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Glasnik Zaštite Bilja, Vol. 43. No. 6., 2020.

Izvorni znanstveni članak

https://doi.org/10.31727/gzb.43.6.12

Frequency of reductive and other undesirable odours in wine quality control

Ivana Alpeza orcid id orcid.org/0000-0003-0278-3312 ; Hrvatska agencija za poljoprivredu i hranu, Zagreb, Hrvatska
Ivna Linke ; Hrvatska agencija za poljoprivredu i hranu, Zagreb, Hrvatska

Puni tekst: hrvatski pdf 1.783 Kb

str. 112-120

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Sažetak

The aroma of wine is a complex and creative reference of quality and a very important factor in the consumer choice of wine. The undesirable smell is therefore not acceptable, especially as some can be harmful to health. In addition to the continuity of the most important faults, an increase in the occurrence of complex unpleasant sulfur odors was observed in the last two decades. The goal of this study was to analyze the intensity of the occurrence of the most important wine faults in Croatian wines, before placing them on the market. Oxidation, volatile acidity, ethyl acetate, hydrogen sulfide, and mercaptans odours were studied. The results of sensory analyses of wine for the period 2008-2019 were processed. Additional analysis was performed for sulfur off-flavours for the period 2014-2019. Indicators of the decline in the share of samples with faults concerning all samples, were not obtained. The order of poor quality causes throughout the observed period was not changed, and it is as follows: oxidation, hydrogen sulfide and mercaptans, volatile acidity and ethyl acetate, and from minor problems mold. The increase in the problem of reductive smell, in general, has been observed. A serious problem is an increase in the fault of the mercaptans smell in the last five years. Although the technological standards of grape and wine production have advanced greatly, the causes of poor quality still exist, and some are even more pronounced. Given the number and complexity of quality factors, these results suggest the need for constant monitoring of production and search for ways to prevent the emergence of undesirable wine odors.

Ključne riječi

wine smell faults, hydrogen sulfite, mercaptans, sensory testing

Hrčak ID:

247766

URI

https://hrcak.srce.hr/247766

Datum izdavanja:

11.12.2020.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.075 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Publication date:

Volume: 43

Issue: 6

Pages: 112-120

DOI: 10.31727/gzb.43.6.12

Article Information (continued)

Categories:

Subject: Izvorni znanstveni rad

Categories:

Subject: Original scientific paper

Keywords:

Keyword: nepoželjni mirisi vina, sumporovodik, merkaptanski spojevi, senzorna analiza

Keywords:

Keyword: wine smell faults, hydrogen sulfite, mercaptans, sensory testing

Učestalost reduktivnih i drugih nepoželjnih mirisa vina u kontroli kakvoće

Translated Title (en): Frequency of reductive and other undesirable odours in wine quality control

Ivana Alpeza[1]

Email: ivana.alpeza@hapih.hr

Ivna Linke[1]

Email:

 

[1] Hrvatska agencija za poljoprivredu i hranu, Zagreb, Hrvatska

Abstract

Miris vina je kompleksna i kreativna referenca kakvoće i vrlo važan čimbenik u izboru vina. Nepoželjni mirisi stoga nisu prihvatljivi, a neki mogu biti i štetni za zdravlje. Posljednjih dvadesetak godina posebice se bilježi porast kompleksnih neugodnih sumpornih mirisa. Cilj ovog rada bio je analizirati učestalost pojave nepoželjnih mirisa u hrvatskim vinima prije stavljanja na tržište. U analizi su korišteni rezultati senzornih ispitivanja vina za razdoblje 2008.-2019., za oksidaciju, octikavost, etil acetat, sumporovodik i merkaptanske mirise, kao glavne probleme mirisa. Uočen je trend pada udjela loših uzoraka u odnosu na čitavo promatrano razdoblje. Dodatna analiza provedena je za sumporne nepoželjne mirise, za razdoblje 2014.-2019., pri čemu je utvrđen porast problema reduktivnih mirisa općenito, a posebno izražen porast mirisa merkaptanskih spojeva. Obzirom na brojnost i složenost čimbenika kakvoće, ovi rezultati upućuju na potrebu kontinuirane kontrole proizvodnje i traženja načina za sprečavanje nastanka nepoželjnih mirisa vina.

Translated Abstract

The aroma of wine is a complex and creative reference of quality and a very important factor in the consumer choice of wine. The undesirable smell is therefore not acceptable, especially as some can be harmful to health. In addition to the continuity of the most important faults, an increase in the occurrence of complex unpleasant sulfur odors was observed in the last two decades. The goal of this study was to analyze the intensity of the occurrence of the most important wine faults in Croatian wines, before placing them on the market. Oxidation, volatile acidity, ethyl acetate, hydrogen sulfide, and mercaptans odours were studied. The results of sensory analyses of wine for the period 2008-2019 were processed. Additional analysis was performed for sulfur off-flavours for the period 2014-2019. Indicators of the decline in the share of samples with faults concerning all samples, were not obtained. The order of poor quality causes throughout the observed period was not changed, and it is as follows: oxidation, hydrogen sulfide and mercaptans, volatile acidity and ethyl acetate, and from minor problems mold. The increase in the problem of reductive smell, in general, has been observed. A serious problem is an increase in the fault of the mercaptans smell in the last five years. Although the technological standards of grape and wine production have advanced greatly, the causes of poor quality still exist, and some are even more pronounced. Given the number and complexity of quality factors, these results suggest the need for constant monitoring of production and search for ways to prevent the emergence of undesirable wine odors.

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