Relationship between some sensory attributes and overall impression of Malvazija istarska wines produced with different vinification techniques (CROSBI ID 707019)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Bestulić, Ena ; Rossi, Sara ; Plavša, Tomislav ; Bubola, Marijan ; Ilak Peršurić, Anita Silvana ; Jeromel, Ana ; Radeka, Sanja
engleski
Relationship between some sensory attributes and overall impression of Malvazija istarska wines produced with different vinification techniques
The aim of this work was to determine the relationship between some aroma sensory descriptors and wine quality scores of white wines made from cv. Malvazija istarska (Vitis Vinfera L.). Six different vinification techniques were carried out: control treatment – fast grape processing without maceration (BP), fast grape processing with the addition of oenological tannin (BPT), pre-fermentative cold 1-day maceration (MM1), 7 days maceration (MM7), 21 days maceration (MM21) and vinification of dried grapes (MP) of cv. Malvazija istarska. Sensory profile of wine samples was obtained using both quantitive descriptive analysis (QDA) and 100 points O.I.V/U.I.O.E. evaluation method. The results showed a positive correlation between the presence of fruit and floral aroma attributes and overall wine impression. All observed treatments contributed to the positive effect on fruit and floral aromatic profile and overall wine impression in respect to control treatment.
sensory analysis ; vinification techniques ; aroma attributes ; overall impression ; Malvazija istarska
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Podaci o prilogu
682-686.
2021.
objavljeno
Podaci o matičnoj publikaciji
Rozman, Vlatka ; Antunović, Zvonko
Vodice:
2459-5543
2459-5543
Podaci o skupu
56. hrvatski i 16. međunarodni simpozij agronoma
predavanje
05.09.2021-10.09.2021
Vodice, Hrvatska