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Pregled bibliografske jedinice broj: 601852

Influence of the off-vine drying of grape on the aromatic compounds in must from Plavac mali cv.


Tomić-Potrebuješ, Iva; Budić-Leto, Irena; Zlatić, Emil; Zdunić, Goran; Hribar, Janez; Lovrić, Tomislav
Influence of the off-vine drying of grape on the aromatic compounds in must from Plavac mali cv. // Danas znanost - sutra industrija : knjiga sažetaka / Jukić, Ante (ur.).
Zagreb : Osijek: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2012. str. 23-23 (predavanje, međunarodna recenzija, sažetak, znanstveni)


CROSBI ID: 601852 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influence of the off-vine drying of grape on the aromatic compounds in must from Plavac mali cv.

Autori
Tomić-Potrebuješ, Iva ; Budić-Leto, Irena ; Zlatić, Emil ; Zdunić, Goran ; Hribar, Janez ; Lovrić, Tomislav

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

Izvornik
Danas znanost - sutra industrija : knjiga sažetaka / Jukić, Ante - Zagreb : Osijek : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2012, 23-23

ISBN
978-953-7005-29-0

Skup
14. Ružičkini dani

Mjesto i datum
Vukovar, Hrvatska, 13.09.2012. - 15.09.2012

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
aroma; off-vine dried grapes; must; Plavac mali

Sažetak
The aim of this research was to investigate the influence of off-vine drying of the grapes of Plavac mali cv. on the aromatic compounds of must in the production of traditional dessert wine Prošek. The grapes selected (23.8° Brix, pH value 3.76) for the experiment were taken from the germplasm of the Institute for Adriatic Crops and Karst Reclamation, harvested in 2009. They were dried in a glasshouse for 15 days at 21-37 °C. The must obtained from the dried grapes had 35.7° Brix, pH value 3.87 and total acidity of 8.34 g/L. SPME-GC-MS analysis was used to determine the volatile compounds before and after drying. Total acidity increased 1.96-fold during the process of drying. As many as 35 volatile compounds were determined and quantified. Their relative concentration in the must from dried grapes increased, especially the concentration of terpenes. Among terpenes, the most prevalent were 4-terpineol, linalool, linalool oxide, and cis- and trans-limonene epoxide. Norisoprenoids are products of degradation of carotenoids, among which β-damascenone was found in musts. Among higher alcohols, 3-methyl-1-butanol is quantitatively most significant component. Apart from the effect of concentration due to evaporation, anaerobic metabolism can also influence the increase of the volatile compounds ratio.

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:
Institut za jadranske kulture i melioraciju krša, Split

Profili:

Avatar Url Tomislav Lovrić (autor)

Avatar Url Iva Humar (autor)

Avatar Url Goran Zdunić (autor)

Avatar Url Irena Budić-Leto (autor)


Citiraj ovu publikaciju:

Tomić-Potrebuješ, Iva; Budić-Leto, Irena; Zlatić, Emil; Zdunić, Goran; Hribar, Janez; Lovrić, Tomislav
Influence of the off-vine drying of grape on the aromatic compounds in must from Plavac mali cv. // Danas znanost - sutra industrija : knjiga sažetaka / Jukić, Ante (ur.).
Zagreb : Osijek: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2012. str. 23-23 (predavanje, međunarodna recenzija, sažetak, znanstveni)
Tomić-Potrebuješ, I., Budić-Leto, I., Zlatić, E., Zdunić, G., Hribar, J. & Lovrić, T. (2012) Influence of the off-vine drying of grape on the aromatic compounds in must from Plavac mali cv.. U: Jukić, A. (ur.)Danas znanost - sutra industrija : knjiga sažetaka.
@article{article, author = {Tomi\'{c}-Potrebuje\v{s}, Iva and Budi\'{c}-Leto, Irena and Zlati\'{c}, Emil and Zduni\'{c}, Goran and Hribar, Janez and Lovri\'{c}, Tomislav}, editor = {Juki\'{c}, A.}, year = {2012}, pages = {23-23}, keywords = {aroma, off-vine dried grapes, must, Plavac mali}, isbn = {978-953-7005-29-0}, title = {Influence of the off-vine drying of grape on the aromatic compounds in must from Plavac mali cv.}, keyword = {aroma, off-vine dried grapes, must, Plavac mali}, publisher = {Hrvatsko dru\v{s}tvo kemijskih in\v{z}enjera i tehnologa (HDKI) ; Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Vukovar, Hrvatska} }
@article{article, author = {Tomi\'{c}-Potrebuje\v{s}, Iva and Budi\'{c}-Leto, Irena and Zlati\'{c}, Emil and Zduni\'{c}, Goran and Hribar, Janez and Lovri\'{c}, Tomislav}, editor = {Juki\'{c}, A.}, year = {2012}, pages = {23-23}, keywords = {aroma, off-vine dried grapes, must, Plavac mali}, isbn = {978-953-7005-29-0}, title = {Influence of the off-vine drying of grape on the aromatic compounds in must from Plavac mali cv.}, keyword = {aroma, off-vine dried grapes, must, Plavac mali}, publisher = {Hrvatsko dru\v{s}tvo kemijskih in\v{z}enjera i tehnologa (HDKI) ; Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Vukovar, Hrvatska} }




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