Wydanie 340(45)1 2018

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    Formation of Terpenes in Grapes and Wines
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2018) Kostrz, Magdalena; Satora, Paweł; Department of Fermentation Technology and Technical Microbiology, University of Agriculture, Kraków, Poland; Department of Fermentation Technology and Technical Microbiology, University of Agriculture, Kraków, Poland
    Qualitative and quantitative composition of volatile compounds in alcoholic beverages depends mainly on the type and quality of raw materials and yeasts but also on conditions of fermentation, wine aging and storage of final products. Aroma compounds can give pleasant smell and taste or deteriorate organoleptic properties of wines. Volatile compounds are formed in biological, enzymatic and chemical processes as well as under thermal conditions throughout ethanol fermentation processes. Esters, aldehydes, higher alcohols, organic acids, and poorly examined - terpenes are the most important aroma compounds in alcoholic beverages. Some of terpenoids were found only in grape juice, while during fermentation concentration of these compounds were diminished to the undetectable level. The most common terpenes in wines are nerol (associated with citrus, magnolia aroma), citronellol (rose aroma), geraniol (with pleasant rose, geranium aroma), limonene (orange, citrus aroma), linalool (associated with floral, herbal, lavender), citral (with smell of citrus) and β-ionone (with pleasant seaweed, violet, flower, raspberry).