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Pregled bibliografske jedinice broj: 96444

Composition of Malvazija istarska wine aroma: correlations between sensory and instrument data


Kovačević Ganić, Karin; Gracin, Leo; Komes, Draženka; Banović, Mara; Paić Slaven
Composition of Malvazija istarska wine aroma: correlations between sensory and instrument data // Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Tripalo, Branko (ur.).
Zagreb: Prehrambeno-biotehnološki fakultet, 2001. str. 425-429 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Composition of Malvazija istarska wine aroma: correlations between sensory and instrument data

Autori
Kovačević Ganić, Karin ; Gracin, Leo ; Komes, Draženka ; Banović, Mara ; Paić Slaven

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Tripalo, Branko - Zagreb : Prehrambeno-biotehnološki fakultet, 2001, 425-429

Skup
The 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists Central European Meeting,

Mjesto i datum
Opatija, Hrvatska, 3-5.10. 2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Aroma; correlation; GC/FID; sensory analysis; wine
(Aroma; korelacija; GC/FID; senzorska analiza; vino)

Sažetak
Malvazija is a domestic and most widespread sort of white grapes in the wine area of Istra. It regularly gives high crops. Malvazija wines are characterized by nice bouquet and distinguished sort character. Instrumental analysis was applied on Malvazija wines produced in 1999 to point out variability of aroma key compounds and to correlate them with sensory judgment. Higher alcohols, esters and carbonyl compounds were detected by gas chromatography / headspace analysis (GC-HSS). Ethanol content, total extract, sugar-free extract, total acids, reducing sugar, total and free SO2 were also determined in all samples. Important differences were found in concentration of aroma compounds in the analyzed samples. Concentration of acetaldehyde, ethyl acetate, and isoamyl alcohol was negatively correlated with sensory judgment. No significant correlation was found between concentration of diacetyl, isoamyl acetate, ethyl propionate, ethyl lactate, ethyl hexanoate, ethyl octanoate and sensory judgment.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058301
058505

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Autor s matičnim brojem:
Karin Kovačević-Ganić, (226470)