Studium korelací jakostních parametrů vín a destilátů

PhD dissertation thesis "Study of correlation of quality parameters of wines and wine distillates" was done at Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University of Agriculture and Forestry in Brno during 2006 - 2012. Samples of wines and samples of distillates made from these wines were analysed using liquid-liquid extraction method (LLE) followed by gas chromatography analysis (GC). Potential characteristics -- chemical markers were determined: trans-linalool oxide and cislinalool oxide which are typical for Muscat Ottonel and tetradecanote, ethyl 3- methylpentanoate for Pinot Blanc. In wine distillates, ethyl 2-methylbutanoate, ethyl 3- methylpentanoate, 1,1-diethoxybutane, diethoxypentane were determined, however none of these substances were found in wines. These substances probably originate as a result of esterification process during ageing of wine distillates after distillation process. Differences in chemical composition of wine distillates made from red wine grape cultivars were analysed using main component method. Group of substances such as ethyl butanoate, hexanoate, octanoate, decanoate, dodecanoate and diethyl succinate can be considered as possible markers identifying wine distillates from red wine grape cultivars and white grape cultivars. Characteristic aroma of grape variety was recognisable in wine distillates from Muscat Ottonell and Blue Frankish varieties. Samples of wine and wine distillates were analysed using Solid-phase micro extraction (SPME-headspace) technique followed by Gas chromatography--mass spectrometry (GCMS). Negative correlation between 1-hexanol content and intensity of aroma was discovered in wine distillates. Characteristic aroma of grape variety showed significantly in distillates from Pinot Gris (RS_2) and in distillates from red wine grape cultivars, particularly Saint Laurent (SV) and Pinot Noir. Based on analysis of samples of wine distillates from red wine grape cultivars, ten major terpentic aromatic substances were determined (o-cymen, limonen, cis-b-ocimen, cislinalool oxid, linalool, isoborneol, terpinen-4-ol, a-terpineol, trans-sabinyl acetate a transkalamenen). All these substances influence aroma of grape variety. Both centred log ratio transform (clr) and main component method were applied and similarity in aroma of wine distillates was found and it was discovered that aroma of wine distillate from varieties Merlot, Pinot Noir and similar ones are influenced by terpenoids cis-linalool oxid, linalool, 94 isoborneol, terpinen-4-ol a a-terpineol. On the other hand, aroma of wine distillates from varieties Blue Portugieser and Cabernet Sauvignon are influenced by o-cymen, limonen, trans-sabinyl acetate and trans-kalamenen. Analysis of terpentic content wine distillates was carried out using Solid-phase micro extraction (SPME-headspace) technique followed by Gas chromatography--mass spectrometry (GC-MS).Major terpentic substances identified are limonen, linalool, a-ylangen, b- bourbonen, g-kadinen, trans-nerolidol, 2,3-dihydrofarnesol and (2-cis, 6-trans)-farnesol. Verifiable differences were discovered between various distillates types. Predominantly mono-terpentic substances were identified in wine distillates; in grappa there were also identified sesquiterpenic substances which are characteristic for these types of distillates