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Volatile Composition of Macedonian and Hungarian Wines Assessed by GC/MS

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Abstract

The volatile composition of eight varietal wines Vranec, Merlot, Cabernet Sauvignon, Temjanika and Chardonnay from the Republic of Macedonia, and Portugieser, Kékfrankos and Tokaji Aszú from Hungary has been characterized by means of gas chromatography/mass spectrometry technique. The wine volatile compounds were extracted in dichloromethane, and the extracts were concentrated under nitrogen. Forty-four volatile compounds have been identified mainly using the NIST mass spectral library and by comparison with the available standards used for quantification as well. Differences between the wines were noted for a number of compounds, such as a higher concentration of 1-pentanol and 2-phenyl ethanol in the red wines. Monoterpenes, linalool and terpineol were detected only in the white wines, Chardonnay and Tokaji. Macedonian red wines were characterized by a higher level of alcohols, while the Hungarian wines contained a higher amount of esters, fatty acids and lactones. A statistical treatment including one-way ANOVA, followed by a Tukey’s test has been performed in order to ascertain possible significant differences between the wines studied, and principal component analysis to study the possible grouping of the wines.

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Acknowledgments

The authors would like to thank Mr. Kire Trajkov from the Tikveš Winery (Kavadarci, R. Macedonia) for supplying the Macedonian red and white wine samples. This work was supported by a grant from the CEEPUS, CII-HU-0010-03-0809 Network, covering the study stay of V.I. in Pécs, Hungary, which is gratefully acknowledged.

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Authors and Affiliations

  1. Faculty of Agriculture, University “Goce Delčev”- Štip, Krste Misirkov bb, 2000, Štip, Republic of Macedonia

    Violeta Ivanova

  2. Institute of Chemistry, Faculty of Natural Sciences and Mathematics, Ss “Cyril and Methodius” University, 1000, Skopje, Arhimedova 5, Republic of Macedonia

    Marina Stefova & Trajče Stafilov

  3. Department for Enology, Institute of Agriculture, Sts “Cyril and Methodius” University, Aleksandar Makedonski bb, 1000, Skopje, Republic of Macedonia

    Borimir Vojnoski

  4. Institute of Bioanalysis, Faculty of Medicine, University of Pécs, Szigeti útja 12, 7624, Pécs, Hungary

    Ildiko Bíró, Anita Bufa & Ferenc Kilár

  5. Department of Analytical and Environmental Chemistry, Faculty of Sciences, University of Pécs, Ifjúság útja, 7624, Pécs, Hungary

    Attila Felinger & Ferenc Kilár

Authors
  1. Violeta Ivanova
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  2. Marina Stefova
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  4. Trajče Stafilov
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  5. Ildiko Bíró
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Correspondence to Violeta Ivanova.

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Ivanova, V., Stefova, M., Vojnoski, B. et al. Volatile Composition of Macedonian and Hungarian Wines Assessed by GC/MS. Food Bioprocess Technol 6, 1609–1617 (2013). https://doi.org/10.1007/s11947-011-0760-y

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