hrvatski

Višji aloholi v nekaterih slovenskih in hrvaških vinih, namenjenih izvozu

Beside colour and clarity, aroma is the major characteristic of wine. It is determined by the interaction of several hudred particular chemical compounds. The aroma of wine as a final product of alcohol fermentation is produced in four steps: primary aroma, secondary aroma, fermentation aroma and aging aroma. The first group consists of original aroma of undamaged grapes. During the processing of grapes and before the beginning of alcohol fermentation the components of wine aroma are produced. The third group consists of components which are the carriers of the so-called fermentation bouquet. They are produced by the activity of microorganisms. The fourth group consists of chemical compounds which are produced by chemical transformations during aging of wine having also the sensoric characteristics. During the alcoholic fermentation, among others, also higher alcohols are produced which play an important role in the development of wine bouquet. The paper describes various structures and quantities of higher alcohols in some wines intended for export from Slovene and Croatian wine growing regions. The results are compared with the standard samples of all major grapewine varieties from Slovenia entered in the variety collection. The work was completed with the results of wine distillates obtained by the introduction of clones from the already exitsting varieties of grapevine variety collection from Slovenia. Analyses were carried out using gas chromatography with selective mass detector

nije evidentirano

nije evidentirano