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696 11 |
Ultima descărcare din IBN: 2023-10-09 16:18 |
Căutarea după subiecte similare conform CZU |
663.252(478) (2) |
Виноделие. Энология. Виноградные вина (442) |
SM ISO690:2012 FURTUNA-VLADEI, Natalia. Influence of enzymatic treatment and storage temperature on the aromatic composition of Viorica Wines. In: Journal of Engineering Sciences, 2020, vol. 27, nr. 4, pp. 163-171. ISSN 2587-3474. DOI: https://doi.org/10.5281/zenodo.4288313 |
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Journal of Engineering Sciences | ||||||
Volumul 27, Numărul 4 / 2020 / ISSN 2587-3474 /ISSNe 2587-3482 | ||||||
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DOI:https://doi.org/10.5281/zenodo.4288313 | ||||||
CZU: 663.252(478) | ||||||
Pag. 163-171 | ||||||
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The subjects of this paper are the grapes and wines obtained from local selection variety Viorica from Republic of Moldova. Following the spectrophotometric analysis of grape juice, significant differences between the content of free volatile terpenes and potentially volatile terpenes were noticed. In order to determine the influence of the enzymatic treatment on flavor compounds, the wines were subjected to GC-MS analysis. The analysis showed that musts that were not treated with enzymes have a concentration of about 40% lower terpenes compared to those macerated with pectolytic enzymes. Wine is constantly evolving and a particular interest is represented by the dynamics of odorous substances during wine storage. For this purpose wines produced by maceration with and without addition of pectolytic enzymes were analyzed. Young wines and wines aged for 6 months at different temperatures were studied. Experimental data showed that free and bound terpene compounds are significantly influenced by the storage temperature as well as by the origins of terpene compounds. |
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Cuvinte-cheie aromă, Enzyme, flavor, free/bound terpenes, local selection variety, maceration, wine, aromă, Enzime, terpene libere/precursori, soi selecție autohtonă, macerare, Vin |
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<?xml version='1.0' encoding='utf-8'?> <CERIF xmlns='urn:xmlns:org:eurocris:cerif-1.5-1' xsi:schemaLocation='urn:xmlns:org:eurocris:cerif-1.5-1 http://www.eurocris.org/Uploads/Web%20pages/CERIF-1.5/CERIF_1.5_1.xsd' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' release='1.5' date='2012-10-07' sourceDatabase='Output Profile'> <cfResPubl> <cfResPublId>ibn-ResPubl-117760</cfResPublId> <cfResPublDate>2020-12-23</cfResPublDate> <cfIssue>4</cfIssue> <cfStartPage>163</cfStartPage> <cfISSN>2587-3474</cfISSN> <cfURI>https://ibn.idsi.md/ro/vizualizare_articol/117760</cfURI> <cfTitle cfLangCode='EN' cfTrans='o'>Influence of enzymatic treatment and storage temperature on the aromatic composition of Viorica Wines</cfTitle> <cfKeyw cfLangCode='EN' cfTrans='o'>aromă; Enzyme; flavor; free/bound terpenes; local selection variety; maceration; wine; aromă; Enzime; terpene libere/precursori; soi selecție autohtonă; macerare; Vin</cfKeyw> <cfAbstr cfLangCode='EN' cfTrans='o'><p>The subjects of this paper are the grapes and wines obtained from local selection variety Viorica from Republic of Moldova. Following the spectrophotometric analysis of grape juice, significant differences between the content of free volatile terpenes and potentially volatile terpenes were noticed. In order to determine the influence of the enzymatic treatment on flavor compounds, the wines were subjected to GC-MS analysis. The analysis showed that musts that were not treated with enzymes have a concentration of about 40% lower terpenes compared to those macerated with pectolytic enzymes. Wine is constantly evolving and a particular interest is represented by the dynamics of odorous substances during wine storage. For this purpose wines produced by maceration with and without addition of pectolytic enzymes were analyzed. Young wines and wines aged for 6 months at different temperatures were studied. Experimental data showed that free and bound terpene compounds are significantly influenced by the storage temperature as well as by the origins of terpene compounds.</p></cfAbstr> <cfAbstr cfLangCode='RO' cfTrans='o'><p>Această lucrare se bazează pe studiul strugurilor și vinurilor obținute din soiul de selecție autohtona Viorica din Republica Moldova. În urma analizei spectrofotometrice a sucului de struguri, s-au observat diferențe semnificative între conținutul de terpene volatile libere și terpene potențial volatile. Pentru a determina influența tratamentului enzimatic asupra compușilor de aromă volatili, vinurile au fost supuse analizei GC-MS. Analiza a demonstrat că musturile care nu au fost tratate cu enzime pectolitice au o concentrație cu aproximativ 40% terpene mai mici comparativ cu cele macerate cu adaos de preparat enzimatic. Vinul este un produs care evoluează și un interes deosebit îl reprezintă dinamica substanțelor odorante în timpul depozitării vinului. În acest scop au fost analizate vinurile produse prin macerarea cu adaos și fără adaos de enzime pectolitice. Au fost studiate vinuri tinere și vinuri maturate timp de 6 luni la temperaturi diferite. Datele experimentale au arătat că atât compușii terpenici liberi cât și cei legați sunt influențați în mod semnificativ de temperatura de depozitare, precum și de originea compușilor terpenici.</p></cfAbstr> <cfResPubl_Class> <cfClassId>eda2d9e9-34c5-11e1-b86c-0800200c9a66</cfClassId> <cfClassSchemeId>759af938-34ae-11e1-b86c-0800200c9a66</cfClassSchemeId> <cfStartDate>2020-12-23T24:00:00</cfStartDate> </cfResPubl_Class> <cfResPubl_Class> <cfClassId>e601872f-4b7e-4d88-929f-7df027b226c9</cfClassId> <cfClassSchemeId>40e90e2f-446d-460a-98e5-5dce57550c48</cfClassSchemeId> <cfStartDate>2020-12-23T24:00:00</cfStartDate> </cfResPubl_Class> <cfPers_ResPubl> <cfPersId>ibn-person-27174</cfPersId> <cfClassId>49815870-1cfe-11e1-8bc2-0800200c9a66</cfClassId> <cfClassSchemeId>b7135ad0-1d00-11e1-8bc2-0800200c9a66</cfClassSchemeId> <cfStartDate>2020-12-23T24:00:00</cfStartDate> </cfPers_ResPubl> <cfFedId> <cfFedIdId>ibn-doi-117760</cfFedIdId> <cfFedId>10.5281/zenodo.4288313</cfFedId> <cfStartDate>2020-12-23T24:00:00</cfStartDate> <cfFedId_Class> <cfClassId>31d222b4-11e0-434b-b5ae-088119c51189</cfClassId> <cfClassSchemeId>bccb3266-689d-4740-a039-c96594b4d916</cfClassSchemeId> </cfFedId_Class> <cfFedId_Srv> <cfSrvId>5123451</cfSrvId> <cfClassId>eda2b2e2-34c5-11e1-b86c-0800200c9a66</cfClassId> <cfClassSchemeId>5a270628-f593-4ff4-a44a-95660c76e182</cfClassSchemeId> </cfFedId_Srv> </cfFedId> </cfResPubl> <cfPers> <cfPersId>ibn-Pers-27174</cfPersId> <cfPersName_Pers> <cfPersNameId>ibn-PersName-27174-3</cfPersNameId> <cfClassId>55f90543-d631-42eb-8d47-d8d9266cbb26</cfClassId> <cfClassSchemeId>7375609d-cfa6-45ce-a803-75de69abe21f</cfClassSchemeId> <cfStartDate>2020-12-23T24:00:00</cfStartDate> <cfFamilyNames>Furtuna-Vladei</cfFamilyNames> <cfFirstNames>Natalia</cfFirstNames> </cfPersName_Pers> </cfPers> <cfSrv> <cfSrvId>5123451</cfSrvId> <cfName cfLangCode='en' cfTrans='o'>CrossRef DOI prefix service</cfName> <cfDescr cfLangCode='en' cfTrans='o'>The service of issuing DOI prefixes to publishers</cfDescr> <cfKeyw cfLangCode='en' cfTrans='o'>persistent identifier; Digital Object Identifier</cfKeyw> </cfSrv> </CERIF>