Pregled bibliografske jedinice broj: 521613
Effect of physicochemical variables on descriptive sensory attributes of the taste of Prošek wine
Effect of physicochemical variables on descriptive sensory attributes of the taste of Prošek wine // Proceedings of 13th Ružička days, Today Science – Tomorrow industry / Šubarić, Drago (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2011. str. 240-246 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Effect of physicochemical variables on descriptive sensory attributes of the taste of Prošek wine
Autori
Budić-Leto, Irena ; Zdunić, Goran ; Gajdoš Kljusurić, Jasenka ; Tomić-Potrebuješ, Iva ; Lovrić, Tomislav
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of 13th Ružička days, Today Science – Tomorrow industry
/ Šubarić, Drago - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2011, 240-246
ISBN
978-953-7005-26-9
Skup
13th Ružička days, Today Science – Tomorrow industry
Mjesto i datum
Vukovar, Hrvatska, 15.09.2010. - 17.09.2010
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
dessert wine Prošek; sensorial analysis; physiocchemical analysis; FA; PCA
(dessert wine Prošek; sensorial analysis; physicochemical analysis; FA; PCA)
Sažetak
Sweet wine Prošek found on the market is obtained from selected Dalmatian varieties of grapes using specific production technologies. Two types of Prošek wine were experimentally produced from dried grape cv. Plavac mali and Pošip using traditional technology. The analysis of the basic physicochemical parameters of Prošek as well as analysis of total phenols, total anthocyanins, vanillin index, proanthocyanidins and the antioxidant activity using the Briggs-Rauscher method was conducted. In this paper sensory assessment of Prošek wine was related to physicochemical variables using multivariable analysis (factor analysis and principal components) with the aim to classify the properties into logical groups as well as to identify the effect of physicochemical parameters on individual sensory attributes of the wine. The results indicated that the fullness of the wine was significantly associated with the content of dry extract and even to a greater extent with the content of total phenols, and regarding Plavac mali also with the content of total anthocyanins (p<0.05). The bitterness of Prošek wine is in inverse proportion to the content of total phenols, and astringency is inversely proportional to proanthocyanidins. The sweetness of Prošek demonstrated moderate correlation with alcohol content (r=0.5), while the acidity of Prošek wine revealed a significant correlation with the variables of volatile and non-volatile acidity (p<0.05).
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
091-0910468-0452 - Biotehnološki parametri proizvodnje vrhunskog dalmatinskog desertnog vina-prošek (Lovrić, Tomislav, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut za jadranske kulture i melioraciju krša, Split
Profili:
Tomislav Lovrić
(autor)
Iva Humar
(autor)
Goran Zdunić
(autor)
Irena Budić-Leto
(autor)
Jasenka Gajdoš Kljusurić
(autor)