Pregled bibliografske jedinice broj: 964857
The influence of pits presence during fermentation on colour and aroma compounds of cherry wine
The influence of pits presence during fermentation on colour and aroma compounds of cherry wine // Book of abstract of 11th International Scientific and Professional Conference With Food to Health, Split, Croatia, October 18th- 19th 2018
Split, Hrvatska, 2018. str. 107-107 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 964857 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
The influence of pits presence during fermentation
on colour and aroma compounds of cherry wine
Autori
Ivić, Ivana ; Kopjar, Mirela ; Pichler, Anita
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of abstract of 11th International Scientific and Professional Conference With Food to Health, Split, Croatia, October 18th- 19th 2018
/ - , 2018, 107-107
Skup
11th International Scientific and Professional Conference With Food to Health, Split, Croatia, October 18th-19th 2018
Mjesto i datum
Split, Hrvatska, 18.10.2018. - 19.10.2018
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
cherry wine, pits, colour compounds, aroma profile
Sažetak
Colour and aroma compounds are important constituents of cherry wines as they contribute to their quality. Studies have shown that cherry wine is a rich source of polyphenols, anthocyanins and antioxidants. Aroma profile of cherry wine is a result of different metabolic pathways that occurs during fruit ripening, fermentation of the juice and wine storage. The fermentation of cherry juice can be conducted with or without cherry pit removal. The aim of this study was to determine the influence of pits presence during fermentation on final product. The results have shown that the wine produced without pit removal had lower concentration of polyphenols, anthocyanins, polymeric colour and lower antioxidant activity, compared with the wine produced from cherries without pits. On the other hand, the wine fermented with pits had a more complex aroma and higher number of aroma compounds was identified in it in comparison to the other sample. All aroma compounds that were identified in samples, were classified in five groups (alcohols, acids, terpenes, carbonyl compounds and esters), with esters and terpenes being the largest group. Among terpenes, thymol and carvacrol were identified, that are considered to have antimicrobial properties.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
