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izvor podataka: crosbi

Behaviour of volatile compounds during traditional alembic distillation of fermented Muscat Blanc and Muškat ruža porečki grape marcs (CROSBI ID 171674)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Lukić, Igor ; Tomas, Srećko ; Miličević, Borislav ; Radeka, Sanja ; Peršurić, Đordano Behaviour of volatile compounds during traditional alembic distillation of fermented Muscat Blanc and Muškat ruža porečki grape marcs // Journal of the institute of brewing, 117 (2011), 3; 440-450. doi: 10.1002/j.2050-0416.2011.tb00491.x

Podaci o odgovornosti

Lukić, Igor ; Tomas, Srećko ; Miličević, Borislav ; Radeka, Sanja ; Peršurić, Đordano

engleski

Behaviour of volatile compounds during traditional alembic distillation of fermented Muscat Blanc and Muškat ruža porečki grape marcs

To investigate their behaviour during traditional alembic distillation, large numbers of important volatile compounds were identified and quantified by GC/MS and GC/FID analysis in different fractions of grape marc distillates made from two Muscat varieties. Generally, concentrations of terpenes, C13-norisoprenoids, acids and particular waxy esters and aldehydes were found to increase, while concentrations of higher alcohols and the majority of fruity and flowery esters were found to decrease during distillation. Because of its abundance in odoriferous monoterpenes, utilization of tail fraction as raw material for re-distillation was considered appropriate.

distillation fractions ; GC/MS ; grape marc distillates ; traditional alembic distillation ; volatile compounds

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Podaci o izdanju

117 (3)

2011.

440-450

objavljeno

0046-9750

10.1002/j.2050-0416.2011.tb00491.x

Povezanost rada

Poljoprivreda (agronomija), Prehrambena tehnologija

Poveznice
Indeksiranost