期刊名称：Chemical Industry and Chemical Engineering Quarterly
印刷版ISSN：1451-9372
出版年度：2020
卷号：26
期号：4
页码：337-347
DOI：10.2298/CICEQ190813010R
出版社：Association of the Chemical Engineers
摘要：The main objective of this study was to determine the impact of three different commercial yeasts and two lactic acid bacteria, as well as the use of oak (chips and staves) on the volatile phenol (VP) formation in Montenegrin aged red wines (Vranac, Kratosija and Cabernet Sauvignon) of the 2013 vintage. Standard chemical parameters of the wines were determined in order to establish relationship with VP. After three years of bottle aging, chemical parameters of wines (alcohol content, residual sugars (RS), pH, free and total SO2, anthocyanins) and VP (4-ethylphenol and 4-ethylguaiacol) were determined. Volatile phenols were found in 18 samples of Kratosija and 5 samples of Vranac. Volatile phenols were not detected in Cabernet Sauvignon wines. Kratosija as a grape variety from the Montenegrin terroir during 2013 vintage had the highest potential for the VP formation, while the highest content of 4-ethylphenol (2.84 mg/L) and 4-ethylguaiacol (0.52 mg/L) was determined in Vranac wine. It was demonstrated that VP would be formed in wines even with high alcohol content (>12.50 v/v %), low pH (<3.30) and with free SO2 concentrations at bottling of 30-35 mg/L.
关键词：Red wine; yeast; lactic acid bacteria; oak alternatives; volatile phenols
