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Development of some aroma compounds during the alcoholic fermentation of the Plavac mali wine (CROSBI ID 477067)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa

Banović, Mara ; Komes, Draženka ; Kovačević Ganić, Karin ; Gracin, Leo ; Lalić, Nikolina Development of some aroma compounds during the alcoholic fermentation of the Plavac mali wine // Prospects for Viticulture and enology / Pejić, Ivan ; Mirošević, Nikola (ur.). Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2000. str. 149-x

Podaci o odgovornosti

Banović, Mara ; Komes, Draženka ; Kovačević Ganić, Karin ; Gracin, Leo ; Lalić, Nikolina

engleski

Development of some aroma compounds during the alcoholic fermentation of the Plavac mali wine

This study was performed in order to determine changes in concentration of some aroma compounds during the alcoholic fermentation of the Plavac mali wine from the Peljesac peninsula, appellation Dingac. Higher alcohols and esters were detected by gas chromatography/headspace analysis. In all samples reductive sugar and ethanol have also been determined. Concentration of carbonyl compounds is the highest in the first phase of the alcoholic fermentation. Acetaldehyde content has been steadily decreased after three days of the alcoholic compounds, but synthesis of diacetyl were determined during all eight days of this process. Higher alcohols have been synthesized during the alcoholic fermentation, but content of this compounds is the highest in the first three days. Acceptation was 1- butanol which part were decreased. Very interesting is i-amyl alchol which concentration 150 mg/L were determinate. Higher alcohols in concentration of 0, 3 g/L contribute to the desirable of aroma of wine but higher concentration of these compounds have undesirable influence. Esters contribute most to the desirable aspect of the fermentation bouquet of wine. Ethyl acetate, ethyl propionate, isoamyl acetate, ethyl hexaonate, ethyl lactate and ethyl octanoate were identified. During first four days of the alcoholic fermentation the content of these esters have been increased.

Plavac mali Wine; HSS-GC; aroma; fermentation

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Podaci o prilogu

149-x.

2000.

objavljeno

Podaci o matičnoj publikaciji

Prospects for Viticulture and enology

Pejić, Ivan ; Mirošević, Nikola

Zagreb: Agronomski fakultet Sveučilišta u Zagrebu

Podaci o skupu

PROSPECTS FOR VITICULTURE AND ENOLOGY

poster

22.11.2000-24.11.2000

Zagreb, Hrvatska

Povezanost rada

nije evidentirano