Pregled bibliografske jedinice broj: 64880
Effect of Malolactic Fermentation on Acidity, some Aroma Compounds and Sensory Properties of Riesling Wine
Effect of Malolactic Fermentation on Acidity, some Aroma Compounds and Sensory Properties of Riesling Wine // International conference-prospects for viticulture and enology : book of invited papers and abstracts / Pejić, Ivan ; Mirošević, Nikola (ur.).
Zagreb, 2000. str. 136-136 (predavanje, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 64880 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Effect of Malolactic Fermentation on Acidity, some Aroma Compounds and Sensory Properties of Riesling Wine
Autori
Herjavec, Stanka. ; Tupajić, Pavica ; Majdak, Ana ; Firšt Bača, Maja
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
International conference-prospects for viticulture and enology : book of invited papers and abstracts
/ Pejić, Ivan ; Mirošević, Nikola - Zagreb, 2000, 136-136
Skup
International conference-prospects for viticulture and enology
Mjesto i datum
Zagreb, Hrvatska, 22.11.2000. - 24.11.2000
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
malolactic fermentation; acids; volatile compounds; sensory properties; wine.
Sažetak
Changes in acidity, some aroma compounds and sensory properties caused by malolactic fermentation (MLF) were investigated in Riesling wine. Wine from the 1998 harvest season was made by usual method for white wines. After completion of alcoholic fermentation, wine was racked and divided into glass bottles (V=35 L) according to the following treatments. The first one was suppressed MLF with SO2 and stored at 10 0C. The second treatment included natural MLF, the third MLF was induced with starter culture Viniflora oenos. All treatments were done in triplicate. When MLF was completed, wines were sulfited, analyzed and tasted. Organic acid analysis was performed by HPLC and analysis of volatile compounds was done by the method of gas chromatography. Malic acid decomposition was completed in wines of all MLF variants and the result was lowering of total acidity and raising of pH value of wine. MLF wines contained lower concentrations of isoamyl acetate and higher concentration of ethyl lactate. During the period of investigation the concentration of higher alcohols, other acetates, ethyl esters of fatty acids, diethyl succinate and volatile acids was also examined. Wines of suppressed MLF were of inferior quality compared with malolactic fermented wines, while natural malolactic fermented wines were of significantly better quality.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
