Impact of vineyard and climatic conditions on the aroma compounds, anthocyanin and polyphenol content of red wines from erdut vineyard Eastern Slavonia

Aroma vina je jedna od glavnih karakteristika koji određuje kakvoću vina te za potrošača ima vrlo važnu ulogu prilikom odabira vina. Miris vina predstavlja izrazito velik kvalitativni i kvantitativni kemijski kompleks zato što sadrži preko tisuću hlapljivih spojeva identificiranih u vinu. Antocijani su u vodi topivi biljni pigmenti koji se na svijetlu reflektiraju od tamno crvene do plavičaste boje. To su spojevi koji imaju odlučujuću ulogu u tvorbi boje i arome crnih vina. Pripadaju grupi flavonoida, a uloga istaknutih pigmenata je antioksidacijska zaštita grožđa od štetnog UV zračenja. Cilj je ovog istraživanja bio utvrditi sadržaj aromatičnih spojeva, polifenola, flavonoida, antocijana te antioksidacijsku aktivnost u crnim vinima Erdutskog vinogorja Istočne Slavonije tijekom dvije uzastopne godine. Ispitivani su uzorci vina Merlot, Pinot crni i Cabernet Sauvignon. Utvrđeno je da sorta, geografski položaj i klimatski uvjeti utječu na sadržaj aromatičnih spojeva, polifenola, antocijana te antioksidacijsku aktivnost u crnim vinima. Rezultati analize vina su pokazali da je Cabernet Sauvignon imao najveći udio spojeva arome, dok je Pinot crni imao najmanji. Nije bilo značajne razlike u antioksidacijskoj aktivnosti ispitivanih vina. Crno vino Erdutskog vinogorja sorte Pinot crni je imalo najveći sadržaj antocijana, u usporedbi sa ostalim ispitivanim vinima.Aroma of a wine is one of the major factor that determine the nature and quality of the wine and plays an important role in consumer preference. The flavour of a wine presents an extremely complex chemical pattern in both qualitative and quantitative terms, because over thousand volatile compounds have been identified in wines. Anthocyanins are water-soluble plant pigments which reflect the light from dark red to bluish color. These compounds have a crucial role in the formation of a color and a flavor of red wines. They belong to the group of flavonoids and the role of these pigments is antioxidant protection of grapes from harmful UV radiation. The aim of this study was to characterize the content of aroma compounds, antioxidant activity, polyphenol and anthocyanin content in red wines from Erdut vineyard in Eastern Slavonia during two consecutive vintages. The examined samples of red wines were Merlot, Pinot noir and Cabernet Sauvignon. It was found that variety, vineyard position and climatic conditions were affected on aroma compounds, antioxidant activity, polyphenol and anthocyanin content in red wines. The results of analysed wines showed that Cabernet Sauvignon had the highest content of aroma compounds while Pinot noir had the lowest. There were no significant differences in antioxidant activity between all of examined wines. The red wine from Erdut vineyards, variety Pinot noir had the highest content of anthocyanins compared to all examined wines