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Bibliographic record number: 443210

Journal

Authors: Banović, Mara; Pintarić, Irena; Komes, Draženka; Gracin, Leo; Kovačević Ganić, Karin
Title: Influence of fermentation conditions on the quality of 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: Fruit wine; Marasca cherry; quality parameters
Abstract:
The object of this work was to study the influence of fermentation conditions on the quality parameters of Marasca cherry wine. Marasca is autochthonous variety of sour cherry from Croatian region Dalmatia. Different yeast strains, enzymes, yeast food and malolactic bacteria were used in order to produce cherry wine. Quality of wines was evaluated by using standard analytical methods (alcohol, density, total extract, reducing sugar, total acidity, pH value, sulphur dioxide and total ash) and spectophotometrical methods (total phenols, total anthocyanins, colour intensity and colour tint). All wines were sensory evaluated. The results of physico-chemical analyses did not show significant differences in composition of cherry wines, produced at different fermentation conditions. The addition of malolactic bacteria showed the most positive influence on the sensory quality of cherry wines.
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 18:44 sati



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