engleski

The influence of pits presence during fermentation on colour and aroma compounds of cherry wine

Colour and aroma compounds are important constituents of cherry wines as they contribute to their quality. Studies have shown that cherry wine is a rich source of polyphenols, anthocyanins and antioxidants. Aroma profile of cherry wine is a result of different metabolic pathways that occurs during fruit ripening, fermentation of the juice and wine storage. The fermentation of cherry juice can be conducted with or without cherry pit removal. The aim of this study was to determine the influence of pits presence during fermentation on final product. The results have shown that the wine produced without pit removal had lower concentration of polyphenols, anthocyanins, polymeric colour and lower antioxidant activity, compared with the wine produced from cherries without pits. On the other hand, the wine fermented with pits had a more complex aroma and higher number of aroma compounds was identified in it in comparison to the other sample. All aroma compounds that were identified in samples, were classified in five groups (alcohols, acids, terpenes, carbonyl compounds and esters), with esters and terpenes being the largest group. Among terpenes, thymol and carvacrol were identified, that are considered to have antimicrobial properties.

cherry wine, pits, colour compounds, aroma profile

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