Agriculture, Vol. 20 No. 2, 2014.
Original scientific paper
GRAPE MATURITY OF RHEIN RIESLING CULTIVAR AND SYNTHESIS OF ATYPICAL AGEING AROMA PRECURSORS
Snježana Jakobović
; The Institute for Scientific and Art Research Academy in Pozega, Pozega, Croatia
Ana Jaromel
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Mario Jakobović
; Polytecnic in Pozega, Požega, Croatia
Abstract
The research on forming atypical aging off-flavor in wines (UTA) was revealed a significant correlation between the UTA , the concentration of 2-aminoacetophenones (AAP) and the wines produced from grapes affected by stress (lack of water or nitrogen supply), wines from grapes grown in high yielding vineyards or earlier harvested grapes. The aim of this study was to explore the different grape ripeness and synthesis of indole-3-acetic acid and tryptophan in must and wine of white cultivar Rhine Rieslin (Vitis vinifera L.). Treatments in the research have been the two periods of the grape harvesting dates (regular and late harvesting) from two different locations (Mladice and Hrnjevac). Indole-3-acetic acid and tryptophan in must and wine were determined by high performance liquid chromatography with fluorescence detector. As the process of ripening was going on the concentration of indole-3-acetic acid and tryptophan in must and wines have been reduced regardless the year of research and vineyards positions. Wines produced from late harvested grapes have a lower possibility of the appearance of atypical aroma aging effect compared to the regular harvest.
Keywords
grape maturation; late harvest; atypical aging of wine; Rhein Riesling
Hrčak ID:
131505
URI
Publication date:
22.12.2014.
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