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Bibliographic record number: 635408

Journal

Authors: Kovačević Ganić, Karin; Komes, Draženka; Đapić, Marina; Ćurko, Natka; Staver, Mario; Damijanić, Kristijan; Mate, Tina
Title: Identification of aroma compounds of Malvasia istriana wines using different sample preparation methods
Source: Proceedings of the 36th World Congress of Vine and Wine
Meeting: 36th World Congress of Vine and Wine
Location and date: Bukurešt, Rumunjska, 02-07.06.2013.
Keywords: wine aroma; extraction techniques; cv. Malvasia istriana
Abstract:
Identification of wine aroma components and the relationships between their relative content may be a useful tool in differentiating the wines from different varieties and establishing criteria of genuineness to improve the quality of the wines, prevent fraud and guarantee their origin. The aim of the present work was identification of volatile composition of Malvasia istriana (Vitis vinifera cv.) wines. Three sample preparation methods for gas chromatographic analysis were used in this work: liquid-liquid extraction with dichloromethane, head-space solid-phase microextraction (HS-SPME) and stir bar sorptive extraction (SBSE). The pool of compounds analyzed include: grape aroma compounds such as the terpene alcohols ; pre-fermentative compounds which are the C6 alcohols ; a large group of fermentative volatile compounds in which are included: higher alcohols, ethyl esters of fatty acids, acetates of higher alcohols, fatty acids and lactones. The SBSE method was more efficient than the liquid-liquid extraction and results obtained by SBSE are more similar to those of SPME.
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: 058-0580696-2728
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: Marina Đapić (mdjapic@pbf.hr), 3. Srp. 2013. u 12:34 sati



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