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Pregled bibliografske jedinice broj: 1028474

QUALITY OF RED WINES PRODUCED WITH DIFFERENT OENOLOGICAL PRODUCTS


Orbanić, Fumica; Sošić, Maja; Stulić, Lovre; Šember, Nikola; Jagatić Korenika, Ana-Marija
QUALITY OF RED WINES PRODUCED WITH DIFFERENT OENOLOGICAL PRODUCTS // Proceedings of the 42nd Conference of Agricultural Students and Veterinary Medicine with international participation / Ćupina, Branko ; Budakov, Dragana (ur.).
Novi Sad: Poljoprivredni Fakultet, 2018. str. 102-111 (predavanje, domaća recenzija, cjeloviti rad (in extenso), znanstveni)


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Naslov
QUALITY OF RED WINES PRODUCED WITH DIFFERENT OENOLOGICAL PRODUCTS

Autori
Orbanić, Fumica ; Sošić, Maja ; Stulić, Lovre ; Šember, Nikola ; Jagatić Korenika, Ana-Marija

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 42nd Conference of Agricultural Students and Veterinary Medicine with international participation / Ćupina, Branko ; Budakov, Dragana - Novi Sad : Poljoprivredni Fakultet, 2018, 102-111

ISBN
978-86-7520-465-7

Skup
42nd Conference For Students Of Agriculture And Veterinary Medicine With International Participation

Mjesto i datum
Novi Sad, Srbija, 16.11.2018

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
red wine, polyphenols, oenological products, sensory properties

Sažetak
Due to the constant need for improving the red wines quality, both sensory and bioactive properties, which means enriching wine with compounds of positive effect on human health, a technological experiment was set up including the grapes of cv. 'Syrah', 'Petit Verdot' and 'Cabernet Sauvignon' (Vitis vinifera L.) grown on experimental station Jazbina, Faculty of Agriculture. Based on numerous literary references and results obtained in similar researches, different oenological protocols for wine production were tested. Total and individual phenolic compounds which contribute to the colour, taste quality and to the health value, i.e. the bioactive properties of the wine, as well as the sensory properties of the wine, were analysed. The difference in the concentration of total phenols between all samples was statistically significant and the highest concentration was recorded in the wine T4 ('Petit Verdot'). Although the differences in the polyphenolic composition of the wine can be explained by the different biological potential of the varieties, in the case of wines T1 and T2 (´Syrah´), a significant difference due to the application of different oenological protocols was noticed.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Ustanove
Agronomski fakultet, Zagreb

Citiraj ovu publikaciju

Orbanić, Fumica; Sošić, Maja; Stulić, Lovre; Šember, Nikola; Jagatić Korenika, Ana-Marija
QUALITY OF RED WINES PRODUCED WITH DIFFERENT OENOLOGICAL PRODUCTS // Proceedings of the 42nd Conference of Agricultural Students and Veterinary Medicine with international participation / Ćupina, Branko ; Budakov, Dragana (ur.).
Novi Sad: Poljoprivredni Fakultet, 2018. str. 102-111 (predavanje, domaća recenzija, cjeloviti rad (in extenso), znanstveni)
Orbanić, F., Sošić, M., Stulić, L., Šember, N. & Jagatić Korenika, A. (2018) QUALITY OF RED WINES PRODUCED WITH DIFFERENT OENOLOGICAL PRODUCTS. U: Ćupina, B. & Budakov, D. (ur.)Proceedings of the 42nd Conference of Agricultural Students and Veterinary Medicine with international participation.
@article{article, year = {2018}, pages = {102-111}, keywords = {red wine, polyphenols, oenological products, sensory properties}, isbn = {978-86-7520-465-7}, title = {QUALITY OF RED WINES PRODUCED WITH DIFFERENT OENOLOGICAL PRODUCTS}, keyword = {red wine, polyphenols, oenological products, sensory properties}, publisher = {Poljoprivredni Fakultet}, publisherplace = {Novi Sad, Srbija} }