Kvasny Prum. 1958; 4(1): 14-17 | DOI: 10.18832/kp1958002

A study of bouquet substances in Slovak wines.Peer-reviewed article

A. NAVARA

1. This study presents an experiment for the retention of bouquet substances during fermentation of grape cider with the aim to use these substances as flavoring additives for improving wines with lower aroma.

2. We tried to assess the quantity of esters in the individual sorts of Slovak wines and studied a relationship between volatile components of the individual sorts and their effect on the wine character during storage.

3. Based on splitting of wine esters, changes during technological processing of wine were studied chromatographically. It is suggested that chromatographic splitting may be used for a better evaluation of the individual wine sorts according to their bouquet.

(In Czech, English summary only).

Keywords: wine, Slovakie, bouquet

Published: January 1, 1958