engleski

ESTABLISHMENT OF GRAPES AROMA OF CV. ŠKRLET BIJELI CLONES BY AROMATIC SERIES

Specific varietal wine aroma originates from volatile compounds such as monoterpenes, norisoprenoids, aliphatic compounds, phenylpropanoids, methoxypyrazine and volatile sulfur compounds synthesized in grapes, which in numerous combinations make a unique, distinctive, typical varietal aroma. Initial point in gathering information about the aroma potential, that each cultivar exhibits, and to understand how it could affect the sensorial character of wine and/or the wine style, was established by grouping volatile compounds in aromatic series. The volatile compounds can be used for variety identification but it is not known to what extent they can distinguish clones. In last two decades, a need for clonal selection of autochthonous varieties exists within the Croatian viticulture from the reason that particular variety could be enhanced to the level of sustainable production and generally raised to the higher level in regards to propagating material supply. The aim of this work was to study grape volatile compounds of ten cv. Škrlet bijeli clones, as well as to establish the aromatic profile of clones by using aromatic series. In this study, evaluation of cv. Škrlet bijeli clones based on aromatic profile of grape (must) was carried out. Ten selected clone candidates of cv. Škrlet bijeli produced by propagation of elite vines selected in process of mass positive clonal selection, on two locations Popovača and Repušnica, during three successive years were investigated. Extraction of volatile compounds was done by SPME method and analysis of aroma compounds was performed by gas chromatography - mass spectrometry (GC-MS) using 3-octanol as internal standard. Content of 35 volatile compounds was expressed as relative area peak (RAP). To each detected aromatic compound was assigned the corresponding odor, which was then classified in to four aromatic series: fruity, floral, fresh green and others. Each aromatic series was represented by the sum of the RAP of the compounds described by the same odor. Analysis of variance was applied to compare clones on the base of four aromatic series. It was found that clone ŠK-32 has the highest value of RAP for all four aromatic series, followed by clone ŠK-29 having second most high value for fresh green series and clone ŠK-07 for fruity series. At the same time, clone ŠK-74 has the lowest values of RAP for fruity, clone ŠK-11 for floral and clone ŠK-69 for fresh green series. The obtained results indicate that distinctive (the most abundant) aroma of cv. Škrlet bijeli variety is floral which is followed by green fresh and fruity odor. These results represent important information for viticulturists and oenologists enabling them to optimize winemaking techniques in order to produce wines with specific sensory attributes.

grapes aroma, cv. Škrlet bijeli clones

nije evidentirano