Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs

Autochthones grape variety of ‘Prokupac’ (Vitis vinifera L.) is being increasingly cultivated in the Republic Serbia and one predominant varieties vineyards southern Serbia. grapes are used to produce red wine with specific distinctive varietal aromatic characteristics. Medicinal herbs can be effectively combined alcoholic beverages. The aim this study was evaluate effect medicinal on aroma profile sensory characteristics wine. analysis composition conducted (control) aromatised selected herbs: anise (Pimpinella anisum L.), cinnamon (Cinnamomum verum J. Presl.), wormwood (Artemisia absinthium licorice (Glycyrrhiza glabra L.). volatile compounds wines, performed by gas chromatography-mass spectrometry (GC/MS) method, identified 48 that were classified following groups: alcohols, aldehydes, ketones, acids, ethyl esters terpenes. Sensory wines including visual, olfactory, gustatory gustatory-olfactory perceptions. Terpenes not control wine, while highest content all found anise, cinnamon. results indicated affected compounds, as well analyzed wines. unique pleasant taste contributed its differentiation from other classification very good