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Bibliographic record number: 166143


Authors: Kovačević Ganić, Karin; Banović, Mara; Komes, Draženka; Gajdoš Kljusurić, Jasenka
Title: Influence of Blending on the Composition of Malvasia istriana Wine
Source: Proceedings of the International Congress on Engineering and Food (ICEF 9)Monpellier :
Meeting: International Congress on Engineering and Food
Location and date: Monpellier, Francuska, 07.-11.03.2004.
Keywords: blending; Malvasia istriana; volatile compounds; SPME
Blending is used to improve the quality of Malvasia istriana wine, to enrich its aroma and prolong the consumption period maintaining its varietal recognizability. Malvasia istriana base wines were used in blending with 85 % portion, as well as Chardonnay, Sauvignon, Pinot white, Prosecco and Muscat white. The change in volatile compounds of the blends was observed throughout the year by employing headspace solid phase microextraction (HS-SPME) and static headspace (HSS) coupled with gas chromatography (GC-FID and GC-MS). 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 and Pinot white. The obtained results were also confirmed using the Cluster analysis.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 0058017
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology

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