| Popis: |
The flavor of wines is due to a complex mixture of many volatile compounds. In this study the volatile profiles of fifteen samples of the most famous Macedonian white and red wines were examined. For isolation of glycosidically-bond volatile compounds, a solid phase extraction was performed by using XAD-2 resin. A head space solid-phase microextraction (HS-SPME) procedure was applied for extraction of free volatile compounds in white and red wines from Macedonia followed by separation and identification with GC-MS. Separation of the compounds was performed on a Carbowax column after the injection of the CRB-DVB-PDMS fiber in splitless mode. The liberation of the glycosidically-bond volatiles was performed by application of enzymes “Endozyme Aromatic” and “AR 2000”. The study confirmed that during production of wines from “Muscat de Frontignan” variety was necessary to include enzymatic treatment in order to release the bound volatiles and to increase the level of the terpenes such as limonene, p-cymene, linalool, geraniol, nerol, and citronellol. Liberated geraniol and nerol in concentrations of 1526.4 μg/L and 1688.2 μg/L indicated that enzymatic treatment is necessary for improving the volatile profile of Muscat wines. The highest impact of enzyme “AR 2000” was detected on the level of alcohols, esters and fatty acids in wines produced from “Riesling”, “Chardonnay”, “Merlot”, “Vranec” and “Cabernet Sauvignon” grape variety. Principal component analysis of chemical data indicated the effect of enzyme treatment as more significant in comparison to the variety of grapes. Type of enzyme was not significant since the wines treated with “Endozym Aromatic” and “AR 2000” were classified in the same group of treated wines. |
