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izvor podataka: crosbi

Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape Variety (CROSBI ID 113776)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Budić-Leto, Irena ; Lovrić, Tomislav ; Pezo, Ivan ; Gajdoš Kljusurić, Jasenka Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape Variety // Food technology and biotechnology, 43 (2005), 1; 47-53

Podaci o odgovornosti

Budić-Leto, Irena ; Lovrić, Tomislav ; Pezo, Ivan ; Gajdoš Kljusurić, Jasenka

engleski

Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape Variety

The influence of different maceration techniques on the dynamics of polyphenol extraction during the maceration of the autochthonous Croatian grape Babić has been investigated. The process of wine production by method of maceration in traditional procedure and by maceration with advanced technique has been compared. During maceration, the dynamics of extraction of total anthocyanins, total phenols, low-molecular proanthocyanidins and high-molecular proanthocyanidins was determined. Mathematical models are proposed for each parameter measured during the experiment. The models present the values under observation depending on treatment - traditional and modern. Time expressed in days is the input variable for both monitored models. Presented models indicate a significant positive correlation and strongly sustain the concept that the duration and procedure of maceration have considerable influence on measured variables (R=0.83-0.98.

Babić wine; maceration; polyphenols; spectrophotometric analysis

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Podaci o izdanju

43 (1)

2005.

47-53

objavljeno

1330-9862

Povezanost rada

Prehrambena tehnologija

Indeksiranost