Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon

Wine is one of the oldest agro-food products. The main characteristic that determines the quality of wine and plays a very important role in selecting wines by consumers is the aroma. It originates partially from raw material, alcoholic fermentation, and part of it is generated during aging and nurturing of young wine. Certain aroma components are formed during aging, but some of them gradually disappear, thus changing the wine's organoleptic properties. The smell of wine is formed by thousands of volatile components, interconnected, creating complexes. The aim of this study was to determine the content of aroma compounds, polyphenols and antioxidant activity in Cabernet Sauvignon wines obtained by various technological processes. It has been established that the technological process of production influences the content of aroma compounds, polyphenols and antioxidant activity in wine. The results of the wine analysis showed that the wine obtained by complete fermentation had a higher alcohol content, whereas the wine obtained by the previously discontinued fermentation had a higher content of aroma compounds derived from raw material, grapes. Also, the wine produced by the previously discontinued fermentation had a higher content of polyphenols and antioxidant activity.