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CHANGES IN VOLATILE COMPOSITION OF KRALJEVINA WINES BY CONTROLLED MALOLACTIC FERMENTATION

Ana Jeromel ; Department of Viticulture and Enology, Faculty of Agriculture, Svetošimunska 25, Zagreb, Croatia
Stanka Herjavec ; Department of Viticulture and Enology, Faculty of Agriculture, Svetošimunska 25, Zagreb, Croatia
Sandi Orlić ; Department of Microbiology, Faculty of Agriculture, Svetošimunska 25, Zagreb, Croatia
Sulejman Redžepović ; Department of Microbiology, Faculty of Agriculture, Svetošimunska 25, Zagreb, Croatia
Mojmir Wondra ; Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, Ljubljana, Slovenia

Sažetak

The effect of malolactic fermentation (MLF) on the volatile composition of white wines made from autochtonous grape variety Kraljevina was studied by inoculation with selected lactic acid bacteria. At the end of malolactic fermentation, after the decomposition of the malic acid present in wine the non volatile compounds were analyzed by HPLC, while volatile compounds were analyzed by gas chromatography. All wines were also sensory analyzed. Results showed changes in acetaldehyde, some higher alcohols, ethyl esters, free and bound monoterpenes and some organic acids that contribute to enhance the sensory properties and quality of Kraljevina wines that underwent malolactic fermentation.

Ključne riječi

Kraljevina; malolactic fermentation; volatile compounds

Hrčak ID:

27360

URI

https://hrcak.srce.hr/27360

Datum izdavanja:

28.7.2008.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.478 *