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Pregled bibliografske jedinice broj: 226760

Anthocyanin composition of the red wine Babić affected by maceration treatment


Budić-Leto, Irena; Lovrić, Tomislav; Gajdoš-Kljusurić, Jasenka; Pezo, Ivan; Vrhovšek, Urška
Anthocyanin composition of the red wine Babić affected by maceration treatment // European Food Research and Technology, 222 (2006), 3-4; 397-402 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 226760 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Anthocyanin composition of the red wine Babić affected by maceration treatment

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

Izvornik
European Food Research and Technology (1438-2377) 222 (2006), 3-4; 397-402

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

Ključne riječi
Anthocyanins; High-Performance Liquid chromatography; Maceration treatment; Multivariate analysis; Wine Babić

Sažetak
Identification of anthocyanins in the wine made of the Croatian autochthonous grape variety of Babić (Vitis vinifera L.) was carried out and their profile was determined by means of high-performance liquid chromatography with diode array and mass spectrometric detection. Dependence of anthocyanins content and profile on maceration treatment conditions was investigated. Statistically significant differences of anthocyanins concentration in wines Babić produced by various maceration treatments were confirmed by the use of multivariate analysis of variances. The investigation results indicated that the maceration temperature exerts higher influence on anthocyanins concentration than the duration of maceration. In addition, on the basis of anthocyanin composition and using different multivariate statistical analyses, differentiation of wines Babić according to maceration treatments was procured

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Available on-line



POVEZANOST RADA


Projekti:
0091001

Ustanove:
Institut za jadranske kulture i melioraciju krša, Split

Citiraj ovu publikaciju

Budić-Leto, Irena; Lovrić, Tomislav; Gajdoš-Kljusurić, Jasenka; Pezo, Ivan; Vrhovšek, Urška
Anthocyanin composition of the red wine Babić affected by maceration treatment // European Food Research and Technology, 222 (2006), 3-4; 397-402 (međunarodna recenzija, članak, znanstveni)
Budić-Leto, I., Lovrić, T., Gajdoš-Kljusurić, J., Pezo, I. & Vrhovšek, U. (2006) Anthocyanin composition of the red wine Babić affected by maceration treatment. European Food Research and Technology, 222 (3-4), 397-402.
@article{article, year = {2006}, pages = {397-402}, keywords = {Anthocyanins, High-Performance Liquid chromatography, Maceration treatment, Multivariate analysis, Wine Babi\'{c}}, journal = {European Food Research and Technology}, volume = {222}, number = {3-4}, issn = {1438-2377}, title = {Anthocyanin composition of the red wine Babi\'{c} affected by maceration treatment}, keyword = {Anthocyanins, High-Performance Liquid chromatography, Maceration treatment, Multivariate analysis, Wine Babi\'{c}} }
@article{article, year = {2006}, pages = {397-402}, keywords = {Anthocyanins, High-Performance Liquid chromatography, Maceration treatment, Multivariate analysis, Wine Babi\'{c}}, journal = {European Food Research and Technology}, volume = {222}, number = {3-4}, issn = {1438-2377}, title = {Anthocyanin composition of the red wine Babi\'{c} affected by maceration treatment}, keyword = {Anthocyanins, High-Performance Liquid chromatography, Maceration treatment, Multivariate analysis, 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





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