Improving Quality of Wine by Blending (CROSBI ID 495695)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa
Podaci o odgovornosti
Kovačević Ganić, Karin ; Komes, Draženka ; Banović, Mara ; Gajdoš Kljusurić, Jasenka
engleski
Improving Quality of Wine by Blending
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.
blending; Malvasia istriana; volatile compounds; SPME
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Podaci o prilogu
601-x.
2003.
objavljeno
Podaci o matičnoj publikaciji
Annals of Nutrition & Metabolism ; Official Journal of the Federation of European Nutrition Societies
Battistini, N.C. ; Rossi, L. ; Sette, S.
Milano: Karger Publishers
Podaci o skupu
9th European Nutrition Conference
poster
01.10.2003-03.10.2003
Rim, Italija