Izvorni znanstveni članak
Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela
Sanja Radeka
; Institut za poljoprivredu i turizam, Karla Huguesa 8, HR-52440 Poreč, Hrvatska
Stanka Herjavec
; Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska 25, HR-10000 Zagreb, Hrvatska
Đorđano Peršurić
; Institut za poljoprivredu i turizam, Karla Huguesa 8, HR-52440 Poreč, Hrvatska
Igor Lukić
; Institut za poljoprivredu i turizam, Karla Huguesa 8, HR-52440 Poreč, Hrvatska
Barbara Sladonja
; Institut za poljoprivredu i turizam, Karla Huguesa 8, HR-52440 Poreč, Hrvatska
Sažetak
During a two-year study, the effect of different grape mash maceration treatments (skin contact at 20 °C for 10, 20 and 30 h) and cryomaceration (skin contact at 7 °C for 10, 20 and 30 h) on the concentration of free and bound monoterpenes and total phenols in Malvazija istarska wine (the most spread white wine variety in Istria) was monitored. Monoterpenic alcohols linalool, a-terpineol, citronellol, nerol and geraniol were determined by gas chromatography after isolation on octadecylsilica (C18) sorbent and elution with pentane/dichlorometane ratio of 2:1, while total phenols were determined spectrophotometrically with Folin-Ciocalteau reagent. Sensory evaluation of wines was performed using the Buxbaum method. The obtained results show that linalool and geraniol are the most abundant monoterpenes in Malvazija istarska, and that grape mash maceration treatments cause significant increase of free and bound monoterpene concentrations compared to those in control treatment wine obtained without maceration. The content of phenols, which are subject to oxidation, was found to be significantly lower in wines produced by cryomaceration treatments, while in those produced by maceration at 20 °C the concentration of total phenols increased proportionally with the duration of maceration, negatively influencing wine quality by causing higher colour intensity and bitter taste.
Ključne riječi
Malvazija istarska wines; maceration at 20 °C; cryomaceration; varietal aroma; monoterpenes; phenols
Hrčak ID:
22229
URI
Datum izdavanja:
14.3.2008.
Posjeta: 2.676 *