Changes in the composition of aroma and phenolic compounds induced by different enological practices of Croatian white wine

• Autorzy: Tomasevic M. , Lisjak K. , Vanzo A. , Basa Cesnik H. , Gracin L. , Curko N. , Kovacevic Ganic K.
• Języki publikacji: EN

Abstrakty

EN

The aim of this research was to investigate the effects of pre-fermentative maceration, Saccharomyces and non-Saccharomyces yeasts during alcoholic fermentation, and antioxidant additions (sulfur dioxide and glutathione) at bottling on the compositions of aroma and phenolic compounds of white wine Pošip (Vitis vinifera L.). Additionally, for the fi rst time the insight in volatile thiol precursors in Pošip grape was given, wherein higher concentrations of glutathionylated thiol precursors in comparison to cysteinylated ones were determined. Regarding the applied practices, signifi cant differences among produced wines were established: pre-fermentative maceration resulted in a decrease of 3-sulfanylhexyl acetate (3SHA) and a slight increase of C6 compounds; indigenous yeasts produced higher concentrations of terpenes and esters, while sequential fermentation with Torulaspora delbrueckii also infl uenced higher concentrations of esters. Most abundant phenolic compound was caffeic acid, except for wine produced by indigenous yeasts where trans-caftaric acid was predominant. Finally, combination of higher SO2 and glutathione resulted in higher concentrations of thiols.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2019
• Tom: 69
• Numer: 4
• Opis fizyczny: p.343-358,fig.,ref.

Twórcy

autor

Tomasevic M.

• Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

autor

Lisjak K.

• Department of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia

autor

Vanzo A.

• Department of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia

autor

Basa Cesnik H.

• Department of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia

autor

Gracin L.

• Department of Marine Studies, University of Split University, Ruđera Boskovica 37, 21000 Split, Croatia

autor

Curko N.

• Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

autor

Kovacevic Ganic K.

• Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

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Identyfikatory

DOI

10.31883/pjfns/112328