Utjecaj dodatka antioksidansa na aromatski sastav vina Cabernet Sauvignon nakon 12 mjeseci starenja

The aim of this study was to investigate the effect of antioxidants addition (sulfur dioxide and glutathione) on the aroma composition of Cabernet Sauvignon after 12 months of bottle ageing. Aromatic compounds and their concentration in wine were analyzed by gas chromatography-mass spectrometry with solid-phase microextraction (SPME-GC/MS). Cabernet Sauvignon is characterized by aroma compounds: volatile fatty acids, higher alcohols, terpenes, acetate and ethyl esters and norisoprenoids. The reduced concentration of sulfur dioxide resulted in a decrease of aromatic compounds, while glutathion addition preserved their concentration in wine.