Pregled bibliografske jedinice broj: 655759
The influence of the off-vine drying of grapes on the aromatic compounds in the must from Plavac mali cv.
The influence of the off-vine drying of grapes on the aromatic compounds in the must from Plavac mali cv. // Danas znanost - sutra industrija : zbornik radova / Jukić, Ante (ur.).
Zagreb : Osijek: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2013. str. 295-301 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 655759 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
The influence of the off-vine drying of grapes on the aromatic compounds in the 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
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Danas znanost - sutra industrija : zbornik radova
/ Jukić, Ante - Zagreb : Osijek : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2013, 295-301
ISBN
978-953-6894-51-2
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 (23.8° Brix, pH value of 3.76) were harvested in 2009 from the germplasm vineyard of the Institute for Adriatic Crops and Karst Reclamation, and then dried in a greenhouse for 15 days at 21-37 °C. The must obtained from the dried grapes had 35.7° Brix, pH value of 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. Thirty-five volatile compounds were determined and quantified. Their relative concentration in the must from dried grapes increased, especially that of terpenes. Among terpenes, the most prevalent were 4- terpineol, linalool, linalool oxide, and cis- and trans-limonene-1, 2-epoxide. Norisoprenoids are products of degradation of carotenoids, among which β-damascenone was found in the must. Among higher alcohols, 3-methyl-1-butanol is quantitatively most significant component. Apart from the effect of concentration due to evaporation, anaerobic metabolism probably influenced the increase of the ratio of volatile compounds.
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