Original scientific paper

https://doi.org/10.31727/gzb.42.3.12

Chemical and sensory characterization of Chardonnay wines

Ana-Marija Jagatić Korenika ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ivana Puhelek ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ivana Tomaz ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana Jeromel ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

During the vintage 2017 four wines obtained by fermenting Chardonnay musts with commercial starter cultures of Saccharomyces cerevisiae and bayanus yeast strains were compared in terms of their volatile aroma compounds composition. An easy handle methodology Solid Phase Extraction Gas Chromatography Mass Spectrometry-based enabled the identification of almost 70 volatile compounds. These aroma compounds, arranged in seven chemical groups strongly influenced the sensory profile of each wine allowing their differentiation. The results revealed marked influence and positive contribution of yeast strains that were used on several wine quality contributors such as ethyl esters, isoamyl and isobutyl acetate, some higher alcohols and monoterpenes like linalool, citronellol and geraniol. Odor activity value of aroma compounds (OAV) was determined and by grouping the once with similar descriptors into aromatic series such as fruity, floral, spicy and buttery a descriptive organoleptic profile of each wine was established.

Keywords

Chardonnay; Saccharomyces cerevisiae; GC-MS; aromatic compounds; OAV

Hrčak ID:

220536

URI

https://hrcak.srce.hr/220536

Publication date:

30.5.2019.

Article data in other languages: croatian

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