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Pregled bibliografske jedinice broj: 266538

Aroma precursors of Malavasia istriana wine


Kovačević Ganić, Karin; Peršurić, Đordano; Gluhić, David; Banović, Mara; Komes, Draženka; Gracin, Leo; Lovrić, Tomislav
Aroma precursors of Malavasia istriana wine // Rivista di viticoltura e di enologia, 2-3-4 (2005), 99-108 (podatak o recenziji nije dostupan, članak, znanstveni)


Naslov
Aroma precursors of Malavasia istriana wine

Autori
Kovačević Ganić, Karin ; Peršurić, Đordano ; Gluhić, David ; Banović, Mara ; Komes, Draženka ; Gracin, Leo ; Lovrić, Tomislav

Izvornik
Rivista di viticoltura e di enologia (0370-7865) 2-3-4 (2005); 99-108

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Amino acids; aroma; cv. Malvasia istriana

Sažetak
The amino acids represent an essential source of assimilable nitrogen and are precursors in the synthesis of fermentation compounds which can affect on the organoleptic quality of the wine. The amino acids content of grapes is dependent on the climatic conditions, variety, grape ripening, area of production and field treatments. The goal of this work was to determine the content of amino acids in musts and wines produced from cv. Malvasia istriana which was grafted onto two rootstocks (Kober 5BB, 420 A) with different bud number (20, 30, and 40 buds per vine) and different harvest time (early, normal and late stage of maturity). The amino acids composition was determined by the high performance liquid chromatography (HPLC) with UV-Diode Array and fluorescence detection previously derivatized with 9-fluorenylmethyl chloroformate reagents (FMOC). In all samples volatile compounds were determined by using solid phase microextraction (HS-SPME) coupled with gas chromatography (GC/FID). Arginine, alanine, glutamic acid, aspartic acid and histidine were the most abundant amino acids in all samples. The content of glycine, γ -amino butyric acid and lysine were higher in wines than in corresponding samples of grape, whereas the content of the rest amino acids were lower. The results showed that harvest time had significant influence on the content of amino acids and aroma compounds. The best results were obtained at late harvest time. In order to compare the influence of rootstocks on amino acids and aroma compounds content, the higher content of previously mentioned compounds was obtained in samples produced from cv. Malvasia istriana grafted on the rootstock Kober 5BB for all bud number then on the rootstock 420 A. The yield difference (20, 30 and 40 buds per vine) in both rootstocks showed no significant influence on amino acids and aroma compounds contents.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



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