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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/70883521:28110/20:63526161

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

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

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

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Svazek periodika

14

Číslo periodika v rámci svazku

28 November 2020

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

6

Strana od-do

1137-1142

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85098178243