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A Comparative Aroma And Volatile Profile Investigation Of 2016 And 2017 Vintage Bull’S Blood Wine Samples

Author

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  • Keresztes, Gabriella
  • Bogárdi-Tóth, Kitti

Abstract

In our research, our aim was to examine the volatile compounds of Bull’s Blood originated from Eger, and search correlation between them and organoleptic analysis. To reach these goals, we collected 2016 vintage and 2017 vintage Bull’s Blood samples from different wineries. The research includes organoleptic analysis, volatile compound profile examined with GC-MS, and studying basic parameters, using WineScan. . Organoleptic analysis’ points were givens for the look of the wine (colour and clarity), Fragrance (intensity, character and quality), Flavour (intensity, character and quality) and General impression. For examining volatile compounds, we used HS-SPME-GCMS technique, as it is suitable to study aromas. After qualitation of volatile compounds, we used a statistic programme, and there was correlation between four aroma, one basic parameter and some of organoleptic analysis’ part. One aroma had positive effect, three aromas has negative effects, and the basic parameter had positive effect on organoleptic analysis. --------------------------- A kísérlet célja az egri Bikavérek aromaprofil felvétele, valamint érzékszervi összevetése volt, ehhez 2016-os és 2017-es Classicus Bikavér mintákat gyűjtöttünk. A vizsgálatok érzékszervi bírálatot, GC-MS készülékkel végzett aromaprofil vizsgálatot, valamint WineScan készülékkel az alapparaméterek vizsgálatát foglalta magában. Az érzékszervi vizsgálatoknál szempont volt a bor megjelenése (szín és tisztaság), az illat (intenzitás, fajta karakter, minőség), zamat (intenzitás, fajta karakter, minőség, hosszúság), valamint az összbenyomás a borról. Az aromaprofil vizsgálatokhoz HS-SPME-GCMS technikát használtunk. Az aromák minőségi kiértékelése után statisztikailag értékeltük az eredményeket, amely során négy aroma és egy alap paraméter, valamint az érzékszervi vizsgálatok szempontjai között összefüggést találtunk. Egy aromavegyület pozitív, a többi negatív irányba befolyásolta az érzékszervi bírálatokon adott pontszámokat, míg az alap paraméter pozitív irányba tolta el a borok megítélését. A kutatási eredményeket későbbiekben fel lehet használni egy adatbázis létrehozására, valamint vizsgálni a vásárlói attitűdöt.

Suggested Citation

  • Keresztes, Gabriella & Bogárdi-Tóth, Kitti, 2020. "A Comparative Aroma And Volatile Profile Investigation Of 2016 And 2017 Vintage Bull’S Blood Wine Samples," Acta Carolus Robertus, Karoly Robert University College, vol. 2020(Special).
    • Handle: RePEc:ags:hukruc:303963
    DOI: 10.22004/ag.econ.303963
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