Naslov
Correlation between Polyphenolic Composition and Sensory Evaluation of Red Wine Babić

Autori
Budić-Leto, Irena ; Zdunić, Goran ; Gajdoš Kljusurić, Jasenka ; Pezo, Ivan ; Alpeza, Ivana ; Lovrić, Tomislav

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

Izvornik
Proceedings, Volume 2, The 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Ćurić, Duška - Zagreb : Hrvatska gospodarska komora (HGK), 2008, 37-43

ISBN
978-953-6207-88-6

Skup
4th Central European Congress on Food and 6th Croatian Congress of Food Technologist, Biotechnologist and Nutritionists

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
sensory analysis; polyphenols; wine Babić; PCA

Sažetak
The purpose of this work is to evaluate the sensory and general qualities of Babić wine, produced from a Croatian autochthonous grape (Vitis vinifera, L.). Sensorial analysis was performed and the polyphenolic composition of the wine was evaluated. Polyphenols have a significant influence on the flavour of the wine and they give it its strong personality. They are responsible for some positive characteristics of the taste, but also for some of its unpleasant aspects. The present study was performed to compare the influence of total phenols, anthocyanins, proanthocyanidins, colour intensity and hue on the bitterness, astringency, colour and overall sensory impression of Babić wine. The wine was produced with different winemaking treatment and it was tasted at two different times of ageing. Buxbaum and ranking methods were used for the sensory evaluation of the wines. Complex observations of sensory and analytical values (using PCA) indicate the acceptability of the wine. The polyphenolic composition and sensory evaluation of Babić wine were analysed to determine its general quality. In order to compare the obtained results, a chemometric method, particularly principal component analysis (PCA), was conducted for sensory evaluation of the date and identification of wine. Analysis of the score plot of the PCA for the monitored values showed that over 85 % of the total variance in the data can be described by PC 1 and PC 2. Significant differences (ANOVA) were obtained for overall impression of wine aged for 10 and 22 months as well as for the colour of the wine aged for 22 months. Results of this study demonstrate a strong correlation between the concentration of polyphenols and the organoleptically determined attributes.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA