TBU Publications
Repository of TBU Publications

Determination of selected terpenic substances in grapes and wine of the cultivar Pálava

DSpace Repository

Show simple item record


dc.title Determination of selected terpenic substances in grapes and wine of the cultivar Pálava en
dc.contributor.author Cehula, Marcel
dc.contributor.author Kumšta, Michal
dc.contributor.author Sotolář, Radek
dc.contributor.author Sochorová, Lenka
dc.contributor.author Juríková, Tünde
dc.contributor.author Mlček, Jiří
dc.contributor.author Baroň, Mojmír
dc.contributor.author Sochor, Jiří
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2020
utb.relation.volume 14
dc.citation.spage 1137
dc.citation.epage 1142
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/1396
dc.relation.uri https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1396
dc.subject GC-MS en
dc.subject grape en
dc.subject terpens en
dc.subject wine en
dc.description.abstract The presented study is focused on the determination of the content of terpenic substances in grapes and subsequently produced a wine of Czech variety Palava (the Czech Republic, wine region Morava), which is a protected landscape with long-term tradition and culture. The aim of this study was the analysis of the aromatic profile of the cultivar Palava, which was fermented by the original yeast strains from the Moravian wine region. Larger amounts of flavoring substances occur in grapes as bound flavoring substances, most often in the form of glycosides. One of the basic groups of aromatic substances is monoterpenes. The content of twelve free and bound terpenic substances was measured by the GC-MS method, namely linalool, ho-trineol, α-terpeniol, β-citronellol, nerol, geraniol, furan linalool oxide 1, furan linalool oxide 2, nerol oxide, epoxylinalol 1, epoxylinalol 2 and 2,6-dimethyl-3,7-octadiene-2,6-diol. The results were statistically compared by using a simple descriptive statistical method and ANOVA method. We noted a difference between the content of free and bound terpenes was very significant (p ≤0.05). We found that using uncommercial yeasts could have an effect on the content of the volatile and terpenic compounds in wines. An important finding was that in fresh berry extracts there was a higher proportion of bound terpenes than free terpenes. The results have shown that the production technology of wine and the fermentation process has a clear impact on the content of the substances. © 2020. All Rights Reserved. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1010153
utb.identifier.obdid 43881636
utb.identifier.scopus 2-s2.0-85098178243
utb.source j-scopus
dc.date.accessioned 2021-01-08T14:02:35Z
dc.date.available 2021-01-08T14:02:35Z
utb.contributor.internalauthor Mlček, Jiří
utb.fulltext.affiliation Marcela Cehula, Michal Kumsta, Radek Sotolar, Lenka Sochorova, Tunde Jurikova, Jiri Mlcek, Mojmir Baron, Jiri Sochor * Marcela Cehula, Constantine the Philosopher University in Nitra, Faculty of Natural Sciences, Department of Botany and Genetics, Nábrežie mládeže 91, 949 74 Nitra, Slovak Republic, Tel.: +421376408581, E-mail: phd178564@ukf.sk ORCID: https://orcid.org/0000-0002-8048-1144 Michal Kumsta, Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, 691 44 Lednice, Czech Republic, Tel.: +420 519 367 252, E-mail: michal.kumsta@mendelu.cz ORCID: https://orcid.org/0000-0003-4698-6883 Radek Sotolar, Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, 691 44 Lednice, Czech Republic, Tel.: +420 737 588 896, E-mail: radek.sotolar@mendelu.cz ORCID: https://orcid.org/0000-0002-8113-4195 Lenka Sochorova, Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, 691 44 Lednice, Czech Republic, Tel.: +420 519 367 254, E-mail: tomaskova.l.9@gmail.com ORCID: https://orcid.org/0000-0003-0378-5280 Tunde Jurikova, Constantine the Philosopher University, Faculty of Central European Studies, Institute for Teacher Training, Dražovská 4, 949 74 Nitra, Slovak Republic, Tel.: +421376408855, E-mail: tjurikova@ukf.sk ORCID: https://orcid.org/0000-0002-8286-8262 Jiri Mlcek, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám.T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420576033030, E-mail: mlcek@utb.cz ORCID: https://orcid.org/0000-0002-5753-8560 Mojmir Baron, Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, 691 44 Lednice, Czech Republic, Tel.: +420 519 367 252, E-mail: mojmir.baron@mendelu.cz ORCID: https://orcid.org/0000-0003-1649-0537 Jiri Sochor, Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, 691 44 Lednice, Czech Republic, Tel.: +420 519 367 254, E-mail: jiri.sochor@mendelu.cz ORCID: https://orcid.org/0000-0001-7823-1544
utb.fulltext.dates Received: 11 May 2020 Accepted: 21 July 2020 Available online: 28 November 2020
utb.fulltext.sponsorship This work was supported by project IGA-ZF/2020-AP006 and by project CZ.02.1.01/0.0/0.0/16_017/0002334 Research Infrastructure for Young Scientists.
utb.scopus.affiliation Constantine the Philosopher University in Nitra, Faculty of Natural Sciences, Department of Botany and Genetics, Nabrezie mladeze 91, Tel.: +421376408581, Nitra, 949 74, Slovakia; Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtickā 337, Tel.: +420 519 367 252, Lednice, 691 44, Czech Republic; Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtickā 337, Tel.: +420 737 588 896, Lednice, 691 44, Czech Republic; Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtickā 337, Tel.: +420 519 367 254, Lednice, 691 44, Czech Republic; Constantine the Philosopher University, Faculty of Central European Studies, Institute for Teacher Training, Drazovskā 4, Tel.: +421376408855, Nitra, 949 74, Slovakia; Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, nām.T. G. Masaryka 5555, Tel.: +420576033030, Zlin, 760 01, Czech Republic
utb.fulltext.projects IGA-ZF/2020-AP006
utb.fulltext.projects CZ.02.1.01/0.0/0.0/16_017/0002334
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
Find Full text

Files in this item

Show simple item record