Pretraga

Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 1195830

Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties

Lončarić, Ante; Patljak, Mićo: Blažević, Ante; Jozinović, Antun; Babić, Jurislav; Šubarić, Drago; Pichler, Anita; Flanjak, Ivana; Kujundžić, Toni; Miličević, Borislav
Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties // Processes, 10 (2022), 1-13 doi:10.3390/pr10050988 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 1195830 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties

Autori
Lončarić, Ante ; Patljak, Mićo: Blažević, Ante ; Jozinović, Antun ; Babić, Jurislav ; Šubarić, Drago ; Pichler, Anita ; Flanjak, Ivana ; Kujundžić, Toni ; Miličević, Borislav

Izvornik
Processes (2227-9717) 10 (2022); 1-13

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

Ključne riječi
grape brandy ; ‘Cabernet Sauvignon’ ; ‘Syrah’ ; volatile profile ; GC-MS

Sažetak
Grape-based brandies are one of the most popular alcoholic beverages in the world. The most popular one, Cognac, comes from the Charentes region of Southwest France, and it is mostly produced from the grape variety ‘Ugni Blanc’. However, wines destined for the elaboration of wine spirits also come from different white grape varieties ; ‘Colombard’, ‘Folle Blanche’, ‘Montils’, and ‘Semillon’. In this study, the possibility of using the red grape varieties ‘Cabernet Sauvignon’ and ‘Syrah’ was investigated with an emphasis on the change of volatile compounds during the production process. During production, some specific volatile compounds such as 2-hexenal, 3-octanone, isopropyl myristate, ethyl palmitate, ethyl oleate, phenethyl acetate, 1-hexanol, and -damascenone could be attributed to the primary aroma generated from the grape varieties. During the vinification and fermentation process, the development of ethyl hexanoate, ethyl octanoate, 3-methylbutanol, acetic acid, and octanoic acid occurred. Finally, 3-methylbutanol and predominant esters, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and ethyl laurate, were generated during the distillation and maturation process. The composition and concentration of determined predominant esters in produced brandies suggest that both brandies have volatile profiles comparable to some of the world’s most popular brandies.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija, Interdisciplinarne biotehničke znanosti



POVEZANOST RADA

Profili:

Avatar Url Ivana Flanjak (autor)

Avatar Url Borislav Miličević (autor)

Avatar Url Anita Pichler (autor)

Avatar Url Jurislav Babić (autor)

Avatar Url Drago Šubarić (autor)

Avatar Url Ante Lončarić (autor)

Avatar Url Toni Kujundžić (autor)

Avatar Url Antun Jozinović (autor)

Poveznice na cjeloviti tekst rada:

doi www.mdpi.com www.mdpi.com

Citiraj ovu publikaciju:

Lončarić, Ante; Patljak, Mićo: Blažević, Ante; Jozinović, Antun; Babić, Jurislav; Šubarić, Drago; Pichler, Anita; Flanjak, Ivana; Kujundžić, Toni; Miličević, Borislav
Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties // Processes, 10 (2022), 1-13 doi:10.3390/pr10050988 (međunarodna recenzija, članak, znanstveni)
Lončarić, A., Patljak, Mićo: Blažević, Ante, Jozinović, A., Babić, J., Šubarić, D., Pichler, A., Flanjak, I., Kujundžić, T. & Miličević, B. (2022) Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties. Processes, 10, 1-13 doi:10.3390/pr10050988.
@article{article, author = {Lon\v{c}ari\'{c}, Ante and Jozinovi\'{c}, Antun and Babi\'{c}, Jurislav and \v{S}ubari\'{c}, Drago and Pichler, Anita and Flanjak, Ivana and Kujund\v{z}i\'{c}, Toni and Mili\v{c}evi\'{c}, Borislav}, year = {2022}, pages = {1-13}, DOI = {10.3390/pr10050988}, keywords = {grape brandy, ‘Cabernet Sauvignon’, ‘Syrah’, volatile profile, GC-MS}, journal = {Processes}, doi = {10.3390/pr10050988}, volume = {10}, issn = {2227-9717}, title = {Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties}, keyword = {grape brandy, ‘Cabernet Sauvignon’, ‘Syrah’, volatile profile, GC-MS} }
@article{article, author = {Lon\v{c}ari\'{c}, Ante and Jozinovi\'{c}, Antun and Babi\'{c}, Jurislav and \v{S}ubari\'{c}, Drago and Pichler, Anita and Flanjak, Ivana and Kujund\v{z}i\'{c}, Toni and Mili\v{c}evi\'{c}, Borislav}, year = {2022}, pages = {1-13}, DOI = {10.3390/pr10050988}, keywords = {grape brandy, ‘Cabernet Sauvignon’, ‘Syrah’, volatile profile, GC-MS}, journal = {Processes}, doi = {10.3390/pr10050988}, volume = {10}, issn = {2227-9717}, title = {Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties}, keyword = {grape brandy, ‘Cabernet Sauvignon’, ‘Syrah’, volatile profile, GC-MS} }

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

Citati:

    Altmetrijski pokazatelji:


    Podijeli:





    Contrast
    Increase Font
    Decrease Font
    Dyslexic Font
    CROSBI koristi kolačiće (cookies) kako bi poboljšao funkcionalnost stranice.