Pregled bibliografske jedinice broj: 1055484
INFLUENCE OF DIFFERENT ANTIOXIDANT AGENTS ON THE AROMATIC PROFILES OF SAUVIGNON WINES
INFLUENCE OF DIFFERENT ANTIOXIDANT AGENTS ON THE AROMATIC PROFILES OF SAUVIGNON WINES // Zbornik radova sa 43. smotre naučnih radova studenata poljoprivrede i veterinarske medicine sa međunarodnim učešćem = Proceedings of the 43rd Conference of agricultural students and veterinary medicine with international participation / Ćupina, Branko ; Budakov, Dragana (ur.).
Novi Sad: Poljoprivredni Fakultet, 2020. str. 97-108 (predavanje, nije recenziran, cjeloviti rad (in extenso), znanstveni)
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Naslov
INFLUENCE OF DIFFERENT ANTIOXIDANT AGENTS ON THE
AROMATIC PROFILES OF SAUVIGNON WINES
(INFLUENCE OF DIFFERENT ANTIOXIDANT AGENTS ON
THE AROMATIC
PROFILES OF SAUVIGNON WINES)
Autori
Biloš, Josipa ; Divić, Marija ; Anđelini, Dominik ; Jerković, Tomislav ; Madžar, Lucija ; Jagatić Korenika, Ana-Marija
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Zbornik radova sa 43. smotre naučnih radova studenata poljoprivrede i veterinarske medicine sa međunarodnim učešćem = Proceedings of the 43rd Conference of agricultural students and veterinary medicine with international participation
/ Ćupina, Branko ; Budakov, Dragana - Novi Sad : Poljoprivredni Fakultet, 2020, 97-108
ISBN
978-86-7520-492-3
Skup
43. smotra naučnih radova studenata poljoprivrede i veterinarske medicine sa međunarodnim učešćem = 43rd Conference of agricultural students and veterinary medicine with international participation
Mjesto i datum
Novi Sad, Srbija, 19.11.2019
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Nije recenziran
Ključne riječi
antioxidants, aromatic compounds, gas chromatography, Sauvignon Blanc, wine
Sažetak
During the harvest 2018, vinification of Sauvignon Blanc grapes (Vitis vinifera L.) was carried out with 4 different enological antioxidant preparations, containing lower concentrations of SO2 in combination with ascorbic acid and different enological tannins in comparison to 2 treatments with sulfuric acid, in the must prior to alcohol fermentation. The basic parameters of quality, free amino- nitrogen (FAN) and total polyphenolic compounds were spectrophotometrically analysed in the must. Basic physicochemical parameters and individual volatile aromatic compounds in wines were determined using the gas chromatographic method. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the dynamics and the outcome of alcohol fermentation with the lower dose influencing the highest concentration of total aromatic compounds. Due to the use of combined antioxidants, alcohol fermentation did not totally complete, while the combination of potassium pyrosulphite, L-ascorbic acid, gallotannins and ellagitannins, resulted in the highest concentrations of aromatic monoterpenes and fruity esters in wine
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
