Pregled bibliografske jedinice broj: 503214
Utjecaj dokiseljavanje hidroksi-karboksilnim kiselinama na pH, boju i senzorna svojstva vina Malvazija istarska
Utjecaj dokiseljavanje hidroksi-karboksilnim kiselinama na pH, boju i senzorna svojstva vina Malvazija istarska // Zbornik sažetaka 46. hrvatski i 6. međunarodni simpozij agronoma / Pospišil, M. (ur.).
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2011. str. 252-253 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 503214 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Utjecaj dokiseljavanje hidroksi-karboksilnim kiselinama na pH, boju i senzorna svojstva vina Malvazija istarska
(Influence of acidification with hydroxy-carboxilic acids on pH, colour and organoleptical characteristics of Malvazija istarska wines)
Autori
Plavša, Tomislav ; Batel, Toni ; Peršurić Đordano
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Zbornik sažetaka 46. hrvatski i 6. međunarodni simpozij agronoma
/ Pospišil, M. - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2011, 252-253
ISBN
978-953-6135-71-4
Skup
46. hrvatski i 6. međunarodni simpozij agronoma
Mjesto i datum
Opatija, Hrvatska, 14.02.2011. - 18.02.2011
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
vino; Malvazija istarska; dokiseljavanje; hidroksi-karboksilne kiseline
(wine; Malvazija istarska; acidification; hydroxyl-carboxilic acids)
Sažetak
Malvazija istarska wines often have a lack of acids (< 4, 50 g /L) reflecting on increased pH and resulting with negative microbiological processes, having thus a negative influence on organoleptical wine image. The aim of this research was to determine the influence of acidification of Malvazija istarska wines from harvest 2009. with hydroxy-carboxilic acids (DL tartaric acid, L(-) malic acid and citric acid) in different quantities on differences of physical-chemical and organoleptical aspects. With all treatments was determined the decrease of initial pH value with range from 0, 03 to 0, 23 depending on type and quantity of added hydroxyl-carboxilic acid. With all treatments with acidification the increase of water intensity (A420+A520+A620) and decrease of colour tonality (A420/A520) in relation to control treatment was recorded. Among treatments with acidification there were no significant differences of colour intensity, while the lowest colour tonality was recorded for samples acidificated with citric acid. Evaluation by a method of 100 poins and a method of ranging gave the best scores to wines acidificated with L(-) malic acid.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
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
