نبذة مختصرة : Aroma vina rezultat je kombinacije brojnih hlapivih spojeva koji potječu iz grožđa ili nastaju tijekom fermentacije i dozrijevanja vina pri čemu se kvantitativno najznačajniji spojevi sintetiziraju tijekom alkoholne fermentacije djelovanjem metabolizma kvasaca. Cilj ovog rada bio je utvrditi utjecaj alkoholne te jabučno-mliječne fermentacije i dodatka hrastovog „čipsa“ tijekom odležavanja na aromu vina Muškat. Identifikacija i kvantifikacija spojeva arome provedena je pomoću plinske kromatografije s masenom detekcijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Rezultati su pokazali da vino proizvedeno jabučno-mliječnom fermentacijom i uz dodatak hrastovog „čipsa“ karakteriziraju veće koncentracije linalola i α-terpineola, β-damaskenona, i-butanola, 2,3-butandiola, dietil sukcinata, i-amil acetata te furfurala koji se ekstrahirao iz dodanog hrastovog „čipsa“. ; The aroma of wine is a result of the combination of numerous volatile compounds derived from grapes or formed during fermentation and maturation of wine. Quantitatively the most important aroma compounds are formed during alcohol fermentation through yeasts metabolism. The aim of this study was to determine the influence of alcoholic and malolactic fermentation and the influence of oak „chips“ addition during wine aging on aroma of Muscat wine. Identification and quantification of compounds was carried out by gas chromatography- mass spectrometry with solid-phase microextraction (SPME-GC/MS). The results showed that wine produced with malolactic fermentation and added oak „chips“ is characterized with higher concentrations of linalool, α-terpineol, β- damascenone, i-butanol, 2,3-butanediol, diethyl succinate, i-amyl acetate and furfural which was extracted from added oak „chips“.
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