Evaluacija kemijskog sastava destilata dobivenih od vina s manom
| Autor: | Marin Mihaljević Žulj, Barbara Posavec, Melanija Škvorc, Pavica Tupajić |
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| Jazyk: | chorvatština |
| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Glasnik Zaštite Bilja Volume 39 Issue 3 |
| ISSN: | 2584-3265 0350-9664 |
| Popis: | Cilj rada bio je evaluirati kemijski sastav destilata dobivenih od vina s manom. Istraživan je kemijski sastav destilata dobivenih od vina sorte Chardonnay kod kojeg je utvrđena mana oksidacije u mirisu. Destilacija vina provedena je pomoću jednostavnog destilacijskog uređaja primjenom dvostruke destilacije uz odvajanje različite količine prve frakcije destilata. Hlapivi spojevi vina i vinskih destilata (acetaldehid, etil-acetat, metanol te viši alkoholi uključivo n-propanol, izobutanol i amilni alkoholi) određeni su metodom plinske kromatografije, a njihove koncentracije uspoređene su s vrijednostima koje su propisane ili se preporučuju za vinske destilate. Dobiveni rezultati ukazuju kako oksidirano vino i od njega dobiveni destilati prema nekim parametrima kemijskog sastava odstupaju od vrijednosti koje se preporučuju u proizvodnji visoko kvalitetnih vinskih destilata. Koncentracije acetaldehida u destilatima dobivenim dvostrukom destilacijom bile su znatno više od praga njegove senzorne detekcije i iznosile su 600-669 mg/L a.a. ovisno o varijanti pokusa. Ostali parametri kemijskog sastava vinskih destilata bili su u granicama propisanih vrijednosti i u skladu s literaturnim podacima. The aim of this study was to evaluate the chemical composition of the distillate obtained from wine with off-flavour. The chemical composition of wine distillates obtained by distillation of Chardonnay wine with oxidation off-flavour was investigated. Distillation of wine was carried out using a simple distillation pot still by double distillation and separation the different portion of the first fraction. Volatile compounds of wine and wine distillates (acetaldehyde, ethyl acetate, methanol and higher alcohols, including n-propa- nol, isobutanol and amyl alcohols) were determined by gas chromatography and their concentration were compared to Regulation or the other values recommended for wine distillate. The obtained results suggest that oxidized wine and distillates obtained in this experiment, according to some chemical parameters deviate from the values required in the production of high quality wine distillates. Concentrations of ace- taldehyde in the resulting distillates obtained by double distillation were much higher than its sensory de- tection threshold and varied between 600 and 669 mg/L a.a. depending of the experiment variants. The other compounds analyzed in the experiment were within regulation limit and in accordance to the other references. |
| Databáze: | OpenAIRE |
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