Pregled bibliografske jedinice broj: 1028474
QUALITY OF RED WINES PRODUCED WITH DIFFERENT OENOLOGICAL PRODUCTS
QUALITY OF RED WINES PRODUCED WITH DIFFERENT OENOLOGICAL PRODUCTS // Proceedings of the 42nd Conference of Agricultural Students and Veterinary Medicine with international participation / Ćupina, Branko ; Budakov, Dragana (ur.).
Novi Sad: Poljoprivredni Fakultet, 2018. str. 102-111 (predavanje, domaća recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 1028474 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
QUALITY OF RED WINES PRODUCED WITH DIFFERENT OENOLOGICAL PRODUCTS
Autori
Orbanić, Fumica ; Sošić, Maja ; Stulić, Lovre ; Šember, Nikola ; Jagatić Korenika, Ana-Marija
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of the 42nd Conference of Agricultural Students and Veterinary Medicine with international participation
/ Ćupina, Branko ; Budakov, Dragana - Novi Sad : Poljoprivredni Fakultet, 2018, 102-111
ISBN
978-86-7520-465-7
Skup
42. smotra studenata poljoprivrede i veterinarske medicine sa međunarodnim učešćem = Conference for Students of Agriculture and Veterinary Medicine with international participation
Mjesto i datum
Novi Sad, Srbija, 16.11.2018
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Domaća recenzija
Ključne riječi
red wine, polyphenols, oenological products, sensory properties
Sažetak
Due to the constant need for improving the red wines quality, both sensory and bioactive properties, which means enriching wine with compounds of positive effect on human health, a technological experiment was set up including the grapes of cv. 'Syrah', 'Petit Verdot' and 'Cabernet Sauvignon' (Vitis vinifera L.) grown on experimental station Jazbina, Faculty of Agriculture. Based on numerous literary references and results obtained in similar researches, different oenological protocols for wine production were tested. Total and individual phenolic compounds which contribute to the colour, taste quality and to the health value, i.e. the bioactive properties of the wine, as well as the sensory properties of the wine, were analysed. The difference in the concentration of total phenols between all samples was statistically significant and the highest concentration was recorded in the wine T4 ('Petit Verdot'). Although the differences in the polyphenolic composition of the wine can be explained by the different biological potential of the varieties, in the case of wines T1 and T2 (´Syrah´), a significant difference due to the application of different oenological protocols was noticed.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
POVEZANOST RADA
Ustanove:
Agronomski fakultet, Zagreb
