Valorisation of cv. Malvazija istarska bijela in the Istria region of Croatia through the production of a recognisable type of wine using cryomaceration technology (CROSBI ID 562138)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Radeka, Sanja ; Peršurić, Đordano ; Lukić, Igor ; Plavša, Tomislav
engleski
Valorisation of cv. Malvazija istarska bijela in the Istria region of Croatia through the production of a recognisable type of wine using cryomaceration technology
In order to determine the differences in composition and sensory quality between Malvazija istarska wines obtained by standard and cryomaceration technologies, produced wines were subjected to the analysis of standard physico-chemical parameters, varietal aroma compounds and phenols. Wines were subjected to sensory evaluation by the OIV 100-point method. Malvazija istarska wines produced by cryomaceration contained higher dry extract content, higher amounts of free and bound varietal aroma compounds, and were evaluated with higher sensory evaluation scores. These wines were distinguished by the stronger body, and more complex and persistent aroma with accentuated varietal character, even after a certain period of aging.
Malvazija istarska; wine; cryomaceration; varietal aroma; monoterpenes; phenols
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
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Podaci o prilogu
2008.
objavljeno
Podaci o matičnoj publikaciji
31st World Congress of Vine and Wine, 6th General Assembly of the O.I.V.
O.I.V.
Verona: O.I.V.
Podaci o skupu
31st World Congress of Vine and Wine, 6th General Assembly of the O.I.V.
poster
15.06.2008-20.06.2008
Verona, Italija