COMPARISON OF CONTENTS OF SELECTED ESTERS, HIGHER ALCOHOLS AND TOTAL CONTENT OF POLYPHENOLIC SUBSTANCES IN WINES OF THE VARIETIES 'CHARDONNAY' AND 'RIESLING' BY VINTAGE
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523819" target="_blank" >RIV/70883521:28110/19:63523819 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28160/19:63523819 RIV/70883521:28610/19:63523819 RIV/00216305:26220/19:PU134798
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
COMPARISON OF CONTENTS OF SELECTED ESTERS, HIGHER ALCOHOLS AND TOTAL CONTENT OF POLYPHENOLIC SUBSTANCES IN WINES OF THE VARIETIES 'CHARDONNAY' AND 'RIESLING' BY VINTAGE
Original language description
The content of individual sensory active substances in wine is an important parameter of wine evaluation concerning sensory attributes of wine. This article discusses the development of aromatic substances contents in wines of 'Chardonnay' and 'Riesling' grapes in five consecutive wine vintages (2008 to 2012) from the same vineyard track and processed using the same methods. Out of biologically active substances, the total content of phenolic substances was determined in the presented samples. In the individual samples, aromatic substances were analyzed using gas chromatography with mass spectrometry (GC/MS). The concentration of 1 pentanol was the highest (82 to 292 mg/l). Isobutanol and 1 propanol followed. In 'Chardonnay', out of esters, the concentration ethyl acetate was the highest, followed by ethyl ester of caprylic acid and isoamyl acetate. 'Riesling' had characteristics of highly concentrated ethyl acetate, pentyl formate and ethyl caprylate. The total content of polyphenolic substances was in a range of 188 to 308 mg/l in 'Chardonnay' and 194 to 281 mg/l in 'Riesling'. Average values in 'Riesling' were higher than in 'Chardonnay'. The article documents that wines made from the same grape variety grown at the same vineyard track during similar climatic conditions and processed using the same techniques do not possess the same aromatic characteristics. Minor changes of individual factors may cause significant changes of a wine's sensory quality.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
MITTEILUNGEN KLOSTERNEUBURG
ISSN
0007-5922
e-ISSN
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Volume of the periodical
69
Issue of the periodical within the volume
1
Country of publishing house
AT - AUSTRIA
Number of pages
9
Pages from-to
115-123
UT code for WoS article
000492459400005
EID of the result in the Scopus database
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