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Effect of high hydrostatic pressure on the volatile compounds in wine (CROSBI ID 653123)

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

Tomašević, Marina ; Lukić, Katarina ; Bosiljkov, Tomislav ; Ćurko, Natka ; Kovačević Ganić, Karin Effect of high hydrostatic pressure on the volatile compounds in wine // Book of Abstracts. Sarajevo, 2017. str. 71-x

Podaci o odgovornosti

Tomašević, Marina ; Lukić, Katarina ; Bosiljkov, Tomislav ; Ćurko, Natka ; Kovačević Ganić, Karin

engleski

Effect of high hydrostatic pressure on the volatile compounds in wine

Application of high hydrostatic pressure (HHP) as innovative technology for food preservation and processing, has increased substantially during the last decade. Recently, HHP has been identified as potential alternative process for microbial preservation of wine, as well as wine aging accelerator throughout modifying wine physicochemical and sensorial characteristics, primarily phenolic composition, colour and astringency intensity. Due to the lack of information about its influence on aroma composition, the aim of this paper was to study the effect of HHP on volatile aroma compounds of young white and red wines (Vitis vinifera L. Graševina and Cabernet Sauvignon). Wines were pressurized at 200, 400 and 600 MPa for 5, 15 and 25 min and analyzed immediately after treatment. Volatile aroma compounds were identified and quantified by solid-phase microextraction coupled with gas chromatography- mass spectrometry (SPME-GC/MS). Applied treatments resulted in slight changes in concentrations of aroma compounds, primarily decrease of esters in both, white and red wine. But, in most cases the observed differences were not significant. Obtained results suggest that HHP could be potentially used as an alternative process to sulfur dioxide addition, primarily to inactivate bacteria and yeasts without causing quality changes.

high hydrostatic pressure, aroma compounds, wine, GC/MS

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Podaci o prilogu

71-x.

2017.

objavljeno

Podaci o matičnoj publikaciji

Book of Abstracts

Sarajevo:

Podaci o skupu

28th International Scientific-Expert Conference of Agriculture and Food Industry

predavanje

27.09.2017-29.09.2017

Sarajevo, Bosna i Hercegovina

Povezanost rada

Prehrambena tehnologija