Influence of immobilized yeasts on aroma profile of Rose Muscat of Poreč and Muscat Blanc distillates (CROSBI ID 695796)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Miličević, Borislav ; Mesić, Josip ; Lukić, Igor ; Svitlica, Brankica ; Jozinović, Antun ; Šubarić, Domagoj
engleski
Influence of immobilized yeasts on aroma profile of Rose Muscat of Poreč and Muscat Blanc distillates
In this research main goal was to investigate influence of immobilized cell fermentation on aroma of distillates produced from two grape varieties commonly grown in Croatiian region Istria (Rose Muscat of Poreč and Muscat Blanc). Distillate samples were produced both by classical and immobilized yeast technology. Aroma profile was determined using GC/FID analysis. Results showed that immobilized cell technique gives distillates with higher ethanol and lower ester contents. The immobilized cell technique seems to be promising technique for production of quality marcs distillates.
immobilized yeast cells ; marcs distillate ; aroma
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Podaci o prilogu
435-441.
2020.
objavljeno
Podaci o matičnoj publikaciji
7th International Conference "Vallis Aurea" Focus on: Research & Innovation
Katalinić, Branko
Požega: Veleučilište u Požegi ; DAAAM International Vienna
978-3-902734-26-6
Podaci o skupu
Vallis Aurea – 7th International Conference
poster
24.09.2020-25.09.2020
Požega, Hrvatska