Promjena koncentracija hlapivih komponenti u vinima Pošip i Graševina

The aroma of wine is influenced by hundreds of different compounds. The most important aroma compounds are formed during alcohol fermentation and malolactic fermentation trought metabolism of bacteria and yeasts. Wines generally contain about 0,8– 1,2 g L-1 aromatic compounds, and it's detection threshold is from 10-4 to 10-12 g L-1. In this written work it was observed the change of volatile components in Posip wine which was stored 120 days at uncontrolled conditions in relation to the wine stored in a controlled conditions. The Riesling wine was examined by the effects of CaCO3 and K2CO3 to preserve the concentration of the volatile components, the results showed that different concentrations of CaCO3 can keep the concentration of the volatile components, while the results for the sample in which the wine is added K2CO3 shown that wine significantly loses the concentration of the volatile components. It was used an analytical technique of gas chromatography (HSS-GC), and proved to be adequate to identify the volatile components in wine.