Hlapni fenoli v rdečem vinu Teran PTP

Helena BAŠA ČESNIK, Klemen LISJAK

Povzetek


V vinu Teran PTP, ki ga pridelujejo v vinorodnem okolišu Kras smo merili vsebnost hlapnih fenolov: 4-etilfenola, 4-vinilfenola, 4-etilgvajakola in 4-vinilgvajakola. Spojine smo identificirali in jim merili vsebnost s plinsko kromatografijo sklopljeno z masno spektrometrijo, po ekstrakciji z dietiletrom. Triletno spremljanje (letniki 2011, 2012 in 2013) je pokazalo, da so v pridelanem vinu prisotne vse izpostavljene spojine prisotne v vinih Teran PTP, vendar njihove vsebnosti ne vplivajo na senzorične lastnosti vina. Povprečne vsebnosti, ki smo jih izmerili v vinu v triletnem obdobju so bile 153±193 µg L-1 za 4-etilfenol, 1265±682 µg L-1 za 4-vinilfenol, 69±94 µg L-1 za 4-etilgvajakol in 128±106 µg L-1 za 4-vinilgvajakol. 7,3 % vzorcev je imelo vsebnosti 4-etilfenola nad senzoričnim pragom zaznave. Za 4-vinilfenol, 4-etilgvajakol in 4-vinilgvajakol je bil ta delež 98,8 %, 25,6 % in 91,5 %.

Ključne besede


rdeča vina, Teran, hlapni fenoli, fenolne spojine, GC/MS, 4-etilfenol, 4-vinilfenol, 4-etilgvajakol, 4-vinilgvajakol

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Literatura


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DOI: http://dx.doi.org/10.14720/aas.2016.107.1.01

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