Effects of different vinification technologies and yeasts on qualitative parameters and terpene compounds of Sauvignon Blanc wines

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027031%3A_____%2F21%3AN0000025" target="_blank" >RIV/00027031:_____/21:N0000025 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43510/21:43920662

Výsledek na webu

<a href="https://doi.org/10.1556/066.2021.00045" target="_blank" >https://doi.org/10.1556/066.2021.00045</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1556/066.2021.00045" target="_blank" >10.1556/066.2021.00045</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effects of different vinification technologies and yeasts on qualitative parameters and terpene compounds of Sauvignon Blanc wines

Popis výsledku v původním jazyce

Sauvignon Blanc represents an important grape variety. The wine made from this variety is known to have a wide range of aroma profiles from nettles to tropical fruits. Beside the raw material quality (grapes), the quality of wines can be fundamentally influenced by the technological conditions applied in the wine making process. Yeast and other microorganisms play a key role in the formation of metabolites during alcoholic fermentation. In this study, the effects of autochthonous or selected wine yeasts (Saccharomyces cerevisiae) and fermentation temperatures (15 °C and 19 °C) were tested on major monoterpenes contents of wines during the period 2016–2017. The obtained values show that the highest contents of linalool (24.36 μg L−1) and hotrienol (11.84 μg L−1) were determined in wine samples produced with active (selected) wine yeast at lower temperature. Sensory evaluation results indicated that monoterpenes can have a positive effect on the overall sensory quality of Sauvignon Blanc wines, despite the fact that their determined concentrations in the evaluated samples were not higher than their threshold values.

Název v anglickém jazyce

Effects of different vinification technologies and yeasts on qualitative parameters and terpene compounds of Sauvignon Blanc wines

Popis výsledku anglicky

Sauvignon Blanc represents an important grape variety. The wine made from this variety is known to have a wide range of aroma profiles from nettles to tropical fruits. Beside the raw material quality (grapes), the quality of wines can be fundamentally influenced by the technological conditions applied in the wine making process. Yeast and other microorganisms play a key role in the formation of metabolites during alcoholic fermentation. In this study, the effects of autochthonous or selected wine yeasts (Saccharomyces cerevisiae) and fermentation temperatures (15 °C and 19 °C) were tested on major monoterpenes contents of wines during the period 2016–2017. The obtained values show that the highest contents of linalool (24.36 μg L−1) and hotrienol (11.84 μg L−1) were determined in wine samples produced with active (selected) wine yeast at lower temperature. Sensory evaluation results indicated that monoterpenes can have a positive effect on the overall sensory quality of Sauvignon Blanc wines, despite the fact that their determined concentrations in the evaluated samples were not higher than their threshold values.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40105 - Horticulture, viticulture

Projekt

<a href="/cs/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Výzkumná infrastruktura pro mladé vědce</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Acta alimentaria

ISSN

0139-3006

e-ISSN

1588-2535

Svazek periodika

50

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

10

Strana od-do

484-493

Kód UT WoS článku

000720070500003

EID výsledku v databázi Scopus

—