Naslov
Characteristics of wine distillates produced in Kutjevo region, Croatia

Autori
Banović, Mara ; Miličević, Borislav ; Kovačević Ganić, Karin ; Komes, Draženka

Izvornik
Acta alimentaria (0139-3006) 33 (2004), 2; 157-166

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

Ključne riječi
aroma; Kutjevo region; sensory evoluation; wine; wine distillate

Sažetak
The prospects of quality young wine distillates production have been examined. The base wine was produced from Vitis vinifera L. quantitatively dominating grape varieties within the group of the recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of the continental Croatia. Characterisation of wine and distillates was based on chemical and instrumental methods and on their sensory evaluation. Volatile compounds were analysed and identified by GC-FID and GC-MS. The wine varieties Rhine riesling, Müller Thurgau and Riesling have the potential for the production of quality distillates, suitable for maturation. Pinot white, Traminer and Chardonnay give more acceptable wines than distillates and it is therefore not advisable to use them for distillates production, while the varieties Pinot gris, Frankovka and Steinschiller are not suitable for the production of distillates.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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