), 13 June 2024, Goce Delcev University, Faculty of Agriculture, Stip, Republic of N. Macedonia.

	Text Book_of_abstracts_2024.pdf Download (564kB)
	Text Bogeva et al._ Abstract_2024.pdf Download (178kB)
	Text Programa_ASP_2024_final.pdf Download (263kB)

Abstract

In this study, two Stanušina wines were produced with addition of honey before fermentation (20 and 40 g/L added honey) in order to study the influence of the honey on the chemical composition of wine. In total, 14 parameters have been simultaneously determined in honey Stanušina wines applying fourier-transform infrared spectroscopy (FT-IR) and compared to the control wine (produced without addition of honey). Following parameters were determined: alcohol, density, glycerol, pH, total acidity, total sugars, individual carbohydrates (glucose, fructose and saccharose), as well as individual organic acids (tartaric lactic, malic, citric and acetic). It was noticed that wine fermented with 20 g/L honey added before fermentation presented increased content of almost all parameters, with exception of glucose and saccharose, which concentration was highest in the wine fermented with 40 g/L added honey. Concerning the organic acids, tartaric acid was the dominant organic acid in wines, as it was expected, followed by malic, citric and lactic acid, regardless the addition of honey. In general, wines presented satisfactory values for alcohol, pH, total acidity, glycerol and acetic acid, confirming the quality and stability of the wines.

Keywords: honey, fermentation, alcohol, carbohydrates, organic acids, basic parameters, FT-IR, Stanušina wine.

Acknowledgements
This work was supported by the CEEPUS Network (SK-1516) BioScience, Food and Health, which is gratefully acknowledged.

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:	12 Sep 2024 10:21
Last Modified:	12 Sep 2024 10:21
URI:	https://eprints.ugd.edu.mk/id/eprint/34620

Actions (login required)

View Item