engleski

Aroma compounds of Marasca cherry wine

Aroma compounds are important constituents of fruit wines as they contribute to their quality. They are produced through metabolic pathways, during ripening and harvest of fruit, during their fermentation and/or also during the storage of wine. The combination of different aroma compounds such as esters, alcohols, aldehydes, ketones, terpenes and organic acids forms the specific delicious character of cherry wine. The aim of this work was to determine aroma compounds of Marasca cherry wines produced at different fermentation conditions (yeast strains, malolactic bacteria and enzymes). Volatile compounds were determined by using solid phase microextraction (HS-SPME) and headspace sampler (HSS) coupled with gas chromatography (GC/FID). The aroma of Marasca cherry wine was characterized with the highest content of ethyl butanoate, butyl acetate, hexyl acetate, 2-phenyethanol and ethyl hexanoate. After conducted malolactic fermentation, cherry wines contained higher content of methyl butanoate, propyl acetate, 2-phenyl acetate, 1-hexanol and geraniol.

Aroma; Marasca cherry; wine

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