Free and potentially volatile monoterpenes in grape varieties from the Republic of Macedonia

Authors

  • Donka Doneva-Šapčeska Faculty of Technology and Metallurgy, Ss. Cyril & Methodius University, Skopje,
  • Aco Dimitrovski Faculty of Technology and Metallurgy, Ss. Cyril & Methodius University, Skopje,
  • Trajko Bojadžiev AD Povardarie, Negotino,
  • Goran Milanov Institute of Agriculture, Skopje,
  • Borimir Vojnovski Institute of Agriculture, Skopje,

DOI:

https://doi.org/10.20450/mjcce.2006.279

Keywords:

grape, free volatile terpenes, potentially volatile terpenes

Abstract

The total content of free (FVT) and potentially volatile terpenes (PVT) present in the grape varieties Muscat Hamburg, Muscat Italia, Italian Riesling, Chardonnay, Vranec and Cabernet Sauvignon was determined by using a rapid distillation-colorimetric method. The assays were performed on samples of mature grapes. The FVT and PVT correlated with the recognized aroma characteristics of the cultivars examined. The level of free monoterpenes in the skin, the pulp, and the juice from the Muscat Italia grape was lower than the level of bound monoterpenes. Most of the free monoterpenes were located in the skin. However, the calculated contents of the FVT and the PVT present in the skin were much lower when expressed on the whole berry. Additionally, the contents of FVT and PVT in grape waste obtained after pressing was examined. The quantity of potentially volatile monoterpene components determined in the grape varieties investigated opens up the possibility of enhanceing the free monoterpene contents in the wine-making process.

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Published

2006-06-15

How to Cite

Doneva-Šapčeska, D., Dimitrovski, A., Bojadžiev, T., Milanov, G., & Vojnovski, B. (2006). Free and potentially volatile monoterpenes in grape varieties from the Republic of Macedonia. Macedonian Journal of Chemistry and Chemical Engineering, 25(1), 51–56. https://doi.org/10.20450/mjcce.2006.279

Issue

Vol. 25 No. 1 (2006)

Section

Food Chemistry

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