publication . Article . 2014

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Ivanova, Violeta; Bogeva, Elena; Stafilov, Trajče; Stefova, Marina; Siegmund, Barbara; Pabi, Nicole; Lankmayr, Ernst;
Open Access
  • Published: 05 Jun 2014
  • Publisher: Elsevier
Abstract
Vranec is one of the most important red grape varieties in Republic of Macedonia, grown in all vineyards, mostly in the Tikveš wine region. In this study, Vranec wines produced with different maceration times (4, 7, 14 and 30 days) in presence of enzyme and oak chips during fermentation were studied in order to determine the influence of vinification conditions on the aroma profile. The volatile compounds were determined using headspace solid phase microextraction (HS-SPME) with a PDMS/Carboxen/DVB fibre, coupled with gas chromatography–mass spectrometry (GC–MS). In total 63 aroma compounds were detected revealing a complex aroma profile of Vranec wines composed...
Subjects
mesheuropmc: food and beverages
free text keywords: Agricultural biotechnology, Chemical sciences
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