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Pregled bibliografske jedinice broj: 443200

Aroma compounds of Marasca cherry wine


Banović, Mara; Pintarić, Renata; Komes, Draženka; Kovačević Ganić, Karin
Aroma compounds of Marasca cherry wine // 4th Central European Congress on Food and 6th Croatian Congress of Food technologists, Biotechnologists and Nutritionists
Cavtat, Hrvatska, 2008. (poster, međunarodna recenzija, sažetak, znanstveni)


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Naslov
Aroma compounds of Marasca cherry wine

Autori
Banović, Mara ; Pintarić, Renata ; Komes, Draženka ; Kovačević Ganić, Karin

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

Izvornik
4th Central European Congress on Food and 6th Croatian Congress of Food technologists, Biotechnologists and Nutritionists / - , 2008

Skup
4th Central European Congress on Food and 6th Croatian Congress of Food technologists, Biotechnologists and Nutritionists

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Aroma; Marasca cherry; wine

Sažetak
Aroma compounds are important constituents of fruit wines as they contribute to their quality. They are produced through metabolic pathways, during ripening and harvest of fruit, during their fermentation and/or also during the storage of wine. The combination of different aroma compounds such as esters, alcohols, aldehydes, ketones, terpenes and organic acids forms the specific delicious character of cherry wine. The aim of this work was to determine aroma compounds of Marasca cherry wines produced at different fermentation conditions (yeast strains, malolactic bacteria and enzymes). Volatile compounds were determined by using solid phase microextraction (HS-SPME) and headspace sampler (HSS) coupled with gas chromatography (GC/FID). The aroma of Marasca cherry wine was characterized with the highest content of ethyl butanoate, butyl acetate, hexyl acetate, 2-phenyethanol and ethyl hexanoate. After conducted malolactic fermentation, cherry wines contained higher content of methyl butanoate, propyl acetate, 2-phenyl acetate, 1-hexanol and geraniol.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
058-0580696-2737 - Stabilnost bioaktivnih sastojaka grožđa i vina

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb


Citiraj ovu publikaciju:

Banović, Mara; Pintarić, Renata; Komes, Draženka; Kovačević Ganić, Karin
Aroma compounds of Marasca cherry wine // 4th Central European Congress on Food and 6th Croatian Congress of Food technologists, Biotechnologists and Nutritionists
Cavtat, Hrvatska, 2008. (poster, međunarodna recenzija, sažetak, znanstveni)
Banović, M., Pintarić, R., Komes, D. & Kovačević Ganić, K. (2008) Aroma compounds of Marasca cherry wine. U: 4th Central European Congress on Food and 6th Croatian Congress of Food technologists, Biotechnologists and Nutritionists.
@article{article, author = {Banovi\'{c}, Mara and Pintari\'{c}, Renata and Komes, Dra\v{z}enka and Kova\v{c}evi\'{c} Gani\'{c}, Karin}, year = {2008}, keywords = {Aroma, Marasca cherry, wine}, title = {Aroma compounds of Marasca cherry wine}, keyword = {Aroma, Marasca cherry, wine}, publisherplace = {Cavtat, Hrvatska} }
@article{article, author = {Banovi\'{c}, Mara and Pintari\'{c}, Renata and Komes, Dra\v{z}enka and Kova\v{c}evi\'{c} Gani\'{c}, Karin}, year = {2008}, keywords = {Aroma, Marasca cherry, wine}, title = {Aroma compounds of Marasca cherry wine}, keyword = {Aroma, Marasca cherry, wine}, publisherplace = {Cavtat, Hrvatska} }




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