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首页> 外文期刊>Central European Journal of Biology >Terpene content of wine from the aromatic grape variety ‘Irsai Oliver’ (Vitis vinifera L.) depends on maceration time
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Terpene content of wine from the aromatic grape variety ‘Irsai Oliver’ (Vitis vinifera L.) depends on maceration time

机译:芳香葡萄品种“ Irsai Oliver”( Vitis vinifera L.)的葡萄酒中萜烯含量取决于浸渍时间

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摘要

This study deals with the determination of the content of both free and bound terpenes in berries and wine of the aromatic grapevine variety ‘Irsai Oliver’. Grapes were macerated in juice for different time intervals (viz. 0; 5; 12; 24 hours) and thereafter processed to wine. The objective was to map the dependence of some selected terpenes on the period of maceration. Using gas chromatography, some nine organic compounds were detected. Attention was paid to contents of linalool (3,7-dimethylokta-1,6-dien-3-ol), 2,6-dimetyl-3,7-octadiene-2,6-diol, hotrienol ([(5E)-3,7-dimethylocta-1,5,7-trien-3-yl] acetate), αterpineol (2-(4-Methyl-1-cyclohex-3-enyl)propan-2-ol), β-citronellol (3,7-Dimethyloct-6-en-1-ol), nerol ((Z)-3,7-dimethyl-2,6-octadien-1-ol), geraniol ((trans)-3,7-dimethyl-2,6-oktadien-1-ol) and epoxylinalool (2-(5-ethenyl-5-methyloxolan-2-yl)propan-2- ol): epoxylinalool 1 (trans-linalool oxide (furanoid) cis-linalool oxide (furanoid)) and epoxylinalool 2 (trans-linalool oxide (pyranoid) cis-linalool oxide (pyranoid)). Some basic wine parameters (alcohol, pH, sugars and total acids) were estimated as well. The terpene content in wine increased gradually with the period of maceration. The highest and the lowest amounts of terpenes were recorded after 24 hours of maceration and no maceration, respectively. The terpene glycosides content was higher than that of the aglycones. Linalool and 2,6-dimetyl-3,7-octadiene-2,6-diol were the most abundant terpenes.Based on the results of this study it is possible to conclude that the ‘Irsai Oliver’ variety of grape has a very high terpene content. To improve the aromatic profile of the wine, the grape must should be macerated for 24 hours.
机译:这项研究的目的是测定芳香葡萄品种“ Irsai Oliver”的浆果和葡萄酒中游离和结合的萜烯含量。在不同的时间间隔(即0; 5; 12; 24小时)中将葡萄浸入果汁中,然后加工成葡萄酒。目的是绘制一些选定萜烯对浸渍时间的依赖性。使用气相色谱法,检测到约九种有机化合物。注意芳樟醇(3,7-二甲基okta-1,6-dien-3-ol),2,6-二甲酰基-3,7-辛二烯-2,6-二醇,hotrienol([(5E)- 3,7-二甲基辛基-1,5,7-三烯-3-基]乙酸酯),α-松油醇(2-(4-甲基-1-环己-3-烯基)丙-2-醇),β-香茅醇(3 ,7-Dimethyloct-6-en-1-ol),nerol((Z)-3,7-dimethyl-2,6-octadien-1-ol),香叶醇((trans)-3,7-dimethyl-2 ,6-oktadien-1-ol)和环氧芳樟醇(2-(5-乙烯基5-甲基氧杂戊-2-基)丙烷-2-醇):环氧芳樟醇1(反式-芳樟醇氧化物(呋喃类)顺式-芳樟醇氧化物(呋喃类) ))和环氧芳樟醇2(反式芳樟醇氧化物(吡喃类)顺式芳樟醇氧化物(吡喃类))。还估计了一些基本的葡萄酒参数(酒精,pH,糖和总酸)。随着浸渍时间的延长,葡萄酒中的萜烯含量逐渐增加。浸渍24小时和未浸渍后分别记录了最高和最低的萜烯含量。萜糖苷的含量高于糖苷配基的含量。芳樟醇和2,6-二甲酰基-3,7-辛二烯-2,6-二醇是最丰富的萜烯。基于这项研究的结果,有可能得出结论,``Irsai Oliver''葡萄品种具有非常高的含量。萜含量。为了改善葡萄酒的香气,必须将葡萄浸泡24小时。

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