Aroma profile of welsh riesling and traminner wines

Kao tema i materijal za izradu ovog diplomskog rada upotrijebljena su vina sorti graševina i traminac iz vinogorja podunavske i slavonske podregije. Određivan je udjel hlapljivih komponenata graševine i traminca. Te vrijednosti su poslužile za određivanje utjecaja pojedine komponente na aromu kao i za utvrđivanje razlika njihovih udjela u ispitivanim uzorcima. Analiza komponenata arome provedena je metodom plinske kromatografije, a uzorkovanje je provođeno tehnikom mikroekstrakcije na čvrstoj fazi (engl. solid phase microextraction-SPME). Dobiveni rezultati pokazali su da na aromu obje sorte veliki utjecaj imaju linalool, etil acetat, izoamil acetat, etil heksanoat, etil oktanoat i etil dekanoat. Vidljive su razlike u koncentracijama 1-heksanola, linaloola, metionola, etil dekanoata te izoamil acetata između dvije sorte.Graševina and traminac were selected to represent the wines from Slavonija and Podunavlje subregion of Croatia as a topic of this graduation work. The volatile compounds content were determined for each variety. The results of this research were used for discussion of the effect of each volatile compound on formation of the wine aroma and to determine the difference in certain volatile compounds content between these two sorts of wine. The wines were sampled using solid phase microextraction-SPME and analysed using gas chromatography. The results showed that linalool, ethyl acetate, isoamyl acetate, etyl hexanoate, ethyl octanoate and ethyl decanoate have a great influence on wine aroma. Main differences between two sorts of wine were shown in concentrations of 1-hexanol, linalool, methionol, ethyl decanoate and isoamyl acetate