Pretraga

Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 1144195

Relationship between some sensory attributes and overall impression of Teran wines produced with different vinification techniques

Rossi, Sara; Bestulić, Ena; Plavša, Tomislav; Bubola, Marijan; Ilak Peršurić, Anita Silvana; Jagatić Korenika, Ana-Marija; Radeka, Sanja
Relationship between some sensory attributes and overall impression of Teran wines produced with different vinification techniques // 56th Croatian & 16th International Symposium on Agriculture / Rozman, V. ; Antunović, Z. (ur.).
Vodice, Hrvatska, 2021. str. 723-727 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)

CROSBI ID: 1144195 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Relationship between some sensory attributes and overall impression of Teran wines produced with different vinification techniques

Autori
Rossi, Sara ; Bestulić, Ena ; Plavša, Tomislav ; Bubola, Marijan ; Ilak Peršurić, Anita Silvana ; Jagatić Korenika, Ana-Marija ; Radeka, Sanja

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

Izvornik
56th Croatian & 16th International Symposium on Agriculture / Rozman, V. ; Antunović, Z. - , 2021, 723-727

Skup
56. hrvatski i 16. međunarodni simpozij agronoma

Mjesto i datum
Vodice, Hrvatska, 05.09.2021. - 10.09.2021

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
prolonged maceration, pre-fermentation heating, sensory evaluation, overall impression
(pre-fermentation heating, sensory evaluation, overall impression)

Sažetak
The aim of this study was to establish the relationship between some sensory attributes and the overall impression of native Croatian red wine variety Teran (Vitis vinifera L.). Wines were produced with four different vinification techniques: control (7-days maceration, TM7), prolonged maceration 10 and 21 days (TM10, TM21 respectively), and pre- fermentation heating treatment (TPHT). The sensory profile of wine samples was obtained using quantitative descriptive analysis (QDA) and 100 points O.I.V/U.I.O.E. evaluation method. Five panelists rated the intensity of body/fullness, astringency, viscosity, aftertaste quality, and varietal typicity of taste. The results showed a positive correlation between the intensity of most taste attributes and the overall wine impression. A strong negative correlation was observed for astringency. All observed treatments, highlighting post-fermentative prolonged 21-day maceration and pre-fermentation heating treatment, contributed to the positive effect on taste profile and overall wine impression regarding control treatment.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA

Projekti:
IP-2018-01-5049 - Utjecaj različitih vinifikacijskih tehnologija na kvalitativna svojstva vina od autohtonih hrvatskih sorti: uloga vina u ljudskoj prehrani (VINUM SANUM) (Radeka, Sanja, HRZZ - 2018-01) ( CroRIS)

Ustanove:
Institut za poljoprivredu i turizam, Poreč,
Agronomski fakultet, Zagreb

Profili:

Avatar Url Ana-Marija Jagatić Korenika (autor)

Avatar Url Tomislav Plavša (autor)

Avatar Url Sara Rossi (autor)

Avatar Url Ena Bestulić (autor)

Avatar Url Marijan Bubola (autor)

Avatar Url Anita Ilak-Perušić (autor)

Avatar Url Sanja Radeka (autor)

Poveznice na cjeloviti tekst rada:

www.bib.irb.hr

Citiraj ovu publikaciju:

Rossi, Sara; Bestulić, Ena; Plavša, Tomislav; Bubola, Marijan; Ilak Peršurić, Anita Silvana; Jagatić Korenika, Ana-Marija; Radeka, Sanja
Relationship between some sensory attributes and overall impression of Teran wines produced with different vinification techniques // 56th Croatian & 16th International Symposium on Agriculture / Rozman, V. ; Antunović, Z. (ur.).
Vodice, Hrvatska, 2021. str. 723-727 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Rossi, S., Bestulić, E., Plavša, T., Bubola, M., Ilak Peršurić, A., Jagatić Korenika, A. & Radeka, S. (2021) Relationship between some sensory attributes and overall impression of Teran wines produced with different vinification techniques. U: Rozman, V. & Antunović, Z. (ur.)56th Croatian & 16th International Symposium on Agriculture.
@article{article, author = {Rossi, Sara and Bestuli\'{c}, Ena and Plav\v{s}a, Tomislav and Bubola, Marijan and Ilak Per\v{s}uri\'{c}, Anita Silvana and Jagati\'{c} Korenika, Ana-Marija and Radeka, Sanja}, year = {2021}, pages = {723-727}, keywords = {prolonged maceration, pre-fermentation heating, sensory evaluation, overall impression}, title = {Relationship between some sensory attributes and overall impression of Teran wines produced with different vinification techniques}, keyword = {prolonged maceration, pre-fermentation heating, sensory evaluation, overall impression}, publisherplace = {Vodice, Hrvatska} }
@article{article, author = {Rossi, Sara and Bestuli\'{c}, Ena and Plav\v{s}a, Tomislav and Bubola, Marijan and Ilak Per\v{s}uri\'{c}, Anita Silvana and Jagati\'{c} Korenika, Ana-Marija and Radeka, Sanja}, year = {2021}, pages = {723-727}, keywords = {pre-fermentation heating, sensory evaluation, overall impression}, title = {Relationship between some sensory attributes and overall impression of Teran wines produced with different vinification techniques}, keyword = {pre-fermentation heating, sensory evaluation, overall impression}, publisherplace = {Vodice, Hrvatska} }

Podijeli:





Contrast
Increase Font
Decrease Font
Dyslexic Font
CROSBI koristi kolačiće (cookies) kako bi poboljšao funkcionalnost stranice.