We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Study on the content of aromatic components in wine of grape varieties selected at the Institute of Viticulture and Enology - Pleven.
- Authors
Haygarov, Vanyo; Yoncheva, Tatyana; Dimitrov, Dimitar
- Abstract
Introduction. The origin of aromatic substances of grapes, must and wine is determined by: aromatic substances of grapes passing in the must and wine; aromatic substances which are the product of biochemical phenomena (oxidation, extraction, hydrolysis) before fermentation; aromatic substances which are product of yeasts and bacteria conducting alcoholic and malolactic fermentations; aromatic substances formed during transformation as a result of wine processing; aromatic substances formed during prolonged storage or aging of the wines. Materials and methods. The wines of grape varieties Storgoziya, Kaylashky rubin, Trapezitza, Rubin and Bouquet, selected at Institute of Viticulture and Enology - Pleven in the way of intra- and interspecific hybridization were studied. The grapes are vinified in the traditional way for producing of dry red wines. Gas chromatographic determination of the aromatic profile of wines was conducted. Results and discussion. It was found that the amount of acetaldehyde in the investigated wines was within normal for red dry wines limits. The highest amount of acetaldehyde was found in wine obtained from grape variety Kaylashky rubin (83.80 mg/dm3). In wines from grape varieties Rubin and Storgozia it was in traces, and in the wine of Trapezitza grape variety it was not found. From the fraction of higher alcohols 2-methyl-1-butanol was established only in the wine from Kaylashky rubin grape variety (269.80 mg/dm3). 1-pentanol, imparting a pleasant flowery tone of wines, was found in wines from grape varieties Bouquet (71.79 mg/dm3), Trapezitza (58.20 mg/dm3), Rubin (29.00 mg/dm3), as well as control Pinot Noir (15.49 mg/dm3). From the fraction of the esters, the ethyl acetate was identified in all wines (13-37 mg/dm3). Iso -buthyl acetate also present in all wines (33.80-86.84 mg/dm3). Ethyl butyrate was found only in wine of Bouquet grape variety (164.60 mg/dm3). From the group of terpenes geraniol and β - citronellol were identified. Conclusions. The amount of acetaldehyde in the investigated wines was normal. With the greatest amount of higher alcohols 1-pentanol was established. Dominating ester was ethyl butyrate. The presence of terpenes was less marked.
- Subjects
GRAPE flavor &; odor; GRAPE varieties; WINE aging
- Publication
Ukrainian Journal of Food Science, 2016, Vol 4, Issue 1, p17
- ISSN
2310-1008
- Publication type
Article