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Phenolic composition of traditional Croatian dessert and table wines (CROSBI ID 626387)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Budić-Leto, Irena ; Zdunić, Goran ; Humar, Iva ; Mucalo, Ana ; Vrhovšek, Urška Phenolic composition of traditional Croatian dessert and table wines // In Vino Analytica Scientia, Book of Abstracts IVAS 2015 / Mattivi, Fulvio, Robatscher Peter (ur.). Lavis: Elsevier, 2015. str. 107-107

Podaci o odgovornosti

Budić-Leto, Irena ; Zdunić, Goran ; Humar, Iva ; Mucalo, Ana ; Vrhovšek, Urška

engleski

Phenolic composition of traditional Croatian dessert and table wines

In Croatia, traditional dessert and table wines are produced. Characterization of wines is very important for understanding the specificity of Croatian wines. Among different chemical classes of compounds, phenols have been shown very important for the structure and quality of wine. Although the structure of wine is fairly well known, chemical structure of traditional dessert wines is quite poorly understood, especially their phenolic profile. It is particularly important to determine the most discriminant chemical compounds between dessert wines produced by a traditional method from dried grapes and table ones. This study was done on the traditional Croatian dessert and table wine of vintages from 2007 to 2010 in order to investigate their phenolic profiles and to differentiate the wines. The investigated wines were selected to represent different type of wines: traditional dessert wines made from dried grapes and table red and white wines with the aim to find phenolics which could be important for chemical characterization of the wines. Wines were analyzed by targeted metabolomic method using UPLC/QqQ-MS/MS chromatography and 53 phenolics were identified and quantified [1] which were classified according to their chemical structure into groups of benzoic acid derivates, cinnamic acid derivates, dihydrochalcones, flavanones, flavan-3-ols, stilbenes and flavonols. Anthocyanin profile of red wines was described and 15 different anthocyanins were identified as monoglucosides, acetates and coumarates. Results were analyzed by analysis of variance and principal component analysis. The results showed that flavan-3-ols and flavonols were the most discriminate phenolics among dessert and table wines. Principal component analysis applied to experimental data showed good separation of wines by type.

characterization; targeted metabolomics methodology; Croatian wines; Prošek

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Podaci o prilogu

107-107.

2015.

objavljeno

Podaci o matičnoj publikaciji

In Vino Analytica Scientia, Book of Abstracts IVAS 2015

Mattivi, Fulvio, Robatscher Peter

Lavis: Elsevier

Podaci o skupu

In Vino Analytica Scientia 9th Symposium 2015

poster

14.07.2015-17.07.2015

Trento, Italija; Mezzocorona, Italija

Povezanost rada

Prehrambena tehnologija