The research on forming atypical aging off-flavor in wines (UTA) was revealed a significant correlation between the UTA , the concentration of 2-aminoacetophenones (AAP) and the wines produced from ...grapes affected by stress (lack of water or nitrogen supply), wines from grapes grown in high yielding vineyards or earlier harvested grapes. The aim of this study was to explore the different grape ripeness and synthesis of indole-3-acetic acid and tryptophan in must and wine of white cultivar Rhine Rieslin (Vitis vinifera L.). Treatments in the research have been the two periods of the grape harvesting dates (regular and late harvesting) from two different locations (Mladice and Hrnjevac). Indole-3-acetic acid and tryptophan in must and wine were determined by high performance liquid chromatography with fluorescence detector. As the process of ripening was going on the concentration of indole-3-acetic acid and tryptophan in must and wines have been reduced regardless the year of research and vineyards positions. Wines produced from late harvested grapes have a lower possibility of the appearance of atypical aroma aging effect compared to the regular harvest.
Istraživanja formiranja netipične arome starenja vina (UTA) otkrila su značajnu korela¬ciju između UTA, koncentracije 2-aminoacetofenona (AAP) i vina dobivena od grožđa, koje je bilo pod utjecajem ...stresa (nedostatak vode ili opskrbe dušikom), vina od grožđa iz vinograda s visokim prinosima ili od ranije branoga grožđa. Cilj ovog istraživanja bio je istražiti različitu dozrelost grožđa i sintezu indol-3-octene kiseline i triptofana u moštu i vinu kod bijeloga kultivara vinove loze Rizling rajnski (Vitis vinifera L.). Tretmani u istraživanju bili su dva roka berbe grožđa (redovna i kasna berba) s dva različita položaja (Mladice i Hrnjevac). Indol-3-octena kiselina i triptofan u moštu i vinu određeni su metodom tekućinskom kromatografijom visoke djelotvornosti, uz fluore¬scentni detektor. Dozrijevanjem grožđa koncentracije indol-3-octene kiseline i tripto-fana smanjivale su se nezavisno od godine istraživanja te ispitivanoga položaja. Vina dobivena od kasnije branoga grožđa imaju manju mogućnost pojave netipične arome starenja vina u odnosu na ona redovne berbe.
The analyzed samples of Rhine Riesling wine from the Plešivica-Okić wine region were produced during three consecutive years (2009, 2010 and 2011) in one family winery. Concentrations of alcohol, ...total and volatile acidity, total SO2 , glycerol and residual sugar in the analyzed wines were in accordance with legal requirements. A pronounced influence of climatic conditions on the chemical composition of the analyzed wines was observed.
Analizirani uzorci vina sorte Rajnski rizling iz vinogorja Plešivica-Okić proizvedeni su tijekom tri uzastopne godine (2009., 2010. i 2011.) na jednom obiteljskom gospodarstvu. Koncentracije ...alkohola, ukupnih i hlapljivih kiselina, ukupnog SO2 , glicerola i reducirajučih šećera u analiziranim vinima u skladu su sa zakonskim propisima. Uočen je izražen utjecaj klimatskih uvjeta na kemijski sastav analiziranih vina.
The analyzed samples of Rhine Riesling wine from the Plešivica-Okić wine region were produced during three consecutive years (2009, 2010 and 2011) in one family winery. Concentrations of alcohol, total and volatile acidity, total SO2 , glycerol and residual sugar in the analyzed wines were in accordance with legal requirements. A pronounced influence of climatic conditions on the chemical composition of the analyzed wines was observed.
The aroma of Rhine Riesling must and wine was studied to determine the most intense odor-active compounds. The study was carried out using a special designed method of gas chromatography-olfactometry ...(GCO) to detect characteristic odorants, which were identified by GC-MS. Generally, the obtained results showed higher odor intensities for the wine than for the must samples. The aroma substances 2-phenylethanol, 3-methyl-1-butanol, 3-(methylthio)-1-propanol, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutanoate, 3-methyl-1-butanol acetate, ethyl hexanoate, ethyl octanoate, ethyl 3-hydroxybutanoate, 2-phenylethyl acetate, hexanoic acid, 3-methylbutanoic acid, butanoic acid, β-damascenone, γ-undecalactone and 4-vinylguaiacol were detected as the most active odorants in the Rhine Riesling wine. The aroma of Rhine Riesling must was characterized by 2-ethyl-1-hexanol, (E)-2-penten-1-ol, 1-terpinen-4-ol, benzyl alcohol, 2-phenylethanol, α-terpineol, d-limonene, β-damascenone, 3-methylbutanoic acid and benzeneacetaldehyde.
Quantities of sugar and acid in the must of Riesling Rhine of Kutjevo vineyard area were observed on the Jakobovic Family Estate in the period of five years, from 1999 to 2003. The analysis shows ...varying quality of must and wine due to climatic conditions of a particular year. In the year 2000 and 2003 the quantities of sugar were exceptionally high and the content of all acids considerably lower which reflected later on the quantity of alcohol and acid in wine, as well as on organoleptic traits of wine.
Vina Rajnskog rizlinga proizvedena standardnom tehnologijom za bijela vina te maceracijom masulja od 3 sata i maceracijom masulja od 6 sati analizirana su kako bi se utvrdile razlike u kemijskom ...sastavu i senzornim svojstvima. Kemijska analiza provedena je nakon fermentacije, a senzorno ocjenjivanje 3 mjeseca nakon fermentacije. Vina dobivena maceracijom masulja od 3 sata senzorno su ocijenjena najbolje dok su vina dobivena maceracijom od 6 sati te standardnom tehnologijom bila slabije kakvoće. Po kemijskom sastavu vina dobivena maceracijom masulja nisu se međusobno razlikovala, dok su vina dobivena standardnim postupkom proizvodnje za bijela vina imala niži ukupni ekstrakt, pepeo, hlapivu kiselost i ukupne fenole.
Količine šećera i kiselina u moštu Rizling rajnski Kutjevačkog vinogorja praćene su u petogodišnjem razdoblju, od 1999.-2003. godine, na obiteljskom gospodarstvu Jakobović. Istraživanja ukazuju na ...variranje kakvoće moštova i vina zbog klimatskih uvjeta pojedine godine. Posebno se izdvajaju godine 2000. i 2003. godina, kada su količine šećera bile izrazito visoke, a sadržaj ukupnih kiselina znatno niži, što se kasnije odrazilo i na količine alkohola i kiselina u vinu, kao i na organoleptiku vina.
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