Naslov
Chemical and senzory properties of red wines from Baranja Vineyards

Autori
Kojić, Nebojša ; Jakobek, Lidija

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the International Conference 17th Ružička days, Today Science - Tomorrow Industry / Tomas, Srećko ; Ačkar, Đurđica - Osijek : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019, 63-71

ISBN
978-953-7005-57-3

Skup
17. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 19.09.2018. - 21.09.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Chemical properties ; Sensory properties ; Red wines

Sažetak
The aim of this paper was to compare the chemical and sensory properties of the Cabernet sauvignon, Frankovka, Merlot and Pinot noir wines over a period of one year. The following chemical parameters were examined in wines: alcohol, total acid, volatile acid, total dry extract, specific weight and free and total sulfur dioxide (SO2). The sensory evaluation was performed by a 100- point method. The results showed that certain chemical parameters such as SO2 decreased over time, and volatile acids as well as total acids, grow. Measurements showed that alcohol as a quality parameter in a slight decline as well as specific weight, considering that red wines are subject to deposition over time, which has an impact on the content of total dry extract. Also, since red wines evolve over time, all wines have got a bit higher rating than at the beginning. Expressed in points, the wines were rated as quality wines.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA