| Abstrakt: |
The quality and type of Vermouth, "aromatized fortified wine", depend on the quality and nature of the base wine and on the quality and quantity of added herbs. The aim of this work was to obtain Vermouth wine, by aromatizing Smederevka white wine, and to evaluate its aromatic profile and sensory characteristics. The wine was produced from grapes of autochthonous variety Smederevka (Vitis vinifera L.) grown in the Southern Serbia. For obtaining Vermouth wine, the macerate was prepared by the addition of dried and finely ground parts and extract of twelve aromatic plants in 1L of 40% ethanol. Seeds of anise (Pimpinella anisum L), cumin (Carum Carvi), fennel (Fructus Foenicili) and coriander (Coriandrum sativum L.), yarrow (Achillea millefolium) flower, extract of vanilla (Vanilla planifolia), cinnamon bark (Cinnamomum verum J. Presl), common centaury (Centaurium erythraea) and mint (Mentha piperita) leaves, clove flower sticks (Syzygium aromaticum), and nutmeg (Myristica fragrans) and blueberry (Vaccinium myrtillus L.) fruits were used. Extraction of volatile compounds from Vermouth was performed by Headspace-Solid Phase Microextraction (HS-SPME) whereas identification was done by GC/MS and GC/FID. The intensity of the sensory attributes was assessed according to a 100-point scale. Analyses were done in triplicate, while Smederevka wine was used as a control. The terpenes were most abundant volatile compounds identified in Vermouth (13), followed by esters (10), and higher alcohols (4). Despite the fact that higher alcohols were present in the highest concentration (total content was 100 mg/L), they did not contribute to the wine aroma because their concentrations were below sensory perception threshold. To further assess impact of quantified compounds on the overall aroma profile of the analyzed Vermouth, odor activity values (OAVs) were computed as the ratio of the volatile component concentration to its odor threshold value (ODT). A total of 12 volatile compounds were quantified and identified as crucial odorants (OAVs above 1.0). In sensory evaluation Vermouth was rated with 52 points. Compared to the control, higher grades were obtained especially for olfactory perceptions (fineness and intensity) and for gustatory perceptions (purity and structure). The addition of aromatic plant extract during Vermouth production resulted in a specific volatile profile, primarily attributed to markedly high concentrations of terpenes. The sensory characteristics of the Vermouth were improved, particularly in terms of the finesse and intensity of the wine structure. [ABSTRACT FROM AUTHOR] |
