Browsing by Subject "aromiaineet"

Wines are treated to ensure their quality and preservation in the winemaking process. Treatments also have their drawbacks. Premium winemakers have often avoided filtration because it is supposed to cause a loss of taste. Sulfurization of wine is important, for example, for microbiological quality, but it is assumed to reduce the fruity aroma of wines. The purpose of the literature section was to investigate in general the effects of the wine-making process on the volatile compounds of wines. The interest was to find out what happens in winemaking and what compounds are formed at different stages of the process. The literature section also looked at volatile compounds, their analytics and SPME technology. The aim of the experimental part of the work was to develop a research method using headspace-solidphasemicroextraction-gaschromatography-massspectrometry (HS-SPME-GC-MS) technology and to find out the aroma composition and possible differences of the receiving sample and the bag-in box (BIB) -packaged wine. Indicator compounds for volatile compounds were determined from Chardonnay and Cabernet Sauvignon wines using the HS-SPME-GC-MS method developed for the study of Cabernet Sauvignon wine. In the optimization of the method, the functionality of SPME fibers, the GC temperature program and the sample preparation were studied. Receipt, tank, and BIB packaging samples were collected for examination of the wines. The samples were analyzed by HS-SPME-GC-MS and the results were processed by principal component analysis (PCA) as well as other statistical methods. Receipt and BIB packaging samples from Cabernet Sauvignon wine were not divided into clear groups based on PCA. The model best describing the changes in the compounds was achieved with the profile of volatile compounds: ethyl acetate, 1-propanol, isoamyl alcohol, 2-methylbutanol, butanoic acid ethyl ester, isoamyl acetate, hexanol, hexanoic acid, octanoic acid ethyl ester and octanoic acid. In Cabernet Sauvignon wine, almost all the amounts of volatile compounds remained fairly constant as the process progressed. In 1-propanol, ethyl ester of butanoic acid and ethyl ester of octanoic acid, a decrease in the amount was observed between the receipt sample and the BIB packaging sample. In contrast, the amount of 2-methylbutanol and octanoic acid increased when receiving and BIB packaging samples were compared. Receipt and BIB packaging samples of Chardonnay wine were distinguished by PCA. The model best describing the changes in the compounds was achieved with the profile of volatile compounds: ethyl acetate, isoamyl alcohol, 3-methylbutanol, 2-methylbutanol, butanoic acid ethyl ester, isoamyl acetate, hexanol, hexanoic acid, benzene alcohol, octanoic acid ethyl ester, octanoic acid ethyl ester, octanoic acid ethyl ester. The amounts of volatile compounds studied in Chardonnay wine remained fairly constant. Octanoic acid ethyl ester, benzyl alcohol and decanoic acid decreased as the process. The results of the study show that the wine processing process affects the flavorings of Cabernet Sauvignon and Chardonnay wine. The HS-SPME-GC-MS method showed a reduction in several compounds, but previous studies have shown that this change has not been detected by sensory evaluation.