Abstract
The objective of this study was to determine the aromatic profile of red wines obtained from Rubin, Storgozia, Bouquet, Trapezitsa, Kaylashky Rubin and Pinot Noir varieties from the region of Central Northern Bulgaria. First five varieties are hybrids selected in the Institute of Viticulture and Enology (IVE). Pinot Noir was used for control. GC-FID study for determination of the aromatic profile of red wines from proposed varieties was conducted. Twenty four volatile compounds were identified: 9 esters, 8 higher alcohols, 1 aldehyde, 5 terpene alcohols. The presence of methyl alcohol in all wines were found. Its concentrations were normal for red wines. The highest total content of volatile compounds was found in the wine from Kailashky Rubin variety (693.97 mg.dm-3). The ester fraction was dominated by ethyl acetate. The highest total ester content was found in the wine from Pinot Noir variety (204.08 mg.dm-3). It was followed by the wine from Bouquet variety (195.75 mg.dm-3). Acetaldehyde was the major established aldehyde. It was found in the largest quantity in the wine from Trapezitsa variety (87.44 mg.dm-3). 2-methyl-1-butanol (active amyl alcohol) and 3-methyl-1-butanol (isoamyl alcohol) were found in the highest content from the higher alcohols fraction. The highest total content of higher alcohols was found in the wine from Rubin variety (379.38 mg.dm-3). Five terpene alcohols were identified in the wines. Geraniol was presented in all examined wines. An extensive aromatic characterization by gas chromatographic analysis of red wines obtained from grapevine varieties selected in the Republic of Bulgaria was carried out. The research proves that the red wines obtained in the conditions of Central Northern Bulgaria were characterized by a complex aromatic composition due to the presence of different esters, higher alcohols and terpenes.
Highlights
Over 800 volatile compounds have been identified in the wine (Li, 2006)
The total amount of identified volatile compounds was found to be in the range of 404.79 mg.dm-3 (Pinot Noir) - 693.97 mg.dm-3 (Kaylashky Rubin)
Quantitative prevalence was observed in the wine from Kaylashky Rubin variety
Summary
Over 800 volatile compounds have been identified in the wine (Li, 2006). Different quantitative variations of individual volatile compounds - tens to hundreds of mg.dm-3, as well as very low concentration ranges - μg.dm-3 to ng.dm-3 have been established (Rapp and Manderey, 1986; Li, 2006; SanchezPalomo et al, 2007). It is due to their participation in the process of esterification By their interaction with acids, a wide variety of esters are formed, which complicates and improves the aroma of wines during the aging process (Meng et al, 2011). Their quantitative variation in wine ranges from 150.00 550.00 mg.dm-3 (Abrasheva et al, 2008).
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