Volatile Composition of Macedonian and Hungarian Wines Assessed by GC/MS

Ivanova, Violeta; Стефова, Марина; Vojnoski, Borimir; Stafilov, Trajče; Bíró, Ildikó; Bufa, Anita; Felinger, Attila; Kilár, Ferenc

doi:10.1007/s11947-011-0760-y

Cited by 41 publications

(24 citation statements)

References 37 publications

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“…In fact, there is only one paper about the volatile profile of Macedonian and Hungarian wines, including the Vranec wine (Ivanova et al, 2013), whereas commercial wines have been analysed and compared. In this study, the main volatile components making the aroma profile of this local red wine were characterized for the first time, but since results were not conclusive, additional studies have to be performed.…”

Section: Introductionmentioning

confidence: 99%

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

Petropulos

Bogeva

Stafilov³

et al. 2014

Food Chemistry

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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.

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Section: Introductionmentioning

confidence: 99%

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

Petropulos

Bogeva

Stafilov³

et al. 2014

Food Chemistry

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“…Principal component analysis (PCA) was commonly used to discriminate the characteristic components of wines (Genovese et al, 2005;Ivanova et al, 2013;Welke et al, 2012). The characteristic volatiles of HT wines were distinguished from the three wines of 2013 and 2014, respectively.…”

Section: Discussionmentioning

confidence: 99%

Aroma characterization of Chinese Hutai-8 wines: Comparing with Merlot and Cabernet Sauvignon wines

Song

Li-li

Shi

et al. 2015

Scientia Horticulturae

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“…Therefore, their odour may be as strong as that of acetic acid and also could be associated with the odour descriptor "rancid" (Zhang et al, 2011). Some of these fatty acids (hexanoic, octanoic and 3-methylbutanoic acids) occur naturally in fruit, they may be formed during the fermentation as secondary products of the yeast metabolism, and they could inhibit the alcoholic fermentation (Duarte et al, 2010;Ivanova et al, 2012;Dliveira et al, 2011). All these compounds were detected in the fermented banana studied.…”

Section: Analysis Of Volatile Organic Compounds By Spme Cg/msmentioning

confidence: 98%

Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes

et al. 2016

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Banana characteristics could provide yeast growth and support the action of yeast to produce beverages. The effects of enzymatic treatment, centrifugation, commercial yeast and two selected strains of Saccharomyces cerevisiae were investigated using the fermented banana Terra. Volatile organic compounds (VDCs) were determined by solid phase microextraction using gas chromatography mass spectrometry. The results showed that the condition employing enzymatic treatment, centrifugation and wet commercial yeast provided maximum ethanol yield (86%) and effiency (98%). Twenty-two compounds of distinct chemical classes were analysed including alcohols, esters, acids and aldehydes. The concentrations of the VDCs differed depending on the fermentation condition and were more influenced by using different yeasts. The limits of detection and quantification ranged from 0.056 to 2.694 mg L -1 and 0.057 to 2.904 mg L -1 respectively. Among the most prevalent VDCs the higher alcohols ranged from 353 to 1017 mg per 100 mL of anhydrous alcohol. The fermented banana studied showed a composition similar to other fermented fruit pulps.

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Volatile Composition of Macedonian and Hungarian Wines Assessed by GC/MS

Cited by 41 publications

References 37 publications

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

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

Aroma characterization of Chinese Hutai-8 wines: Comparing with Merlot and Cabernet Sauvignon wines

Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes

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