Utjecaj temperature fermentacije na aromatski profil vina Rizling rajnski
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1 IZVORNI ZNANSTVENI RAD Utjecaj temperature fermentacije na aromatski profil vina Rizling rajnski Snježana JAKOBOVIĆ 1, Mario JAKOBOVIĆ 2, Hrvoje HRVOJČEC 3, Natalija HORVAT 3 1 Zavod za znanstveni i umjetnički rad HAZU u Požegi, Županijska 9, Požega, Hrvatska, ( sjakob@hazu.hr) 2 Veleučilište u Požegi, Vukovarska 17, Požega, Hrvatska 3 Coner d.o.o., Masarykova 9, Bjelovar, Hrvatska Sažetak Temperatura je jedan od najznačajnijih čimbenika koji utječu na tijek alkoholne fermentacije te sintezu pojedinih kemijskih spojeva iz grupe viših alkohola i estera. Naše istraživanje provedeno je na vinu Rajnski rizling u uvjetima vinogorja Kutjevo u godini. Pokus je postavljen u dvije varijante fermentacija mošta na temperaturi od 18 C (varijanta A) i fermentacija mošta na 22 C (varijanta B) uz primjenu selekcioniranog kvasca komercijalnog naziva SIHA 7. Pokus je postavljen u dva ponavljanja. Uzorci za analizu uzeti su nakon provedenog filtriranja, stabilizacije i buteljiranja vina. Analiziran je aromatski profil vina metodom plinske kromatorgafije te je provedena osnovna kemijska analiza vina. Dobiveni rezultati su pokazali da temperatura fermentacije utječe na aromu vina Rajnski rizling te su vina varijante A imala veće koncentracije hlapivih estera, etil-butirata, izoamil-acetata, etil-kaproata te redom veće koncentracije linaloola, alpha terpineola, citronellola te nerola, monoterpena koji su nositelji primarne arome vina. Ključne riječi: temperatura, aroma, fermentacija, Rajnski rizling Effect of fermentation temperature on the aromatic profile of Riesling wine Abstract Temperature is one of the most important factors that influence the course of alcoholic fermentation and synthesis of specific chemical compounds from the group of higher alcohols and esters. Our study was conducted in wine Riesling vineyards in terms of Kutjevo in The experiment was set in two variants - the fermentation of must at a temperature of 18 C ( variant A) and fermentation of must at 22 C (variant B) using selected yeast commercial name SIHA 7. Experiment was set up in two repetitions. Samples for analysis were taken after the filtration, stabilization and bottling of wine. We analyzed the aromatic profile of wine by gas chromatography and has conducted basic chemical analysis of wines. The results showed that the temperature of the fermentation affects the flavor of wine Riesling wine and the variants had a higher concentration of volatile esters, ethyl butyrate, isoamyl acetate, ethyl caproate, and respectively higher concentrations of linalool, alpha terpineol, citronellol and nerol, monoterpenes which are carriers of primary aromas of wine. Key words: temperature, flavor, fermentation, Riesling Proceedings.. Opatija. Croatia ( ) 544
2 Utjecaj temperature fermentacije na aromatski profil vina Rizling rajnski Uvod Arome vina su vrlo važne komponente vina koje potječu iz grožđa, a neke se formiraju prije ili poslije fermentacije. Identificirano je preko 1000 aromatskih komponenti sa širokim rasponom koncentracija između stotina mg/l do µg/l ili ng/l (Rapp, 1988.). Aromu vina čine nekoliko vrsta spojeva kao što su ugljikovodici, alkoholi, terpenski alkoholi, esteri, aldehidi, ketoni, kiseline, eteri, laktoni, sumporni i dušični spojevi. Aromatski profil vina je pod utjecajem brojnih faktora: okolina (tlo, klima), sorta, dozrelost, uvjeti fermentacije (ph, temperatura, vrsta kvasca), biološki faktori (soj kvasca), proizvodni proces vina i starenje (Rapp, 1988). Niske temperature alkoholne fermentacije su sve poželjnije zbog želje za proizvodnjom vina s izraženim aromatskim profilom. Međutim, njihov najveći nedostatak je visoka opasnost od zastoja i spore fermentacije. Više koncentracije spojeva koji se odnose na svježe i voćne arome su pronađene na temperaturi od 15 C, dok su više koncentracije spojeva vezane za cvjetne aromatske spojeve nađene na temperaturi od 28 C (Molina i sur. 2007). Temperatura direktno ili indirektno utječe na metabolizam kvasca, ali je i jedna od značajki nad kojima vinar ima najveću kontrolu (Jackson, 2000). Materijal i metode Istraživanje je provedeno na kultivaru Rizling rajnski iz vinogorja Kutjevo u godini. Ubrano grožđe dovezeno je do podruma i prerađeno prema osnovnim fazama tehnološkog procesa proizvodnje vina. Nakon prešanja grožđa, mošt je sumporen te je prebačen u inox tankove kapaciteta 480 l na fermentaciju. Pokus je postavljen u dvije varijante: varijanta B- fermentacija mošta na temperaturi od 22 C i varijanta A- fermentacija mošta na temperaturi od 18 C. U obje varijante korišten je selekcionirani kvasac Saccharomyces cerevisiae komercijalnog naziva SIHA 7 i podjeljene su u dva ponavljanja. Tankovi varijante A imali su mogućnost stalne kontrole temperature (izolirani tank), dok su tankovi varijante B hlađeni na teperaturu od 22 C na načina da su se tankovi hladili vodom po plaštu te se ne može sa sigurnošću reći da je temperatura cijelo vrijeme bila konstantna. Nakon alkoholne fermentacije vina su pretočena i stavljena na dozrijevanje. Uzorci za analizu uzeti su 10 mjeseci nakon dozrijevanja u tanku. U vinu Rizling rajnski analiziran je osnovni kemijski sastav vina te aromatski profil vina. Osnovni kemijski sastav vina određen je prema metodama OIV-a (2001). Postupak ekstrakcije i određivanje aromatskih spojeva iz vina: Proveden je postupak ekstrakcije na čvrstoj fazi. Korištene su LichrolutEN (Merck, Njemačka) kolonice. Kolonica je prethodno kondicionirana s 3 ml diklormetana, 3 ml metanola i 3 ml 12 % otopine etanola 50 ml vina naneseno je na kolonicu. Nakon toga kolonica se sušla u struji vakuuma 20 minuta.. Željeni spojevi eluirani su s 800 µl diklormetana. Aromatski spojevi određeni su plinskokromatografskom analizom na HP 6890 plinskom kromatografu uz 5793 Agilent spektrometru masa kao detektoru. Analiza je provedena na ZB-WAX koloni dimenzija 60 m x 0,25 mm promjera kolone, te debljine filma nepokretne faze 0,5 µm (Phenomenex, SAD). Početna temperatura kolone bila 40 C 15 minuta potom je podignuta na 210 C brzinom od 2 C/min. Temperatura injektora bila je 200 C. Volumen injektiranog uzorka bio je 3 µl. Vrijeme trajanja analize bilo je 120 minuta. Plin nosilac bio je helij, a protok plina bio je 1 ml/min. Spojevi su detektirani spektrometrom masa. Rezultati i rasprava U tablici 1. je prikazana osnovna kemijska analiza vina Rizling rajnski iz koje je vidljivo da se vina varijanti A i B nisu razlikovala po osnovnim kemijskim parametrima. Manje razlike uočljive su u koncentraciji alkohola, ukupnog ekstrakta te slobodnog sumpora. U tablici 2. prikazane su koncentracije hlapivih estera u vinu Rizling rajnski. Kao što je vidljivo iz tablice, nešto više koncentracije etil-butirata, izoamil-acetata te etil-kaproata izmjerene su u vinima varijante A gdje je temperatura alkoholne fermentacije iznosila 18 C. Section 8. Viticulture and Enology 545
3 Snježana JAKOBOVIĆ, Mario JAKOBOVIĆ, Hrvoje HRVOJČEC, Natalija HORVAT Tablica 1. Osnovna kemijska analiza vina Rizling rajnski godine (srednja vrijednost dvaju ponavljanja) Parametri Varijanta A Varijanta B Specifična težina (20/20 o C) 0,9934 0,9959 Alkohol (g/l) 104,3 101,6 Alkohol (vol%) 13,21 13,5 Ekstrakt ukupni g/l 27,4 29,0 Šećer reducirajući g/l 6,8 7,2 Ekstrakt bez šećera g/l 21,6 22,0 Ekstrakt bez šećera i nehl. kiselina g/l 15,28 16,1 Ukupne kiseline (kao vinska) g/l 7,5 7,8 Hlapive kiseline (kao octena) g/l 0,54 0,6 Nehlapive kiseline g/l 6,32 6,5 ph 3,23 3,11 slobodni mg/l 3,0 10 vezani mg/l 144,5 148,0 ukupni mg/l 147,5 158,0 Pepeo g/l 1,75 1,86 Tablica 2. Aromatski profil vina Rizling rajnski godine u mg/l (hlapivi esteri) Naziv spoja A 1 A 2 B1 B 2 Etil-butirat 0,12 0,11 0,031 0,022 Izoamil-acetat 0,99 0,92 0,95 0,85 1-butanol 0,1 0,1 0,3 0,3 Etil-kaproat 1,12 1,08 0,71 0,76 Etil-kaprilat 1,10 1,15 1,11 1,09 Dietil sukcinat 1,39 1,31 1,98 1,83 Fenil-etil alkohol 5,93 5,76 10,12 10,05 U tablici 3. navode se koncentracije monoterpena gdje je vidljivo da je varijanta A imala više koncentracije linaloola u odnosu na B varijantu. Te koncentracije su bile veće i od koncentracija koje se navode u literaturi (Vilanova i sur ). Važno je još istaknuti koncentracije trans-rose oxide i cis-rose oxide koje su kod varijante B bile dvostruko veće nego kod varijante A. Koncentracije ostalih monoterpena bile su slične kod obje varijante. U tablici 3. važno je uočiti i veću koncentraciju hlapivog ketona, beta damasconea kod varijante A. Literaturni navodi Le Fura i sur. (1996) ukazuju na važnu ulogu beta damasconea u aromatskom profilu vina Chardonnay jer su izmjerne veće koncentracije tog spoja od uobičajenih koncentracija kod nekih drugih sorata. Također su iz tablice 3. vidljive znatno veće koncentracije furfurala kod varijante B u odnosu na varijantu A. Tako velike razlike možemo povezati s literaturnim navodom Jacksona (2000) koji tako veliku koncentraciju furfurala povezuje s činjenicom da se sinteza furfurala iz šećera ubrzava na visokim temperaturama tijekom procesa fermentacije. 546
4 Utjecaj temperature fermentacije na aromatski profil vina Rizling rajnski Tablica 3. Aromatski profil vina Rizling rajnski godine u µg/l (aldehidi, alkoholi, ketoni, monoterpeni) Naziv spoja A1 A 2 B 1 B 2 2-heksanal n.d. n.d. n.d. n.d. Trans-rose oxide 1,32 0,99 2,00 2,18 Cis rose oxide 7,72 7,32 14,26 13,95 Hexanol 1775, , , ,25 2-hexenol 0,1 0,1 0,2 0,1 Furfural 2,39 2,55 15,66 15,38 Linalool 63,51 63,47 51,46 55,84 Furfurilni alkohol 1,36 1,01 1,90 1,16 Alpha terpineol 54,89 53,86 59,88 55,09 Citronellol 3,21 3,35 3,57 3,09 Nerol 2,87 2,99 2,75 2,69 Beta damascone 4,14 4,05 2,93 2,89 Alpha ionone 2,72 2,55 2,56 2,33 Beta ionone 0,13 0,18 0,037 0,05 Gamma nonalactone 12,53 12,59 13,92 13,52 Tablica 4. Aromatski profil vina Rizling rajnski godine u µg/l (hidrolizati) Naziv spoja A 1 A 2 B 1 B 2 2-heksanal 1,40 1,32 1,16 1,08 Trans-rose oxide 0,78 0,89 2,28 2,85 Cis rose oxide 2,92 2,31 9,67 11,63 Hexanol 0,88 0,97 0,74 0,76 2-hexenol 0,71 0,52 1,17 1,69 Furfural 1,54 1,26 1,11 1,08 Linalool 1,73 1,96 1,60 1,72 Furfuril 0,37 0,46 0,36 0,42 Alpha terpineol 4,02 4,11 3,95 3,79 Citronellol 1,07 1,10 1,05 1,18 Nerol 0,35 0,48 0,44 0,36 Beta damascone 3,69 4,87 6,89 6,74 Alpha ionone 1,59 1,23 1,74 1,43 Beta ionone 0,010 0,009 0,002 0,006 Gamma nonalactone 3,50 2,98 9,63 11,55 U tablici 4. prikazane su koncentracije hidrolizata gdje je vidljivo da su koncentracije trans-rose-oxida, cis-rose oxida, beta damascone te gamma nonalactone više kod varijante B u odnosu na varijantu A. Iz tablice se može zaključiti da je viša temperatura fermentacije utjecala na povećanje koncentracije navedenih spojeva. Section 8. Viticulture and Enology 547
5 Snježana JAKOBOVIĆ, Mario JAKOBOVIĆ, Hrvoje HRVOJČEC, Natalija HORVAT Zaključak Ovim istraživanjem utvrđene su razlike između varijante A (fermentacija na 18 C) i varijante B (fermentacija na 22 C) koje upućuju na utjecaj temperature alkoholne fermentacije na aromatski profil vina Rizling rajnski. Na temelju dobivenih rezultata može se reći da je bolji aromatski profil vina koje je fermentiralo na nižoj temperaturi u odnosu na vino koje je fermentiralo na višoj temperaturi. Ovako dobiveni rezulati u skladu su sa brojnim literaturnim navodima prema kojima niža temperatura fermentacije rezultira svježim i voćnim vinima. Literatura Jackson, R.S. (2000). Wine science: Principles, practice, perception. Academic Press: San Diegi, Kalifornija, SAD Le Fur, Y., Lesschaeve, I., Etievant, P. (1996). Analysis of four potent odorants in Burgundy Chardonnay wines: Partial quantitative descriptive sensory analysis and optimization of simultaneous extraction method. In Proceedings of the 4th Interational Symposium on Cool Climate and Enology Viticulture (T. Henick-Kling et al., eds.), pp.vii New York State Agricultural Experimental Station, Geneva, NY. Molina, A.M., Swiegers, J.H., Varela, C., Pretorius, I.S., Agosin, E. (2007). Influence of wine fermentation temperature on synthesis of yeast-derived volatile aroma compounds, Appl Microbiol Biotechnol, 77(3): O.I.V. (2001). International Code of Oenological Practices, Paris Rapp, A. (1988). Wine aroma substances from gas chromatographic analysis. In H.F. Linskens, &J.F.Jackson (Eds), Wine analysis.amsterdam, The Netherlands: Elsevier Vilanova, M., Genisheva, Z., Grana, M., Oliveira, J.M. (2013). Determination of Odorants in Varietal Wines from International Grape Cultivars (Vitis vinifera) Grown in NW Spain sa2015_p
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