Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest (CROSBI ID 233532)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Lukić, Igor ; Radeka, Sanja ; Grozaj, Nikola ; Staver, Mario ; Peršurić, Đordano
engleski
Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest
To investigate the changes in physico-chemical and aroma composition after late and ice harvest, Gewürztraminer wines were subjected to standard, enzymatic and GC/MS analysis. Late harvest (LHGW) and ice wines (IHGW) contained more sugars, extract and volatile acidity than standard wines (SGW). IHGW had elevated glycerol and gluconic acid amounts. LHGW was richer in monoterpenol oxides, β-damascenone, 1-octen-3-ol, acetates, ethyl cinnamate and 4-vinylguaiacol than SGW. IHGW contained even higher amounts, with increased citronellol, acetaldehyde, ethyl acetate, dicarboxylic acids esters, benzenoids, furans and acetals, and reduced fermentation aroma compounds. Based on odour activity values, the strongest odorants in SGW were fruity esters. In LHGW the impact of esters increased, while in IHGW cis-rose oxide, β-damascenone and 1, 1-diethoxyethane emerged as the most potent. Fruity and sweet were the dominant aroma compound series in SGW and LHGW, but in IHGW declined, while terpenic, floral, chemical, pungent and ripe fruit aroma compound series increased.
Gewürztraminer wine ; Late harvest ; Ice harvest ; Volatile aroma compounds ; Aroma series
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Podaci o izdanju
Povezanost rada
Poljoprivreda (agronomija), Prehrambena tehnologija