crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Home
 About the project
 FAQ
 Contact
4 gif
Browsing
Basic search
Advanced search
Statistical data
Other bibliographies
Similar projects
 Catalogues and databases

Bibliographic record number: 143075

Journal

Authors: Kovačević Ganić, Karin; Staver, Mario; Peršurić, Đordano; Banović, Mara; Komes, Draženka; Gracin, Leo
Title: Influence of Blending on the Aroma of Malvasia istriana Wine
Source: Food Technology and Biotechnology (1334-2606) 41 (2003), 4; 305-314
Paper type: article
Keywords: blending; Malvasia istriana; volatile compounds; SPME
Abstract:
Malvasia istriana (Vitis vinifera) is a domestic and widespread grape cultivar in the Istrian wine region that gives the characteristic white wine. Istrian region is situated in the northwestern part of Croatia (Adriatic coast). In the ageing process, Malvasia istriana loses its aroma, (freshness and fruitness) and hence it is usually consumed as a young wine. Therefore, blending is used to improve the quality of Malvasia istriana wine, to enrich its aroma and to maintain its varietal recognizability during the consumption period. Malvasia istriana base wine (85%) was used by blending with Chardonnay, Sauvignon blanc, Pinot blanc, Prosecco and Muscat, from grape varieties grown in the Istrian region. The change in volatile compounds of the blends was observed throughout the year by using HS-SPME headspace solid phase microextraction. Based on the analysis of the volatile compounds and sensory evaluation of the wine quality, the best result was obtained by blending Malvasia istriana, Sauvignon blanc and Pinot blanc. Chardonnay, Pinot blanc, Sauvignon blanc and Prosecco proved to be suitable for blending with Malvasia istriana, giving blends of high quality of the desired aroma profile. Muscat wine blended independently with Malvasia istriana or in combination with other wines proved to be unsuitable for blending due to its specific muscat aroma which dominates over the base wine aroma in the blend. Blending Malvasia istriana with other selected wines produced wines of better sensory quality, richest in volatile compounds, which can justify the blending.
Project / theme: 0058017
Original language: ENG
Citation databases: Current Contents Connect (CCC)
SCI-EXP, SSCI i/ili A&HCI
Category: Znanstveni
Research fields:
Food processing technology
URL cjelovitog rada:
Google Scholar: Influence of Blending on the Aroma of Malvasia istriana Wine



  Print version   za tiskati


upomoc
foot_4