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Bibliographic record number: 54866


Authors: Banović, Mara; Komes, Draženka; Kovačević Ganić, Karin; Gracin, Leo; Lalić, Nikolina
Title: Development of some aroma compounds during the alcoholic fermentation of the Plavac mali wine
Source: Prospects for Viticulture and enology / Pejić, Ivan ; Mirošević, Nikola (ed). - Zagreb : University of Zagreb, Faculty of Agriculture , 2000. 149.
Meeting: Prospects for Viticulture and enology
Location and date: Zagreb, Hrvatska, 22-24. 11. 2000.
Keywords: Plavac mali Wine; HSS-GC; aroma; fermentation
This study was performed in order to determine changes in concentration of some aroma compounds during the alcoholic fermentation of the Plavac mali wine from the Peljesac peninsula, appellation Dingac. Higher alcohols and esters were detected by gas chromatography/headspace analysis. In all samples reductive sugar and ethanol have also been determined. Concentration of carbonyl compounds is the highest in the first phase of the alcoholic fermentation. Acetaldehyde content has been steadily decreased after three days of the alcoholic compounds, but synthesis of diacetyl were determined during all eight days of this process. Higher alcohols have been synthesized during the alcoholic fermentation, but content of this compounds is the highest in the first three days. Acceptation was 1- butanol which part were decreased. Very interesting is i-amyl alchol which concentration 150 mg/L were determinate. Higher alcohols in concentration of 0, 3 g/L contribute to the desirable of aroma of wine but higher concentration of these compounds have undesirable influence. Esters contribute most to the desirable aspect of the fermentation bouquet of wine. Ethyl acetate, ethyl propionate, isoamyl acetate, ethyl hexaonate, ethyl lactate and ethyl octanoate were identified. During first four days of the alcoholic fermentation the content of these esters have been increased.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: No peer-review
Project / theme: 058301, 058505
Original language: ENG
Category: Znanstveni

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