Food Research Institute

Lakatošová, J. – Priesolová, L. – Dokupilová, I. – Yoncheva, T. – Šmogrovičová, D. – Kaňuchová Pátková, J.
Classical oenological parameters and concentration of selected higher alcohols and esters in traditional fermented Slovakian and Bulgarian wines
Journal of Food and Nutrition Research, 55, 2016, No. 1, s. 1-10

Jana Lakatošová, Institute of Viticulture and Enology, National Agricultural and Food Centre, Hlavná 326, 900 41 Rovinka, Slovakia. E-mail address: lakatosova@vurv.sk

Received 27 May 2015; 1st revised 25 June 2015; 2nd revised 5 August 2015; 3rd revised 27 August 2015; accepted 2 September 2015; published online 26 November 2015.

Summary: The study is focused on investigation of Slovakian and Bulgarian wines; their production, basic parameters, as well as assessment of selected higher alcohols and esters. Bulgarian wines – Chardonnay, Riesling, Cabernet Sauvignon and Sauvignon Blanc (2008–2010 vintages) were prepared. Their features were compared with those of Slovakian wines of the same vintage years and grape variety. Much lower concentrations of esters were detected in Bulgarian wines in comparison with the Slovakian wines; on the other hand, they contained more alcohols. Compared to samples of the Slovakian wines, significantly higher levels of 1-butanol were detected in Bulgarian Riesling. On the other hand, Slovakian Riesling and Sauvignon Blanc wines had on average twice the concentration of ethyl butanoate in comparison with respective Bulgarian wines. Based on radar charts, which were created using data of quantitative assessment of selected aromatic compounds, the highest score demonstrated in all the samples of Slovakian and Bulgarian wines was that of “pineapple” note. The pear, banana and acid notes were also typical for Slovakian wines, while the corresponding Bulgarian wines were mostly characterized by acid note; pear and banana notes were minor, or they were absent. Results of analyses were confirmed by a degustation commission.

Keywords: alcohols; beverages; esters; sensory active metabolites

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