Determination of selected terpenic substances in grapes and wine of the cultivar Pálava

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F20%3A43918916" target="_blank" >RIV/62156489:43510/20:43918916 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/20:63526161

Result on the web

<a href="https://doi.org/10.5219/1396" target="_blank" >https://doi.org/10.5219/1396</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1396" target="_blank" >10.5219/1396</a>

Result language

angličtina

Original language name

Determination of selected terpenic substances in grapes and wine of the cultivar Pálava

Original language description

The presented study is focused on the determination of the content of terpenic substances in grapes and subsequently produced a wine of Czech variety Palava (the Czech Republic, wine region Morava), which is a protected landscape with long-term tradition and culture. The aim of this study was the analysis of the aromatic profile of the cultivar Palava, which was fermented by the original yeast strains from the Moravian wine region. Larger amounts of flavoring substances occur in grapes as bound flavoring substances, most often in the form of glycosides. One of the basic groups of aromatic substances is monoterpenes. The content of twelve free and bound terpenic substances was measured by the GC-MS method, namely linalool, ho-trineol, α-terpeniol, β-citronellol, nerol, geraniol, furan linalool oxide 1, furan linalool oxide 2, nerol oxide, epoxylinalol 1, epoxylinalol 2 and 2,6-dimethyl-3,7-octadiene-2,6-diol. The results were statistically compared by using a simple descriptive statistical method and ANOVA method. We noted a difference between the content of free and bound terpenes was very significant (p LESS-THAN OR EQUAL TO0.05). We found that using uncommercial yeasts could have an effect on the content of the volatile and terpenic compounds in wines. An important finding was that in fresh berry extracts there was a higher proportion of bound terpenes than free terpenes. The results have shown that the production technology of wine and the fermentation process has a clear impact on the content of the substances.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

—

OECD FORD branch

40105 - Horticulture, viticulture

Project

<a href="/en/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Research Infrastructure for Young Scientists</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

14

Issue of the periodical within the volume

28 November 2020

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

1137-1142

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85098178243