Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels

Igor Lukić1*, Nikolina Jedrejčić1, Karin Kovačević Ganić2, Mario Staver3 and 
Đordano Peršurić1†

1Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
2University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottij eva 6, HR-10000 Zagreb, Croatia
3Polytechnic of Rijeka, Department of Agriculture, Karla Huguesa 6, HR-52440 Poreč, Croatia

Article history:
Received February 24, 2015
Accepted July 8, 2015

Key words
white wine, prolonged maceration, wine maturation, phenols, wine aroma

To investigate the phenolic and aroma composition of Malvazija istarska (Vitis vinifera 
L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-performance liquid chromatography, and gas chromatography-mass spectrometry. When compared to standard wines, the investigated samples contained higher levels of dry extract, volatile acidity, lactic acid, phenols, colour intensity, antioxidant activity, majority of monoterpenes, C13-norisoprenoids, methanol, higher alcohols, ethyl acetate, branched-chain esters and esters of hydroxy and dicarboxylic acids, ethylphenols, furans, and acetals, as well as lower levels of malic acid, β-damascenone, straight-chain fatty acids, ethyl and acetate esters. It was estimated that maceration had a stronger influence on phenols, and maturation on volatile aromas. Despite different vintages and technological details, the investigated wines showed a relative homogeneity in the composition, representing a clear and distinctive type.

*Corresponding author:   email3
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