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Pregled bibliografske jedinice broj: 143075

Influence of Blending on the Aroma of Malvasia istriana Wine

Kovačević Ganić, Karin; Staver, Mario; Peršurić, Đordano; Banović, Mara; Komes, Draženka; Gracin, Leo
Influence of Blending on the Aroma of Malvasia istriana Wine // Food Technology and Biotechnology, 41 (2003), 4; 305-314 (međunarodna recenzija, članak, znanstveni)

Influence of Blending on the Aroma of Malvasia istriana Wine

Kovačević Ganić, Karin ; Staver, Mario ; Peršurić, Đordano ; Banović, Mara ; Komes, Draženka ; Gracin, Leo

Food Technology and Biotechnology (1334-2606) 41 (2003), 4; 305-314

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

Ključne riječi
Blending; Malvasia istriana; volatile compounds; SPME
(Kupažiranje; Malvazija istarska; hlapljivi spojevi; SPME)

Malvasia istriana (Vitis vinifera) is a domestic and widespread grape cultivar in the Istrian wine region that gives the characteristic white wine. Istrian region is situated in the northwestern part of Croatia (Adriatic coast). In the ageing process, Malvasia istriana loses its aroma, (freshness and fruitness) and hence it is usually consumed as a young wine. Therefore, blending is used to improve the quality of Malvasia istriana wine, to enrich its aroma and to maintain its varietal recognizability during the consumption period. Malvasia istriana base wine (85%) was used by blending with Chardonnay, Sauvignon blanc, Pinot blanc, Prosecco and Muscat, from grape varieties grown in the Istrian region. The change in volatile compounds of the blends was observed throughout the year by using HS-SPME headspace solid phase microextraction. Based on the analysis of the volatile compounds and sensory evaluation of the wine quality, the best result was obtained by blending Malvasia istriana, Sauvignon blanc and Pinot blanc. Chardonnay, Pinot blanc, Sauvignon blanc and Prosecco proved to be suitable for blending with Malvasia istriana, giving blends of high quality of the desired aroma profile. Muscat wine blended independently with Malvasia istriana or in combination with other wines proved to be unsuitable for blending due to its specific muscat aroma which dominates over the base wine aroma in the blend. Blending Malvasia istriana with other selected wines produced wines of better sensory quality, richest in volatile compounds, which can justify the blending.

Izvorni jezik

Znanstvena područja
Prehrambena tehnologija


Časopis indeksira:

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

Uključenost u ostale bibliografske baze podataka:

  • Chemical Abstracts