Aroma of Pošip wine after 60 months of bottle ageing

Aroma vina ovisi o brojnim faktorima kao što su sorta grožđa, vinogradarska praksa te primijenjeni enološki postupci tijekom proizvodnje i starenja vina. Cilj ovog rada bio je odrediti spojeve arome u vinima Pošip, proizvedenim različitim enološkim postupcima (predfermentativna maceracija, autohtoni kvasci i dodatak anrtioksidansa - glutation i sumporov dioksid), nakon 60 mjeseci starenja u bocama. Spojevi arome analizirani su primjenom plinske kromatografije s masenom detekcijom uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Dobiveni rezultati pokazali su kako primjena predfermentativne maceracije kao ni alkoholna fermentacija autohtonim kvascima nisu rezultirali značajnim promjenama u koncentraciji analiziranih spojeva arome. Jedino je dodatak antioksidansa imao utjecaj njihove koncentracije, pri čemu je kombinacija glutationa i sumporovog dioksida rezultirala najboljim očuvanjem spojeva arome, odnosno njihovim najvišim koncentracijama.Wine aroma depends on numerous factors, such as grape variety, agricultural practices as well as applied enological practices during vinification and ageing of wine. The aim of this work was to evaluate aroma compounds in Pošip wines, produced by different enological practices (prefermentative maceration, indigenous yeast strains and antioxidants additions - sulfur dioxide and glutathione), after 60 months of ageing in bottles. Aroma compounds were analyzed by solid phase microextraction prior to gas chromatography coupled with mass spectrometry (SPME-GC/MS). Obtained results showed that application of preferemntative maceration, as well as indigenous yeast fermentation, did not influence important changes in concentrations of aroma compounds. The only positive effect had the antioxidant addition, primarily a combination of glutathione and sulfur dioxide that resulted in the best preservation (i.e., higher concentration) of aroma compounds