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Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines.
Food Chem. 2014 Dec 15; 165:506-14.FC

Abstract

Vranec is one of the most important red grape varieties in Republic of Macedonia, grown in all vineyards, mostly in the Tikveš wine region. In this study, Vranec wines produced with different maceration times (4, 7, 14 and 30 days) in presence of enzyme and oak chips during fermentation were studied in order to determine the influence of vinification conditions on the aroma profile. The volatile compounds were determined using headspace solid phase microextraction (HS-SPME) with a PDMS/Carboxen/DVB fibre, coupled with gas chromatography-mass spectrometry (GC-MS). In total 63 aroma compounds were detected revealing a complex aroma profile of Vranec wines composed of esters, alcohols, fatty acids, aldehydes, ketones and sulphur compounds. The content of aroma compounds was related mostly to maceration time, observing increased relative amount of alcohols, esters and fatty acids from the fourth to seventh day of maceration and the presence of oak chips during the fermentation enhanced their formation. The Student-Newman-Keuls test has been applied to ascertain possible significant differences between the studied wines, and principal component analysis has been employed, showing separation and grouping of the wines according to maceration time and oak chips treatment.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Petropulos VI
University Goce Delčev, Faculty of Agriculture, Krste Misirkov bb, 2000 Štip, Macedonia. Electronic address: violeta.ivanova@ugd.edu.mk.
Bogeva E
Ss. Cyril and Methodius University, Institute of Agriculture, Aleksandar Makedonski bb, 1000 Skopje, Macedonia; Elenov Winery, 1422 Demira Kapija, Macedonia.
Stafilov T
Ss. Cyril and Methodius University, Faculty of Natural Sciences and Mathematics, Institute of Chemistry, Arhimedova 5, 1000 Skopje, Macedonia.
Stefova M
Ss. Cyril and Methodius University, Faculty of Natural Sciences and Mathematics, Institute of Chemistry, Arhimedova 5, 1000 Skopje, Macedonia.
Siegmund B
Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Graz, Stremayrgasse 9/II, A8010 Graz, Austria.
Pabi N
Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Graz, Stremayrgasse 9/II, A8010 Graz, Austria.
Lankmayr E
Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Graz, Stremayrgasse 9/II, A8010 Graz, Austria.

MeSH

Gas Chromatography-Mass SpectrometryOdorantsPrincipal Component AnalysisSolid Phase MicroextractionVitisVolatile Organic CompoundsWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25038705

Citation

Petropulos, Violeta Ivanova, et al. "Study of the Influence of Maceration Time and Oenological Practices On the Aroma Profile of Vranec Wines." Food Chemistry, vol. 165, 2014, pp. 506-14.
Petropulos VI, Bogeva E, Stafilov T, et al. Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines. Food Chem. 2014;165:506-14.
Petropulos, V. I., Bogeva, E., Stafilov, T., Stefova, M., Siegmund, B., Pabi, N., & Lankmayr, E. (2014). Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines. Food Chemistry, 165, 506-14. https://doi.org/10.1016/j.foodchem.2014.05.144
Petropulos VI, et al. Study of the Influence of Maceration Time and Oenological Practices On the Aroma Profile of Vranec Wines. Food Chem. 2014 Dec 15;165:506-14. PubMed PMID: 25038705.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines. AU - Petropulos,Violeta Ivanova, AU - Bogeva,Elena, AU - Stafilov,Trajče, AU - Stefova,Marina, AU - Siegmund,Barbara, AU - Pabi,Nicole, AU - Lankmayr,Ernst, Y1 - 2014/06/05/ PY - 2012/11/03/received PY - 2014/04/07/revised PY - 2014/05/27/accepted PY - 2014/7/21/entrez PY - 2014/7/21/pubmed PY - 2015/11/17/medline KW - Aroma KW - Enzyme KW - HS-SPME-GC–MS KW - Maceration time KW - Oak chips KW - Vranec KW - Wine SP - 506 EP - 14 JF - Food chemistry JO - Food Chem VL - 165 N2 - Vranec is one of the most important red grape varieties in Republic of Macedonia, grown in all vineyards, mostly in the Tikveš wine region. In this study, Vranec wines produced with different maceration times (4, 7, 14 and 30 days) in presence of enzyme and oak chips during fermentation were studied in order to determine the influence of vinification conditions on the aroma profile. The volatile compounds were determined using headspace solid phase microextraction (HS-SPME) with a PDMS/Carboxen/DVB fibre, coupled with gas chromatography-mass spectrometry (GC-MS). In total 63 aroma compounds were detected revealing a complex aroma profile of Vranec wines composed of esters, alcohols, fatty acids, aldehydes, ketones and sulphur compounds. The content of aroma compounds was related mostly to maceration time, observing increased relative amount of alcohols, esters and fatty acids from the fourth to seventh day of maceration and the presence of oak chips during the fermentation enhanced their formation. The Student-Newman-Keuls test has been applied to ascertain possible significant differences between the studied wines, and principal component analysis has been employed, showing separation and grouping of the wines according to maceration time and oak chips treatment. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25038705/Study_of_the_influence_of_maceration_time_and_oenological_practices_on_the_aroma_profile_of_Vranec_wines_ DB - PRIME DP - Unbound Medicine ER -