CHEMICAL COMPOSITION OF GRAPES AND WINE OF SMEDEREVKA VARIETY

Abstract

Examination of Smederevka cv was performed in area of Belgrade region. Analysis of grapes and wine was performed in laboratory of Faculty of Agriculture and Chemistry University of Belgrade. The aim of research was qualitative and quantitative determination of aromatic compounds in grapes and wine. Aromatic compounds in grapes and wine were detected by SPME GC/MS method. Presence  of main herbaceous aromatic grape compounds as aldehydes, primarily n-hexanals and (E)-2-hexenals was detected. Terpenes (linalool, geraniol, α-terpineol), higher alcohols (isoamyl alcohol, 1-hexanol, 1-octen-3-ol, etc.), and ketones were also detected. In wine was determined presence of: esters, higher alcohols, terpenes, aldehydes, acids and ketones. Most of detected compounds belong to esters (ethyl acetate, ethyl butanoate, isoamyl acetate, ethyl octanoate, ethyl 9-octanoate, 2-methylbutyl octanoate, ethyl palmitate, etc.) which form fruit aromas (apple, banana, pear, almond, pineapple).