REZULTS AROMA PROFILE OF WINE FROM THE GRAPES VARIETY TELTI KURUK
DOI:
https://doi.org/10.15673/2073-8684.31/2015.44275Keywords:
aromatics, Telti Kuruk, Shabo terroir, alcohols, aldehydes, esters, ketonesAbstract
Wine is a delicate food product in which its aromatic qualities particular bouquet are of major importance for the consumer. Fragrance – is the ability to cause olfactory sensations of wine by the evaporating from the surface of the volatile components. The publication presents the results of studies of the complex aromatic wine from grapes Telti Kuruk LLC «ITC Shabo», which resulted in determined quantitative and qualitative composition of aromatic compounds. Among them identified alcohols, acids, esters, aldehydes and ketones. As a result of the research has been set qualitative and quantitative composition of volatile aromatic substances from wine grape harvest Telti Kuruk 2014 (LLC «ITC Shabo» )In the presented samples, depending on the portion of growth were identified 44 ... 47 titles aromatics, which are dominated by alcohols and ethers. Among the alcohols predominate amyl and phenylethyl alcohol in a group of esters to be noted a significant content of ethyl ester of octanoic acid, hexanoic acid ethyl ester and 2-phenylethyl acetate.
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