Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine
The aim of this research was to investigate the effects of pre-fermentative maceration, Saccharomyces and non- Saccharomyces yeasts during alcoholic fermentation, and antioxidant additions (sulfur dioxide and glutathione) at bottling on the compositions of aroma and phenolic compounds of white wi...
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| Format: | Article |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-11-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Changes-in-the-composition-of-aroma-and-phenolic-compounds-induced-by-different-enological,112328,0,2.html |
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| author | Marina Tomašević Klemen Lisjak Andreja Vanzo Helena Baša Česnik Leo Gracin Natka Ćurko Karin Kovačević Ganić |
| author_facet | Marina Tomašević Klemen Lisjak Andreja Vanzo Helena Baša Česnik Leo Gracin Natka Ćurko Karin Kovačević Ganić |
| author_sort | Marina Tomašević |
| collection | DOAJ |
| description | The aim of this research was to investigate the effects of pre-fermentative maceration, Saccharomyces and non- Saccharomyces yeasts during alcoholic fermentation, and antioxidant additions (sulfur dioxide and glutathione) at bottling on the compositions of aroma and phenolic compounds of white wine Pošip ( Vitis vinifera L.). Additionally, for the first time the insight in volatile thiol precursors in Pošip grape was given, wherein higher concentrations of glutathionylated thiol precursors in comparison to cysteinylated ones were determined. Regarding the applied practices, significant differences among produced wines were established: pre-fermentative maceration resulted in a decrease of 3-sulfanylhexyl acetate (3SHA) and a slight increase of C6 compounds; indigenous yeasts produced higher concentrations of terpenes and esters, while sequential fermentation with Torulaspora delbrueckii also influenced higher concentrations of esters. Most abundant phenolic compound was caffeic acid, except for wine produced by indigenous yeasts where trans-caftaric acid was predominant. Finally, combination of higher SO2 and glutathione resulted in higher concentrations of thiols. |
| format | Article |
| id | doaj-art-4250ec2b9a944118805b7e41c64131a7 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2019-11-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-4250ec2b9a944118805b7e41c64131a72025-02-02T01:15:21ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072019-11-0169434335810.31883/pjfns/112328112328Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White WineMarina Tomašević0Klemen Lisjak1Andreja Vanzo2Helena Baša Česnik3Leo Gracin4Natka Ćurko5Karin Kovačević Ganić6Department of Food Engineering, University of Zagreb Faculty of Food Technology and Biotechnology, CroatiaDepartment of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, SloveniaDepartment of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, SloveniaDepartment of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, SloveniaDepartment of Marine Studies, University of Split University, Ruđera Boškovića 37, 21000 Split, CroatiaDepartment of Food Engineering, University of Zagreb Faculty of Food Technology and Biotechnology, CroatiaDepartment of Food Engineering, University of Zagreb Faculty of Food Technology and Biotechnology, CroatiaThe aim of this research was to investigate the effects of pre-fermentative maceration, Saccharomyces and non- Saccharomyces yeasts during alcoholic fermentation, and antioxidant additions (sulfur dioxide and glutathione) at bottling on the compositions of aroma and phenolic compounds of white wine Pošip ( Vitis vinifera L.). Additionally, for the first time the insight in volatile thiol precursors in Pošip grape was given, wherein higher concentrations of glutathionylated thiol precursors in comparison to cysteinylated ones were determined. Regarding the applied practices, significant differences among produced wines were established: pre-fermentative maceration resulted in a decrease of 3-sulfanylhexyl acetate (3SHA) and a slight increase of C6 compounds; indigenous yeasts produced higher concentrations of terpenes and esters, while sequential fermentation with Torulaspora delbrueckii also influenced higher concentrations of esters. Most abundant phenolic compound was caffeic acid, except for wine produced by indigenous yeasts where trans-caftaric acid was predominant. Finally, combination of higher SO2 and glutathione resulted in higher concentrations of thiols.http://www.journalssystem.com/pjfns/Changes-in-the-composition-of-aroma-and-phenolic-compounds-induced-by-different-enological,112328,0,2.htmlthiol precursorspre-fermentative macerationyeast speciesantioxidantspošiparoma compounds |
| spellingShingle | Marina Tomašević Klemen Lisjak Andreja Vanzo Helena Baša Česnik Leo Gracin Natka Ćurko Karin Kovačević Ganić Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine Polish Journal of Food and Nutrition Sciences thiol precursors pre-fermentative maceration yeast species antioxidants pošip aroma compounds |
| title | Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine |
| title_full | Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine |
| title_fullStr | Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine |
| title_full_unstemmed | Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine |
| title_short | Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine |
| title_sort | changes in the composition of aroma and phenolic compounds induced by different enological practices of croatian white wine |
| topic | thiol precursors pre-fermentative maceration yeast species antioxidants pošip aroma compounds |
| url | http://www.journalssystem.com/pjfns/Changes-in-the-composition-of-aroma-and-phenolic-compounds-induced-by-different-enological,112328,0,2.html |
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