Glasnik Zaštite Bilja, Vol. 38 No. 6, 2015.
Izvorni znanstveni članak
Impact of vineyard and climatic conditions on the aroma compounds, anthocyanin and polyphenol content of red wines from erdut vineyard Eastern Slavonia
Anita Pichler
; Prehrambeno-tehnološki fakultet Osijek
Andrija Pozderović
; Prehrambeno-tehnološki fakultet Osijek
Anamarija Prskalo
; Prehrambeno-tehnološki fakultet Osijek
Iva Andrašek
; Prehrambeno-tehnološki fakultet Osijek
Mirela Kopjar
; Prehrambeno-tehnološki fakultet Osijek
Sažetak
Aroma of a wine is one of the major factor that determine the nature and quality of the wine and plays an important role in consumer preference. The flavour of a wine presents an extremely complex chemical pattern in both qualitative and quantitative terms, because over thousand volatile compounds have been identified in wines.
Anthocyanins are water-soluble plant pigments which reflect the light from dark red to bluish color. These compounds have a crucial role in the formation of a color and a flavor of red wines. They belong to the
group of flavonoids and the role of these pigments is antioxidant protection of grapes from harmful UV radiation.
The aim of this study was to characterize the content of aroma compounds, antioxidant activity, polyphenol and anthocyanin content in red wines from Erdut vineyard in Eastern Slavonia during two consecutive vintages. The examined samples of red wines were Merlot, Pinot noir and Cabernet Sauvignon. It was found that variety, vineyard position and climatic conditions were affected on aroma compounds, antioxidant activity, polyphenol and anthocyanin content in red wines.
The results of analysed wines showed that Cabernet Sauvignon had the highest content of aroma compounds while Pinot noir had the lowest. There were no significant differences in antioxidant activity
between all of examined wines. The red wine from Erdut vineyards, variety Pinot noir had the highest content of anthocyanins compared to all examined wines.
Ključne riječi
red wine; aroma compounds; polyphenols; anthocyanins; antioxidant activity
Hrčak ID:
162324
URI
Datum izdavanja:
17.12.2015.
Posjeta: 2.273 *