The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak Scientific paper

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Published: Sep 16, 2022
Updated: 16.09.2022
DOI: https://doi.org/10.2298/JSC220311056M
Keywords:
aromatic compounds GC/FID-MS analysis must treatment fruity aroma sensory autochthonous grapevine

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Valerija Madžgalj
13. Jul Plantaže ad., Bulevar Šarla de Gola 2, 81000 Podgorica, Montenegro
https://orcid.org/0000-0001-6081-5293
Aleksandar Petrović
Institute of Food Technology and Biochemistry, University of Belgrade - Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
https://orcid.org/0000-0002-7105-7456
Uroš Čakar
University of Belgrade - Faculty of Pharmacy, Department of Bromatology, Vojvode Stepe 450, 11000 Belgrade, Serbia
https://orcid.org/0000-0002-7449-1960
Vesna Maraš
13. Jul Plantaže ad., Bulevar Šarla de Gola 2, 81000 Podgorica, Montenegro
Ivana Sofrenić
University of Belgrade - Faculty of Chemistry, Studentski trg 12-16, 11000 Belgrade, Serbia
https://orcid.org/0000-0002-9799-670X
Vele Tešević
University of Belgrade – Faculty of Chemistry, Studentski trg 12-16, 11000 Belgrade, Serbia
https://orcid.org/0000-0001-7060-9055

Abstract

This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstač (K) and Žižak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation β (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID–MS ana­lysis. Significantly higher content of total detected aromatic compounds com­pared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for plea­sant taste (isoamyl acetate – banana, ethyl hexanoate – ripe banana, 2-phe­nyl­ethyl acetate – powerful fruity rose like) were increased in all samples com­pared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).

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[1]
V. . Madžgalj, A. Petrović, U. Čakar, V. Maraš, I. Sofrenić, and V. Tešević, “The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper”, J. Serb. Chem. Soc., vol. 88, no. 1, pp. 11–23, Sep. 2022.
Issue
Vol. 88 No. 1 (2023)
Section
Biochemistry & Biotechnology
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Author Biographies

Vesna Maraš, 13. Jul Plantaže ad., Bulevar Šarla de Gola 2, 81000 Podgorica, Montenegro

   

Ivana Sofrenić, University of Belgrade - Faculty of Chemistry, Studentski trg 12-16, 11000 Belgrade, Serbia

   

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