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Pregled bibliografske jedinice broj: 482382

Effect of physicochemical variables on descriptive sensory attributes of the taste of Prošek wine

Budić-Leto, Irena; Zdunić, Goran; Gajdoš Kljusurić, Jasenka; Tomić-Potrebuješ, Iva; Lovrić, Tomislav
Effect of physicochemical variables on descriptive sensory attributes of the taste of Prošek wine // 13th Ružička days Today science-Tomorrow industry / Šubarić, Drago (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2010. str. 54-54 (poster, međunarodna recenzija, sažetak, znanstveni)

CROSBI ID: 482382 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Effect of physicochemical variables on descriptive sensory attributes of the taste of Prošek wine

Autori
Budić-Leto, Irena ; Zdunić, Goran ; Gajdoš Kljusurić, Jasenka ; Tomić-Potrebuješ, Iva ; Lovrić, Tomislav

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
13th Ružička days Today science-Tomorrow industry / Šubarić, Drago - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2010, 54-54

ISBN
978-953-7005-22-1

Skup
13th Ružička Days International Scientific and Professional Conference

Mjesto i datum
Vukovar, Hrvatska, 16.09.2010. - 17.09.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
dessert wine Prošek; sensorial analysis; physicochemical analysis; FA; PCA

Sažetak
Sweet wine Prošek found on the market is obtained from selected Dalmatian varieties of grapes using specific production technologies. Two types of Prošek wine were experimentally produced from dried grape cv. Plavac mali and Pošip using traditional technology. The analysis of the basic physicochemical parameters of Prošek as well as analysis of total phenols, total anthocyanins, vanillin index, proanthocyanidins and the antioxidant activity using the Briggs-Rauscher method was conducted. In this paper sensory assessment of Prošek wine was related to physicochemical variables using multivariable analysis (factor analysis and principal components) with the aim to classify the properties into logical groups as well as to identify the effect of physicochemical parameters on individual sensory attributes of the wine. The results indicated that the fullness of the wine was significantly associated with the content of dry extract and even to a greater extent with the content of total phenols, and regarding Plavac mali also with the content of total anthocyanins (p<0.05). The bitterness of Prošek wine is in inverse proportion to the content of total phenols, and astringency is inversely proportional to proanthocyanidins. The sweetness of Prošek demonstrated moderate correlation with alcohol content (r=0.5), while the acidity of Prošek wine revealed a significant correlation with the variables of volatile and non-volatile acidity (p<0.05).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
091-0910468-0452 - Biotehnološki parametri proizvodnje vrhunskog dalmatinskog desertnog vina-prošek (Lovrić, Tomislav, MZOS ) ( CroRIS)

Ustanove:
Institut za jadranske kulture i melioraciju krša, Split

Profili:

Avatar Url Tomislav Lovrić (autor)

Avatar Url Iva Humar (autor)

Avatar Url Goran Zdunić (autor)

Avatar Url Irena Budić-Leto (autor)

Avatar Url Jasenka Gajdoš Kljusurić (autor)

Citiraj ovu publikaciju:

Budić-Leto, Irena; Zdunić, Goran; Gajdoš Kljusurić, Jasenka; Tomić-Potrebuješ, Iva; Lovrić, Tomislav
Effect of physicochemical variables on descriptive sensory attributes of the taste of Prošek wine // 13th Ružička days Today science-Tomorrow industry / Šubarić, Drago (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2010. str. 54-54 (poster, međunarodna recenzija, sažetak, znanstveni)
Budić-Leto, I., Zdunić, G., Gajdoš Kljusurić, J., Tomić-Potrebuješ, I. & Lovrić, T. (2010) Effect of physicochemical variables on descriptive sensory attributes of the taste of Prošek wine. U: Šubarić, D. (ur.)13th Ružička days Today science-Tomorrow industry.
@article{article, author = {Budi\'{c}-Leto, Irena and Zduni\'{c}, Goran and Gajdo\v{s} Kljusuri\'{c}, Jasenka and Tomi\'{c}-Potrebuje\v{s}, Iva and Lovri\'{c}, Tomislav}, editor = {\v{S}ubari\'{c}, D.}, year = {2010}, pages = {54-54}, keywords = {dessert wine Pro\v{s}ek, sensorial analysis, physicochemical analysis, FA, PCA}, isbn = {978-953-7005-22-1}, title = {Effect of physicochemical variables on descriptive sensory attributes of the taste of Pro\v{s}ek wine}, keyword = {dessert wine Pro\v{s}ek, sensorial analysis, physicochemical analysis, FA, PCA}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko dru\v{s}tvo kemijskih in\v{z}enjera i tehnologa (HDKI)}, publisherplace = {Vukovar, Hrvatska} }
@article{article, author = {Budi\'{c}-Leto, Irena and Zduni\'{c}, Goran and Gajdo\v{s} Kljusuri\'{c}, Jasenka and Tomi\'{c}-Potrebuje\v{s}, Iva and Lovri\'{c}, Tomislav}, editor = {\v{S}ubari\'{c}, D.}, year = {2010}, pages = {54-54}, keywords = {dessert wine Pro\v{s}ek, sensorial analysis, physicochemical analysis, FA, PCA}, isbn = {978-953-7005-22-1}, title = {Effect of physicochemical variables on descriptive sensory attributes of the taste of Pro\v{s}ek wine}, keyword = {dessert wine Pro\v{s}ek, sensorial analysis, physicochemical analysis, FA, PCA}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko dru\v{s}tvo kemijskih in\v{z}enjera i tehnologa (HDKI)}, publisherplace = {Vukovar, Hrvatska} }

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