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- Title
Aromatic characterization and total volatile composition of red wines from the region of Central Northern Bulgaria.
- Authors
Dimitrov, Dimitar; Haygarov, Vanyo; Yoncheva, Tatyana
- Abstract
Introduction. The aromatic potential of the wine is based on the presence and variety (quantitative and species) of compounds of the groups of esters, higher alcohols, aldehydes, monoterpenes, methoxypyrazines, aliphatics, phenylpropanoids and others. Materials and methods. The object of the present study were red wines obtained from Rubin, Storgozia, Bouquet, Trapezitsa, Kaylashki rubin and Pinot Noir grapevine varieties cultivated in the Experimental Base of the IVE. The alcohol content of the obtained wines was defined by specialized equipment with high precision - automatic distillation unit - DEE Destillation Unit with Densimat and Alcomat, Gibertini, Milan, Italy. Gas chromatographic determination of the aromatic components in wine distillates was done. Results and discussion. Twenty eight volatile compounds have been identified. The greatest variety of volatile compounds (22 identified) in red wine of the Rubin variety was found. The lowest content (11 identified compounds) in the wine from Storgozia was established. Considering the total content of volatile compounds, their lowest amount was found in the Trapezitsa wine (368.41 mg.dm-3). The highest total volatile content was found in the Kaylashki rubin wine (1202.55 mg.dm-3). The total amount of higher alcohols was lowest (101.48 mg.dm-3) in the Rubin wine. This quantity was significantly lower compared to the results for this indicator in all red wines examined. The highest content of higher alcohols (504.84 mg.dm-3) was found in the Kaylashki rubin wine. A single aldehyde - acetaldehyde was identified in the wines studied. Very high total ester content (501.79 mg.dm-3) was found in the Kaylashki rubin wine. Five terpene alcohols were found in the wines studied. Conclusions. The present study proved that red wines obtained from hybrid Bulgarian varieties (obtained by intraand iter-species hybridization) were characterized by a complex and varied volatile composition similar to that of Vitis vinifera L.
- Subjects
MILAN (Italy); WINE districts; PINOT noir; VITIS vinifera; WINES; RED wines; ACETALDEHYDE; MONOTERPENES; ALDEHYDES
- Publication
Ukrainian Journal of Food Science, 2019, Vol 7, Issue 2, p207
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2019-7-2-5