We examined the amount of esters and acetaldehyde in two samples of Sauvignon Blanc wine from each wine region Posavje, Podravje and Primorska. Most of esters created during fermentation. Acetaldehyde is made during fermentation or is produced due to microbiological oxidation. We choose wine Sauvignon, because it is spread across Slovenia. Crucial for its aroma are substances produced during fermentation. Additionally we used Bacchus 3 for analysing physic-chemical parameters. We came to a conclusion that the highest amount of acetaldehyde and esters is in wine from Posavje region. These wines also had the higher amount of total dry extract, reducing sugars and the sum of glucose and fructose. Following are wines from Primorska, wines from Podravje had the lowest amount of esters and acetaldehyde. Wines with higher levels of alcohol and lower pH had more esters. The temperatures and precipitations also influenced the amount of the aromatic substances. It is favoured that they are equally spread across the whole year.
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