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Effect of the immobilized yeast cells fermentation on chemical composition and biogenic amines content in wine (CROSBI ID 624145)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Miličević, Borislav ; Šubarić, Drago ; Jozinović, Antun ; Ačkar, Đurđica ; Babić, Jurislav ; Vuković, Danijela ; Mrgan, Ana Effect of the immobilized yeast cells fermentation on chemical composition and biogenic amines content in wine // International Scientific and Professional Conference 15th Ružička Days "Today Science - Tomorrow Industry" Proceedings / Šubarić, Drago ; Jukić, Ante (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2015. str. 276-282

Podaci o odgovornosti

Miličević, Borislav ; Šubarić, Drago ; Jozinović, Antun ; Ačkar, Đurđica ; Babić, Jurislav ; Vuković, Danijela ; Mrgan, Ana

engleski

Effect of the immobilized yeast cells fermentation on chemical composition and biogenic amines content in wine

Biogenic amines are well known organic nitrogenous compounds with low molecular weight, which are formed from precursor amino acids, mainly by lactic acid bacteria during malolactic fermentation in wine making. They could negatively affect the wine quality and their presence in high concentrations is a health risk for sensitive individuals. The aim of this research was to determine the chemical composition and biogenic amine content in wines made from grape varieties Merlot and Syrah (Vitis vinifera L.) from Kutjevo vineyards, located in the eastern part of continental Croatia. Wines were produced in 2012 by cold maceration and fermentation with immobilized yeast cells. The obtained results of chemical analysis of wines showed that all wine samples produced by fermentation with immobilized yeast cells had a slightly higher amount of alcohol, reducing sugars and total acidity, while specific mass, total and free SO2 content were decreased using this method of fermentation. Furthermore, total biogenic amine content decreased by fermentation with immobilized yeast cells for both grape varieties. Wine produced from grape variety Syrah had higher content of biogenic amines compared to wine produced from Merlot grape. Histamine was the most abundant biogenic amine followed by 2-Phenylethylamine, while amount of Serotonine was the lowest.

biogenic amines ; immobilized yeast cells ; Merlot ; Syrah

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Podaci o prilogu

276-282.

2015.

objavljeno

Podaci o matičnoj publikaciji

International Scientific and Professional Conference 15th Ružička Days "Today Science - Tomorrow Industry" Proceedings

Šubarić, Drago ; Jukić, Ante

Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI)

978-953-7005-36-8

Podaci o skupu

15th Ružička days "TODAY SCIENCE – TOMMOROW INDUSTRY"

poster

11.09.2014-12.09.2014

Vukovar, Hrvatska

Povezanost rada

Prehrambena tehnologija