engleski

Identification of aroma compounds of Malvasia istriana wines using different sample preparation methods

Identification of wine aroma components and the relationships between their relative content may be a useful tool in differentiating the wines from different varieties and establishing criteria of genuineness to improve the quality of the wines, prevent fraud and guarantee their origin. The aim of the present work was identification of volatile composition of Malvasia istriana (Vitis vinifera cv.) wines. Three sample preparation methods for gas chromatographic analysis were used in this work: liquid-liquid extraction with dichloromethane, head-space solid-phase microextraction (HS-SPME) and stir bar sorptive extraction (SBSE). The pool of compounds analyzed include: grape aroma compounds such as the terpene alcohols ; pre-fermentative compounds which are the C6 alcohols ; a large group of fermentative volatile compounds in which are included: higher alcohols, ethyl esters of fatty acids, acetates of higher alcohols, fatty acids and lactones. The SBSE method was more efficient than the liquid-liquid extraction and results obtained by SBSE are more similar to those of SPME.

wine aroma; extraction techniques; cv. Malvasia istriana

nije evidentirano