The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak

Abstract

This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstač (K) and Žižak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation β (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID–MS analysis. Significantly higher content of total detected aromatic compounds compared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for pleasant taste (isoamyl acetate – banana, ethyl hexanoate – ripe banana, 2-phenylethyl acetate – powerful fruity rose like) were increased in all samples compared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).

Keywords

• aromatic compounds
• autochthonous grapevine
• gc/fid-ms analysis
• must treatment
• fruity aroma
• sensory