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Pregled bibliografske jedinice broj: 599100

Influence of Different Maceration Times on the Anthocyanin Composition and Sensory Properties of Blatina Wines


Herjavec, Stanka; Jeromel, Ana; Maslov, Luna; Jagatić Korenika, Ana-Marija; Mihaljević, Marin; Prusina, Tihomir
Influence of Different Maceration Times on the Anthocyanin Composition and Sensory Properties of Blatina Wines // Agriculturae Conspectus Scientificus (ACS), 77 (2012), 1; 41-44 (međunarodna recenzija, članak, znanstveni)


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Naslov
Influence of Different Maceration Times on the Anthocyanin Composition and Sensory Properties of Blatina Wines

Autori
Herjavec, Stanka ; Jeromel, Ana ; Maslov, Luna ; Jagatić Korenika, Ana-Marija ; Mihaljević, Marin ; Prusina, Tihomir

Izvornik
Agriculturae Conspectus Scientificus (ACS) (1331-7776) 77 (2012), 1; 41-44

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

Ključne riječi
skin maceration; anthocyanin concentration; sensory properties; Blatina

Sažetak
Skin maceration contact time is essential winemaking technique to affect anthocyanin concentration and high quality of red wines. The aim of this work was to investigate the changes in basic composition, anthocyanin profile and sensory properties of Blatina wines obtained with skin contact time from 4, 8, 12 to 16 days. Results indicate that longer period of maceration positively influenced the quality of Blatina wines. Blatina wines obtained by 12 or 16 days of maceration presented a significant increase of the dry extract, ash, total phenol and pH value. It was observed that the concentration of total and individual anthocyanins significantly increased reaching a maximum value within 12 days of the skin maceration. In all wines, the dominant anthocyanin was malvidin 3-glucoside. Best organoleptic properties were observed in the wines macerated for 16 days.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Projekt / tema
178-1781845-1985 - Uzroci netipične arome starenja u vinu (Jeromel, Ana, MZOS)

Ustanove
Agronomski fakultet, Zagreb

Citiraj ovu publikaciju

Herjavec, Stanka; Jeromel, Ana; Maslov, Luna; Jagatić Korenika, Ana-Marija; Mihaljević, Marin; Prusina, Tihomir
Influence of Different Maceration Times on the Anthocyanin Composition and Sensory Properties of Blatina Wines // Agriculturae Conspectus Scientificus (ACS), 77 (2012), 1; 41-44 (međunarodna recenzija, članak, znanstveni)
Herjavec, S., Jeromel, A., Maslov, L., Jagatić Korenika, A., Mihaljević, M. & Prusina, T. (2012) Influence of Different Maceration Times on the Anthocyanin Composition and Sensory Properties of Blatina Wines. Agriculturae Conspectus Scientificus (ACS), 77 (1), 41-44.
@article{article, year = {2012}, pages = {41-44}, keywords = {skin maceration, anthocyanin concentration, sensory properties, Blatina}, journal = {Agriculturae Conspectus Scientificus (ACS)}, volume = {77}, number = {1}, issn = {1331-7776}, title = {Influence of Different Maceration Times on the Anthocyanin Composition and Sensory Properties of Blatina Wines}, keyword = {skin maceration, anthocyanin concentration, sensory properties, Blatina} }

Časopis indeksira:


  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • ASFA: Aquatic Science and Fisheries Abstracts
  • BIOSIS Previews (Biological Abstracts)
  • CAB Abstracts
  • Geobase
  • Biological Abstracts
  • SCOPUS





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