Naslov
Influence of harvest date on Malvazija istarska volatile composition as revealed by HS-SPME-GC×GC- TOF MS

Autori
Lukić, Igor ; Delač Salopek, Doris ; Horvat, Ivana ; Bubola, Marijan ; Carlin, Silvia ; Vrhovsek, Urska

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

Izvornik
Book of abstracts: 58. Croatian and 18. International Symposium on Agriculture / Carović-Stanko, K. ; Širić, I. - Zagreb, 2023, 113-113

Skup
58. Croatian i 18. International Symposium on Agriculture

Mjesto i datum
Dubrovnik, Hrvatska, 11.02.2023. - 17.02.2023

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
harvest date, volatile aroma compounds, Malvazija istarska, two-dimensional gas chromatography, one-dimensional GC/MS

Sažetak
Anecdotal observations have shown that there is often incoherence between sugar accumulation and evolution of grape flavour during later ripening stages. For this reason, an experiment with Malvazija istarska (Vitis vinifera L.) was conducted to investigate the relationship between harvest date and changes in the abundance of wine volatile aroma compounds. Malvazija grapes were harvested and subsequently vinified at three harvest dates (H1 – H3) separated from each other by approximately 10 days, with grape quality parameters at each date suitable for production of standard still white wines. Wine volatile aroma compounds were analysed by comprehensive two- dimensional gas chromatography with time-of-flight mass spectrometry combined with conventional one- dimensional GC/MS and were statistically elaborated. Various terpenes and alcohols were found in the highest concentration in wines from the grapes harvested at H3. Most of fermentation aroma compounds showed no significant differences. The exceptions were ethyl-2-methylbutyrate, ethyl propanoate and isobutyl decanoate found in the highest concentrations in wines from H3 and isopropyl acetate and isoamyl decanoate in wines from H1. The obtained results confirmed that by choosing the harvest date it is possible to significantly influence the composition of volatile aroma compounds in white wine. This study was funded by Croatian Science Foundation under the projects IP-2020-02-4551 and DOK2021-02-5500.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA