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Muškatna vina karakteriziraju tipične cvjetne i voćne arome, koje uglavnom potječu iz grožđa. Muškat je jedino grožđe od kojeg se dobiva vino koje zapravo ima okus poput samog grožđa. Dvije sorte muškata, muškat bijeli i muškat žuti, berbe 2019, proizvedeni su u Vinskoj kući Kirić u Ludbreškim Vinogradima. Za izolaciju hlapljivih aromatičnih spojeva, korištene su dvije metode, ekstrakcija tekuće-tekuće sa smjesom otapala pentan:dietil-eter, (2:1 v/v) i tehnika vršnih para na krutoj fazi (HS-SPME). Dobiveni uzorci analizirani su pomoću vezanog sustava plinska kromatografija-spektrometrija masa, GC-MS. Vršne pare oba muškatna vina sadržavaju veće koncentracije spojeva arome fermentacije poput estera masnih kiselina i acetatnih estera (etil-oktanoat, etil-dekanoat i izoamil acetat), masnih kiselina (oktanska, dekanska i oktadec-9-enska kiselina) i višeg alkohola izoamilnog alkohola. Uzorci dobiveni ekstrakcijom tekuće-tekuće sadržavaju veće koncentracije spojeva koji su formirani tijekom alkoholne fermentacije, poput 2-feniletanola i dietil-sukcinata u bijelom muškatu, kao i spojeve nastale tijekom zrenja i odležavanja vina, kao što su derivati furana u žutom muškatu. Spojevi primarne arome, posebno dva monoterpenska alkohola linalol i α-terpinol, identificirani su u vrlo malim količinama samo u uzorcima izoliranim HS- SPME metodom. Muscat wines are characterized by typical floral and fruity aromas, which are mostly of grape origin. Muscat is the only wine grape that produces wine that actually tastes like the grape itself. Two varieties of Muscat wines, Muscat white and Muscat yellow, harvest 2019, were produced in Vinska kuća Kirić in the Ludbreg vineyards. For the isolation of volatile aroma compounds, two isolation methods were used, the liquid-liquid extraction with solvent mixture pentane:diethyl ether, (2:1 v/v) and headspace solid-phase microextraction (HS-SPME). The obtained samples were analyzed by gas chromatography-mass spectroscopy, GC-MS. The headspaces of both Muscat wines contained higher concentrations of fermentation aroma compounds such as fatty acid esters and acetate esters (ethyl octanoate, ethyl decanoate and isoamyl acetate), fatty acids (octanoic, decanoic and octadec-9-enoic acid), and higher alcohol isoamyl alcohol. Samples obtained by liquid-liquid extraction were characterized by higher concentration of compounds formed during alcoholic fermentation, such as 2-phenylethanol and diethyl succinate in Muscat white, as well as compounds formed during wine ripening and ageing, such as furane derivatives in Muscat yellow. Primary aroma compounds, namely two monoterpene alcohols linalool and α-terpineol, were identified in very small amounts only in samples obtained by HS-SPME method. |
