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Research Note

Monoterpenes in cv. Zilavka Free-Run Musts from Prefermentatively Macerated Pomace

Milenko Blesic, Mehmed Zele, Dejan Bavcar, Nermina Spaho, Mirela Smajic-Murtic
Am J Enol Vitic. January 2016 67: 116-119; published ahead of print November 03, 2015 ; DOI: 10.5344/ajev.2015.15053
Milenko Blesic
1Faculty of Agricultural and Food Sciences, University of Sarajevo, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina
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  • For correspondence: m.blesic@ppf.unsa.ba
Mehmed Zele
1Faculty of Agricultural and Food Sciences, University of Sarajevo, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina
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Dejan Bavcar
2Agricultural Institute of Slovenia, Hacquetova 17, SI-1000 Ljubljana, Slovenia.
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Nermina Spaho
1Faculty of Agricultural and Food Sciences, University of Sarajevo, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina
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Mirela Smajic-Murtic
1Faculty of Agricultural and Food Sciences, University of Sarajevo, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina
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Abstract

Five free volatile monoterpenes (linalool, α-terpineol, citronellol, nerol, and geraniol; FVmT) in free-run musts obtained from crushed grapes of white cv. Zilavka in two consecutive vintages (2011 and 2012) were quantified with headspace solid phase microextraction gas chromatography-mass spectrometry. Unexpectedly high concentrations of the analyzed FVmT were found in free-run musts of Zilavka, a variety of grapes (and wines) not previously described as having high monoterpene content. The most abundant monoterpenes were linalool, α-terpineol, and geraniol, with tens of μg/L of nerol. Citronellol was detectable, but its low concentration was quantified in free-run musts in only one experimental trial. Higher concentrations of the analyzed FVmT were found in the free-run musts obtained in 2012 after hot and dry summer months and an early grape harvest. Increasing maceration temperatures from 6 to 12°C, and then to 20°C during the 20-hr treatment resulted in increased extraction of FVmT. However, only the increases in nerol concentrations were statistically significant with increases found with higher maceration temperatures in both years. The calculated odor activity values for linalool, α-terpineol, and geraniol were relatively high (1.6 to 8). The results indicated monoterpenic potentials of Zilavka. Thus, there is an opportunity for wine producers to consider technological modifications directed to the extraction of FVmT and monoterpene profiling of Zilavka wines.

  • Zilavka
  • free volatile monoterpenes
  • pomace maceration
  • maceration temperature
  • ©2016 by the American Society for Enology and Viticulture
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Monoterpenes in cv. Zilavka Free-Run Musts from Prefermentatively Macerated Pomace
Milenko Blesic, Mehmed Zele, Dejan Bavcar, Nermina Spaho, Mirela Smajic-Murtic
Am J Enol Vitic.  January 2016  67: 116-119;  published ahead of print November 03, 2015 ; DOI: 10.5344/ajev.2015.15053

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Monoterpenes in cv. Zilavka Free-Run Musts from Prefermentatively Macerated Pomace
Milenko Blesic, Mehmed Zele, Dejan Bavcar, Nermina Spaho, Mirela Smajic-Murtic
Am J Enol Vitic.  January 2016  67: 116-119;  published ahead of print November 03, 2015 ; DOI: 10.5344/ajev.2015.15053
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