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Pregled bibliografske jedinice broj: 1181586

Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines


Bestulić, Ena; Rossi, Sara; Plavša, Tomislav; Horvat, Ivana; Lukić, Igor; Bubola, Marijan; Ilak Peršurić, Anita Silvana; Jeromel, Ana; Radeka, Sanja
Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines // Journal of Food Composition and Analysis, 109 (2022), 104472, 11 doi:10.1016/j.jfca.2022.104472 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1181586 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines

Autori
Bestulić, Ena ; Rossi, Sara ; Plavša, Tomislav ; Horvat, Ivana ; Lukić, Igor ; Bubola, Marijan ; Ilak Peršurić, Anita Silvana ; Jeromel, Ana ; Radeka, Sanja

Izvornik
Journal of Food Composition and Analysis (0889-1575) 109 (2022); 104472, 11

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Malvazija istarska ; White wines ; Phenolics ; Vinification techniques ; Sensory analysis ; Wine taste ; Colour

Sažetak
To investigate the effect of several vinification techniques aimed to enhance wine phenolic profile and sensory quality, maceration treatments of different duration and temperature (pre-fermentative cold one day maceration at 10 °C, seven days maceration at 16 °C, and prolonged post-fermentative 21 day maceration at 16 °C) and non-maceration treatments including tannin addition and late harvest grapes vinification were performed and compared to a standard white grape processing treatment. Produced wines were subjected to the analysis of phenols by high-performance liquid chromatography, colour intensity, and quantitative descriptive and hedonic sensory analysis. The increase in individual phenolic compound concentrations was mostly pronounced in maceration treatment wines, for both phenolic acids and flavan-3-ols, as well as for the sum of phenolic compound concentrations determined by high-performance liquid chromatography that tripled in relation to that determined in control treatment wine. Pre-fermentative cold maceration led to a moderate increase in phenolic compounds content without accentuating bitterness and astringency sensations. Wine phenolic composition and colour intensity were mostly affected by the prolonged post-fermentative 21 day maceration. Vinification of late harvest grapes produced a wine graded with the highest positive score for taste. The obtained distinct wine styles resulting from the application of the investigated practices may lead to a further diversification of white wine market.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekti:
IP-2018-01-5049 - Utjecaj različitih vinifikacijskih tehnologija na kvalitativna svojstva vina od autohtonih hrvatskih sorti: uloga vina u ljudskoj prehrani (VINUM SANUM) (Radeka, Sanja, HRZZ - 2018-01) ( POIROT)

Ustanove:
Institut za poljoprivredu i turizam, Poreč,
Agronomski fakultet, Zagreb

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com

Citiraj ovu publikaciju:

Bestulić, Ena; Rossi, Sara; Plavša, Tomislav; Horvat, Ivana; Lukić, Igor; Bubola, Marijan; Ilak Peršurić, Anita Silvana; Jeromel, Ana; Radeka, Sanja
Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines // Journal of Food Composition and Analysis, 109 (2022), 104472, 11 doi:10.1016/j.jfca.2022.104472 (međunarodna recenzija, članak, znanstveni)
Bestulić, E., Rossi, S., Plavša, T., Horvat, I., Lukić, I., Bubola, M., Ilak Peršurić, A., Jeromel, A. & Radeka, S. (2022) Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines. Journal of Food Composition and Analysis, 109, 104472, 11 doi:10.1016/j.jfca.2022.104472.
@article{article, author = {Bestuli\'{c}, Ena and Rossi, Sara and Plav\v{s}a, Tomislav and Horvat, Ivana and Luki\'{c}, Igor and Bubola, Marijan and Ilak Per\v{s}uri\'{c}, Anita Silvana and Jeromel, Ana and Radeka, Sanja}, year = {2022}, pages = {11}, DOI = {10.1016/j.jfca.2022.104472}, chapter = {104472}, keywords = {Malvazija istarska, White wines, Phenolics, Vinification techniques, Sensory analysis, Wine taste, Colour}, journal = {Journal of Food Composition and Analysis}, doi = {10.1016/j.jfca.2022.104472}, volume = {109}, issn = {0889-1575}, title = {Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines}, keyword = {Malvazija istarska, White wines, Phenolics, Vinification techniques, Sensory analysis, Wine taste, Colour}, chapternumber = {104472} }
@article{article, author = {Bestuli\'{c}, Ena and Rossi, Sara and Plav\v{s}a, Tomislav and Horvat, Ivana and Luki\'{c}, Igor and Bubola, Marijan and Ilak Per\v{s}uri\'{c}, Anita Silvana and Jeromel, Ana and Radeka, Sanja}, year = {2022}, pages = {11}, DOI = {10.1016/j.jfca.2022.104472}, chapter = {104472}, keywords = {Malvazija istarska, White wines, Phenolics, Vinification techniques, Sensory analysis, Wine taste, Colour}, journal = {Journal of Food Composition and Analysis}, doi = {10.1016/j.jfca.2022.104472}, volume = {109}, issn = {0889-1575}, title = {Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines}, keyword = {Malvazija istarska, White wines, Phenolics, Vinification techniques, Sensory analysis, Wine taste, Colour}, chapternumber = {104472} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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