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Bibliographic record number: 142932


Authors: Kovačević Ganić, Karin; Komes, Draženka; Banović, Mara; Gajdoš Kljusurić, Jasenka
Title: Improving Quality of Wine by Blending
Source: Annals of Nutrition & Metabolism ; Official Journal of the Federation of European Nutrition Societies / Battistini, N.C. ; Rossi, L. ; Sette, S. (ed). - Milano : Karger , 2003. 601.
Meeting: 9th European Nutrition Conference
Location and date: Rim, Italija, 01-04.10.2003.
Keywords: blending; Malvasia istriana; volatile compounds; SPME
Blending of wines different grape varieties has a long tradition in many wine growing regions. Blending is used to achieve a desired product, the continuity of quality, to enhance complexity, improve overall quality, balance components, and bring the final product within legal or operational specification (Rankine, 1988). Blending leads to an improvement in the sensory quality of wine which results in an increased refinedness and complexity of the aroma of blend wines (Boulton et al., 1996). Malvasia istriana (Vitis vinifera) is a domestic and widespread sort of white cultivars in Istrian wine region of Croatia. In the process of ageing, Malvasia istriana loses its aroma and hence it is usually consumed as young wine. Therefore, blending is used in order to improve the quality of Malvasia istriana wine, enrichment of its aroma and prolongation of the consumption period with maintaining varietal recognizability. Malvasia istriana base wines were used in the blending with Chardonnay, Sauvignon, Pinot white, Prosecco and Muscat white all made of grape varieties grown in the Istrian region. The change in volatile compounds of the blends was observed throughout the year by using headspace-solid phase microextraction (HS-SPME) and static headspace (HSS) coupled with gas chromatography (GC-FID and GC-MS). Blending Malvasia istriana with other selected wines produced wines of better sensory quality richer in volatile compounds, which justifies the implementation of blending.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: No peer-review
Project / theme: 0058017
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology

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