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ORIGINAL ARTICLE
Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine
1
Department of Food Engineering, University of Zagreb Faculty of Food Technology and Biotechnology, Croatia
2
Department of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
3
Department of Marine Studies, University of Split University, Ruđera Boškovića 37, 21000 Split, Croatia
Submission date: 2019-04-18
Final revision date: 2019-09-09
Acceptance date: 2019-09-13
Online publication date: 2019-10-01
Publication date: 2019-11-18
Corresponding author
Marina Tomašević
Department of Food Engineering, University of Zagreb Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000, Zagreb, Croatia
Department of Food Engineering, University of Zagreb Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000, Zagreb, Croatia
Pol. J. Food Nutr. Sci. 2019;69(4):343–358
KEYWORDS
TOPICS
ABSTRACT
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.
ACKNOWLEDGEMENTS
The authors wish to thank Luka Krajančić winery for the setting up of the experiment and for the donation of wine.
FUNDING
The study was supported by Grants of University of Zagreb and by Slovenian Research Agency (research programs No. P4-0133 and P1-0179).
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