Naslov
Effect of microoxygenation and enological treatments on polyphenolic and sensory characteristics of Plavac mali wine

Autori
Ćurko, Natka

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, doktorska disertacija

Fakultet
Prehrambeno-biotehnološki fakultet

Mjesto
Zagreb

Datum
08.11

Godina
2013

Stranica
168

Mentor
Teissedre, Pierre-Louis

Ključne riječi
Plavac mali; wine; proanthocyanidins; anthocyanins; astringency intensity; bitterness intensity; microoxygenation; enological treatments

Sažetak
The aim of this research was to study the effect of microoxygenation applied before malolactic fermentation and/or the effect of different enological treatments (high sulfur dioxide content, high iron and copper content, gelatin fining and ellagitannins addition) on polyphenolic and sensory characteristics of the Plavac mali wine during 12 months of aging in barrels. The changes in concentration and composition of anthocyanins and proanthocyanidins were monitored by the HPLC-UV-Fluo/MS analysis. The evolution of major polyphenolic groups and chromatic characteristics was determined by spectrophotometry. The sensory changes in astringency and bitterness intensity were analysed by a trained sensory panel. The results obtained demonstrated how typical polyphenolic changes during aging can be accelerated or delayed through the addition of oxygen and/or enological treatments management, and how these mechanisms modulate the astringency and bitterness intensity of the Plavac mali wine.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA