Influence of production technologies on composition of esters and higher alcohols in wine Pošip

Cilj ovog rada je odrediti utjecaj procesa proizvodnje na više alkohole i estere u vinu Pošip sa vinogorja Korčula, položaj Smokvica. Određivanje navedenih hlapljivih sastojaka bitno je zbog njihovih utjecaja na sveukupnu aromu vina. U svrhu kvantificiranja spojeva arome u 31 uzorku vina koristit će se metoda plinske kromatografije, pomoću plamenoionizacijskog detektora (FID) te „Headspace“ automatskog uzorkivača (HSS). Uzorci su odležali godinu dana u bocama te bili smrznuti 2 tjedna prije analize. Na temelju dobivenih rezultata moći će se donijeti zaključci o utjecaju procesnih varijanti na količinu viših alkohola i estera. Dobiveni rezultati pokazuju pozitivan utjecaj hladne maceracije, glutationa i barrique bačava na koncentraciju estera i viših alkohola u vinu Pošip.The aim of this study was to determine the impact of the production process at higher alcohols and esters in wine Pošip within vineyards of Korčula, position of Smokvica. The assessment of the said volatile compounds is essential for their effect on the overall flavor of wine. In order to quantify aroma compounds in wine, 31 samples will be analyzed using the method of gas chromatography, FID detector and "Headspace" autosampler (HSS). The samples were aged for a year in bottles and were frozen two weeks prior to analysis. Based on the results will be able to make conclusions about the impact of process variations on the amount of higher alcohols and esters. The results show a positive impact of cold maceration, glutathione and barrique barrels on the concentration of esters and higher alcohols in wine Pošip