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Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration

Author

Listed:
  • Ana-Marija JAGATIĆ KORENIKA

    (Department of viticulture and Enology, University of Zagreb, Faculty of Agriculture, Zagreb, Croatia)

  • Luna MASLOV

    (Department of viticulture and Enology, University of Zagreb, Faculty of Agriculture, Zagreb, Croatia)

  • Snježana JAKOBOVIĆ

    (Institute for Scientific Research and Artistic Work in Požega, Požega, Croatia)

  • Igor PALČIĆ

    (Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia)

  • Ana JEROMEL

    (Department of viticulture and Enology, University of Zagreb, Faculty of Agriculture, Zagreb, Croatia)

Abstract

Aroma profiles and phenolic components of white wines made from 'Pošip' and 'Škrlet' (Vitis vinifera L.) both native Croatian, non-aromatic grape varieties enhances the knowledge about these varieties, prepared without maceration (control) and subjected to the pre-fermentative cold maceration (CM). Individual phenolic compounds in wines were determined by high-performance liquid chromatography (HPLC) system, while total phenolics and flavan-3-ols in wines were determined by spectrophotometric methods. CM had the significant impact on the total phenolic and flavan-3-ols composition of 'Škrlet' wine. The significant increase of some individual phenolic compounds was observed in 'Pošip' wine. Volatile aroma compounds in wines were determined by gas chromatography (GC) with the previous extraction on the solid phase micro extraction (SPME). The primary aroma compounds, i.e. terpenes were under the significant influence of CM process in 'Škrlet' wine. Aroma profiles, based on the content of 24 specific compounds, grouped in eight aroma series that contribute to wine odor were developed. CM significantly increased five aroma series in 'Škrlet' wine and only three in 'Pošip' wine.

Suggested Citation

  • Ana-Marija JAGATIĆ KORENIKA & Luna MASLOV & Snježana JAKOBOVIĆ & Igor PALČIĆ & Ana JEROMEL, 2018. "Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(6), pages 459-469.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:448-2017-cjfs
    DOI: 10.17221/448/2017-CJFS
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