The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstac and Zizak

This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstac (K) and Zizak (Z). During the wine production enzymatic preparations (EP) Lallzyme cuvee blanc (CB) preparation ? (EB) different time skin contact (4 8 h) were applied. Aromatic compounds detected by GC/FID?MS analysis. Significantly higher content total compared appropriate controls (168.54 161.72 mg L-1) was observed for K EB4h (176.33 Z CB4h (177.29 wines. Skin usage EP mostly increased 2-phenylethyl isoamyl alcohols. Wines both varieties showed hexanoic octanoic acids control. It is interesting emphasize that esters are responsible fruity aroma which important pleasant taste (isoamyl acetate banana, ethyl hexanoate ripe powerful rose like) in all samples controls. The highest grades, after sensory evaluation, obtained EB 8h (18.0 out 20.0) CB (18.2 20.0).