Aroma of Graševina

Od mnogo hlapljivih komponenti u vinu određene od njih imaju poseban i značajan utjecaj na aromu. U ovom radu izvest će se identifikacija i kvantifikacija tih komponenata. Istraživanje ce se provoditi na sorti vina kontinentalne Hrvatske, graševine. Rezultati su dobiveni metodom određivanja hlapljivih sastojaka vina plinskom kromatografijom/masenom spektrometrijom uz mikroekstrakciju na cvrstoj fazi (SPME-GC/MS). Graševinu karakteriziraju slijedeći spojevi: etil acetat, etil oktanoat, i-butil acetat i etil heksanoat. Budući da su esteri nositelji voćne arome zaključujemo da graševinu karakterizira voćnost. U ispitivanim uzorcima bliskog geografskog položaja nisu se očekivale ovolike razlike u koncentracijama spojeva arome.From many volatile components in wine certain of them have a special and significant impact on the aroma. This paper will perform the identification and quantification of these components. Research will be conducted on continential Croatian wine, Graševina. The results have been obtained by using the method to establish volatile ingredients of wine, gas chromatography/mass spectrometry with solid phase microextraction (SPME-GC/MS). Graševina is characterized by following compounds: ethyl acetate, ethyl octanoate, i-butyl acetate and ethyl hexanoate. Since the esters are carriers of fruit aroma, graševina is characterized by fruity aroma. In the analyzed samples of close geographic location we didn't expect such large differences in concentrations of compounds