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L. Červinka Department of Horticulture Machinery, Faculty of Horticulture, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic

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P. Burg Department of Horticulture Machinery, Faculty of Horticulture, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic

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I. Soural Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic

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V. Mašán Department of Horticulture Machinery, Faculty of Horticulture, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic

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A. Čížková Department of Horticulture Machinery, Faculty of Horticulture, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic

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J. Souček Research Institute of Agriculture Engineering. p.r.i., Drnovská 507, 161 01 Praha 6, Czech Republic

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V. Višacki Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia

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O. Ponjičan Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia

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A. Sedlar Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia

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Abstract

Sauvignon Blanc represents an important grape variety. The wine made from this variety is known to have a wide range of aroma profiles from nettles to tropical fruits. Beside the raw material quality (grapes), the quality of wines can be fundamentally influenced by the technological conditions applied in the wine making process. Yeast and other microorganisms play a key role in the formation of metabolites during alcoholic fermentation. In this study, the effects of autochthonous or selected wine yeasts (Saccharomyces cerevisiae) and fermentation temperatures (15 °C and 19 °C) were tested on major monoterpenes contents of wines during the period 2016–2017. The obtained values show that the highest contents of linalool (24.36 μg L−1) and hotrienol (11.84 μg L−1) were determined in wine samples produced with active (selected) wine yeast at lower temperature. Sensory evaluation results indicated that monoterpenes can have a positive effect on the overall sensory quality of Sauvignon Blanc wines, despite the fact that their determined concentrations in the evaluated samples were not higher than their threshold values.

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  • Barrajón, N. , Capece, A. , Arévalo-Villena, M. , Briones, A. , and Romano, P. (2011). Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines. Food Microbiology, 28(5): 10801086.

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  • Coetzee, C. and du Toit, W.J. (2012). A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols. Food Research International, 45(1): 287298.

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  • Masneuf-Pomarède, I. , Mansour, C. , Murat, M.L. , Tominaga, T. , and Dubourdieu, D. (2006). Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines. Interntional Journal of Food Microbiology, 108(3): 385390.

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  • Michlovský, M. (2014). Lexikon chemického složení vína. (Lexicon of chemical composition of wine), 1st ed. Hradec Králové: Garamon s.r.o., Czech Republic, p. 262. ISBN 978-80-905319-2-5.

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  • Molina, A.M. (2007). Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds. Applied Microbiology and Biotechnology, 77: 675687.

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  • Průšová, B. , Sochor, J. , and Kumšta, M. (2018). Effect of yeasts on the aroma profile of Sauvignon Blanc varietal wine. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 66(4): 889896.

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  • Rebelein, H.Z. (1956). Vereinfachtes Verfahren zur Bestimmung des Glycerins und Butylenglykols in Wein. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 105: 296311.

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  • Ribéreau-Gayon, P. , Dubourdieu, D. , Donèche, B. , and Lonvaud, A. (2006a). Handbook of enology — volume 1 — The microbiology of wine and vinifications, 2nd ed. John Wiley & Sons Ltd., Chichester, England.

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  • Ribéreau-Gayon, P. , Glories, Y. , Maujean, A. , and Dubourdieu, D. (2006b). Handbook of enology — volume 2 — The chemistry of wine stabilization and treatments, 2nd ed. John Wiley & Sons Ltd., Chichester, England, p. 450.

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  • Romano, P. , Fiore, C. , Paraggio, M. , Caruso, M. , and Capece, A. (2003). Function of yeast species and strains in wine flavor. International Journal of Food Microbiology, 86(1–2): 169180.

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  • Swiegers, J. , Bartowsky, E. , Henschke, P.A. , and Pretorius, I. (2005). Yeast and bacterial modulation of wine aroma and flavour. Australian Journal of Grape and Wine Research, 11(2): 139173.

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  • Štefecová, K. , and Čepička, K. (2001). Průběh změn hlavních organických kyselin v průběhu vinifikace. (The course of changes in the main organic acids during vinification). Kvasny Prumysl, 47(9): 246250.

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
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Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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