Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi

Anthocyanin composition of the red wine Babić affected by maceration treatment (CROSBI ID 118947)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Budić-Leto, Irena ; Lovrić, Tomislav ; Gajdoš-Kljusurić, Jasenka ; Pezo, Ivan ; Vrhovšek, Urška Anthocyanin composition of the red wine Babić affected by maceration treatment // European food research and technology, 222 (2006), 3-4; 397-402-x

Podaci o odgovornosti

Budić-Leto, Irena ; Lovrić, Tomislav ; Gajdoš-Kljusurić, Jasenka ; Pezo, Ivan ; Vrhovšek, Urška

engleski

Anthocyanin composition of the red wine Babić affected by maceration treatment

Identification of anthocyanins in the wine made of the Croatian autochthonous grape variety of Babić (Vitis vinifera L.) was carried out and their profile was determined by means of high-performance liquid chromatography with diode array and mass spectrometric detection. Dependence of anthocyanins content and profile on maceration treatment conditions was investigated. Statistically significant differences of anthocyanins concentration in wines Babić produced by various maceration treatments were confirmed by the use of multivariate analysis of variances. The investigation results indicated that the maceration temperature exerts higher influence on anthocyanins concentration than the duration of maceration. In addition, on the basis of anthocyanin composition and using different multivariate statistical analyses, differentiation of wines Babić according to maceration treatments was procured

Anthocyanins; High-Performance Liquid chromatography; Maceration treatment; Multivariate analysis; Wine Babić

available on-line

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o izdanju

222 (3-4)

2006.

397-402-x

objavljeno

1438-2377

Povezanost rada

Prehrambena tehnologija

Indeksiranost