The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstac and Zizak

IF 1 4区化学 Q4 CHEMISTRY, MULTIDISCIPLINARY

Journal of The Serbian Chemical Society Pub Date : 2022-01-01 DOI:10.2298/jsc220311056m

Valerija Madzgalj, A. Petrovic, U. Čakar, V. Maras, Ivana Sofrenić, V. Tešević

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引用次数: 9

Abstract

This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstac (K) and Zizak (Z). During the wine production two enzymatic preparations (EP) (Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation ? (EB)) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID-MS analysis. Significantly higher content of total detected aromatic compounds compared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to control. It is interesting to emphasize that content of esters which are responsible for fruity aroma of wine which is important for pleasant taste (isoamyl acetate - banana, ethyl hexanoate - ripe banana, 2-phenylethyl acetate - powerful fruity rose like) were increased in all samples compared to controls. The highest grades after sensory evaluation were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).

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不同酶制剂和皮肤接触时间对本地葡萄品种Krstac和Zizak葡萄酒芳香特征的影响

本研究旨在展示两种本土葡萄品种Krstac (K)和Zizak (Z)生产的葡萄酒的芳香特征。在葡萄酒生产过程中，两种酶制剂(Lallzyme cuvee blanc (CB)和Lallzyme酶制剂?(EB)和不同的皮肤接触时间(4和8 h)。采用GC/FID-MS分析方法检测芳香族化合物。K EB4h (176.33 mg L-1)和Z CB4h (177.29 mg L-1)的总芳香化合物含量显著高于对照(168.54和161.72 mg L-1)。皮肤接触和EP的使用增加了2-苯乙基和异戊醇的含量。两个品种的葡萄酒中己酸和辛酸的含量均高于对照。有趣的是，与对照组相比，所有样品中负责葡萄酒水果香气的酯类含量都有所增加，这些酯类对令人愉悦的口感很重要(乙酸异戊酯-香蕉，己酸乙酯-成熟香蕉，2-苯乙酸乙酯-强大的果味玫瑰)。感官评价得分最高的是K EB 8h(18.0 / 20.0)和Z CB 8h(18.2 / 20.0)。

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来源期刊

Journal of The Serbian Chemical Society 化学-化学综合

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of the Serbian Chemical Society -JSCS (formerly Glasnik Hemijskog društva Beograd) publishes articles original papers that have not been published previously, from the fields of fundamental and applied chemistry: Theoretical Chemistry, Organic Chemistry, Biochemistry and Biotechnology, Food Chemistry, Technology and Engineering, Inorganic Chemistry, Polymers, Analytical Chemistry, Physical Chemistry, Spectroscopy, Electrochemistry, Thermodynamics, Chemical Engineering, Textile Engineering, Materials, Ceramics, Metallurgy, Geochemistry, Environmental Chemistry, History of and Education in Chemistry.