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Pregled bibliografske jedinice broj: 443210

Influence of fermentation conditions on the quality of cherry wine


Banović, Mara; Pintarić, Irena; Komes, Draženka; Gracin, Leo; Kovačević Ganić, Karin
Influence of fermentation conditions on the quality of 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)


CROSBI ID: 443210 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influence of fermentation conditions on the quality of cherry wine

Autori
Banović, Mara ; Pintarić, Irena ; Komes, Draženka ; Gracin, Leo ; 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
Fruit wine; Marasca cherry; quality parameters

Sažetak
The object of this work was to study the influence of fermentation conditions on the quality parameters of Marasca cherry wine. Marasca is autochthonous variety of sour cherry from Croatian region Dalmatia. Different yeast strains, enzymes, yeast food and malolactic bacteria were used in order to produce cherry wine. Quality of wines was evaluated by using standard analytical methods (alcohol, density, total extract, reducing sugar, total acidity, pH value, sulphur dioxide and total ash) and spectophotometrical methods (total phenols, total anthocyanins, colour intensity and colour tint). All wines were sensory evaluated. The results of physico-chemical analyses did not show significant differences in composition of cherry wines, produced at different fermentation conditions. The addition of malolactic bacteria showed the most positive influence on the sensory quality of cherry wines.

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, Irena; Komes, Draženka; Gracin, Leo; Kovačević Ganić, Karin
Influence of fermentation conditions on the quality of 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, I., Komes, D., Gracin, L. & Kovačević Ganić, K. (2008) Influence of fermentation conditions on the quality of 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}, Irena and Komes, Dra\v{z}enka and Gracin, Leo and Kova\v{c}evi\'{c} Gani\'{c}, Karin}, year = {2008}, keywords = {Fruit wine, Marasca cherry, quality parameters}, title = {Influence of fermentation conditions on the quality of cherry wine}, keyword = {Fruit wine, Marasca cherry, quality parameters}, publisherplace = {Cavtat, Hrvatska} }
@article{article, author = {Banovi\'{c}, Mara and Pintari\'{c}, Irena and Komes, Dra\v{z}enka and Gracin, Leo and Kova\v{c}evi\'{c} Gani\'{c}, Karin}, year = {2008}, keywords = {Fruit wine, Marasca cherry, quality parameters}, title = {Influence of fermentation conditions on the quality of cherry wine}, keyword = {Fruit wine, Marasca cherry, quality parameters}, publisherplace = {Cavtat, Hrvatska} }




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