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Utjecaj maceracije na sastav nekih hlapivih spojeva i senzornih svojstava kod vina Traminac


Herjavec, Stanka; Majdak, Ana
Utjecaj maceracije na sastav nekih hlapivih spojeva i senzornih svojstava kod vina Traminac // Agriculturae Conspectus Scientificus, 67 (2002), 1; 11-17 (podatak o recenziji nije dostupan, originalni znanstveni rad, znanstveni)


Naslov
Utjecaj maceracije na sastav nekih hlapivih spojeva i senzornih svojstava kod vina Traminac
(The Influence of Maceration on the Composition of Some Volatile Compounds and Sensory Properties of Traminer Wines)

Autori
Herjavec, Stanka ; Majdak, Ana

Izvornik
Agriculturae Conspectus Scientificus (1331-7768) 67 (2002), 1; 11-17

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, originalni znanstveni rad, znanstveni

Ključne riječi
pektolitički enzimi; senzorna svojstva; hlapivi spojevi
(pectolytic enzymes; sensory prpoerties; skin contact; volatile compounds)

Sažetak
Traminer wines produced by usual tehnology for white wines and by maceration for 3 hours with and without pectolytic enzyme addition were investigated for the differences in chemical composition and sensory properties.Chemical analyses and sensory testing were performed immediately after fermentation and twelve months after bottle aging.The analyses of higher alcohols and esters were done by gas chromatography.The paired sample test and ranking method were used for sensory evaluation.The wines made from grapes macerated with pectolytic enzymes contained the highest concentration of ethyl acetate, acetates of higher alcohols and fatty acids ethyl esters.At the same time the lowest total higher alcohol concentration with exception of 1-propanol was established in the above metioned wines.There was no difference in the concentration of ethyl lactate and diethyl succinate among the wines of all treatments.After one year period of bottle aging no changes were noticed in the concentration of higher alcohols.The decrease of the acetates of higher alcohols, ethyl esters of fatty acids were noticed in all observed wines while the concentration of ethyl lactate and diethyl succinate significantly increased.The best evaluated were the wines produced from pectolytic enzymes macerated grapes, while the others were of inferior quality.

Izvorni jezik
Engleski

Znanstvena područja
Pravo



POVEZANOST RADA


Projekt / tema
00230722

Ustanove
Pravni fakultet, Rijeka

Profili:

Avatar Url Stanka Herjavec (autor)

Citiraj ovu publikaciju

Herjavec, Stanka; Majdak, Ana
Utjecaj maceracije na sastav nekih hlapivih spojeva i senzornih svojstava kod vina Traminac // Agriculturae Conspectus Scientificus, 67 (2002), 1; 11-17 (podatak o recenziji nije dostupan, originalni znanstveni rad, znanstveni)
Herjavec, S. & Majdak, A. (2002) Utjecaj maceracije na sastav nekih hlapivih spojeva i senzornih svojstava kod vina Traminac. Agriculturae Conspectus Scientificus, 67 (1), 11-17.
@article{article, year = {2002}, pages = {11-17}, keywords = {pectolytic enzymes, sensory prpoerties, skin contact, volatile compounds}, journal = {Agriculturae Conspectus Scientificus}, volume = {67}, number = {1}, issn = {1331-7768}, title = {The Influence of Maceration on the Composition of Some Volatile Compounds and Sensory Properties of Traminer Wines}, keyword = {pectolytic enzymes, sensory prpoerties, skin contact, volatile compounds} }

Uključenost u ostale bibliografske baze podataka:


  • Biological Abstracts
  • C.A.B. International
  • Oxon
  • UK BIOSIS
  • Biological Communications Unit
  • Philadelphia
  • USA ELSEVIER / GEO ABSTRACTS
  • Norwich
  • UK