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Pregled bibliografske jedinice broj: 847195

Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest

Lukić, Igor; Radeka, Sanja; Grozaj, Nikola; Staver, Mario; Peršurić, Đordano
Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest // Food chemistry, 196 (2016), 1048-1057 doi:10.1016/j.foodchem.2015.10.061 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 847195 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest

Autori
Lukić, Igor ; Radeka, Sanja ; Grozaj, Nikola ; Staver, Mario ; Peršurić, Đordano

Izvornik
Food chemistry (0308-8146) 196 (2016); 1048-1057

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Gewürztraminer wine ; Late harvest ; Ice harvest ; Volatile aroma compounds ; Aroma series

Sažetak
To investigate the changes in physico-chemical and aroma composition after late and ice harvest, Gewürztraminer wines were subjected to standard, enzymatic and GC/MS analysis. Late harvest (LHGW) and ice wines (IHGW) contained more sugars, extract and volatile acidity than standard wines (SGW). IHGW had elevated glycerol and gluconic acid amounts. LHGW was richer in monoterpenol oxides, β-damascenone, 1-octen-3-ol, acetates, ethyl cinnamate and 4-vinylguaiacol than SGW. IHGW contained even higher amounts, with increased citronellol, acetaldehyde, ethyl acetate, dicarboxylic acids esters, benzenoids, furans and acetals, and reduced fermentation aroma compounds. Based on odour activity values, the strongest odorants in SGW were fruity esters. In LHGW the impact of esters increased, while in IHGW cis-rose oxide, β-damascenone and 1, 1-diethoxyethane emerged as the most potent. Fruity and sweet were the dominant aroma compound series in SGW and LHGW, but in IHGW declined, while terpenic, floral, chemical, pungent and ripe fruit aroma compound series increased.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA

Projekti:
147-1470497-0555 - Valorizacija resursa vinove loze (Vitis sp.) i banka gena (Peršurić, Đordano, MZOS ) ( CroRIS)

Ustanove:
Institut za poljoprivredu i turizam, Poreč,
Veleučilište u Rijeci

Profili:

Avatar Url Igor Lukić (autor)

Avatar Url Đordano Peršurić (autor)

Avatar Url Mario Staver (autor)

Avatar Url Sanja Radeka (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com

Citiraj ovu publikaciju:

Lukić, Igor; Radeka, Sanja; Grozaj, Nikola; Staver, Mario; Peršurić, Đordano
Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest // Food chemistry, 196 (2016), 1048-1057 doi:10.1016/j.foodchem.2015.10.061 (međunarodna recenzija, članak, znanstveni)
Lukić, I., Radeka, S., Grozaj, N., Staver, M. & Peršurić, Đ. (2016) Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest. Food chemistry, 196, 1048-1057 doi:10.1016/j.foodchem.2015.10.061.
@article{article, author = {Luki\'{c}, Igor and Radeka, Sanja and Grozaj, Nikola and Staver, Mario and Per\v{s}uri\'{c}, \DJordano}, year = {2016}, pages = {1048-1057}, DOI = {10.1016/j.foodchem.2015.10.061}, keywords = {Gew\"{u}rztraminer wine, Late harvest, Ice harvest, Volatile aroma compounds, Aroma series}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2015.10.061}, volume = {196}, issn = {0308-8146}, title = {Changes in physico-chemical and volatile aroma compound composition of Gew\"{u}rztraminer wine as a result of late and ice harvest}, keyword = {Gew\"{u}rztraminer wine, Late harvest, Ice harvest, Volatile aroma compounds, Aroma series} }
@article{article, author = {Luki\'{c}, Igor and Radeka, Sanja and Grozaj, Nikola and Staver, Mario and Per\v{s}uri\'{c}, \DJordano}, year = {2016}, pages = {1048-1057}, DOI = {10.1016/j.foodchem.2015.10.061}, keywords = {Gew\"{u}rztraminer wine, Late harvest, Ice harvest, Volatile aroma compounds, Aroma series}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2015.10.061}, volume = {196}, issn = {0308-8146}, title = {Changes in physico-chemical and volatile aroma compound composition of Gew\"{u}rztraminer wine as a result of late and ice harvest}, keyword = {Gew\"{u}rztraminer wine, Late harvest, Ice harvest, Volatile aroma compounds, Aroma series} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE

Uključenost u ostale bibliografske baze podataka::


  • BIOSIS
  • Chemical Abstracts
  • Science Citation Index
  • Scopus

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