Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/778
Title: INFLUENCE OF ENZYMATIC TREATMENT AND STORAGE TEMPERATURE ON THE AROMATIC COMPOSITION OF VIORICA WINES
Authors: FURTUNA-VLADEI, Natalia 
Keywords: aroma;enzyme;flavor;free/bound terpenes;local selection variety;maceration;wine
Issue Date: 2020
Source: Vladei, Natalia. (2020). INFLUENCE OF ENZYMATIC TREATMENT AND STORAGE TEMPERATURE ON THE AROMATIC COMPOSITION OF VIORICA WINES. Journal of Engineering Science, XXVII (4), 163–171. http://doi.org/10.5281/zenodo.4288313
Journal: Journal of Engineering Science 
Abstract: 
The subjects of this paper are the grapes and wines obtained from local selection variety Viorica from Republic of Moldova. Following the spectrophotometric analysis of grape juice, significant differences between the content of free volatile terpenes and potentially volatile terpenes were noticed. In order to determine the influence of the enzymatic treatment on flavor compounds, the wines were subjected to GC-MS analysis. The analysis showed that musts that were not treated with enzymes have a concentration of about 40% lower terpenes compared to those macerated with pectolytic enzymes. Wine is constantly evolving and a particular interest is represented by the dynamics of odorous substances during wine storage. For this purpose wines produced by maceration with and without addition of pectolytic enzymes were analyzed. Young wines and wines aged for 6 months at different temperatures were studied. Experimental data showed that free and bound terpene compounds are significantly influenced by the storage temperature as well as by the origins of terpene compounds.
URI: http://cris.utm.md/handle/5014/778
ISSN: 2587-3474
2587-3482
DOI: 10.5281/zenodo.4288313
Appears in Collections:Journal Articles

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