Pregled bibliografske jedinice broj: 1249122
INFLUENCE OF DIFFERENT REDUCING AGENTS ON GRAŠEVINA WHITE WINE AROMATIC PROFILE
INFLUENCE OF DIFFERENT REDUCING AGENTS ON GRAŠEVINA WHITE WINE AROMATIC PROFILE // = Proceedings of the 46th Conference for Students of Agriculture and Veterinary Medicine with International Participation / Budakov, Dragana ; Ćupina, Branko (ur.).
Novi Sad: Poljoprivredni fakultet Univerziteta u Novom Sadu, 2023. str. 7-12 (poster, domaća recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
INFLUENCE OF DIFFERENT REDUCING AGENTS ON
GRAŠEVINA WHITE WINE AROMATIC PROFILE
(INFLUENCE OF DIFFERENT REDUCING AGENTS ON GRAŠEVINA
WHITE WINE AROMATIC PROFILE)
Autori
Atlija, Jure ; Budžaki, Anja ; Oreški, Andrijana ; Jagatić Korenika, Ana-Marija
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
= Proceedings of the 46th Conference for Students of Agriculture and Veterinary Medicine with International Participation
/ Budakov, Dragana ; Ćupina, Branko - Novi Sad : Poljoprivredni fakultet Univerziteta u Novom Sadu, 2023, 7-12
ISBN
978-86-7520-573-9
Skup
46th Conference for Students of Agriculture and Veterinary Medicine with International Participation
Mjesto i datum
Novi Sad, Srbija, 18.11.2022
Vrsta sudjelovanja
Poster
Vrsta recenzije
Domaća recenzija
Ključne riječi
sulfur dioxide, glutathione, antioxidants, inactive yeast
Sažetak
Graševina is the most planted grape variety in Republic of Croatia with great quality potential. The quality of grapes, and thus of wine, largely depends on the conditions in which they are grown. If they are grown in appropriate conditions, they can give high quality wines. However, like all white wines, Graševina wine needs protection from oxidation and discoloration, for which sulfur dioxide (SO2) is most often used. As the most commonly used preservative in wine due to the antioxidant, antimicrobial and coagulation properties, its use is almost indispensable, although it can cause allergic reactions in a part of sensitive population. Therefore, consumers are increasingly reaching for wines produced with alternative procedures or agents that prevent oxidation and discoloration, such as glutathione. In this study, the quality and chemical composition of Graševina wines, produced with SO2 and alternative agents, were compared. The analysis showed significantly higher concentrations of total fatty acids, esters and higher alcohols in Graševina wine produced with SO2, together with more quality sensory properties.
Izvorni jezik
Engleski
