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Changes in the composition of aroma and phenolic compounds induced by different enological practices of Croatian white wine (CROSBI ID 269248)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Tomašević, Marina ; Lisjak, Klemen ; Vanzo, Andreja ; Baša Česnik, Helena ; Gracin, Leo ; Ćurko, Natka ; Kovačević Ganić, Karin Changes in the composition of aroma and phenolic compounds induced by different enological practices of Croatian white wine // Polish journal of food and nutrition sciences, 69 (2019), 4; PJFNS-00097-2019-03, 16. doi: 10.31883/pjfns/112328

Podaci o odgovornosti

Tomašević, Marina ; Lisjak, Klemen ; Vanzo, Andreja ; Baša Česnik, Helena ; Gracin, Leo ; Ćurko, Natka ; Kovačević Ganić, Karin

engleski

Changes in the composition of aroma and phenolic compounds induced by different enological practices of Croatian white wine

The aim of this research was to investigate the effects of pre-fermentative maceration, Saccharomyces and non-Saccharomyces yeasts during alcoholic fermentation and antioxidant additions (sulfur dioxide and glutathione) at bottling on the compositions of aroma and phenolic compounds of white wine Pošip (Vitis vinifera L.). Additionally, for the first time the insight in volatile thiol precursors in Pošip grape was given, wherein higher concentrations of glutathionylated thiol precursors in comparison to cysteinylated ones were determined. Regarding the applied practices, significant differences among produced wines were established: pre-fermentative maceration resulted in decrease of 3-sulfanylhexyl acetate (3SHA) and slight increase of C6 compounds ; indigenous yeasts produced higher concentrations of terpenes and esters, while sequential fermentation with Torulaspora delbrueckii also influenced higher concentrations of esters. Most abundant phenolic compound was caffeic acid, except for wine produced by indigenous yeasts where trans-caftaric acid was predominant. Finally, combination of higher SO2 and glutathione resulted in higher concentrations of thiols.

thiols precursors, pre-fermentative maceration, yeast species, antioxidants, Pošip, aroma compounds

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Podaci o izdanju

69 (4)

2019.

PJFNS-00097-2019-03

16

objavljeno

1230-0322

2083-6007

10.31883/pjfns/112328

Povezanost rada

Prehrambena tehnologija

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