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Influence of Blending on the Aroma of Malvasia istriana Wine (CROSBI ID 104518)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Kovačević Ganić, Karin ; Staver, Mario ; Peršurić, Đordano ; Banović, Mara ; Komes, Draženka ; Gracin, Leo Influence of Blending on the Aroma of Malvasia istriana Wine // Food technology and biotechnology, 41 (2003), 4; 305-314

Podaci o odgovornosti

Kovačević Ganić, Karin ; Staver, Mario ; Peršurić, Đordano ; Banović, Mara ; Komes, Draženka ; Gracin, Leo

engleski

Influence of Blending on the Aroma of Malvasia istriana Wine

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.

kupažiranje ; Malvazija istarska ; hlapljivi spojevi ; SPME

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Podaci o izdanju

41 (4)

2003.

305-314

objavljeno

1330-9862

1334-2606

Povezanost rada

Prehrambena tehnologija

Poveznice
Indeksiranost