Cold maceration and the quality of Žilavka wine (CROSBI ID 537758)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Herjavec, Stanka ; Jeromel, Ana ; Prusina, Tihomir ; Maslov, Luna
engleski
Cold maceration and the quality of Žilavka wine
Controlling skin contact conditions is vital to obtain high quality white wines and it has become a standard procedure in many white wine- production areas. The aim of this work was to investigate the changes in composition and sensory properties of Žilavka wines obtained with different cold skin contact time. Results indicate that cold maceration positively influence the quality of Žilavka wines. The results pointed out significant increase in dry extract, ash, total phenol and decrease in tartaric acid content in Žilavka wines obtained by 10 or 20 hours cold maceration period. Best organoleptic quality of Žilavka wines was obtained by cold maceration at 10 °C during 20 hours period.
cold maceration; Žilavka; sensory properties
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Podaci o prilogu
889-892.
2008.
objavljeno
Podaci o matičnoj publikaciji
Zbornik radova 43. hrvatski i 3. međunarodni simpozij agronoma
Pospišil, Milan
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu
978-953-6135-67-7
Podaci o skupu
43.HRVATSKI I 3. MEĐUNARODNI SIMPOZIJ AGRONOMA
predavanje
18.02.2008-21.02.2008
Opatija, Hrvatska