Contribution of enzyme preparations to the linalool content of wines made from the non-aromatic grapevine variety ‘Furmint’ (<em>Vitis vinifera</em> L.)

Abstract

<p style="text-align: justify;"><strong>Aim</strong>: Terpene compounds were tentatively identified and quantified in musts and wines made from the non-aromatic grape variety ‘Furmint’ (<em>Vitis vinifera </em>L.) after individual treatments with seven different commercial enzyme preparations.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The identification and quantification of the terpene compounds were carried out with headspace solid phase microextraction (HS-SPME) coupled to gas chromatography-mass spectroscopy (GC-MS). The content of terpene compounds in the ‘Furmint’ grape pomace was below detectable level. After enzyme treatments [Lallzyme BETA (Lall), Rohavin VR-C (VRX), Rohapect VR-C (VRC), Rohavin MX (MX), Rohapect D5L (D5L), Endozym - Cultivar A (Cult. A) and β-glucosidase (Glucosidase)], only linalool was detected in semi-fermented musts, the must treated with β-glucosidase exhibiting the statistically highest linalool content (2.25 <em>μ</em>g/L). ‘Furmint’ wine produced from must treated with Lall appeared to be the most aromatic (based on sensory analysis) as well as the one with the highest linalool content (2.14 <em>μ</em>g/L).</p><p style="text-align: justify;"><strong>Conclusion</strong>: Wines produced from non-aromatic ‘Furmint’ grape pomace treated with different pectolytic enzyme preparations did not generally contain statistically higher levels of terpene compounds.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This confirms the hypothesis that all enzyme preparations are not appropriate for every types of monovarietal grape pomace, especially regarding the increase of terpenic volatile compound contents.</p>