Vergleich der gehalte ausgewählter ester und höherer alkohole sowie gesamtgehalt polyphenolischer substanzen in weinen der rebsorten 'chardonnay' und 'riesling' nach jahrgang

Abstract

The content of individual sensory active substances in wine is an important parameter of wine evaluation concerning sensory attributes of wine. This article discusses the development of aromatic substances contents in wines of 'Chardonnay' and 'Riesling' grapes in five consecutive wine vintages (2008 to 2012) from the same vineyard track and processed using the same methods. Out of biologically active substances, the total content of phenolic substances was determined in the presented samples. In the individual samples, aromatic substances were analyzed using gas chromatography with mass spectrometry (GC/MS). The concentration of 1 pentanol was the highest (82 to 292 mg/l). Isobutanol and 1 propanol followed. In 'Chardonnay', out of esters, the concentration ethyl acetate was the highest, followed by ethyl ester of caprylic acid and isoamyl acetate. 'Riesling' had characteristics of highly concentrated ethyl acetate, pentyl formate and ethyl caprylate. The total content of polyphenolic substances was in a range of 188 to 308 mg/l in 'Chardonnay' and 194 to 281 mg/l in 'Riesling'. Average values in 'Riesling' were higher than in 'Chardonnay'. The article documents that wines made from the same grape variety grown at the same vineyard track during similar climatic conditions and processed using the same techniques do not possess the same aromatic characteristics. Minor changes of individual factors may cause significant changes of a wine's sensory quality.