EFFECT OF ENZYME TREATMENT ON VOLATILE PROFILE OF WHITE AND RED WINES FROM MACEDONIA BY USING HS-SPME-GC/MS

摘要

The volatile compounds of white and red wines have distinct physicochemical properties including polarity, volatility, and odor impact as a result of their functional groups (alcohol, aldehyde, acid, etc.) These compounds have three different origins: (i) from the grape (pre-fermentative aroma); (ii) from the yeast during the first or second fermentation (fermentative aroma); and (iii) from the aging process (post fermentative aroma). Wine volatiles have an exceptional (huge) range of aromas, from citrus, lemon-like in young white wines to woody notes in older wines, and honey or waxy nuances in wines subjected to oxidative aging.