Naslov
Determination of the main odorants of Croatian most important monovarietal white wines

Autori
Gracin, Leo ; Kovačević Ganić, Karin ; Ćurko, Natka ; Đapić, Marina ; Jeličić, Andro ; Gršković, Frano ; Tkalec, Ivan

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 8th International Congress of Food Technologists, Biotechnologists and Nutricionists / - , 2014, 42-42

ISBN
978-953-99725-5-2

Skup
8th International Congress of Food Technologists, Biotechnologists and Nutricionists

Mjesto i datum
Opatija, Hrvatska, 21.10.2014. - 24.10.2014

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Graševina; Malvasia istriana; Pošip; SPME-GC/MS; wine odorants

Sažetak
Among numerous volatile compounds identified in wine, only certain of them have a special and significant influence on aroma profile of different cultivars. The aim of this work is identification and quantification of volatile compounds in Croatian most important white wines: Pošip, Malvasia istriana and Graševina. Samples were collected directly from wine producers. Twenty-eight of monovarietal young white wines made of Pošip (12), Malvasia istriana (9) and Graševina (7) grapes from three winegrowing Croatian regions were analysed. Samples were collected randomly in term to get a representative result. Headspace solid-phase microextraction (HS-SPME) was used as sample preparation technique before the determination of the volatile compounds by gas chromatography–mass spectrometry (GCMS). The most abundant compounds determined in Pošip wines were isoamyl acetate, ethyl hexanoate, ethyl octanoate, 2-phenylethyl acetate, linalool and nerol, which indicates that these wines are characterized by fruity aroma with slight flower notes, since the esters are carriers of fruit and terpenes of flower aromas. Main contributors to the aroma of Malvasia istriana wines were isoamyl acetate, ethyl hexanoate, ethyl octanoate, nerol and linalool. Concentrations of the main important aroma components in analysed wines were similar, which indicates good wine-making practices, as well as consistency in the vineyard and the optimal maturity of grapes. Graševina wines were characterized with higher amounts of ethyl octanoate, ethyl hexanoate, ethyl decanoate, citronellol, 1-hexanol and β-damascone, and besides fruity and floral notes these wines are characterized with green nuance of 1-hexanol, which could be due to the quite rainy period during the harvest. In the analyzed Graševina samples of close geographic locations appeared differences in concentrations of aroma compounds.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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