COMPARISON OF CONTENTS OF SELECTED ESTERS, HIGHER ALCOHOLS AND TOTAL CONTENT OF POLYPHENOLIC SUBSTANCES IN WINES OF THE VARIETIES 'CHARDONNAY' AND 'RIESLING' BY VINTAGE
Identifikátory výsledku
Kód výsledku v 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>
Nalezeny alternativní kódy
RIV/70883521:28160/19:63523819 RIV/70883521:28610/19:63523819 RIV/00216305:26220/19:PU134798
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
COMPARISON OF CONTENTS OF SELECTED ESTERS, HIGHER ALCOHOLS AND TOTAL CONTENT OF POLYPHENOLIC SUBSTANCES IN WINES OF THE VARIETIES 'CHARDONNAY' AND 'RIESLING' BY VINTAGE
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
COMPARISON OF CONTENTS OF SELECTED ESTERS, HIGHER ALCOHOLS AND TOTAL CONTENT OF POLYPHENOLIC SUBSTANCES IN WINES OF THE VARIETIES 'CHARDONNAY' AND 'RIESLING' BY VINTAGE
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
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OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2019
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
MITTEILUNGEN KLOSTERNEUBURG
ISSN
0007-5922
e-ISSN
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Svazek periodika
69
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
AT - Rakouská republika
Počet stran výsledku
9
Strana od-do
115-123
Kód UT WoS článku
000492459400005
EID výsledku v databázi Scopus
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