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Pregled bibliografske jedinice broj: 495061

Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac Mali cv.


Budić-Leto, Irena; Zdunić, Goran; Banović, Mara; Kovačević-Ganić; Karin; Tomić-Potrebuješ, Iva; Lovrić, Tomislav
Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac Mali cv. // Food technology and biotechnology, 48 (2010), 4; 530-537 (međunarodna recenzija, članak, znanstveni)


Naslov
Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac Mali cv.

Autori
Budić-Leto, Irena ; Zdunić, Goran ; Banović, Mara ; Kovačević-Ganić ; Karin ; Tomić-Potrebuješ, Iva ; Lovrić, Tomislav

Izvornik
Food technology and biotechnology (1330-9862) 48 (2010), 4; 530-537

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

Ključne riječi
Prošek; dessert wine; fermentation; volatile compounds; descriptive sensory analysis

Sažetak
Prošek is a traditional dessert wine from the coastal region of Croatia made from partially dried grapes. There is very little literature data about the chemical composition and sensory properties of Prošek, so an experimental production from the dried grapes of Plavac mali cultivar has been done using native and induced alcoholic fermentations. To determine the volatile compounds, gas chromatography with flame ionisation detector (GC/FID) was used on the samples prepared with solid phase microextraction (SPME). Higher alcohols, esters, carbonyl compounds and volatile acids were determined in the wine samples. Wines were grouped according to the production method using principal component analysis (PCA). It was found that Prošek wines produced with native and induced alcoholic fermentation differ in their volatile compounds. Descriptive sensory analysis was applied to show the sensory properties of Prošek wine, whose characteristic aromas include those of dried fruit (raisins), red berries, honey, chocolate and vanilla. A significant difference depending on the type of fermentation was determined in two sensory attributes, strawberry jam aroma and fullness.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
091-0910468-0452 - Biotehnološki parametri proizvodnje vrhunskog dalmatinskog desertnog vina-prošek (Tomislav Lovrić, )

Ustanove
Institut za jadranske kulture i melioraciju krša, Split

Citiraj ovu publikaciju

Budić-Leto, Irena; Zdunić, Goran; Banović, Mara; Kovačević-Ganić; Karin; Tomić-Potrebuješ, Iva; Lovrić, Tomislav
Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac Mali cv. // Food technology and biotechnology, 48 (2010), 4; 530-537 (međunarodna recenzija, članak, znanstveni)
Budić-Leto, I., Zdunić, G., Banović, M., Kovačević-Ganić, Karin, Tomić-Potrebuješ, I. & Lovrić, T. (2010) Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac Mali cv.. Food technology and biotechnology, 48 (4), 530-537.
@article{article, year = {2010}, pages = {530-537}, keywords = {Pro\v{s}ek, dessert wine, fermentation, volatile compounds, descriptive sensory analysis}, journal = {Food technology and biotechnology}, volume = {48}, number = {4}, issn = {1330-9862}, title = {Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Pro\v{s}ek from Plavac Mali cv.}, keyword = {Pro\v{s}ek, dessert wine, fermentation, volatile compounds, descriptive sensory analysis} }

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


Uključenost u ostale bibliografske baze podataka:


  • Agricultural and Environmental Biotechnology Abstracts
  • CAB Abstracts
  • Chemical Engineering and Biotechnology Abstracts
  • Current Biotechnology Abstracts
  • FSTA: Food Science and Technology Abstracts
  • World Agriculture Economics (CAB Abstracts)