Determination of selected terpenic substances in grapes and wine of the cultivar Pálava
Keywords:terpens, grape, wine, GC-MS
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.
Baron, M., Prusova, B., Tomaskova, L., Kumsta, M., Sochor, J. 2017. Terpene content of wine from the aromatic grape variety ‘Irsai Oliver’ (Vitis vinifera L.) depends on maceration time. Open Life Sciences, vol. 12, no. 1, p. 42-50. https://doi.org/10.1515/biol-2017-0005.
Blagoeva, N., Bazhlekova, I., Spasov, H., Kostov, G. 2020. Influence of enzyme maceration and alcoholic fermentation temperature on the terpenes concentration in Muscat wine distillates. Bulgarian Journal of Agricultural Science, vol. 26, no. 5, p. 1069-1075. Available at: https://www.agrojournal.org/26/05-22.pdf.
Błaszczyk, U., Satora, P., Sroka, P. 2015. The influence of Pichia killer toxins on the wine spoilage yeasts. Potravinarstvo Slovak Journal of Food Sciences, vol. 9, no. 1, p. 284-287. https://doi.org/10.5219/481
Butnariu, M., Butu, A. 2019. 11 - Qualitative and Quantitative Chemical Composition of Wine. Quality Control in the Beverage Industry, vol. 17, p. 385-417. https://doi.org/10.1016/B978-0-12-816681-9.00011-4
Cehula, M., Baron, M., Jurikova, T., Alumbro, A., Perrocha, M., Ondrasek, I., Mlcek, J., Adamkova, A., Sochor, J. 2020. The study of selected components of grape and fruit wines. Potravinarstvo Slovak Journal of Food Sciences, vol. 14, no. 1, p. 759-766. https://doi.org/10.5219/1390.
Drożdż, I., Makarewicz, M., Sroka, P., Satora, P., Jankowski, P. 2015. Comparison of the yeast microbiota of different varieties of cool-climate grapes by PCR-RAPD. Potravinarstvo Slovak Journal of Food Sciences, vol. 9, no. 1, p. 293-298. https://doi.org/10.5219/484
Dziadas, M., Jeleń, H. H. 2010. Analysis of terpenes in white wines using SPE–SPME–GC/MS approach. Analytica Chimica Acta, vol. 677, no. 1, p. 43-49. https://doi.org/10.1016/j.aca.2010.06.035
Felšöciová, S., Kačániová, M., Vrábel, F. 2020. Survey of mycobiota on Slovakian wine grapes from Small Carpathians wine region. Potravinarstvo Slovak Journal of Food Sciences, vol. 14, no. 1, p. 721-728. https://doi.org/10.5219/1322
González-Rodríguez, R. M., Noguerol-Pato, R., González-Barreiro, C., Cancho-Grande, B., Simal-Gándara, J. 2011. Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines. Food Research International, vol. 44, no. 1, p. 397-403. https://doi.org/10.1016/j.foodres.2010.09.036
Hakl, J., Šantruček, J., Krajić, L., Svobodova, M. 2007. Variability of alfalfa root morphology among Czech alfalfa varieties in the seeding year. Zbornik radova Instituta za ratarstvo i povrtarstvo, vol. 44, no. 2, p. 39-43.
Haygarov, V., Yoncheva, T., Dimitrov, D. 2016. Study on the content of aromatic components in wine of grape varieties selected at the Institute of Viticulture and Enology – Pleven. Ukrainian Journal of Food Science, vol. 4, no. 1, p. 17-23.
Holešinský, R., Průšová, B., Baroň, M., Fiala, J., Kubizniakova, P., Paulíček, V., Sochor, J. (2020). Spontaneous fermentation in wine production as a controllable technology. Potravinarstvo Slovak Journal of Food Sciences, vol. 14, no. 1, p. 692-703. https://doi.org/10.5219/1280.
Kačániová, M., Kunova, S., Felsöciová, S., Ivanišová, E., Kántor, A., Puchalski, C., Terentjeva, M. 2019. Microbiota of different wine grape berries. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 174-181. https://doi.org/10.5219/1047
Kong, Q., Zhang, L., An, P., Qi, J., Yu, X., Lu, J., Ren, X. 2019. Antifungal mechanisms of α‐terpineol and terpene‐4‐alcohol as the critical components of Melaleuca alternifolia oil in the inhibition of rot disease caused by Aspergillus ochraceus in postharvest grapes. Journal of Applied Microbiology, vol. 126, no. 4, p. 1161-1174. https://doi.org/10.1111/jam.14193
Kostrz, M., Satora, P. 2018. Formation of terpenes in grapes and wines. Folia Pomeranae Universitatis Technologiae Stetinensis, Agricultura, Alimentaria, Piscaria et Zootechnica, vol. 340, no. 45/1, p. 31-38.
Kraus, V., Foffová, Z., Vurm, B. 2005. Nová encyklopedie českého a moravského vína 1 (New Encyclopedia of Czech and Moravian Wine 1). 1st ed. Prague, Czech Republic : Ries and Ries, 306 p. ISBN 80-86767-00-0.
Kuneš, P., Svobodová Sitavská, H., Kolář, J., Hajnalová, M., Abraham, V., Macek, M., Tkáč, P., Szabó, P. 2015. The origin of grasslands in the temperate forest zone of east-central Europe: long-term legacy of climate and human impact. Quaternary Science Rewiews, vol. 116, p. 15-27. https://doi.org/10.1016/j.quascirev.2015.03.014
Kunová, S., Ivanišová, E., Žiarovská, J., Zamiešková, L., Felšöciová, S., Trajkovska Petkoska, A., Nikolovska Nedelkoska, D., Kačániová, M. 2020. Differences between microbiota, phytochemical, antioxidant profile and DNA fingerprinting of Cabernet sauvignon grape from Slovakia and Macedonia. Potravinarstvo Slovak Journal of Food Sciences, vol. 14, p. 945-953. https://doi.org/10.5219/1353
Lakatošová, J., Priesolová, L., Dokupilová, I., Šmogrovičová, D. 2013. Characterisation of Slovak varietal wine aroma compounds by gas chromatography mass spectrometry. Potravinarstvo, vol. 7, p. 180-182. Available at: http://www.potravinarstvo.com/dokumenty/mc_march_2013/bezpecnost_potravin_rastlinneho_povodu/lakatosova.pdf
Lengyel, E., Panaitescu, M. 2017. The management of selected yeast strains in quantifying terpene flavours in wine. Management of Sustainable Development Sibiu, Romania, vol. 9, no.1, p. 27-30.
Liu, J., Zhu, X. L., Ullah, N., Tao, Y. S. 2017. Aroma Glycosides in Grapes and Wine. Journal of Food Science, vol. 82, no. 2, p. 248-259. https://doi.org/10.1111/1750-3841.13598.
Matujašević, S., Popović-Djordjević, J., Ristić, R., Ćirković, D., Ćirković, B., Popović, T. 2019. Volatile Aroma Compounds of Brandy ‘Lozovača′ Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.). Molecules, vol. 24, no. 13, p. 1-15. https://doi.org/10.3390/molecules24132485
Miklín, J., Smolková, V. 2011. Land use/land cover changes of the Pálava PLA and proposed Soutok PLA in the years 1841–2006. Moravian Geographical Records, vol. 19, no. 3, p.15-28.
Miklín, J. 2012. Atlas of Pálava protected landscape area. Journal of Maps, vol. 8, no. 4, p. 492-498. https://doi.org/10.1080/17445647.2012.749002
Pedersen, D. S., Capone, D. L., Skouroumounis, G. K., Pollnitz, A. P., Sefton, M. A. 2003. Quantitative analysis of geraniol, nerol, linalool, and α-terpineol in wine. Anal. Bioanal. Chem., vol. 375, no. 4 p. 517-522. https://doi.org/10.1007/s00216-002-1716-x.
Shih, M. K., Lai, Y. H., Lin, Ch. M., Chen, Y. W., Hou, Z. T., Hou, Ch. Y. 2019. A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine. International Journal of Food Properties, vol. 23, no. 1, p. 520-532. https://doi.org/10.1080/10942912.2020.1742735.
Snopek, L., Mlček, J., Fic, V., Sytařová, I., Škrovánková, S. 2019. Natural fruit beverages fortified by biologically active substances of grape vines. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 167-173. https://doi.org/10.5219/1051
Somkuwar, R. G., Sharma, A. K., Kambale, N., Banerjee, K., Bhange, M. A., Oulkar, D. P. 2019. Volatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography–mass spectrometry (TD–GC/MS). J. Food Sci. Technol., vol. 11, no. 98, p. 1-12. https://https://doi.org/10.1007/s13197-019-04147-0
Song, H., Wang, X., Li, A. Liu, J., Tao, Y. S. 2020. Profiling terpene glycosides from ecolly, cabernet gernischet, and muscat hamburg grapes by ultra performance liquid chromatography‐quadrupole time‐of‐flight mass spectrometry. Journal of Food Science, vol. 85, no. 7, p. 2032-2040. https://doi.org/10.1111/1750-3841.15167
Synos, K., Reynolds, A. G., Bowen, A. J. 2015. Effect of yeast strain on aroma compounds in Cabernet franc icewines. LWT-Food Science and Technology, vol. 64, no. 1, p. 227-235. https://doi.org/10.1016/j.lwt.2015.05.044
Wang, X. J., Song, H. C., Yang, Y., Tao. Y. S. 2020a. Chemical profile of terpene glycosides from Meili grape detected by GC–MS and UPLC–Q-TOF-MS. Eur. Food Res. Technol., vol. 246, p. 2323-2333. https://doi.org/10.1007/s00217-020-03576-y.
Wang, X. J., Li, Y. K., Song, H. C., Tao, Y. S., Russo, N. 2020b. Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation – Part I: Phenolic acids. Food Chemistry, vol. 341, no. 2, p. 128-288. https://doi.org/10.1016/j.foodchem.2020.128288
Yang, Y., Jin, G., Jang, X. J., Kong, C. L., Liu, J. B., Tao, Y. S. 2019. Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine. Food Chemistry, vol. 284, p. 155-161. https://doi.org/10.1016/j.foodchem.2019.01.106
Zeleňáková, L., Matejková, E., Lopašovský, Ľ., Kozelová, D., Mura, L. 2011. Examination of factors influencing the variability of yeast amount in the context of ph changes in bottled wines. Potravinarstvo Slovak Journal of Food Sciences, vol. 5, vol. 3, p. 44-49. https://doi.org/10.5219/151
How to Cite
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).