The effect of different maceration techniques on the aroma composition of red wine

Cilj ovoga rada bio je utvrdit utjecaj tehnike miješanja masulja tjekom maceracije i fermentacije na aromu crnog vina Teran. Miješanje masulja tjekom maceracije/fermentacije provedeno je potapanjem klobuka te tehnikom delestage, a uzorci su izuzet u pet različith termina (3., 5. i 7. dan maceracije/fermentacije, nakon prešanja te nakon prvog pretoka). Spojevi arome analizirani su primjenom plinske kromatografje s masenom spektrometrijom uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Istraživanjem je utvrđeno kako primjenom dvaju tehnoloških postupaka(delestage i potapanje) nastaju razlike u sastavu arome ispitvanoga vina: primjena tehnike delestage rezultrala je višim koncentracijama estera u vinu, dok je tehnika potapanja komine rezultrala višim koncentracija viših alkohola. Ovaj rad može pridonijet poboljšanju znanja o važnost odabira prave tehnike proizvodnje pri izradi crnih vina ovisno o mogućnostma i željama proizvođača.The aim of this study was to evaluate the influence of the mixing treatments during maceration and fermentation of must on the aroma of red Teran wine. Mixing of must during maceration/fermentation was carried out by punching down and the delestage techniques and samples were sampled at five different points (3rd, 5th and 7th day of maceration/fermentation, after pressing and after the first rack). Aroma compounds were analyzed using solid-phase microextraction prior to gas chromatography with mass spectrometry (SPME-GC/MS). The research established that the application of two technological procedures (delestage and punching down) result in differences in the aroma composition of the tested wine: the application of the delestage technique resulted in higher ester concentrations in wine, while the punching down technique resulted in higher concentrations of higher alcohols. This paper can contribute to improving knowledge about the importance of choosing the right production technique in the production of red wines depending on the capabilities and preferences of producers