Influence of Maceration and the Addition of Flavoring Enzyme on the Aromatic Profile of Red Wines from the Region of Central Northern Bulgaria
2018
Dimitar Dimitrov | Tatyana Yoncheva | Vanyo Haygarov
Gas chromatographic study (GC-FID) for determination of the influence of maceration and addition of flavoring enzyme on the aromatic profile of red wines from Central Northern Bulgaria was conducted. The wines were obtained from selected clones (Gamza 52-9-4, Gamza 52-9-5 and Pamid 5%252F76) and varieties (Kaylashky rubin, Trapezitsa). Nineteen volatile compounds have been identified. Of these, 5 higher alcohols, 9 esters and 4 terpene alcohols affected the aroma of the wines. Methyl alcohol has been found in wines. Its concentrations were normal for red wines. The highest total concentration of volatile compounds was found in the Gamza clone 52-9-5 control (363.10 mg%252Fdm3). Gamza 52-9-4 clone, Kaylashky rubin and Trapezitsa varieties have been observed to increase the content of higher alcohols after addition of flavoring enzyme, while in the wines from Gamza 52-9-5 clone and Pamid 5%252F76 clone, the trend was reversed. The ester composition of the experimental samples was diverse. Increased ester content, after the addition of flavoring enzyme was found in Gamza 52-9-4 clone, Kaylashky rubin and Trapezitsa variety. In Gamza 52-9-5 and Pamid 5%252F76, the trend was reversed. The dominant ester was ethyl acetate. The highest content of terpene alcohols was observed in the wine from the control variant of clone Pamid 52-9-4 (0.69 mg%252Fdm3).
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