CLIMATE AND HARVEST TIME IMPACT ON AROMATIC COMPOUNDS OF SAUVIGNON BLANC WINE

Authors

  • N. Markovic Belgrade University, Faculty of Agriculture, Department for horticulture, Belgrade
  • Z. Przic Belgrade University, Faculty of Agriculture, Department for horticulture, Belgrade
  • V. Tesevic Belgrade University, Faculty of Chemistry, Belgrade
  • D. Mutavdzic Belgrade University, Institute for Multidisciplinary Research, Belgrade
  • M. Vujadinovic Belgrade University, Faculty of Agriculture, Department for horticulture, Belgrade
  • A. Vukovic Belgrade University, Faculty of Agriculture, Department for horticulture, Belgrade
  • M. Rulm Belgrade University, Faculty of Agriculture, Department for horticulture, Belgrade

Abstract

Research was carried out in vineyard of King Peter I Karadjordjevic-Royal Winery at Oplenac-Topola municipality. Climate parameters included: mean monthly, vegetation and annual temperature and precipitation. Different compounds of aromatic complexes were detected by GC-MS and GC-FID analysis. Wine was made from grapes harvested in full maturity and fifteen days after full maturity. The relationship between measured attributes of aromatic wine complex were visualized using principal component analysis and presented graphically through dispersion diagram. In wine were detected following aromatic compounds: higher alcohols, lactones, organic acids, esters and amides. During  the research it variation of the relative proportion of aromatic compounds was found in Sauvignon blanc wine influenced by different climate conditions, accordingly to temperature and precipitation distribution.

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Published

2015-12-25