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Bibliographic record number: 443200

Journal

Authors: Banović, Mara; Pintarić, Renata; Komes, Draženka; Kovačević Ganić, Karin
Title: Aroma compounds of Marasca cherry wine
Source: 4th Central European Congress on Food and 6th Croatian Congress of Food technologists, Biotechnologists and Nutritionists
Meeting: 4th Central European Congress on Food and 6th Croatian Congress of Food technologists, Biotechnologists and Nutritionists
Location and date: Cavtat, , Hrvatska, 15-17.05.2008.
Keywords: Aroma; Marasca cherry; wine
Abstract:
Aroma compounds are important constituents of fruit wines as they contribute to their quality. They are produced through metabolic pathways, during ripening and harvest of fruit, during their fermentation and/or also during the storage of wine. The combination of different aroma compounds such as esters, alcohols, aldehydes, ketones, terpenes and organic acids forms the specific delicious character of cherry wine. The aim of this work was to determine aroma compounds of Marasca cherry wines produced at different fermentation conditions (yeast strains, malolactic bacteria and enzymes). Volatile compounds were determined by using solid phase microextraction (HS-SPME) and headspace sampler (HSS) coupled with gas chromatography (GC/FID). The aroma of Marasca cherry wine was characterized with the highest content of ethyl butanoate, butyl acetate, hexyl acetate, 2-phenyethanol and ethyl hexanoate. After conducted malolactic fermentation, cherry wines contained higher content of methyl butanoate, propyl acetate, 2-phenyl acetate, 1-hexanol and geraniol.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 058-0580696-2737
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: mbanovic@pbf.hr (mbanovic@pbf.hr), 4. Vel. 2010. u 18:34 sati



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