Terpene content of wine from the aromatic grape variety 'Irsai Oliver' (Vitis vinifera L.) depends on maceration time

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F17%3A43912182" target="_blank" >RIV/62156489:43510/17:43912182 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1515/biol-2017-0005" target="_blank" >https://doi.org/10.1515/biol-2017-0005</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1515/biol-2017-0005" target="_blank" >10.1515/biol-2017-0005</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Terpene content of wine from the aromatic grape variety 'Irsai Oliver' (Vitis vinifera L.) depends on maceration time

Popis výsledku v původním jazyce

This study deals with the determination of the content of both free and bound terpenes in berries and wine of the aromatic grapevine variety &apos;Irsai Oliver&apos;. Grapes were macerated in juice for different time intervals (viz. 0; 5; 12; 24 hours) and thereafter processed to wine. The objective was to map the dependence of some selected terpenes on the period of maceration. Using gas chromatography, some nine organic compounds were detected. Attention was paid to contents of linalool (3,7-dimethylokta-1,6-dien-3-ol), 2,6-dimetyl-3,7-octadiene-2,6-diol, hotrienol ([(5E)-3,7-dimethylocta-1,5,7-trien-3-yl] acetate), αterpineol (2-(4-Methyl-1-cyclohex-3-enyl)propan-2-ol), β-citronellol (3,7-Dimethyloct-6-en-1-ol), nerol ((Z)-3,7-dimethyl-2,6-octadien-1-ol), geraniol ((trans)-3,7-dimethyl-2,6-oktadien-1-ol) and epoxylinalool (2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol): epoxylinalool 1 (trans-linalool oxide (furanoid) cis-linalool oxide (furanoid)) and epoxylinalool 2 (trans-linalool oxide (pyranoid) cis-linalool oxide (pyranoid)). Some basic wine parameters (alcohol, pH, sugars and total acids) were estimated as well. The terpene content in wine increased gradually with the period of maceration. The highest and the lowest amounts of terpenes were recorded after 24 hours of maceration and no maceration, respectively. The terpene glycosides content was higher than that of the aglycones. Linalool and 2,6-dimetyl-3,7-octadiene-2,6-diol were the most abundant terpenes. Based on the results of this study it is possible to conclude that the &apos;Irsai Oliver&apos; variety of grape has a very high terpene content. To improve the aromatic profile of the wine, the grape must should be macerated for 24 hours.

Název v anglickém jazyce

Terpene content of wine from the aromatic grape variety 'Irsai Oliver' (Vitis vinifera L.) depends on maceration time

Popis výsledku anglicky

This study deals with the determination of the content of both free and bound terpenes in berries and wine of the aromatic grapevine variety &apos;Irsai Oliver&apos;. Grapes were macerated in juice for different time intervals (viz. 0; 5; 12; 24 hours) and thereafter processed to wine. The objective was to map the dependence of some selected terpenes on the period of maceration. Using gas chromatography, some nine organic compounds were detected. Attention was paid to contents of linalool (3,7-dimethylokta-1,6-dien-3-ol), 2,6-dimetyl-3,7-octadiene-2,6-diol, hotrienol ([(5E)-3,7-dimethylocta-1,5,7-trien-3-yl] acetate), αterpineol (2-(4-Methyl-1-cyclohex-3-enyl)propan-2-ol), β-citronellol (3,7-Dimethyloct-6-en-1-ol), nerol ((Z)-3,7-dimethyl-2,6-octadien-1-ol), geraniol ((trans)-3,7-dimethyl-2,6-oktadien-1-ol) and epoxylinalool (2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol): epoxylinalool 1 (trans-linalool oxide (furanoid) cis-linalool oxide (furanoid)) and epoxylinalool 2 (trans-linalool oxide (pyranoid) cis-linalool oxide (pyranoid)). Some basic wine parameters (alcohol, pH, sugars and total acids) were estimated as well. The terpene content in wine increased gradually with the period of maceration. The highest and the lowest amounts of terpenes were recorded after 24 hours of maceration and no maceration, respectively. The terpene glycosides content was higher than that of the aglycones. Linalool and 2,6-dimetyl-3,7-octadiene-2,6-diol were the most abundant terpenes. Based on the results of this study it is possible to conclude that the &apos;Irsai Oliver&apos; variety of grape has a very high terpene content. To improve the aromatic profile of the wine, the grape must should be macerated for 24 hours.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Open Life Sciences

ISSN

2391-5412

e-ISSN

—

Svazek periodika

12

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

PL - Polská republika

Počet stran výsledku

9

Strana od-do

42-50

Kód UT WoS článku

000399070300002

EID výsledku v databázi Scopus

2-s2.0-85017607819