Naslov
Cold maceration and the quality of Žilavka wine

Autori
Herjavec, Stanka ; Jeromel, Ana ; Prusina, Tihomir ; Maslov, Luna

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

Izvornik
Zbornik radova 43. hrvatski i 3. međunarodni simpozij agronoma / Pospišil, Milan - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2008, 889-892

ISBN
978-953-6135-67-7

Skup
43. hrvatski i 3. međunarodni simpozij agronoma

Mjesto i datum
Opatija, Hrvatska, 18.02.2008. - 21.02.2008

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
hladna maceracija; Žilavka; senzorna svojstva
(cold maceration; Žilavka; sensory properties)

Sažetak
Controlling skin contact conditions is vital to obtain high quality white wines and it has become a standard procedure in many white wine- production areas. The aim of this work was to investigate the changes in composition and sensory properties of Žilavka wines obtained with different cold skin contact time. Results indicate that cold maceration positively influence the quality of Žilavka wines. The results pointed out significant increase in dry extract, ash, total phenol and decrease in tartaric acid content in Žilavka wines obtained by 10 or 20 hours cold maceration period. Best organoleptic quality of Žilavka wines was obtained by cold maceration at 10 °C during 20 hours period.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA