Tomislav Svalina, Andrej Uremović, Marko Šuste, Žana Delić
Glasilo Future Volumen 7 broj 1 svibanj 2024. / Gazette Future Volume 7 number 1 May 2024
Objavljeno 31. svibnja 2024. godine. / Published on May 31, 2024.
https://doi.org/10.32779/gf.7.1.6
ISSN 2623-6575 (Online)
UDK 63
Glasilo_Future_Volumen_7_broj_1_svibanj_2024.pdf
Stručni rad (professional paper)
Naslov/Title
Utjecaj različitih vrsta kvasaca na sastav hlapljivih spojeva vina Pošip
Influence of different yeast species on the composition of volatile compounds of Pošip wine
Str./Pp. 57–68
Autori(ce)/Authors
Tomislav Svalina, Andrej Uremović, Marko Šuste, Žana Delić
Sažetak
Pošip je autohtona sorta vinove loze s otoka Korčule, gdje se i danas najviše uzgaja. U Hrvatskoj je jedna od zastupljenijih bijelih sorti te se koristi za proizvodnju različitih stilova vina. Cilj ovog rada bio je utvrditi utjecaj različitih vrsta kvasaca na stvaranje hlapljivih spojeva vina Pošip. Uzorci vina Pošip proizvedeni su sur lie metodom korištenjem dviju vrsta kvasaca: Saccharomyces cerevisiae (uzorak I) i Torulaspora delbrueckii (uzorak II). Hlapljivi spojevi vina izolirani su pomoću mikroekstrakcije vršnih para na krutoj fazi (HS-SPME) te analizirani vezanim sustavom plinska kromatografija-masena spektrometrija (GC-MS). U uzorku I identificirano je 20 spojeva što predstavlja ukupno 96,48 % hlapljivih spojeva, dok je u uzorku II identificirano 19 spojeva što predstavlja ukupno 92,27 % hlapljivih spojeva. Identificirani hlapljivi spojevi svrstani su u sljedeće kemijske skupine: alkoholi, esteri, aldehidi, monoterpeni, norizoprenoidi i spojevi s dušikom. Najzastupljeniji spojevi u oba uzorka vina bili su esteri među kojima najveći udjel pripada etil-oktanoatu i etil-heksanoatu. U uzorku I utvrđen je veći udjel izoamilnog alkohola i izoamil-acetata, dok uzorak II sadrži veći udjel furfurala i norizoprenoida. Rezultati ovog rada pokazuju da primjena vrste kvasca doprinosi različitom sastavu hlapljivih spojeva u vinu, a time i aromi kao važnom segmentu kvalitete vina.
Ključne riječi: vino Pošip, kvasci, hlapljivi spojevi, HS-SPME, GC-MS.
Abstract
Pošip is an autochthonous grape variety from the island of Korčula, where it is still predominantly grown. It is one of the more represented white grape varieties in Croatia and is used to produce different styles of wine. This work is aimed to determine the influence of different yeast species on the formation of volatile compounds of Pošip wine. Pošip wine samples were produced using the sur lie method and two yeast species: Saccharomyces cerevisiae (sample I) and Torulaspora delbrueckii (sample II). Volatile compounds were isolated by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography coupled with mass spectrometry (GC-MS). 20 compounds were identified in sample I representing 96,48 % of the total volatiles, while 19 compounds were identified in sample II representing 92,27 % of the total volatiles. The identified volatile compounds are classified into the following chemical classes: alcohols, esters, aldehydes, monoterpenes, norisoprenoids and nitrogen compounds. The most abundant volatile compounds in both wine samples were esters, among which the highest content belongs to ethyl octanoate and ethyl hexanoate. Isoamyl alcohol and isoamyl acetate were present in a higher content in sample I, while furfural and norisoprenoids were present in a higher content in sample II. The results of this work show that the use of different yeast species contributes to the different composition of volatile compounds in wine, and thus to aroma which is an important segment of wine quality.
Key words: Pošip wine, yeasts, volatile compounds, HS-SPME, GC-MS.
Preuzimanje/Download
Citiranje/Citation
Svalina, T., Uremović, A., Šuste, M., Delić, Ž. (2024). Utjecaj različitih vrsta kvasaca na sastav hlapljivih spojeva vina Pošip. Glasilo Future, 7(1), 57–68.
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Svalina, T., Uremović, A., Šuste, M., Delić, Ž. (2024). Influence of different yeast species on the composition of volatile compounds of Pošip wine. Glasilo Future, 7(1), 57–68.