Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac

Budić-Leto, Irena; Lovrić, Tomislav

Pregled bibliografske jedinice broj: 83442

Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac

Budić-Leto, Irena; Lovrić, Tomislav

Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac // Food Technology and Biotechnology, 40 (2002), 3; 221-225 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 83442 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac

Autori
Budić-Leto, Irena ; Lovrić, Tomislav

Izvornik
Food Technology and Biotechnology (1330-9862) 40 (2002), 3; 221-225

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
phenolic acids; Pošip; Rukatac; HPLC; autochtonous cultivars

Sažetak
Identification of phenolic acids was performed and changes in their content during the production of autochtonous Croatian white wines Pošip and Rukatac (Vitis vinifera, L.) were registered. In both varieties (Pošip, Rukatac) the following phenolic acids were identified:gallic, protocatechuic and vanillic acids as hydroxybenzoic acids ; and caffeic, p-coumaric and ferulic acids as hydroxycinnamic acids. It was found that there is a difference between hydroxybenzoic acid group and hydroxycinnamic acid group content and between their influences on the wine colour (colour intensity and hue).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA

Projekti:
058505
00910101

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut za jadranske kulture i melioraciju krša, Split

Profili:

Tomislav Lovrić (autor)