Naslov
Organic acids profiles of the most important Dalmatian native grapevine (V. vinifera L.) cultivars

Autori
Preiner, Darko ; Tupajić, Pavica ; Karoglan Kontić, Jasminka ; Andabaka, Željko ; Marković, Zvjezdana ; Maletić, Edi

Izvornik
Journal of food composition and analysis (0889-1575) 32 (2013), 2; 162-168

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, kratko priopcenje, znanstveni

Ključne riječi
food analysis; food composition; organic acids; grape; wine cultivars; native cultivars; V. vinifera L.; HPLC

Sažetak
Native grapevine cultivars are important for viticulture production in Croatia, especially in the Dalmatian wine-growing region. Their evaluation for wine production has been intensively studied in recent decades. Tartaric, malic and citric acids are the most important organic acids in Vitis vinifera L. cultivars and these play an important role in the wine-making process, affecting some of the most important characteristics of wine. For this reason, the organic acid composition of the seven most important Dalmatian native grapevine cultivars was determined using high-pressure liquid chromatography (HPLC). Trial cultivars were planted, ensuring uniformity of the environmental conditions that can largely influence the concentration of organic acids. Significant differences in the content of tartaric, malic and citric acid were determined between cultivars over the three years of the study. Tartaric acid ranged from 4.5 to 7.18 g/L, malic acid from 0.31 to 3.40 g/L, and citric acid from 110 to 368 mg/L depending on the year of study, but with clear differences between the cultivars studied. The effects of crop levels and climatic conditions over the three years of study are also discussed.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA