Composition of Malvazija istarska wine aroma: correlations between sensory and instrument data (CROSBI ID 486327)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Kovačević Ganić, Karin ; Gracin, Leo ; Komes, Draženka ; Banović, Mara ; Paić Slaven
engleski
Composition of Malvazija istarska wine aroma: correlations between sensory and instrument data
Malvazija is a domestic and most widespread sort of white grapes in the wine area of Istra. It regularly gives high crops. Malvazija wines are characterized by nice bouquet and distinguished sort character. Instrumental analysis was applied on Malvazija wines produced in 1999 to point out variability of aroma key compounds and to correlate them with sensory judgment. Higher alcohols, esters and carbonyl compounds were detected by gas chromatography / headspace analysis (GC-HSS). Ethanol content, total extract, sugar-free extract, total acids, reducing sugar, total and free SO2 were also determined in all samples. Important differences were found in concentration of aroma compounds in the analyzed samples. Concentration of acetaldehyde, ethyl acetate, and isoamyl alcohol was negatively correlated with sensory judgment. No significant correlation was found between concentration of diacetyl, isoamyl acetate, ethyl propionate, ethyl lactate, ethyl hexanoate, ethyl octanoate and sensory judgment.
aroma; korelacija; GC/FID; senzorska analiza; vino
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Podaci o prilogu
425-429-x.
2001.
objavljeno
Podaci o matičnoj publikaciji
Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
Tripalo, Branko
Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu
Podaci o skupu
The 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting
poster
03.10.2001-05.10.2001
Opatija, Hrvatska