The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper
Аутори
Madžgalj, ValerijaPetrović, Aleksandar
Čakar, Uroš
Maraš, Vesna
Sofrenić, Ivana
Tešević, Vele
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstač (K) and Žižak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation β (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID–MS analysis. Significantly higher content of total detected aromatic compounds compared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for pleasant taste (isoamyl acetate – banana, ethyl hexanoate – ripe banana, 2-phenylethyl acetate – powerful ...fruity rose like) were increased in all samples compared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).
Кључне речи:
autochthonous grapevineИзвор:
Journal of the Serbian Chemical Society, 2023, 88, 1, 11-23Финансирање / пројекти:
- Развој технологије производње црвеног вина и дијететских производа из вина богатих биолошки активним полифенолима са кардиопротективним дејствима (RS-MESTD-Technological Development (TD or TR)-31020)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200161 (Универзитет у Београду, Фармацеутски факултет) (RS-MESTD-inst-2020-200161)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200168 (Универзитет у Београду, Хемијски факултет) (RS-MESTD-inst-2020-200168)
URI
https://www.shd-pub.org.rs/index.php/JSCS/article/view/11682http://aspace.agrif.bg.ac.rs/handle/123456789/6280
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Madžgalj, Valerija AU - Petrović, Aleksandar AU - Čakar, Uroš AU - Maraš, Vesna AU - Sofrenić, Ivana AU - Tešević, Vele PY - 2023 UR - https://www.shd-pub.org.rs/index.php/JSCS/article/view/11682 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6280 AB - This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstač (K) and Žižak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation β (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID–MS analysis. Significantly higher content of total detected aromatic compounds compared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for pleasant taste (isoamyl acetate – banana, ethyl hexanoate – ripe banana, 2-phenylethyl acetate – powerful fruity rose like) were increased in all samples compared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0). T2 - Journal of the Serbian Chemical Society T2 - Journal of the Serbian Chemical Society T1 - The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper EP - 23 IS - 1 SP - 11 VL - 88 DO - 10.2298/JSC220311056M ER -
@article{ author = "Madžgalj, Valerija and Petrović, Aleksandar and Čakar, Uroš and Maraš, Vesna and Sofrenić, Ivana and Tešević, Vele", year = "2023", abstract = "This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstač (K) and Žižak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation β (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID–MS analysis. Significantly higher content of total detected aromatic compounds compared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for pleasant taste (isoamyl acetate – banana, ethyl hexanoate – ripe banana, 2-phenylethyl acetate – powerful fruity rose like) were increased in all samples compared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).", journal = "Journal of the Serbian Chemical Society, Journal of the Serbian Chemical Society", title = "The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper", pages = "23-11", number = "1", volume = "88", doi = "10.2298/JSC220311056M" }
Madžgalj, V., Petrović, A., Čakar, U., Maraš, V., Sofrenić, I.,& Tešević, V.. (2023). The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper. in Journal of the Serbian Chemical Society, 88(1), 11-23. https://doi.org/10.2298/JSC220311056M
Madžgalj V, Petrović A, Čakar U, Maraš V, Sofrenić I, Tešević V. The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper. in Journal of the Serbian Chemical Society. 2023;88(1):11-23. doi:10.2298/JSC220311056M .
Madžgalj, Valerija, Petrović, Aleksandar, Čakar, Uroš, Maraš, Vesna, Sofrenić, Ivana, Tešević, Vele, "The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper" in Journal of the Serbian Chemical Society, 88, no. 1 (2023):11-23, https://doi.org/10.2298/JSC220311056M . .