Naslov
Quantitative descriptive sensory analysis of varietal thiols in Pošip wine- influence of enological practices

Autori
Tomašević, Marina ; Ćurko, Natka ; Gracin, Leo ; Kovačević Ganić, Karin

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

Izvornik
Book of Abstracts / Ukrainets, Anatoliy - Kijev : National University of Food Technologies (NUFT), 2016, 137-137

ISBN
978-966-612-181-6

Skup
8th Central European Congress on Food 2016 — Food Science for Well-being (CEFood 2016)

Mjesto i datum
Kijev, Ukrajina, 23.05.2016. - 26.05.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
QDA, yeast strain, wine, aroma, antioxidants

Sažetak
The aim of this study was selection and training of sensory panel for Quantitative Descriptive Analysis (QDA) of wine aroma and its application in assessing of the varietal thiols intensity in Pošip wine. Furthermore, the influence of yeast strain along with antioxidant addition (sulfur dioxide and glutathione) on aroma and sensory properties of Pošip wine were investigated. Wines were produced either by spontaneous alcoholic fermentation (indigenous yeasts) or by inoculation of commercial Saccharomyces cerevisiae yeast strain. Sulfur dioxide and glutathione were added to wines at the bottling, and analyses were carried out after 12 months of aging. Esters, higher alcohols, fatty acids, terpenes and norisoprenoid were analyzed by solid-phase microextraction coupled with gas chromatography mass spectrometry (SPME-GC/MS), while varietal thiols were first selectively extracted and concentrated by p-hydroxymercurybenzoate and strong anion exchange column prior to GC/MS analysis. The results showed that spontaneous alcoholic fermentation resulted in higher concentrations of some esters (i-amyl acetate, ethyl octanoate and ethyl decanoate), alcohol (phenylethyl alcoholol) and terpene (α-terpienol) while commercial yeast strain influenced on higher concentrations of ethyl-2-methylbutyrate, C6 alcohols and varietal thiols. Wine storage with higher concentrations of sulfur dioxide and glutathione after 12 months resulted in slightly higher concentrations of most of aroma compounds. The sensory analysis (QDA) results showed similar trend to those obtained by GC/MS: higher varietal thiol intensities were determined in wines fermented by commercial yeast strain and bottled with addition of sulfur dioxide and glutathione.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA