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Pregled bibliografske jedinice broj: 1016943

Soil type affects grape juice free amino acid profile during ripening of cv. Malvasia Istriana (Vitis vinifera L.)


Palčić, Igor; Jagatić Korenika, Ana-Marija; Jakobović, Snježana; Pasković, Igor; Major, Nikola; Ban, Dean; Goreta Ban, Smiljana; Karoglan, Marko; Petek, Marko; Herak Ćustić, Mirjana, Jeromel, Ana
Soil type affects grape juice free amino acid profile during ripening of cv. Malvasia Istriana (Vitis vinifera L.) // New zealand journal of crop and horticultural science, 48 (2020), 1; 22-33 doi:10.1080/01140671.2019.1657910 (međunarodna recenzija, članak, znanstveni)


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Naslov
Soil type affects grape juice free amino acid profile during ripening of cv. Malvasia Istriana (Vitis vinifera L.)

Autori
Palčić, Igor ; Jagatić Korenika, Ana-Marija ; Jakobović, Snježana ; Pasković, Igor ; Major, Nikola ; Ban, Dean ; Goreta Ban, Smiljana ; Karoglan, Marko ; Petek, Marko ; Herak Ćustić, Mirjana, Jeromel, Ana

Izvornik
New zealand journal of crop and horticultural science (0114-0671) 48 (2020), 1; 22-33

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
alcoholic fermentation ; grape must ; maturation ; nitrogen compounds ; terroir

Sažetak
Four terroirs where cv. Malvasia Istriana is grown under equal viticultural practices and climatic conditions, but on different soil types, were studied. Grape juice samples were taken during ripening at three grapevine growth stages (S35 – berries begin to colour and enlarge ; S36 – berries with intermediate Brix values ; and S38 – berries harvest ripe). Malvasia Istriana grape juice showed a specific free amino acid profile during all three grapevine growth stages, where arginine was the most abundant free amino acid, followed by alanine, threonine, tyrosine, aspartic acid, serine, histidine and glutamic acid. Leucine was the least abundant free amino acid on all studied terroirs at all grapevine growth stages. Total free amino acids decreased at S38, compared to both S35 and S36, on all terroirs, except Fiorini terroir where total free amino acids concentration at S38 was significantly lower compared to S36, but significantly higher compared to S35.

Izvorni jezik
Engleski

Znanstvena područja
Interdisciplinarne društvene znanosti



POVEZANOST RADA


Ustanove
Institut za poljoprivredu i turizam, Poreč,
Agronomski fakultet, Zagreb

Citiraj ovu publikaciju

Palčić, Igor; Jagatić Korenika, Ana-Marija; Jakobović, Snježana; Pasković, Igor; Major, Nikola; Ban, Dean; Goreta Ban, Smiljana; Karoglan, Marko; Petek, Marko; Herak Ćustić, Mirjana, Jeromel, Ana
Soil type affects grape juice free amino acid profile during ripening of cv. Malvasia Istriana (Vitis vinifera L.) // New zealand journal of crop and horticultural science, 48 (2020), 1; 22-33 doi:10.1080/01140671.2019.1657910 (međunarodna recenzija, članak, znanstveni)
Palčić, I., Jagatić Korenika, A., Jakobović, S., Pasković, I., Major, N., Ban, D., Goreta Ban, S., Karoglan, M., Petek, M. & Herak Ćustić, Mirjana, Jeromel, Ana (2020) Soil type affects grape juice free amino acid profile during ripening of cv. Malvasia Istriana (Vitis vinifera L.). New zealand journal of crop and horticultural science, 48 (1), 22-33 doi:10.1080/01140671.2019.1657910.
@article{article, year = {2020}, pages = {22-33}, DOI = {10.1080/01140671.2019.1657910}, keywords = {alcoholic fermentation, grape must, maturation, nitrogen compounds, terroir}, journal = {New zealand journal of crop and horticultural science}, doi = {10.1080/01140671.2019.1657910}, volume = {48}, number = {1}, issn = {0114-0671}, title = {Soil type affects grape juice free amino acid profile during ripening of cv. Malvasia Istriana (Vitis vinifera L.)}, keyword = {alcoholic fermentation, grape must, maturation, nitrogen compounds, terroir} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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