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Pregled bibliografske jedinice broj: 142932

Improving Quality of Wine by Blending


Kovačević Ganić, Karin; Komes, Draženka; Banović, Mara; Gajdoš Kljusurić, Jasenka
Improving Quality of Wine by Blending // Annals of Nutrition & Metabolism ; Official Journal of the Federation of European Nutrition Societies / Battistini, N.C. ; Rossi, L. ; Sette, S. (ur.).
Milano: Karger, 2003. (poster, nije recenziran, sažetak, znanstveni)


Naslov
Improving Quality of Wine by Blending

Autori
Kovačević Ganić, Karin ; Komes, Draženka ; Banović, Mara ; Gajdoš Kljusurić, Jasenka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Annals of Nutrition & Metabolism ; Official Journal of the Federation of European Nutrition Societies / Battistini, N.C. ; Rossi, L. ; Sette, S. - Milano : Karger, 2003

Skup
9th European Nutrition Conference

Mjesto i datum
Rim, Italija, 01-04.10.2003

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
Blending; Malvasia istriana; volatile compounds; SPME

Sažetak
Blending of wines different grape varieties has a long tradition in many wine growing regions. Blending is used to achieve a desired product, the continuity of quality, to enhance complexity, improve overall quality, balance components, and bring the final product within legal or operational specification (Rankine, 1988). Blending leads to an improvement in the sensory quality of wine which results in an increased refinedness and complexity of the aroma of blend wines (Boulton et al., 1996). Malvasia istriana (Vitis vinifera) is a domestic and widespread sort of white cultivars in Istrian wine region of Croatia. In the process of ageing, Malvasia istriana loses its aroma and hence it is usually consumed as young wine. Therefore, blending is used in order to improve the quality of Malvasia istriana wine, enrichment of its aroma and prolongation of the consumption period with maintaining varietal recognizability. Malvasia istriana base wines were used in the blending with Chardonnay, Sauvignon, Pinot white, Prosecco and Muscat white all made of grape varieties grown in the Istrian region. The change in volatile compounds of the blends was observed throughout the year by using headspace-solid phase microextraction (HS-SPME) and static headspace (HSS) coupled with gas chromatography (GC-FID and GC-MS). Blending Malvasia istriana with other selected wines produced wines of better sensory quality richer in volatile compounds, which justifies the implementation of blending.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
0058017

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb