Maceration time effect on the mineral composition of Malvazija istarska (Vitis vinifera L.) wines (CROSBI ID 720521)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Bestulić, Ena ; Rossi, Sara ; Plavša, Tomislav ; Kovačević Ganić, Karin ; Ćurko, Natka ; Jeromel, Ana ; Radeka, Sanja
engleski
Maceration time effect on the mineral composition of Malvazija istarska (Vitis vinifera L.) wines
To investigate the effect of different maceration techniques on the mineral composition of Malvazija istarska wines, five different maceration treatments were carried out. Maceration techniques of two days at 8 °C (CRYO), and seven (M7), 14 (M14), 21 (M21), and 42 days (M42) at 16 °C, were studied and compared to control treatment without maceration (C). Analysis of macro- and microelements was conducted by inductively coupled plasma- optical emission spectrometry (ICP-OES). According to the obtained results, the longest maceration treatments (M21 and M42) resulted with the highest concentration of almost all macroelements. A proportional increase with maceration time was observed in the concentration of all analyzed microelements, with M42 treatment wine resulting in significantly highest concentrations.
Malvazija istarska ; white wine ; maceration ; mineral composition ; ICP-OES
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Podaci o prilogu
559-563.
2022.
objavljeno
Podaci o matičnoj publikaciji
Proceedings
Majić, Ivana ; Antunović Zvonko
Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera u Osijeku
2459-5543
Podaci o skupu
57. hrvatski i 17. međunarodni Simpozij agronoma
predavanje
19.06.2022-24.06.2022
Osijek, Hrvatska; Vodice, Hrvatska