English to Serbian Science Wine / Oenology / Viticulture Olfactory

Dynamic headspace studies on model wine solutions, designed to simulate the conditions
when wine is sniffed, have indicated that the presence of ethanol (at 12% ABV) maintained the headspace
concentrations of a number of odorants close to equilibrium values during gas phase dilution over 10 minutes.
Real wine samples have been found not to maintain headspace concentration of odorants to the same
extent. Results of dynamic headspace dilution experiments on model wine solutions spiked with proteins
suggest that this is probably due to the presence of small quantitities of certain proteins (e.g. bovine serum
albumin, b-casein and b-lactoglobulin) in real wine samples