Volatile compounds in Prošek dessert wines produced from white and red grapes

Abstract

Budić-Leto I., Humar I., Zdunić G., Hribar J., Zlatić E. (2015): Volatile compounds in Prošek dessert wines produced from white and red grapes. Czech J. Food Sci., 33: 354-360.Prošek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Sixty-one individual volatile compounds of Prošek were identified. Of these, nine compounds comprised over 95% of the total peak area of volatile aromas detected in Prošek: five esters and four alcohols. The remaining volatile compounds consisted of 11 alcohols, 11 esters, 10 terpenes, 8 aldehydes, 10 ketones, 4 acids, 1 lactone, and 1 norisoprenoide. Only 13 of the 61 aroma compounds showed significant differences between the varieties investigated. These results suggest that the characteristic aroma of Prošek is very complex and determined predominantly by the unique process of the grape drying.

Advances in Distilled Beverages Authenticity and Quality Testing

“…The quality of raw material subjected to fermentation, yeast specie and the inoculum amount, type and hygiene of the vessels [65], temperature and duration of the process are parameters intensively tested in the past years [20,26,28,66,67]. Yeast species used in fermentation have an important role in defining the final bouquet of the beverage, a gas-chromatography analysis proved [68]. Molecular techniques were used for distinguishing different types of microorganisms involved in the fermentation of cachaça [69] with impact on their volatile profile [70].…”