Lukić Igor, Jedrejčić Nikolina, Ganić Karin Kovačević, Staver Mario, Peršurić Đordano
Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia.
University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia.
Food Technol Biotechnol. 2015 Dec;53(4):407-418. doi: 10.17113/ftb.53.04.15.4144.
To investigate the phenolic and aroma composition of Malvazija istarska ( L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-performance liquid chromatography, and gas chromatography-mass spectrometry. When compared to standard wines, the investigated samples contained higher levels of dry extract, volatile acidity, lactic acid, phenols, colour intensity, antioxidant activity, majority of monoterpenes, C-norisoprenoids, methanol, higher alcohols, ethyl acetate, branched-chain esters and esters of hydroxy and dicarboxylic acids, ethylphenols, furans, and acetals, as well as lower levels of malic acid, β-damascenone, straight-chain fatty acids, ethyl and acetate esters. It was estimated that maceration had a stronger influence on phenols, and maturation on volatile aromas. Despite different vintages and technological details, the investigated wines showed a relative homogeneity in the composition, representing a clear and distinctive type.
为了研究采用非常规技术（包括延长浸皮时间，随后在木桶中陈酿）酿造的伊斯特拉马尔瓦西亚（Malvazija istarska (L.)）白葡萄酒的酚类和香气成分，对代表性样品进行了紫外可见光谱法、高效液相色谱法和气相色谱 - 质谱联用分析。与标准葡萄酒相比，所研究的样品含有较高水平的干浸出物、挥发酸、乳酸、酚类物质、颜色强度、抗氧化活性、大多数单萜类化合物、C - 去甲异戊二烯类化合物、甲醇、高级醇、乙酸乙酯、支链酯以及羟基和二羧酸的酯类、乙基酚、呋喃和缩醛，同时含有较低水平的苹果酸、β - 大马酮、直链脂肪酸、乙酯和乙酸酯。据估计，浸皮对酚类物质的影响更大，而陈酿对挥发性香气的影响更大。尽管年份和工艺细节不同，但所研究的葡萄酒在成分上表现出相对的均匀性，代表了一种清晰独特的类型。
