International Journal of Innovative Approaches in Agricultural Research
Abbreviation: IJIAAR | ISSN (Online): 2602-4772 | DOI: 10.29329/ijiaar

Original article    |    Open Access
International Journal of Innovative Approaches in Agricultural Research 2018, Vol. 2(1) 9-24

Influence of Maceration and the Addition of Flavoring Enzyme on the Aromatic Profile of Red Wines from the Region of Central Northern Bulgaria

Dimitar Dimitrov, Tatyana Yoncheva & Vanyo Haygarov

pp. 9 - 24   |  DOI: https://doi.org/10.29329/ijiaar.2018.133.2

Published online: March 30, 2018  |   Number of Views: 125  |  Number of Download: 844

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Abstract

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 5/76) 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/dm3). 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 5/76 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 5/76, 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/dm3).

Keywords: Maceration, Red wines, Enzyme, Aromatic profile, Methanol, Esters, Aldehydes, Higher alcohols, Terpenes.

How to Cite this Article

APA 6th edition
Dimitrov, D., Yoncheva, T. & Haygarov, V. (2018). Influence of Maceration and the Addition of Flavoring Enzyme on the Aromatic Profile of Red Wines from the Region of Central Northern Bulgaria. International Journal of Innovative Approaches in Agricultural Research, 2(1), 9-24. doi: 10.29329/ijiaar.2018.133.2

Harvard
Dimitrov, D., Yoncheva, T. and Haygarov, V. (2018). Influence of Maceration and the Addition of Flavoring Enzyme on the Aromatic Profile of Red Wines from the Region of Central Northern Bulgaria. International Journal of Innovative Approaches in Agricultural Research, 2(1), pp. 9-24.

Chicago 16th edition
Dimitrov, Dimitar, Tatyana Yoncheva and Vanyo Haygarov (2018). "Influence of Maceration and the Addition of Flavoring Enzyme on the Aromatic Profile of Red Wines from the Region of Central Northern Bulgaria". International Journal of Innovative Approaches in Agricultural Research 2 (1):9-24. doi:10.29329/ijiaar.2018.133.2.
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