Influence of oenological practices on the aroma composition of Pošip wine

Cilj ovog rada bio je istražiti utjecaj predfermentativne maceracije, soja kvasca te dodatka antioksidansa (sumporov dioksid i glutation) na aromu vina Pošip. Vina su proizvedena vinifikacijom u inoks tankovima i u hrastovim barrique bačvama. Uzorci vina analizirani su u trenutku punjenja te nakon 3, 6, 9 i 12 mjeseci starenja u bocama. Spojevi arome analizirani su primjenom plinske kromatografije s masenom detekcijom (GC/MS) nakon prethodne mikroekstrakcije na čvrstoj fazi (SPME) ili slektivne ekstrakcije hlapivih tiola primjenom p-hidroksimerkuribenzoata i jakog anionskog izmjenjivača. Intenzitet mirisa tiola određen je kvantitativnom deskriptivnom senzorskom analizom. Dobiveni rezultati pokazali su da primijenjeni enološki postupci značajno utječu na sastav spojeva arome, a ovisno o pojedinom postupku ili njihovoj kombinaciji mogu se proizvesti vina različitih karakteristika.The aim of this research was to study the effect of pre-fermentative maceration, yeast strain and antioxidant addition (sulfur dioxide and glutathione) on the aroma of Pošip wine. Vinification was conducted using inox tanks and oak barrels. Wine samples were subjected to analysis at the bottling and after 3, 6, 9 and 12 months of aging in bottles. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC/MS) after solidphase microextraction (SPME) or selective extraction of volatile thiols using p-hydroxymercurybenzoate and strong anion exchange column. Intensity of the thiols aroma was evaluated by quantitative descriptive sensory analysis. The obtained results showed that appplied enological treatments significantly influenced the aroma compounds, and applying individual process or their combination, wines with different aroma characteristics could be produced