Pregled bibliografske jedinice broj: 134070
Dynamics of aromatic compounds from basic wine to natural sparkling wine.
Dynamics of aromatic compounds from basic wine to natural sparkling wine. // Spumante champenois e classico nel terzo millennio / OIV (ur.).
San Michele all'Adige: OIV, 2003. str. x-x (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 134070 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Dynamics of aromatic compounds from basic wine to natural sparkling wine.
Autori
Peršurić, Đordano ; Sladonja, Barbara ; Lukić, Igor ; Radeka, Sanja
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Spumante champenois e classico nel terzo millennio
/ OIV - San Michele all'Adige : OIV, 2003, X-x
Skup
Simposio internazionale dell'OIV Spumante champenois e classico nel terzo millennio
Mjesto i datum
San Michele, Italija, 06.2003
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
sparkling wine; aromatic compounds; champenois method
Sažetak
Four natural sparkling wines (Extrabrut, Brut, Sec, Demisec) from vintage 2002, have been analysed, with the aim of determining aromatic compounds dynamics from basic wines to sparkling wines for the market. Natural sparkling wines are produced with the champenois method (bottle fermentation), from autochtonous istrian varieties (Croatia), (Istrian malvasia, Teran, Muscat rose) in combination with introduced varieties (Chardonnay and Pinot grey). Higher alcohols, ethyl esters and fatty acids have been analysed by gas chromatography, and all samples have been subject to a sensory evaluation. Results show differences in aromatic compounds between all sparkling wines as well as from basic wines to sparkling wines.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
