Relationship between some sensory attributes and overall impression of Teran wines produced with different vinification techniques (CROSBI ID 706907)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Rossi, Sara ; Bestulić, Ena ; Plavša, Tomislav ; Bubola, Marijan ; Ilak Peršurić, Anita Silvana ; Jagatić Korenika, Ana-Marija ; Radeka, Sanja
engleski
Relationship between some sensory attributes and overall impression of Teran wines produced with different vinification techniques
The aim of this study was to establish the relationship between some sensory attributes and the overall impression of native Croatian red wine variety Teran (Vitis vinifera L.). Wines were produced with four different vinification techniques: control (7-days maceration, TM7), prolonged maceration 10 and 21 days (TM10, TM21 respectively), and pre- fermentation heating treatment (TPHT). The sensory profile of wine samples was obtained using quantitative descriptive analysis (QDA) and 100 points O.I.V/U.I.O.E. evaluation method. Five panelists rated the intensity of body/fullness, astringency, viscosity, aftertaste quality, and varietal typicity of taste. The results showed a positive correlation between the intensity of most taste attributes and the overall wine impression. A strong negative correlation was observed for astringency. All observed treatments, highlighting post-fermentative prolonged 21-day maceration and pre-fermentation heating treatment, contributed to the positive effect on taste profile and overall wine impression regarding control treatment.
pre-fermentation heating, sensory evaluation, overall impression
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Podaci o prilogu
723-727.
2021.
objavljeno
Podaci o matičnoj publikaciji
56th Croatian & 16th International Symposium on Agriculture
Rozman, V. ; Antunović, Z.
2459-5543
2459-5543
Podaci o skupu
56. hrvatski i 16. međunarodni simpozij agronoma
predavanje
05.09.2021-10.09.2021
Vodice, Hrvatska