Original scientific paper

Concentration of volatile compounds in Graševina wines from different vintages

Ana Jeromel ; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska *
Ana-Marija Jagatić Korenika ; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Marko Karoglan ; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Ivana Tomaz ; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Matija Vasilj ; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska

* Corresponding author.

Abstract

Graševina is the most important grape variety grown in the Republic of Croatia in terms of vineyard surfaces and wine production. Its aromatic profile has not been extensively researched so far, and this study aims to contribute to the expansion of knowledge in this field. The vintage has a significant impact on the aromatic profile of wine together with various technologies that contribute to variations in the chemical composition of must and wine. The length of aging also plays an important role due to the numerous physicochemical reactions that occur during this period. For this study, Graševina wines from different vintages (2018, 2019, 2020, 2021, and 2022) were used, and the main aim of this study was to determine the differences in the aromatic profile of Graševina wines. Basic chemical analyses were carried out by using the FTIR spectrometry method, and the analysis of volatile compounds was conducted by GC-MS. The results showed differences in esters, higher alcohols, fatty acids, terpenes, and C13-norisoprenoids concentrations among the analyzed wines, which were related to differences in the sensory properties of Graševina wines.

Keywords

Graševina; volatile compounds; GC-MS; sensory properties; wine aging

Hrčak ID:

321667

URI

https://hrcak.srce.hr/321667

Publication date:

14.10.2024.

Article data in other languages: croatian

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