Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Abstract

a b s t r a c tVranec 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.

Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

“…Furthermore, the addition of sucrose was found to alter the aroma of the final wine product. Most volatile compounds are yeast secondary metabolites whose formation in wine mainly depends on the types of alcohols and acids afforded by sugar assimilation during alcoholic fermentation [14][15][16]. This paper focuses on the influence of different quantities of sucrose on changes in yeast count, total sugar content, ethanol content, titratable acidity, and color parameters during fermentation.…”

Optimization and Validation of a Microwave Digestion Method for Multi-element Characterization of Vranec Wines

“…Different grape varieties are grown on Macedonian territory, and between them, Vranec is the most characteristic variety with the highest economic importance for the country. Preliminary studies on the phenolic and aromatic content of this wine variety produced under different vinification conditions have been performed (Ivanova et al 2012;IvanovaPetropulos et al 2015aIvanovaPetropulos et al , 2015cIvanova Petropulos et al 2014). Moreover, ICP-OES and ICP-MS techniques were applied for multi-elemental composition of different commercial Macedonian wines, including Vranec wines too, from different wine regions.…”

Determination of Pb and Cd in Macedonian Wines by Electrothermal Atomic Absorption Spectrometry (ETAAS)

“…Mineral composition of wines is an important factor that influences its quality as well as nutritional value. In fact, determination of the elemental composition of wines is very important from toxicological point of view, not only since it could contain harmful elements, such as Pb, As and Cd, but also, from nutritional point of view, since wine contains essential elements for the human organism, such as Ca, Cr, Co, K, Se and Zn (Grindlay et al 2011;Ivanova-Petropulos et al 2013). Elements can be considered as indicators for wine origin since they are neither metabolized nor modified during the technological process of winemaking (Kallithraka et al 2001).…”

“…As Pb and Cd are usually present at low levels in different foods and beverages, their concentration has to be controlled. For their accurate determination, sensitive techniques are required, such as flame atomic absorption spectrometry, atomic fluorescence spectrometry, inductively coupled plasma mass spectrometry, inductively coupled plasma optical emission spectrometry, electroanalysis or neutron activation analysis (Matsushige and Oliveira 1993;Perez-Jordan et al 1999;Harrington et al 1999;Stafilov and Karadjova 2009;Ivanova-Petropulos et al 2013).…”

“…Wine characterization of Macedonian wines has been performed, including determination of phenolic and aroma compounds in commercial wines, as well as wines produced by different winemaking procedures (Ivanova et al (2009(Ivanova et al ( , 2011a(Ivanova et al ( , 2011b(Ivanova et al ( , 2011c(Ivanova et al ( , 2012). But, til now, low number of papers is dealing with determination of heavy metals in wines (Ivanova-Petropulos et al 2013), especially for Cd and Pb which have been separately determined in Macedonian wines and published in separate papers in 2006 and 2007 (Cvetković et al 2006;Karadjova et al 2007). Moreover, a few air pollution studies in Macedonia using a moss biomonitoring technique have been performed (Barandovski et al 2013), indicating a high content of Cu, Zn, Cd and Pb in mosses near the Skopje, Veles and Radoviš cities, as well as in the eastern part of the country.…”