Aromatic profile of Macedonian and Bulgarian red wines from local variety Vranec and hybrid variety Kaylashki Rubin

Abstract

Introduction. The aim of the present study was to define the aromatic profile of Bulgarian and Macedonian red wines obtained from the local variety Vranec and the hybrid variety Kaylashki Rubin. Materials and methods. Gas chromatographic (GC MS) study to define the aromatic profile of red wines from the local variety Vranec (grown in the Republic of Macedonia) and the hybrid variety Kaylashki Rubin (grown in the Republic of Bulgaria) was conducted. Results and discussion. 1-pentanol was dominated in the fraction of higher alcohols in both wines. Other aroma compounds identified were 1-propanol, 2-propanol, 1- butanol, 1-hexanol, and 3-methylthio -1-propanol. The wine of the Vranec variety showed greater complexity in terms of this fraction, as in it 3-hexen-1-ol was identified, which was not present in the wine of Kaylashki Rubin. High amount of the aromatic alcohol – phenylethanol – was identified in both wines. This compound had great importance for their floral aroma. The ester fraction of the two wines was diverse, represented by isopentyl acetate, ethyl caprylate, ethyl hexanoate, ethyl decanoate and diethyl malate. The Vranec wine showed greater ester complexity, as in it two more ester representatives were identified – ethyl-2-hydrobutyrate and 2-hydroxy-3-methyl-diethyl ester. In both wines, one fatty acid was identified – heptanoic acid, in very low concentrations. According to the panelist both wines were very harmonious in their own way and had their typical notes as expected for the both varieties. In overall, the descriptive analyses confirmed the components determined by the GC MS and gave a clear view about the aroma profile of both varieties. Conclusions. Both wines showed a diverse, balanced aromatic profile, each of which, based on the peculiarities of its volatile composition. Meanwhile, each wine had individual aromatic properties.