Abstract
Terpenic represent a very interesting group of aromatic substances. They occur in aromatic grapevine cultivars and create muscat and flower aromas. In 2013, their contents as well as contents of other aromatic substances were determined in juices made of the Moravian Muscat cultivar after 5, 12 and 24 hours of maceration. As Control, fresh juice analysed immediately after the pressing was used. The aim of this experiment was to find out which terpenic compounds are present in grapes of this cultivar and which length of maceration would be the most suitable for making wine. Attention was paid also to levels of monoterpens, phenols, ethyls, alcohols and acids as well as to basic analytical parameters. Results of a chemical analysis indicated that an optimum is the maceration of grapes for 24 hours because after this time interval the highest amount of terpenic substances was released.
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