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Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela


Radeka, Sanja; Herjavec, Stanka; Peršurić, Đordano; Lukić, Igor; Sladonja, Barbara
Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela // Food Technology and Biotechnology, 46 (2008), 1; 86-92 (međunarodna recenzija, članak, znanstveni)


Naslov
Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela

Autori
Radeka, Sanja ; Herjavec, Stanka ; Peršurić, Đordano ; Lukić, Igor ; Sladonja, Barbara

Izvornik
Food Technology and Biotechnology (1330-9862) 46 (2008), 1; 86-92

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

Ključne riječi
Malvazija istarska wines; maceration at 20 °C; cryomaceration; varietal aroma;

Sažetak
During a two-year study, the effect of different grape mash maceration treatments (skin contact at 20 °C for 10, 20 and 30 h) and cryomaceration (skin contact at 7 °C for 10, 20 and 30 h) on the concentration of free and bound monoterpenes and total phenols in Malvazija istarska wine (the most spread white wine variety in Istria) was monitored. Monoterpenic alcohols linalool, a-terpineol, citronellol, nerol and geraniol were determined by gas chromatography after isolation on octadecylsilica (C18) sorbent and elution with pentane/dichlorometane ratio of 2:1, while total phenols were determined spectrophotometrically with Folin-Ciocalteau reagent. Sensory evaluation of wines was performed using the Buxbaum method. The obtained results showed that linalool and geraniol are the most abundant monoterpenes in Malvazija istarska, and that grape mash maceration treatments cause significant increase of free and bound monoterpene concentrations compared to those in control treatment wine obtained without maceration. The content of phenols, which are subject to oxidation, was found to be significantly lower in wines produced by cryo-maceration treatments, while in those produced by maceration at 20 °C the concentration of total phenols increased proportionally with the duration of maceration, negatively influencing wine quality by causing higher colour intensity and bitter taste.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Projekt / tema
147-1470497-0555 - Valorizacija resursa vinove loze (Vitis sp.) i banka gena (Đordano Peršurić, )
178-1781845-1915 - Smjernice za kontroliranu ishranu vinove loze i proizvodnju vina (Mirjana Herak Ćustić, )
178-1781845-1985 - Uzroci netipične arome starenja u vinu (Ana Jeromel, )

Ustanove
Institut za poljoprivredu i turizam, Poreč,
Agronomski fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus