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Pregled bibliografske jedinice broj: 464086

Secondary aroma compounds in fresh grape marc distillates as a result of variety and corresponding production technology


Lukić, Igor; Miličević, Borislav; Banović, Mara; Tomas, Srećko; Radeka, Sanja; Peršurić, Đordano
Secondary aroma compounds in fresh grape marc distillates as a result of variety and corresponding production technology // Food technology and biotechnology, 49 (2011), 2; 214-227 (međunarodna recenzija, članak, znanstveni)


Naslov
Secondary aroma compounds in fresh grape marc distillates as a result of variety and corresponding production technology

Autori
Lukić, Igor ; Miličević, Borislav ; Banović, Mara ; Tomas, Srećko ; Radeka, Sanja ; Peršurić, Đordano

Izvornik
Food technology and biotechnology (1330-9862) 49 (2011), 2; 214-227

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

Ključne riječi
Secondary aroma compounds ; grape marc distillates ; variety ; production technology ; fermentation temperature

Sažetak
In order to investigate secondary aroma compound composition of fresh grape marc distillates as a result of variety and production technology, 30 samples (6 varieties x 5 samples) were produced. White grape marcs from Malvazija istarska, Chardonnay and Muscat Blanc were obtained as by-products in standard white wine production, while red grape marcs from Teran and Cabernet Sauvignon were obtained after standard red wine production procedures. Marcs from red grape variety Muškat ruža porečki were obtained during production of rosé wines. Fermented marcs were distilled using a traditional copper alembic. Obtained distillates were subjected to GC/MS and GC/FID analysis. Malvazija istarska distillates exhibited exceptionally high methanol content. Distillates from white grape varieties were found to be characterized by higher C6-alcohols and 1-propanol concentrations, while red grape distillates contained higher amounts of the majority of alcohols, acids, and esters. In Muškat ruža distillates intermediate concentrations of many important aroma compounds were found. It was concluded that differences in production technology parameters, depending on the variety, resulted in differences in secondary aroma profiles, most evident between distillates from white and red varieties. These findings were confirmed applying SLDA which resulted in 100% correct classification of distillates according to variety and corresponding production technology.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130471-0338 - Modeliranje i simuliranje procesa sušenja i ekstrakcije u proizvodnji hrane (Srećko Tomas, )
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Drago Šubarić, )
147-1470497-0555 - Valorizacija resursa vinove loze (Vitis sp.) i banka gena (Đordano Peršurić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek,
Institut za poljoprivredu i turizam, Poreč,
Veleučilište u Požegi

Citiraj ovu publikaciju

Lukić, Igor; Miličević, Borislav; Banović, Mara; Tomas, Srećko; Radeka, Sanja; Peršurić, Đordano
Secondary aroma compounds in fresh grape marc distillates as a result of variety and corresponding production technology // Food technology and biotechnology, 49 (2011), 2; 214-227 (međunarodna recenzija, članak, znanstveni)
Lukić, I., Miličević, B., Banović, M., Tomas, S., Radeka, S. & Peršurić, Đ. (2011) Secondary aroma compounds in fresh grape marc distillates as a result of variety and corresponding production technology. Food technology and biotechnology, 49 (2), 214-227.
@article{article, year = {2011}, pages = {214-227}, keywords = {secondary aroma compounds, grape marc distillates, variety, production technology, fermentation temperature}, journal = {Food technology and biotechnology}, volume = {49}, number = {2}, issn = {1330-9862}, title = {Secondary aroma compounds in fresh grape marc distillates as a result of variety and corresponding production technology}, keyword = {secondary aroma compounds, grape marc distillates, variety, production technology, fermentation temperature} }

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