Aromatic profile of Macedonian and Bulgarian red wines from local variety Vranec and hybrid variety Kaylashki Rubin
Journal
Ukrainian Food Journal
Date Issued
2022
Author(s)
Dimitar Dimitrov; Dushko Nedelkovski
Abstract
Introduction. The aim of the present study was to define
the aromatic profile of Bulgarian and Macedonian red wines
obtained from the local variety Vranec and the hybrid variety
Kaylashki Rubin.
Materials and methods. Gas chromatographic (GC MS) study to define the aromatic profile of red wines from
the local variety Vranec (grown in the Republic of
Macedonia) and the hybrid variety Kaylashki Rubin (grown
in the Republic of Bulgaria) was conducted.
Results and discussion. 1-pentanol was dominated in
the fraction of higher alcohols in both wines. Other aroma
compounds identified were 1-propanol, 2-propanol, 1-
butanol, 1-hexanol, and 3-methylthio -1-propanol. The wine
of the Vranec variety showed greater complexity in terms of
this fraction, as in it 3-hexen-1-ol was identified, which was
not present in the wine of Kaylashki Rubin. High amount of
the aromatic alcohol – phenylethanol – was identified in both
wines. This compound had great importance for their floral
aroma. The ester fraction of the two wines was diverse,
represented by isopentyl acetate, ethyl caprylate, ethyl
hexanoate, ethyl decanoate and diethyl malate. The Vranec
wine showed greater ester complexity, as in it two more ester
representatives were identified – ethyl-2-hydrobutyrate and
2-hydroxy-3-methyl-diethyl ester. In both wines, one fatty
acid was identified – heptanoic acid, in very low
concentrations. According to the panelist both wines were
very harmonious in their own way and had their typical notes
as expected for the both varieties. In overall, the descriptive
analyses confirmed the components determined by the GC MS and gave a clear view about the aroma profile of both
varieties.
Conclusions. Both wines showed a diverse, balanced
aromatic profile, each of which, based on the peculiarities of
its volatile composition. Meanwhile, each wine had
individual aromatic properties.
the aromatic profile of Bulgarian and Macedonian red wines
obtained from the local variety Vranec and the hybrid variety
Kaylashki Rubin.
Materials and methods. Gas chromatographic (GC MS) study to define the aromatic profile of red wines from
the local variety Vranec (grown in the Republic of
Macedonia) and the hybrid variety Kaylashki Rubin (grown
in the Republic of Bulgaria) was conducted.
Results and discussion. 1-pentanol was dominated in
the fraction of higher alcohols in both wines. Other aroma
compounds identified were 1-propanol, 2-propanol, 1-
butanol, 1-hexanol, and 3-methylthio -1-propanol. The wine
of the Vranec variety showed greater complexity in terms of
this fraction, as in it 3-hexen-1-ol was identified, which was
not present in the wine of Kaylashki Rubin. High amount of
the aromatic alcohol – phenylethanol – was identified in both
wines. This compound had great importance for their floral
aroma. The ester fraction of the two wines was diverse,
represented by isopentyl acetate, ethyl caprylate, ethyl
hexanoate, ethyl decanoate and diethyl malate. The Vranec
wine showed greater ester complexity, as in it two more ester
representatives were identified – ethyl-2-hydrobutyrate and
2-hydroxy-3-methyl-diethyl ester. In both wines, one fatty
acid was identified – heptanoic acid, in very low
concentrations. According to the panelist both wines were
very harmonious in their own way and had their typical notes
as expected for the both varieties. In overall, the descriptive
analyses confirmed the components determined by the GC MS and gave a clear view about the aroma profile of both
varieties.
Conclusions. Both wines showed a diverse, balanced
aromatic profile, each of which, based on the peculiarities of
its volatile composition. Meanwhile, each wine had
individual aromatic properties.