Determination of selected terpenic substances in grapes and wine of the cultivar Pálava

Authors

  • Marcela Cehula Constantine the Philosopher University in Nitra, Faculty of Natural Sciences, Department of Botany and Genetics, Nábrežie mládeže 91, 949 74 Nitra, Slovak Republic, Tel.: +421376408581 https://orcid.org/0000-0002-8048-1144
  • Michal Kumsta Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, 691 44 Lednice, Czech Republic, Tel.: +420 519 367 252
  • Radek Sotolar Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, 691 44 Lednice, Czech Republic, Tel.: +420 737 588 896
  • Lenka Sochorova Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, 691 44 Lednice, Czech Republic, Tel.: +420 519 367 254
  • Tunde Jurikova Constantine the Philosopher University, Faculty of Central European Studies, Institute for Teacher Training, Dražovská 4, 949 74 Nitra, Slovak Republic, Tel.: +421376408855
  • Jiri Mlcek Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám.T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420576033030
  • Mojmir Baron Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, 691 44 Lednice, Czech Republic, Tel.: +420 519 367 252
  • Jiri Sochor Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, 691 44 Lednice, Czech Republic, Tel.: +420 519 367 254

DOI:

https://doi.org/10.5219/1396

Keywords:

terpens, grape, wine, GC-MS

Abstract

The presented study is focused on the determination of the content of terpenic substances in grapes and subsequently produced a wine of Czech variety Pálava (the Czech Republic, wine region Morava), which is a protected landscape with long-term tradition and culture. The aim of this study was the analysis of the aromatic profile of the cultivar Pálava, which was fermented by the original yeast strains from the Moravian wine region. Larger amounts of flavoring substances occur in grapes as bound flavoring substances, most often in the form of glycosides. One of the basic groups of aromatic substances is monoterpenes. The content of twelve free and bound terpenic substances was measured by the GC-MS method, namely linalool, ho-trineol, α-terpeniol, β-citronellol, nerol, geraniol, furan linalool oxide 1, furan linalool oxide 2, nerol oxide, epoxylinalol 1, epoxylinalol 2 and 2,6-dimethyl-3,7-octadiene-2,6-diol. The results were statistically compared by using a simple descriptive statistical method and ANOVA method. We noted a difference between the content of free and bound terpenes was very significant (p ≤0.05). We found that using uncommercial yeasts could have an effect on the content of the volatile and terpenic compounds in wines. An important finding was that in fresh berry extracts there was a higher proportion of bound terpenes than free terpenes. The results have shown that the production technology of wine and the fermentation process has a clear impact on the content of the substances.

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References

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Published

2020-11-28

How to Cite

Cehula, M., Kumsta, M., Sotolar, R., Sochorova, L., Jurikova, T., Mlcek, J., Baron, M. ., & Sochor, J. (2020). Determination of selected terpenic substances in grapes and wine of the cultivar Pálava. Potravinarstvo Slovak Journal of Food Sciences, 14, 1137–1142. https://doi.org/10.5219/1396

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