Naslov
Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine

Autori
Obradović, Valentina ; Mesić, Josip ; Svitlica, Brankica ; Ergović Ravančić, Maja

Izvornik
Athens journal of science (2241-8466) 3 (2016), 2; 101-111

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

Ključne riječi
Graševina, mycorrhiza, polyphenols, yeasts

Sažetak
The object of the mycorrhizal associ ation between vine and fungus is to increase the absorption of water and/or nutrients from the soil. The aim of this research was to investigate the influence of mycorrhiza to the final product - wine. Besides, for the fermentation process authentic yeasts a nd four different commercial strains of yeasts were used. Grapes were grown in the wine growing region of Kutjevo, Croatia, in 2013. A typical variety from this region is Graševina. Obtained samples of wines were tested for alcohol, total acids, total poly pfenol content (Folin - ciocalteu method), antioxidant activity (ABTS and DPPH method) and color hue. Sensory evaluation was done by professional tasters. Results showed that the usage of the different starter cultures of yeasts had different influences on w ine depending on the mycorrhiza. Samples with mycorrhiza had a good extraction of polyphenols with the usage of authentic yeasts, while without micorrhiza starter cultures showed better results, which was evident in the physical and sensory properties as w ell.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA