Pregled bibliografske jedinice broj: 351845
Malvazija istarska produced by cryo-maceration - possible new brand in Istrian winemaking
Malvazija istarska produced by cryo-maceration - possible new brand in Istrian winemaking // Proceedings of XV International Symposium GESCO 2007, Volume 1 / Sladonja, Barbara (ur.).
Poreč: Institut za poljoprivredu i turizam Poreč, 2007. str. 61-71 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Malvazija istarska produced by cryo-maceration - possible new brand in Istrian winemaking
Autori
Radeka Sanja ; Peršurić, Đordano ; Lukić Igor ; Tomislav Plavša
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of XV International Symposium GESCO 2007, Volume 1
/ Sladonja, Barbara - Poreč : Institut za poljoprivredu i turizam Poreč, 2007, 61-71
Skup
XV International Symposium GESCO 2007
Mjesto i datum
Poreč, Hrvatska, 20.06.2007. - 23.06.2007
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Malvazija istarska wines; cryo-maceration; varietal aroma; monoterpenes; phenols
Sažetak
Malvazija istarska is the most spread wine grape variety on Istrian peninsola, and the second most spread wine grape variety in Croatia. It is cultivated on more than 61 % of total Istrian vine growing area. From the grapes of this variety, dry wines with fruity and flowery aroma nuances are produced, obtained by fast grape processing and low temperature must fermentation. By cryo-maceration of grape mash it is possible to significantly increase the amount of varietal aroma compounds (predominantly contained in grape berry skins) in obtained must and, therefore, directly influence the characteristics of produced wine. On the basis of results obtained in our previous research on cryo-maceration, several Istrian wine producers applied this procedure in production of Malvazija istarska wine during harvests of 2005 and 2006. In produced wines, standard physico-chemical parameters, free and bound varietal aroma compound concentrations, flavan-3-ols concentrations and total phenols content were determined. Wines were subjected to sensory evaluation and assessed by the O.I.V. 100-point method. It was concluded that results of this investigation could be used for defining the physico-chemical and sensorial characteristics of Malvazija istarska wines produced by cryo maceration as a new brand.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija
POVEZANOST RADA
Projekti:
147-1470497-0555 - Valorizacija resursa vinove loze (Vitis sp.) i banka gena (Peršurić, Đordano, MZOS ) ( CroRIS)
Ustanove:
Institut za poljoprivredu i turizam, Poreč
