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Pregled bibliografske jedinice broj: 979550

Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration


Jagatić Korenika, Ana-Marija; Maslov Bandić, Luna; Jakobović, Snježana; Palčić, Igor; Jeromel, Ana
Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration // Czech journal of food sciences, 36 (2018), 6; 459-469 doi:10.17221/448/2017-CJFS (međunarodna recenzija, članak, znanstveni)


Naslov
Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration

Autori
Jagatić Korenika, Ana-Marija ; Maslov Bandić, Luna ; Jakobović, Snježana ; Palčić, Igor ; Jeromel, Ana

Izvornik
Czech journal of food sciences (1212-1800) 36 (2018), 6; 459-469

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

Ključne riječi
GC ; HPLC ; OAV ; Pošip ; pre-fermentation ; Škrlet

Sažetak
Aroma profiles and phenolic components of white wines made from ’Pošip’ and ’Škrlet’ (Vitis vinifera L.) both native Croatian, non-aromatic grape varieties enhances the knowledge about these varieties, prepared without maceration (control) and subjected to the pre-fermentative cold maceration (CM). Individual phenolic compounds in wines were determined by high- performance liquid chromatography (HPLC) system, while total phenolics and flavan-3-ols in wines were determined by spectrophotometric methods. CM had the significant impact on the total phenolic and flavan-3-ols composition of ’Škrlet’ wine. The significant increase of some individual phenolic compounds was observed in ’Pošip’ wine. Volatile aroma compounds in wines were determined by gas chromatography (GC) with the previous extraction on the solid phase micro extraction (SPME). The primary aroma compounds, i.e. terpenes were under the significant influence of CM process in ’Škrlet’ wine. Aroma profiles, based on the content of 24 specific compounds, grouped in eight aroma series that contribute to wine odor were developed. CM significantly increased five aroma series in ’Škrlet’ wine and only three in ’Pošip’ wine.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Agronomski fakultet, Zagreb

Citiraj ovu publikaciju

Jagatić Korenika, Ana-Marija; Maslov Bandić, Luna; Jakobović, Snježana; Palčić, Igor; Jeromel, Ana
Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration // Czech journal of food sciences, 36 (2018), 6; 459-469 doi:10.17221/448/2017-CJFS (međunarodna recenzija, članak, znanstveni)
Jagatić Korenika, A., Maslov Bandić, L., Jakobović, S., Palčić, I. & Jeromel, A. (2018) Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration. Czech journal of food sciences, 36 (6), 459-469 doi:10.17221/448/2017-CJFS.
@article{article, year = {2018}, pages = {459-469}, DOI = {10.17221/448/2017-CJFS}, keywords = {GC, HPLC, OAV, Po\v{s}ip, pre-fermentation, \v{S}krlet}, journal = {Czech journal of food sciences}, doi = {10.17221/448/2017-CJFS}, volume = {36}, number = {6}, issn = {1212-1800}, title = {Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration}, keyword = {GC, HPLC, OAV, Po\v{s}ip, pre-fermentation, \v{S}krlet} }

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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