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A targeted and untargeted approach to volatile metabolite characterization of "Maraština" wines produced by spontaneous fermentation (CROSBI ID 730656)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Boban, Ana ; Vrhovsek, Urska ; Carlin, Silvia ; Mucalo, Ana ; Budić-Leto, Irena A targeted and untargeted approach to volatile metabolite characterization of "Maraština" wines produced by spontaneous fermentation // 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - book of abstracts. Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2022. str. 59-60

Podaci o odgovornosti

Boban, Ana ; Vrhovsek, Urska ; Carlin, Silvia ; Mucalo, Ana ; Budić-Leto, Irena

engleski

A targeted and untargeted approach to volatile metabolite characterization of "Maraština" wines produced by spontaneous fermentation

Spontaneous fermentation in winemaking is a complex microbial reaction that involves influences from many factors, including the microbiota, the grape variety, climatic and soil conditions, and vinification technology. The perceived aroma of the produced wine is the result of interactions between all the volatile and nonvolatile metabolites. The study aimed to investigate the volatile metabolite profile of „Maraština“ wines produced by spontaneous fermentation, thus supporting the concept of terroir impact on the volatile aromas of the wine. The „Maraština“ grapes were harvested in 10 vineyards from two Croatian vine-growing regions: Northern Dalmatia and Central and Southern Dalmatia. A total of 10 experimental fermentation trails in three repetitions were set up on the laboratory scale. Volatile compounds from the wine samples were isolated by solid-phase extraction (SPE) and analyzed by an untargeted approach using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GCxGC-TOF-MS) and a targeted approach by gas chromatography-tandem mass spectrometry (GC- MS/MS). Comprehensive two-dimensional GCxGC analysis provided a detailed characterization of total volatile metabolites in the wines due to its excellent separation ability. More than 900 compounds were detected after untargeted profiling and 222 of them were identified or tentatively identified by comparison of experimental retention indices and mass spectra with literature data from the NIST database. A total of 56 volatile compounds were identified and quantified using GC-MS/MS analysis, including terpenes (14), C13- norisoprenoids (3), esters (18), alcohols (4), phenols (4), aldehydes (2), ketones (2), acids (4), lactones (4) and indole (1). The Fischer ratio was useful for establishing the compounds responsible for the main differences between grapes harvested from different subregions. „Maraština“ wines from the Northern Dalmatia subregion had a significantly higher concentration of total volatile compounds than the wines from the Central and Southern Dalmatia subregion, especially the following compounds: cis-Rose oxide, trans-Rose oxide, β-Damascenone, TDN, ethyl leucate, diethyl succinate, phenylacetaldehyde, benzaldehyde and octanoic acid.

metabolite profiling ; Maraština ; spontaneous fermentation

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Podaci o prilogu

59-60.

2022.

objavljeno

Podaci o matičnoj publikaciji

10th International Congress of Food Technologists, Biotechnologists and Nutritionists - book of abstracts

Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista

2975-4313

Podaci o skupu

10th International Congress of Food Technologists, Biotechnologists and Nutritionists: Smart Food for a Healthy Planet and Human Prosperity

poster

30.11.2022-02.12.2022

Zagreb, Hrvatska

Povezanost rada

Prehrambena tehnologija