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GRAPE MATURITY OF RHEIN RIESLING CULTIVAR AND SYNTHESIS OF ATYPICAL AGEING AROMA PRECURSORS

Snježana Jakobović ; Zavod za znanstveni i umjetnički rad HAZU u Požegi, Požega, Hrvatska
Ana Jaromel ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Mario Jakobović ; Veleučilište u Požegi, Požega, Hrvatska


Puni tekst: hrvatski pdf 301 Kb

str. 29-35

preuzimanja: 465

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Sažetak

The research on forming atypical aging off-flavor in wines (UTA) was revealed a significant correlation between the UTA , the concentration of 2-aminoacetophenones (AAP) and the wines produced from grapes affected by stress (lack of water or nitrogen supply), wines from grapes grown in high yielding vineyards or earlier harvested grapes. The aim of this study was to explore the different grape ripeness and synthesis of indole-3-acetic acid and tryptophan in must and wine of white cultivar Rhine Rieslin (Vitis vinifera L.). Treatments in the research have been the two periods of the grape harvesting dates (regular and late harvesting) from two different locations (Mladice and Hrnjevac). Indole-3-acetic acid and tryptophan in must and wine were determined by high performance liquid chromatography with fluorescence detector. As the process of ripening was going on the concentration of indole-3-acetic acid and tryptophan in must and wines have been reduced regardless the year of research and vineyards positions. Wines produced from late harvested grapes have a lower possibility of the appearance of atypical aroma aging effect compared to the regular harvest.

Ključne riječi

grape maturation; late harvest; atypical aging of wine; Rhein Riesling

Hrčak ID:

131505

URI

https://hrcak.srce.hr/131505

Datum izdavanja:

22.12.2014.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.221 *