Return to search

Aromatický profil mladých vín

Aromatic compounds belong to the most valuable substances that give the wine a distinctive expression and are important for sensory evaluation of wine. We chose two samples of white wine - Grüner Veltliner and Sauvignon, where we have set aromatic compounds. Wines were concluded with two different closures (screw cap and classic cork) and then these wines were stored for one year in two conditions different especially by temperature - cool in the cellar and at room temperature. After a year of storage, we have set the aromatic compounds again. The most significant decrease was in the esters of higher alcohols with acetic acid (especially isoamyl acetate and hexyl acetate). These esters are typical for young wines and give them fruitiness particularly. The decrease of these substances was detected in both conditions of storage, but during storage at room temperature was more pronounced. Impact of the closure wasn`t proved. Temperature is a very important factor which influences the aromatic compounds during storage.

Identiferoai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:249871
Date January 2015
CreatorsTomanová, Barbara
Source SetsCzech ETDs
LanguageCzech
Detected LanguageEnglish
Typeinfo:eu-repo/semantics/masterThesis
Rightsinfo:eu-repo/semantics/restrictedAccess

Page generated in 0.0017 seconds