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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

Kovačević Ganić, Karin ; Gracin, Leo ; Komes, Draženka ; Banović, Mara ; Paić Slaven Composition of Malvazija istarska wine aroma: correlations between sensory and instrument data // Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Tripalo, Branko (ur.). Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2001. str. 425-429-x

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

Povezanost rada

Prehrambena tehnologija