Pregled bibliografske jedinice broj: 443210
Influence of fermentation conditions on the quality of cherry wine
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)
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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
Profili:
Leo Gracin
(autor)
Karin Kovačević-Ganić
(autor)
Mara Banović
(autor)
Draženka Komes
(autor)
Irena Pintarić
(autor)