Investigation of the Use of Enzymes with Early Flavour Releasing Effects on Furmint Grapes in the Tokaj Wine Region
Article Sidebar
Main Article Content
Abstract
Furmint is the most important grape variety of the Tokaj wine region. Its advantages include less sensitivity to the drought stress caused by climate change and retaining its acidity, however it is quickly depleted of aromatics because it does not produce various terpenic compounds. The use of early aroma-releasing enzymes and a combination of non-Saccharomyces and Saccharomyces yeasts can provide a technological solution for the winemaking process, allowing the release of aroma precursors during fermentation and the development of richer and more complex flavours with the help of yeast strains. The present study describes the effect of the aroma-developing enzyme preparations (Trenolin®FastFlow, Trenolin®BouquetPLUS) and special yeast strains (Oenoferm®Klosterneuburg, Oenoferm®Wild&Pure) of Erbslöh GmbH on the aroma composition of Furmint grape varieties in the Tokaj wine region.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Bauer, F.F., Pretorius I.S. (2000): Yeast Stress Response and Fermentation Efficiency: How to Survive the Making of Wine - A Review. South African Journal of Enology and Viticulture, 21(Special Issue):27-51. DOI: https://doi.org/10.21548/21-1-3557
Bene Zs. (2004): Aszúbogyók élesztő- és penészbiotájának tanulmányozása Tokaj-hegyalján. PhD-értekezés, BCE, Budapest. https://docplayer.hu/5558375-Aszubogyok-eleszto-espeneszbiotajanak-tanulmanyozasa-tokaj-hegyaljan-doktori-ertekezes-bene-zsuzsanna.html
Bene Zs. (2020): Héjon erjesztett Furmint borok polifenol összetétele. Szőlő-levél 10(2):63-76. https://ww.szolo-level.hu/Szolo-level_tavaszi_kiadvány_2020
Bene Zs. (2023): Borászati fajélesztők fenolsav termelésének vizsgálata botrítizált alapanyag esetében. Borászati Füzetek 33(4): 29-35.
Bene Zs. (2024): Kutatások a klímaváltozás tükrében. Borászati Füzetek 34(1):26-28.
Bene, Zs. – Kiss, I. (2023): Investigation of using different specified yeasts and early protein stabilization for Tokaji dry wines. Bio Web of Conferences. 68 p.02010 (2023). https://www.bioconferences.org/articles/bioconf/full_html/2023/13/bioconf_oiv2023_02010/bioconf_oiv2023_02010.html
Carro, N.; López, E.; Günata, Z.Y.; Baumes, R.L.; Bayonove, C.L. (1996): Free and glycosidically bound aroma compounds in grape must of four non-floral Vitis vinifera varieties. Analusis (24): 254–258. DOI:https://doi.org/10.3390/biom9120818
Demsar, J., Curk, T., Erjavec, A., Gorup, C., Hocevar, T., Milutinovic, M., Mozina, M., Polajnar, M., Toplak, M., Staric, A., Stajdohar, M., Umek, L., Zagar, L., Zbontar, J., Zitnik, M., Zupan, B. (2013): Orange: Data Mining Toolbox in Python, Journal of Machine Learning Research 14 (2013): 2349−2353.
Fan,W.L.; Xu, Y.; Jiang,W.G.; Li, J.M. (2010): Identification and Quantification of Impact Aroma Compounds in 4 Nonfloral Vids vinifera Varieties Grapes. J. Food Sci. (75)S81–S88. DOI:https://doi.org/10.1111/j.1750-3841.2009.01436.x
Ferreira, V., Lopez, R. (2019):The Actual and Potencial Aroma of Winemaking Grapes. Biomolecules 9(12),818. https://doi.org/10.3390/biom9120818
Gabler, F.M., Smilanick, J. L., Mansour, M., Ramming, D. W., Mackey, B. E. Correlations of morphological, anatomical and chemical features of grape berries with resistance to Botrytis cinerea. Phytopathology, 93: 1263-1273. (2003).
Godelmann, R., Fang, F., Humpfer, E., Schutz, B., Bansbach, M., Schafer, H., Spraul, M. (2013): Targeted and Nontargeted Wine Analysis by H-1 NMR Spectroscopy Combined with Multivariate Statistical Analysis. Differentiation of Important Parameters: Grape Variety, Geographical Origin, Year of Vintage. Journal of Agricultural and Food Chemistry 61 (23) 5610-5619.DOI: https://doi.org/10.1021/jf400800d
Hampel, D.; Robinson, A.L.; Johnson, A.J.; Ebeler, S.E. (2014): Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: Comparison of hydrolysis conditions and sample preparation methods. Aust. J. Grape Wine Res. (20):361–377. DOI: https://doi.org/10.1111/ajgw.12087
Kállay M. (1998): Borászati kémia. – Eperjesi, I., Kállay, M., & Magyar, I. (1998): Borászat (Winemaking) Mezőgazda Kiadó, Budapest, pp.309-312.
Kovács, T., Kovácsné, B.O. (2007): Borászati pektinbontó és macerációs enzimek (Rendezőelvek és információk az eligazodáshoz a kaotikussá vált piacon). Borászati Füzetek 17(3):24-27. https://www.kokoferm.hu/resources/docs/Pektin. MKIK-GVI 2015. A klímaváltozás várható gazdasági hatásai Magyarországon 2020-2040 / Expected economic effects of the climatic change in Hungary, 2020-2040. Kézirat. https://www.gvi.hu
Pancerz, M., Kruk, J., Ptaszek, A. (2022): The Effect of Pectin Branching on the Textural and Swelling Properties of Gel Beads Obtained during Continuous External Gelation Process Appl. Sci. 12(14), 7171. https://doi.org/10.3390/app12147171
Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. (2006): Handbook of Enology. Volume 2. The Chemistry of Wine. Stabilization and Treatments. 2nd Edition John Wiley and Sons Ltd., New Jersey. ISBN: 978-0-470-01038-9
Rodríguez-Nogales, J.M., Fernández-Fernández, E., Ruipérez, V., Vila-Crespo, J. (2024): Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors. Molecules 29(1), 16. https://doi.org/10.3390/molecules29010016
Stoppacher, N., Kluger, B., Zeilinger, S., Krska, R., Schuhmacher, R. (2010): Identification and profiling of volatile metabolites of the biocontrol fungus Trichoderma atroviride by HS-SPME-GC-MS. Journal of Microbiological Methods 81(2):187-93. DOI: https://doi.org/10.1016/j.mimet.2010.03.011
Szendei, G. (2021): Speciális fajélesztőtörzs a klímaváltozás okozta borászati problémák enyhítésére. Szőlő-levél 11(3):77-80. https://ww.szolo-level.hu/Szolo-level_tavaszi_kiadvány_2021