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Pregled bibliografske jedinice broj: 54866

Development of some aroma compounds during the alcoholic fermentation of the Plavac mali wine


Banović, Mara; Komes, Draženka; Kovačević Ganić, Karin; Gracin, Leo; Lalić, Nikolina
Development of some aroma compounds during the alcoholic fermentation of the Plavac mali wine // Prospects for Viticulture and enology / Pejić, Ivan ; Mirošević, Nikola (ur.).
Zagreb: University of Zagreb, Faculty of Agriculture, 2000. (poster, nije recenziran, sažetak, znanstveni)


Naslov
Development of some aroma compounds during the alcoholic fermentation of the Plavac mali wine

Autori
Banović, Mara ; Komes, Draženka ; Kovačević Ganić, Karin ; Gracin, Leo ; Lalić, Nikolina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Prospects for Viticulture and enology / Pejić, Ivan ; Mirošević, Nikola - Zagreb : University of Zagreb, Faculty of Agriculture, 2000

Skup
Prospects for Viticulture and enology

Mjesto i datum
Zagreb, Hrvatska, 22-24. 11. 2000

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
Plavac mali Wine; HSS-GC; aroma; fermentation

Sažetak
This study was performed in order to determine changes in concentration of some aroma compounds during the alcoholic fermentation of the Plavac mali wine from the Peljesac peninsula, appellation Dingac. Higher alcohols and esters were detected by gas chromatography/headspace analysis. In all samples reductive sugar and ethanol have also been determined. Concentration of carbonyl compounds is the highest in the first phase of the alcoholic fermentation. Acetaldehyde content has been steadily decreased after three days of the alcoholic compounds, but synthesis of diacetyl were determined during all eight days of this process. Higher alcohols have been synthesized during the alcoholic fermentation, but content of this compounds is the highest in the first three days. Acceptation was 1- butanol which part were decreased. Very interesting is i-amyl alchol which concentration 150 mg/L were determinate. Higher alcohols in concentration of 0, 3 g/L contribute to the desirable of aroma of wine but higher concentration of these compounds have undesirable influence. Esters contribute most to the desirable aspect of the fermentation bouquet of wine. Ethyl acetate, ethyl propionate, isoamyl acetate, ethyl hexaonate, ethyl lactate and ethyl octanoate were identified. During first four days of the alcoholic fermentation the content of these esters have been increased.

Izvorni jezik
Engleski



POVEZANOST RADA


Projekt / tema
058301
058505

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb