Naslov
The influence of fermentation vessels and storage time on the aromatic profile and color of the Plavac mali wine variety

Autori
Pichler, Anita ; Ivić, Ivana ; Andabak, Josipa ; Šafranjević, Maša ; Kopjar, Mirela

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

Izvornik
Book of abstract of International conference 17th Ružička days "Today science - tomorrow industry", September 19th-21st 2018 / - , 2018, 72-72

Skup
17. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 19.09.2018. - 21.09.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wine aroma, color, stainless steel, wooden barrel, storage time

Sažetak
Wine is an alcoholic beverage produced by fermentation of grape juice. It contains hundreds of different chemical compounds that affect the quality of wine, its color and aroma. The aroma of wine is a combination of grape aroma and aroma that is generated during alcoholic fermentation and aging or storage of wine. Therefore, the type of fermentation vessels, storage vessels and bottles have a great influence on the final product. Fermentation vessels are usually made out of stainless steel or wood. Depending on the material of fermentation vessel, formation or loss of different types of aromatic substances will occur. Glass bottles are commonly used for packaging, aging and storage of the wine. Storage time can have a great influence on the aromatic profile and color of the final product, depending on the storage conditions. During bottle storage, wine is exposed to relatively low, but sufficient quantities of oxygen that modulates the extent of different reactions. Those reactions result in formation or degradation of volatile and nonvolatile compounds, affecting directly on organoleptic properties of the wine. The aim of this study was to determine the influence of two types of fermentation vessels (stainless steel and oak wood) on the aroma, color and chemical composition of the Plavac mali red wine variety that was stored in glass bottles for one year. The results of the analysis showed that the wine produced by fermentation in wooden barrel had more complex aromatic profile, containing mostly woody, leafy, waxy, earthy, sweet, floral and mild fruity aroma (eg. heptanol, octanol, phenethyl alcohol, nerolidol, ethyl caproate, diethyl succinate etc.). This sample also contained higher concentrations of polyphenols, flavonoids and higher antioxidant activity. The wine produced by fermentation in stainless steel contained lower number of aroma compounds, with mostly fresh, floral, fruity, leafy and sweet odor. The storage time resulted in decrease of concentration of some volatile compounds, but also in formations of some new ones (ethyl linoleate, ethyl oleate, ethyl stearate).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA