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Influence of Blending on the Composition of Malvasia istriana Wine


Kovačević Ganić, Karin; Banović, Mara; Komes, Draženka; Gajdoš Kljusurić, Jasenka
Influence of Blending on the Composition of Malvasia istriana Wine // Proceedings of the International Congress on Engineering and Food (ICEF 9)
Monpellier, 2004. (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Influence of Blending on the Composition of Malvasia istriana Wine

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

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the International Congress on Engineering and Food (ICEF 9) / - Monpellier, 2004

Skup
International Congress on Engineering and Food

Mjesto i datum
Monpellier, Francuska, 07.-11.03.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Blending; Malvasia istriana; volatile compounds; SPME

Sažetak
Blending is used to improve the quality of Malvasia istriana wine, to enrich its aroma and prolong the consumption period maintaining its varietal recognizability. Malvasia istriana base wines were used in blending with 85 % portion, as well as Chardonnay, Sauvignon, Pinot white, Prosecco and Muscat white. The change in volatile compounds of the blends was observed throughout the year by employing headspace solid phase microextraction (HS-SPME) and static headspace (HSS) coupled with gas chromatography (GC-FID and GC-MS). 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 and Pinot white. The obtained results were also confirmed using the Cluster analysis.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
0058017

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb