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Influence of enzymatic treatment and storage temperature on the aromatic composition of Viorica wines

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dc.contributor.author VLADEI, Natalia
dc.date.accessioned 2020-12-24T14:30:49Z
dc.date.available 2020-12-24T14:30:49Z
dc.date.issued 2020
dc.identifier.citation VLADEI, Natalia. Influence of enzymatic treatment and storage temperature on the aromatic composition of Viorica wines. In: Journal of Engineering Science. 2020, V. 27(4), pp. 163-171. ISSN 2587-3474. eISSN 2587-3482. en_US
dc.identifier.uri https://doi.org/10.5281/zenodo.4288313
dc.identifier.uri http://repository.utm.md/handle/5014/12307
dc.description.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. en_US
dc.description.abstract Această lucrare se bazează pe studiul strugurilor și vinurilor obținute din soiul de selecție autohtona Viorica din Republica Moldova. În urma analizei spectrofotometrice a sucului de struguri, s-au observat diferențe semnificative între conținutul de terpene volatile libere și terpene potențial volatile. Pentru a determina influența tratamentului enzimatic asupra compușilor de aromă volatili, vinurile au fost supuse analizei GC-MS. Analiza a demonstrat că musturile care nu au fost tratate cu enzime pectolitice au o concentrație cu aproximativ 40% terpene mai mici comparativ cu cele macerate cu adaos de preparat enzimatic. Vinul este un produs care evoluează și un interes deosebit îl reprezintă dinamica substanțelor odorante în timpul depozitării vinului. În acest scop au fost analizate vinurile produse prin macerarea cu adaos și fără adaos de enzime pectolitice. Au fost studiate vinuri tinere și vinuri maturate timp de 6 luni la temperaturi diferite. Datele experimentale au arătat că atât compușii terpenici liberi cât și cei legați sunt influențați în mod semnificativ de temperatura de depozitare, precum și de originea compușilor terpenici.
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject grapes en_US
dc.subject wines Viorica en_US
dc.subject grape juices en_US
dc.subject struguri en_US
dc.subject vinuri Viorica en_US
dc.subject sucuri de struguri en_US
dc.title Influence of enzymatic treatment and storage temperature on the aromatic composition of Viorica wines en_US
dc.type Article en_US


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