Naslov
Influence of inactive yeasts on grape quality of cv. Plavina used in Prošek wine production

Autori
Tušćić, Valentina ; Preiner, Darko ; Andabaka, Željko ; Stupić, Domagoj ; Marković, Zvjezdana ; Jagatić Korenika, Ana-Marija ; Šikuten, Iva ; Štambuk, Petra ; Rendulić, Nera ; Toamz, Ivana ; Jeromel, Ana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts IV International Symposium for Agriculture and Food / - Skopje : Faculty of Agricultural Sciences and Food, 2022, 184-184

ISBN
13978-9989-76-5

Skup
4th International Symposium of Agriculture and Food (ISAF 2022)

Mjesto i datum
Ohrid, Sjeverna Makedonija, 12.10.2022. - 14.10.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Plavina, grape quality, Prošek wine, inactive yeasts

Sažetak
Wines from dried grapes have been produced for centuries in the Mediterranean. In Croatia Prošek is traditional dessert wine made form dried grapes. However, the traditional way of drying is increasingly neglected due to the inability to control conditions. Thus, the safest and fastest drying method is to use modern dryers. The aim of the study was to determine the dynamics of drying and changes in the quality of Plavina grapes in controlled conditions. The research was carried out at Baštica vineyard, where part of the grapes was treated with inactive yeasts (Lalvigne mature) at the beginning of vérasion, while non-treated grapes presented the control. The grapes were dried for 6 days in chambers at 40°C. After drying the mass of grapes decreased 25% in treated grapes and 35% in control. Significant difference was also observed in polyphenolic and volatile content of the treated grapes. The applied drying technology ensures the optimal health of the grapes, as well as production of new style of dessert wine and utilization of qualitative potential of Plavina cultivar.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija

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