Naslov
Chemical and sensory properties of red wines from Baranja vineyards

Autori
Kojić, Nebojša ; Jakobek, Lidija

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of International Conference 17th Ružička daysw "Today Science - Tomorrow industry" / Tomas, S. ; Ačkar, Đ. - Osijek : Zagreb : Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Croatian Society of Chemical Engineers, 2018, 71-71

ISBN
978-953-7005-57-3

Skup
17. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 19.09.2018. - 21.09.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
chemical properties ; sensory properties ; red wines

Sažetak
The aim of this paper was to compare the chemical and sensory properties of the Cabernet sauvignon, Frankovka, Merlot and Pinot noir wines (vintage 2013) for a period of one year. The following chemical parameters were examined in wines: alcohol, total acid, volatile acid, total dry extract, specific weight, and free and total SO2. The sensory evaluation was performed by a 100-point method. The results have shown that certain chemical parameters such as sulfur dioxide decrease over time, and volatile acids as well as total acids, growth. Measurements have shown that as a quality parameter, alcohol is in a mild decrease as well as specific weight, since red wines are subject to deposition over time, which ultimately reflects on the total dry extract. Also, since red wines evolved over time, all wines have got a bit higher rating than at the beginning. Expressed in points, the wines were rated as high quality, little was lacking to be rated as top quality, but with physical-chemical properties could be included in the same category.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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