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Pregled bibliografske jedinice broj: 144235

Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.)


Budić-Leto, Irena; Lovrić, Tomislav; Vrhovšek, Urška
Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.) // Food technology and biotechnology, 41 (2003), 4; 299-303 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 144235 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.)

Autori
Budić-Leto, Irena ; Lovrić, Tomislav ; Vrhovšek, Urška

Izvornik
Food technology and biotechnology (1330-9862) 41 (2003), 4; 299-303

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

Ključne riječi
anthocyanins; low-molecular proanthocyanidins; high-molecular proanthocyanidins; vinification; maturation and ageing of wine; Babić

Sažetak
Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made from Babic (Vitis vinifera, L.), from the Primosten vine-growing region, were subjected to examination. Winemaking processes and reactions that take place during maturation significantly influence the content of anthocyanins and proanthocyanidins in wine. Prolonged maceration duration caused an increase in the content of total phenols, vanillin index and proanthocyanidins, as well as a decrease in the content of anthocyanins in young wine. Cold maceration brought about a decrease in anthocyanins, total phenols and proanthocyanidins in Babic wine. The effects of winemaking techniques on the index of vanillin and proanthocyanidins in wines maturated for 6 and 14 months were significant.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
0091001

Ustanove:
Institut za jadranske kulture i melioraciju krša, Split

Profili:

Avatar Url Tomislav Lovrić (autor)

Avatar Url Irena Budić-Leto (autor)

Citiraj ovu publikaciju

Budić-Leto, Irena; Lovrić, Tomislav; Vrhovšek, Urška
Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.) // Food technology and biotechnology, 41 (2003), 4; 299-303 (međunarodna recenzija, članak, znanstveni)
Budić-Leto, I., Lovrić, T. & Vrhovšek, U. (2003) Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.). Food technology and biotechnology, 41 (4), 299-303.
@article{article, year = {2003}, pages = {299-303}, keywords = {anthocyanins, low-molecular proanthocyanidins, high-molecular proanthocyanidins, vinification, maturation and ageing of wine, Babi\'{c}}, journal = {Food technology and biotechnology}, volume = {41}, number = {4}, issn = {1330-9862}, title = {Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babi\'{c} (Vitis vinifera, L.)}, keyword = {anthocyanins, low-molecular proanthocyanidins, high-molecular proanthocyanidins, vinification, maturation and ageing of wine, Babi\'{c}} }
@article{article, year = {2003}, pages = {299-303}, keywords = {anthocyanins, low-molecular proanthocyanidins, high-molecular proanthocyanidins, vinification, maturation and ageing of wine, Babi\'{c}}, journal = {Food technology and biotechnology}, volume = {41}, number = {4}, issn = {1330-9862}, title = {Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babi\'{c} (Vitis vinifera, L.)}, keyword = {anthocyanins, low-molecular proanthocyanidins, high-molecular proanthocyanidins, vinification, maturation and ageing of wine, Babi\'{c}} }

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


Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts
  • CA Search (Chemical Abstracts)
  • Chemical Engineering and Biotechnology Abstracts
  • Current Biotechnology Abstracts
  • FSTA: Food Science and Technology Abstracts





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