Pregled bibliografske jedinice broj: 443200
Aroma compounds of Marasca cherry wine
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