Influence of bentonite addition on aroma profile of ´Istrian Malvasia´ wines

Određene doze bentonita aplicirane u različitim fazama tehnologije proizvodnje vina mogu negativno utjecati na aromatski profil vina te na samu kvalitetu vina. Stoga je cilj ovoga rado bio utvrditi utjecaj različitih koncentracija i termina aplikacije bentonita na aromatski profil i senzorna svojstva vina ´Malvazija istarska´. Termin aplikacije bio je direktno u mošt te tijekom alkoholne fermentacije u količini od 50 i 100 g/L bentonita. Nakon provedenog istraživanja utvrđena je različitost u koncentraciji većine aromatskih spojeva pri čemu je najniža bila kod uzoraka tretiranih bentonitom za vrijeme alkoholne fermentacije, a najviša u kontrolnom uzorku. Što se tiče senzornog ocjenjivanja, nešto bolje je ocijenjen kontrolni uzorak, a slijedili su ga uzorci gdje je bentonitom tretiran mošt.Certain doses of bentonite applied in different phases of wine production technology can negatively affect the aromatic profile of wine and the quality of wine. Therefore, the aim of this graduate thesis is to determine the concentrations of certain groups of aromatic compounds in wine and sensory properties in a sample that was not treated with bentonite; then in samples where 50 and 100 g / L of bentonite were added to the must and in samples where bentonite was added during alcoholic fermentation in doses of 50 and 100 g / L. The wines used in this graduate thesis are made from "Istrian Malvasia". After the research, it can be seen that the concentration of most aromatic compounds is the lowest in samples treated with bentonite during alcoholic fermentation, and the highest in the control sample. In terms of sensory evaluation, the control sample was rated as the best one, followed by samples where the must was treated with bentonite