Naslov
Volatile compounds in the production process of Croatian traditional sweet wine Prošek

Autori
Budić-Leto, Irena ; Pezo, Ivan ; Zdunić, Goran ; Ćurko, Natka ; Tomić-Potrebuješ, Iva ; Banović, Mara

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

Izvornik
Presentation summaries of 32nd World Congress of Vine and Wine, 32nd World Congress of Vine and Wine / Kubanović, Veronika - Zagreb, 2009, 1-5

ISBN
978-953-6718-11-5

Skup
32nd World Congress of Vine and Wine (OIV)

Mjesto i datum
Zagreb, Hrvatska, 28.06.2009. - 03.07.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
dried grapes, fermentation, Prošek, sweet wine, volatile compounds

Sažetak
In the coastal region of Croatia, and especially in Dalmatia, the production of dessert (sweet) wine Prošek has a long tradition. Prošek is highly appreciated for its pleasant, sweet taste and complex aroma. Its production is challenging and expensive because it is limited to small amounts due to special conditions (variety, growing area, harvest year, technology). Several hundreds of compounds take part in creating the aroma of wine, which are present in different concentrations and have different sensory impact on the overall quality of the wine. The aim of this work was to identify and quantify the basic volatile compounds during the production of sweet wine Prošek: (i) drying of grapes, (ii) alcohol fermentation, and (iii) ageing for 6 months after the fermentation. Gas chromatograph with flame ionisation detector (GC-FID) was used in this study. For the preparation of samples, solid phase microextraction (SPME) was applied. Significantly higher concentrations of acetaldehydes, some higher alcohols, ethyl acetate, ethyl hexanoate and ethyl decanoate were determined in dried grapes than in the fresh grapes. During fermentation, a high increase in the concentration of acetic acid was observed. In the 6-month-old Prošek, an increase of acetate esters (ethyl acetate, isoamyl acetate and 2-phenyl ethyl acetate) was observed, as well as the increase of other ethyl esters (ethyl lactate, ethyl hexanoate, ethyl octanoate and ethyl decanoate), out of which 2-phenyl ethyl acetate, ehtyl lactate and ethyl octanoate have not been identified neither in fresh nor dried grapes. The highest concentration of esters determined in Prošek was that of ethyl acetate and ethyl lactate.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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