Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs
Аутори
Lakićević, Svetlana H.Karabegović, Ivana T.
Cvetković, Dragan J.
Lazić, Miodrag L.
Jančić, Rade
Popović-Djordjević, Jelena B.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Autochthones grape variety of ‘Prokupac’ (Vitis vinifera L.) is being increasingly cultivated in the Republic of Serbia and is one of the predominant varieties in the vineyards of southern Serbia. ‘Prokupac’ grapes are used to produce red wine with specific and distinctive varietal aromatic characteristics. Medicinal herbs can be effectively combined in alcoholic beverages. The aim of this study was to evaluate the effect of medicinal herbs on the aroma profile and sensory characteristics of ‘Prokupac’ red wine. The analysis of the aromatic composition was conducted on ‘Prokupac’ wine (control) and ‘Prokupac’ wine aromatised with selected medicinal herbs: anise (Pimpinella anisum L.), cinnamon (Cinnamomum verum J. Presl.), wormwood (Artemisia absinthium L.) and licorice (Glycyrrhiza glabra L.). The analysis of volatile aromatic compounds in the wines, performed by the gas chromatography-mass spectrometry (GC/MS) method, identified 48 compounds that were classified in the following grou...ps: alcohols, aldehydes, ketones, acids, ethyl esters and terpenes. Sensory analysis of wines was performed including visual, olfactory, gustatory and gustatory-olfactory perceptions. Terpenes were not identified in the ‘Prokupac’ control wine, while the highest content of all identified aromatic compounds was found in wines aromatised with anise, wormwood and cinnamon. The results indicated that selected medicinal herbs affected the composition and content of volatile aromatic compounds, as well as the sensory characteristics of analyzed wines. The unique aroma profile and pleasant taste of the wine aromatised with cinnamon contributed to its differentiation from other wines, and classification as very good wine.
Кључне речи:
autochthonous variety ‘Prokupac’ / borneol / cinnamon / HS-SPME GC/MS analysis / taste / terpenesИзвор:
Horticulturae, 2022, 8, 4, 277-Издавач:
- MDPI
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-MESTD-inst-2020-200116)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200133 (Универзитет у Нишу, Технолошки факултет, Лесковац) (RS-MESTD-inst-2020-200133)
DOI: 10.3390/horticulturae8040277
ISSN: 2311-7524
WoS: 00078686240000
Scopus: 2-s2.0-85127823245
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Lakićević, Svetlana H. AU - Karabegović, Ivana T. AU - Cvetković, Dragan J. AU - Lazić, Miodrag L. AU - Jančić, Rade AU - Popović-Djordjević, Jelena B. PY - 2022 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6068 AB - Autochthones grape variety of ‘Prokupac’ (Vitis vinifera L.) is being increasingly cultivated in the Republic of Serbia and is one of the predominant varieties in the vineyards of southern Serbia. ‘Prokupac’ grapes are used to produce red wine with specific and distinctive varietal aromatic characteristics. Medicinal herbs can be effectively combined in alcoholic beverages. The aim of this study was to evaluate the effect of medicinal herbs on the aroma profile and sensory characteristics of ‘Prokupac’ red wine. The analysis of the aromatic composition was conducted on ‘Prokupac’ wine (control) and ‘Prokupac’ wine aromatised with selected medicinal herbs: anise (Pimpinella anisum L.), cinnamon (Cinnamomum verum J. Presl.), wormwood (Artemisia absinthium L.) and licorice (Glycyrrhiza glabra L.). The analysis of volatile aromatic compounds in the wines, performed by the gas chromatography-mass spectrometry (GC/MS) method, identified 48 compounds that were classified in the following groups: alcohols, aldehydes, ketones, acids, ethyl esters and terpenes. Sensory analysis of wines was performed including visual, olfactory, gustatory and gustatory-olfactory perceptions. Terpenes were not identified in the ‘Prokupac’ control wine, while the highest content of all identified aromatic compounds was found in wines aromatised with anise, wormwood and cinnamon. The results indicated that selected medicinal herbs affected the composition and content of volatile aromatic compounds, as well as the sensory characteristics of analyzed wines. The unique aroma profile and pleasant taste of the wine aromatised with cinnamon contributed to its differentiation from other wines, and classification as very good wine. PB - MDPI T2 - Horticulturae T1 - Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs IS - 4 SP - 277 VL - 8 DO - 10.3390/horticulturae8040277 ER -
@article{ author = "Lakićević, Svetlana H. and Karabegović, Ivana T. and Cvetković, Dragan J. and Lazić, Miodrag L. and Jančić, Rade and Popović-Djordjević, Jelena B.", year = "2022", abstract = "Autochthones grape variety of ‘Prokupac’ (Vitis vinifera L.) is being increasingly cultivated in the Republic of Serbia and is one of the predominant varieties in the vineyards of southern Serbia. ‘Prokupac’ grapes are used to produce red wine with specific and distinctive varietal aromatic characteristics. Medicinal herbs can be effectively combined in alcoholic beverages. The aim of this study was to evaluate the effect of medicinal herbs on the aroma profile and sensory characteristics of ‘Prokupac’ red wine. The analysis of the aromatic composition was conducted on ‘Prokupac’ wine (control) and ‘Prokupac’ wine aromatised with selected medicinal herbs: anise (Pimpinella anisum L.), cinnamon (Cinnamomum verum J. Presl.), wormwood (Artemisia absinthium L.) and licorice (Glycyrrhiza glabra L.). The analysis of volatile aromatic compounds in the wines, performed by the gas chromatography-mass spectrometry (GC/MS) method, identified 48 compounds that were classified in the following groups: alcohols, aldehydes, ketones, acids, ethyl esters and terpenes. Sensory analysis of wines was performed including visual, olfactory, gustatory and gustatory-olfactory perceptions. Terpenes were not identified in the ‘Prokupac’ control wine, while the highest content of all identified aromatic compounds was found in wines aromatised with anise, wormwood and cinnamon. The results indicated that selected medicinal herbs affected the composition and content of volatile aromatic compounds, as well as the sensory characteristics of analyzed wines. The unique aroma profile and pleasant taste of the wine aromatised with cinnamon contributed to its differentiation from other wines, and classification as very good wine.", publisher = "MDPI", journal = "Horticulturae", title = "Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs", number = "4", pages = "277", volume = "8", doi = "10.3390/horticulturae8040277" }
Lakićević, S. H., Karabegović, I. T., Cvetković, D. J., Lazić, M. L., Jančić, R.,& Popović-Djordjević, J. B.. (2022). Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs. in Horticulturae MDPI., 8(4), 277. https://doi.org/10.3390/horticulturae8040277
Lakićević SH, Karabegović IT, Cvetković DJ, Lazić ML, Jančić R, Popović-Djordjević JB. Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs. in Horticulturae. 2022;8(4):277. doi:10.3390/horticulturae8040277 .
Lakićević, Svetlana H., Karabegović, Ivana T., Cvetković, Dragan J., Lazić, Miodrag L., Jančić, Rade, Popović-Djordjević, Jelena B., "Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs" in Horticulturae, 8, no. 4 (2022):277, https://doi.org/10.3390/horticulturae8040277 . .