“Portugizac Mlado vino”; is the aroma of younger red wine more attractive?
“Portugizac Mlado vino” is a local red wine with Protected designation of origin and Traditional term, and it is usually consumed very soon after alcoholic fermentation as a young wine. The maturation and aging of the wine affect the aroma composition, which is generally not pronounced and specific...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Zadružna Štampa d.d.
2021-10-01
|
| Series: | Glasnik Zaštite Bilja |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/clanak/406142 |
| _version_ | 1797306692935876608 |
|---|---|
| author | Ivana Alpeza Katarina Lukić Ivna Linke Karin Kovačević Ganić |
| author_facet | Ivana Alpeza Katarina Lukić Ivna Linke Karin Kovačević Ganić |
| author_sort | Ivana Alpeza |
| collection | DOAJ |
| description | “Portugizac Mlado vino” is a local red wine with Protected designation of origin and Traditional term, and it is usually consumed very soon after alcoholic fermentation as a young wine. The maturation and aging of the wine affect the aroma composition, which is generally not pronounced and specific in the case of most red wines, but, as a sensory property, it is important for the perception of quality and consumer choice. The objective of this work was to analyze the most important aroma compounds of esters and higher alcohols, with the unpleasant volatile phenols too, in “Portugizac” wines, related to aging. The 9 young wines “Portugizac”, PDO “Plešivica” were analyzed after 3 and after 15 months of bottle storage at 16 ºC. Ethyl esters of butanoic and hexanoic acid along with isoamyl acetate are considered to be the most important esters in the fruity aroma of wine, and their concentrations in all analyzed “Portugizac” young wine samples were higher than their perception thresholds. The concentration of ethyl acetate was in the range 30-123 mg/L. The concentrations of ethyl esters of octanoic and decanoic acid, as well as 2-phenyl ethyl acetate and diethyl succinate in all analyzed wines, were lower than their perception thresholds. The concentrations of higher alcohols were much higher than their perception threshold. Bottle storage significantly affected the concentrations of analyzed compounds; after 15 months, the concentrations of acetate and ethyl esters (except ethyl acetate and diethyl succinate), as well as terpene (linalool), decreased, while higher alcohols and ethyl phenols slightly increased if compared to three months. In general, the compounds responsible for the desired fresh, fruity aroma tones were altered in an undesirable manner, while, undesirable compounds of 4-ethyl-phenol and 4-ethyl-quaiacol, which were not present in young wines, were detected in aged wines. It can be concluded that the bottle aging affects the aroma profile, undesirable changes were more pronounced than positive ones and therefore the consumption of young wine “Portugizac” might be more sensory attractive. |
| first_indexed | 2024-03-08T00:45:31Z |
| format | Article |
| id | doaj.art-cd8dd9e8e49f4c5683055e8ba4161cd5 |
| institution | Directory Open Access Journal |
| issn | 0350-9664 2584-3265 |
| language | English |
| last_indexed | 2024-03-08T00:45:31Z |
| publishDate | 2021-10-01 |
| publisher | Zadružna Štampa d.d. |
| record_format | Article |
| series | Glasnik Zaštite Bilja |
| spelling | doaj.art-cd8dd9e8e49f4c5683055e8ba4161cd52024-02-15T12:12:04ZengZadružna Štampa d.d.Glasnik Zaštite Bilja0350-96642584-32652021-10-014457887“Portugizac Mlado vino”; is the aroma of younger red wine more attractive?Ivana Alpeza0https://orcid.org/0000-0003-0278-3312Katarina Lukić 1https://orcid.org/0000-0002-4295-0894Ivna Linke2Karin Kovačević Ganić3Centar za vinogradarstvo, vinarstvo i uljarstvo, Hrvatska agencija za poljoprivredu i hranu, Zagreb, Hrvatska Prehrambeno biotehnološki fakultet, Sveučilište u Zagrebu, HrvatskaCentar za vinogradarstvo, vinarstvo i uljarstvo, Hrvatska agencija za poljoprivredu i hranu, Zagreb, HrvatskaPrehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska“Portugizac Mlado vino” is a local red wine with Protected designation of origin and Traditional term, and it is usually consumed very soon after alcoholic fermentation as a young wine. The maturation and aging of the wine affect the aroma composition, which is generally not pronounced and specific in the case of most red wines, but, as a sensory property, it is important for the perception of quality and consumer choice. The objective of this work was to analyze the most important aroma compounds of esters and higher alcohols, with the unpleasant volatile phenols too, in “Portugizac” wines, related to aging. The 9 young wines “Portugizac”, PDO “Plešivica” were analyzed after 3 and after 15 months of bottle storage at 16 ºC. Ethyl esters of butanoic and hexanoic acid along with isoamyl acetate are considered to be the most important esters in the fruity aroma of wine, and their concentrations in all analyzed “Portugizac” young wine samples were higher than their perception thresholds. The concentration of ethyl acetate was in the range 30-123 mg/L. The concentrations of ethyl esters of octanoic and decanoic acid, as well as 2-phenyl ethyl acetate and diethyl succinate in all analyzed wines, were lower than their perception thresholds. The concentrations of higher alcohols were much higher than their perception threshold. Bottle storage significantly affected the concentrations of analyzed compounds; after 15 months, the concentrations of acetate and ethyl esters (except ethyl acetate and diethyl succinate), as well as terpene (linalool), decreased, while higher alcohols and ethyl phenols slightly increased if compared to three months. In general, the compounds responsible for the desired fresh, fruity aroma tones were altered in an undesirable manner, while, undesirable compounds of 4-ethyl-phenol and 4-ethyl-quaiacol, which were not present in young wines, were detected in aged wines. It can be concluded that the bottle aging affects the aroma profile, undesirable changes were more pronounced than positive ones and therefore the consumption of young wine “Portugizac” might be more sensory attractive.https://hrcak.srce.hr/clanak/406142bottle aging„portugizac mlado vino“aroma |
| spellingShingle | Ivana Alpeza Katarina Lukić Ivna Linke Karin Kovačević Ganić “Portugizac Mlado vino”; is the aroma of younger red wine more attractive? Glasnik Zaštite Bilja bottle aging „portugizac mlado vino“ aroma |
| title | “Portugizac Mlado vino”; is the aroma of younger red wine more attractive? |
| title_full | “Portugizac Mlado vino”; is the aroma of younger red wine more attractive? |
| title_fullStr | “Portugizac Mlado vino”; is the aroma of younger red wine more attractive? |
| title_full_unstemmed | “Portugizac Mlado vino”; is the aroma of younger red wine more attractive? |
| title_short | “Portugizac Mlado vino”; is the aroma of younger red wine more attractive? |
| title_sort | portugizac mlado vino is the aroma of younger red wine more attractive |
| topic | bottle aging „portugizac mlado vino“ aroma |
| url | https://hrcak.srce.hr/clanak/406142 |
| work_keys_str_mv | AT ivanaalpeza portugizacmladovinoisthearomaofyoungerredwinemoreattractive AT katarinalukic portugizacmladovinoisthearomaofyoungerredwinemoreattractive AT ivnalinke portugizacmladovinoisthearomaofyoungerredwinemoreattractive AT karinkovacevicganic portugizacmladovinoisthearomaofyoungerredwinemoreattractive |