Volatile phenolics in Teran PTP red wine

Helena BAŠA ČESNIK; Klemen LISJAK

doi:10.14720/aas.2016.107.1.01

Authors

Helena BAŠA ČESNIK Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
Klemen LISJAK Kmetijski inštitut Slovenije

DOI:

https://doi.org/10.14720/aas.2016.107.1.01

Keywords:

Red wiens, Teran, volatile phenolics, phenolic compounds, GC/MS, 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol, 4-vinylguaiacol

Abstract

The volatile phenolics, 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol were quantified in Teran PTP wines that were produced in the Kras winegrowing district. The compounds were determined by using gas chromatography coupled with mass spectrometry after extraction with diethylether. Three years monitoring (2011, 2012, 2013 vintages) showed that all four undesirable compounds were identified in Teran PTP wines, however their content did not influence significantly the sensory characteristics of the wine. The average contents gained over the three-year period (2011-2013; n=82) were 153±193 µg L^-1 for 4-ethylphenol, 1265±682 µg L^-1 for 4-vinylphenol, 69±94 µg L^-1 for 4-ethylguaiacol and 128±106 µg L^-1 for 4-vinylguaiacol. 7.3 % of samples showed contents of 4-ethylphenol above the odour threshold values. For 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol that percentage was 98.8 %, 25.6 % and 91.5 %, respectively.

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