Naslov
Relationship between some sensory attributes and overall impression of Malvazija istarska wines produced with different vinification techniques

Autori
Bestulić, Ena ; Rossi, Sara ; Plavša, Tomislav ; Bubola, Marijan ; Ilak Peršurić, Anita Silvana ; Jeromel, Ana ; Radeka, Sanja

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

Izvornik
56th Croatian & 16th International Symposium on Agriculture / Rozman, Vlatka ; Antunović, Zvonko - Vodice, 2021, 682-686

Skup
56. hrvatski i 16. međunarodni simpozij agronoma

Mjesto i datum
Vodice, Hrvatska, 05.09.2021. - 10.09.2021

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
sensory analysis ; vinification techniques ; aroma attributes ; overall impression ; Malvazija istarska

Sažetak
The aim of this work was to determine the relationship between some aroma sensory descriptors and wine quality scores of white wines made from cv. Malvazija istarska (Vitis Vinfera L.). Six different vinification techniques were carried out: control treatment – fast grape processing without maceration (BP), fast grape processing with the addition of oenological tannin (BPT), pre-fermentative cold 1-day maceration (MM1), 7 days maceration (MM7), 21 days maceration (MM21) and vinification of dried grapes (MP) of cv. Malvazija istarska. Sensory profile of wine samples was obtained using both quantitive descriptive analysis (QDA) and 100 points O.I.V/U.I.O.E. evaluation method. The results showed a positive correlation between the presence of fruit and floral aroma attributes and overall wine impression. All observed treatments contributed to the positive effect on fruit and floral aromatic profile and overall wine impression in respect to control treatment.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA