Kemijska i senzorna karakterizacija vina ´Chardonnay´

Scientific paper - Original scientific paper

• Title (english): Chemical and sensory characterization of Chardonnay wines
• Author: Ana-Marija Jagatić Korenika
• Author: Ivana Puhelek
• Author: Ivana Tomaz
• Author: Ana Jeromel
• Author's institution: University of Zagreb; Faculty of Agriculture
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract (croatian)

Tijekom berbe 2017. proizvedena su četiri vina ´Chardonnay´ uz upotrebu različitih komercijalno dostupnihsojeva Saccharomyces cerevisiae i bayanus kvasaca te je uspoređen njihov aromatski profil. Primjenom ekstrakcije na čvrstoj fazi te vezanim sustavom plinska kromatografija- spektrometar masa, u vinima je identificirano oko 70 hlapljivih spojeva. Analizirani spojevi, podijeljeni u 7 kemijskih grupa, značajno su utjecali na senzorni profil vina i njihovu različitost. Rezultati su pokazali značajan i pozitivan utjecaj korištenih sojeva kvasaca na neke grupe spojeva koji doprinose kakvoći vina, poput etil-estera, izoamil i izobutil-acetata, nekih viših alkohola te monoterpena (linalol, citronelol i geraniol). Određena je i aktivna mirisna vrijednost (OAV) pojedinih aromatskih spojeva koji su prema sličnosti deskriptora grupirani u aromatske serije poput voćne, cvjetne, začinske i maslačne, što je omogućilo i opisno definiranje aromatskog profila svakog vina.

Abstract (english)

During the vintage 2017 four wines obtained by fermenting Chardonnay musts with commercial starter cultures of Saccharomyces cerevisiae and bayanus yeast strains were compared in terms of their volatile aroma compounds composition. An easy handle methodology Solid Phase Extraction Gas Chromatography Mass Spectrometry-based enabled the identification of almost 70 volatile compounds. These aroma compounds, arranged in seven chemical groups strongly influenced the sensory profile of each wine allowing their differentiation. The results revealed marked influence and positive contribution of yeast strains that were used on several wine quality contributors such as ethyl esters, isoamyl and isobutyl acetate, some higher alcohols and monoterpenes like linalool, citronellol and geraniol. Odor activity value of aroma compounds (OAV) was determined and by grouping the once with similar descriptors into aromatic series such as fruity, floral, spicy and buttery a descriptive organoleptic profile of each wine was established.

• Keywords (croatian): ´Chardonnay´; S. cerevisiae; S. bayanus; GC-MS; aromatski spojevi; OAV
• Keywords (english): Chardonnay; Saccharomyces cerevisiae; GC-MS; aromatic compounds; OAV
• Language: croatian
• Publication type: Scientific paper - Original scientific paper
• Publication status: Published
• Peer review: Peer review - domestic
• Publication version: Published version
• Journal title: Glasnik Zaštite Bilja
• Numbering: vol. 42, no. 3, pp. 96-100
• p-ISSN: 0350-9664
• e-ISSN: 2584-3265
• DOI: https://doi.org/10.31727/gzb.42.3.12
• URN:NBN: urn:nbn:hr:204:410518
• Publication: 2019
• Document URL: https://hrcak.srce.hr/220536
• Type of resource: Text
• Access conditions: Open access
• Created on: 2024-03-25 10:28:08