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Pregled bibliografske jedinice broj: 619230

Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.)


Radeka, Sanja; Lukić, Igor; Peršurić, Đordano
Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.) // Food technology and biotechnology, 50 (2012), 4; 442-453 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 619230 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.)

Autori
Radeka, Sanja ; Lukić, Igor ; Peršurić, Đordano

Izvornik
Food technology and biotechnology (1330-9862) 50 (2012), 4; 442-453

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

Ključne riječi
red aromatic grape variety; Muškat ruža porečki wine; maceration at room temperature; cryomaceration; varietal aroma; secondary aroma; sensory evaluation

Sažetak
The influence of different grape mash maceration treatments on the varietal and secondary aroma profiles of wines produced from an aromatic red grape variety, Muškat ruža porečki, have been investigated. Two essentially different techniques were applied, fermentative maceration at room temperature and prefermentative cryomaceration, both in durations of one, three and five days. Generally, higher concentrations of free and bound varietal aroma compounds were found in wines obtained by maceration at room temperature in relation to cryomaceration. Regarding the effect of the duration of maceration, the highest concentrations were determined in wines obtained by three-day maceration treatments, in both fermentative and cryomaceration treatments. Secondary aroma compounds followed a less uniform pattern. The compounds with the highest odour unit values in all investigated wines were linalool, citronellol, geraniol, beta-damascenone, beta-ionone, isoamyl alcohol, 2-phenylethanol, ethyl hexanoate, ethyl octanoate, isoamyl acetate, ethyl acetate, and diethyl succinate. It has been shown that Muškat ruža porečki is an aromatic variety, producing wines with notable monoterpenol fraction, which are characterized by a typical varietal Muscat aroma with a dominant rose odour accompanied by red fruit nuances. Sensorially, longer maceration treatments improved odour and overall wine quality, together with the intensity and recognisability of varietal Muscat aroma, while short-term cryomaceration emerged as a preferable technique for the production of light rosé wines with pronounced Muscat aroma and low phenolic content. The presented maceration techniques were shown to be applicable for the production of different types of Muškat ruža porečki rosé and red wines.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekti:
147-1470497-0555 - Valorizacija resursa vinove loze (Vitis sp.) i banka gena (Peršurić, Đordano, MZOS ) ( POIROT)

Ustanove:
Institut za poljoprivredu i turizam, Poreč

Profili:

Avatar Url Igor Lukić (autor)

Avatar Url Sanja Radeka (autor)

Avatar Url Đordano Peršurić (autor)

Poveznice na cjeloviti tekst rada:

Hrčak

Citiraj ovu publikaciju:

Radeka, Sanja; Lukić, Igor; Peršurić, Đordano
Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.) // Food technology and biotechnology, 50 (2012), 4; 442-453 (međunarodna recenzija, članak, znanstveni)
Radeka, S., Lukić, I. & Peršurić, Đ. (2012) Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.). Food technology and biotechnology, 50 (4), 442-453.
@article{article, year = {2012}, pages = {442-453}, keywords = {red aromatic grape variety, Mu\v{s}kat ru\v{z}a pore\v{c}ki wine, maceration at room temperature, cryomaceration, varietal aroma, secondary aroma, sensory evaluation}, journal = {Food technology and biotechnology}, volume = {50}, number = {4}, issn = {1330-9862}, title = {Influence of Different Maceration Treatments on the Aroma Profile of Ros\'{e} and Red Wines from Croatian Aromatic cv. Mu\v{s}kat ru\v{z}a pore\v{c}ki (Vitis vinifera L.)}, keyword = {red aromatic grape variety, Mu\v{s}kat ru\v{z}a pore\v{c}ki wine, maceration at room temperature, cryomaceration, varietal aroma, secondary aroma, sensory evaluation} }
@article{article, year = {2012}, pages = {442-453}, keywords = {red aromatic grape variety, Mu\v{s}kat ru\v{z}a pore\v{c}ki wine, maceration at room temperature, cryomaceration, varietal aroma, secondary aroma, sensory evaluation}, journal = {Food technology and biotechnology}, volume = {50}, number = {4}, issn = {1330-9862}, title = {Influence of Different Maceration Treatments on the Aroma Profile of Ros\'{e} and Red Wines from Croatian Aromatic cv. Mu\v{s}kat ru\v{z}a pore\v{c}ki (Vitis vinifera L.)}, keyword = {red aromatic grape variety, Mu\v{s}kat ru\v{z}a pore\v{c}ki wine, maceration at room temperature, cryomaceration, varietal aroma, secondary aroma, sensory evaluation} }

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





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