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Pregled bibliografske jedinice broj: 984694

Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine

Horvat, Ivana; Radeka, Sanja; Plavša, Tomislav; Lukić, Igor
Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine // Food chemistry, 285 (2019), 305-315 doi:10.1016/j.foodchem.2019.01.172 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 984694 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine

Autori
Horvat, Ivana ; Radeka, Sanja ; Plavša, Tomislav ; Lukić, Igor

Izvornik
Food chemistry (0308-8146) 285 (2019); 305-315

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

Ključne riječi
white wine ; protein stability ; bentonite ; phenols ; aroma ; malvazija istarska

Sažetak
To test the effects of bentonite addition at various stages of fermentation, five Malvazija istarska white grape must vinification treatments were performed with 100 g/hL of bentonite added in clear juice, at the beginning, in the middle, and at the end of fermentation, while control was fermented without bentonite. Phenols and free and bound volatile aromas were determined by HPLC-DAD and SPE-GC-MS. Wines were evaluated sensorially. Fining during fermentation reduced the total bentonite dose required, and was most effective near the end of fermentation with the reduction of 16% and 21%, depending on the protein stability test. All treated wines preserved more hydroxycinnamoyltartaric acids with respect to control. The side-effect of these treatments on varietal aromas was moderate, but enhanced the preservation of key fermentation volatiles in relation to control, and exhibited positive sensory effects. It was concluded that bentonite added during fermentation may positively affect wine quantity and quality.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA

Projekti:
HRZZ-UIP-2014-09-1194 - Razjašnjavanje sortne tipičnosti vina i maslinovog ulja od hrvatskih domaćih sorti (TYPICRO) (Lukić, Igor, HRZZ - 2014-09) ( CroRIS)

Ustanove:
Institut za poljoprivredu i turizam, Poreč

Profili:

Avatar Url Ivana Horvat (autor)

Avatar Url Sanja Radeka (autor)

Avatar Url Igor Lukić (autor)

Poveznice na cjeloviti tekst rada:

doi doi.org www.sciencedirect.com

Citiraj ovu publikaciju:

Horvat, Ivana; Radeka, Sanja; Plavša, Tomislav; Lukić, Igor
Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine // Food chemistry, 285 (2019), 305-315 doi:10.1016/j.foodchem.2019.01.172 (međunarodna recenzija, članak, znanstveni)
Horvat, I., Radeka, S., Plavša, T. & Lukić, I. (2019) Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine. Food chemistry, 285, 305-315 doi:10.1016/j.foodchem.2019.01.172.
@article{article, author = {Horvat, Ivana and Radeka, Sanja and Plav\v{s}a, Tomislav and Luki\'{c}, Igor}, year = {2019}, pages = {305-315}, DOI = {10.1016/j.foodchem.2019.01.172}, keywords = {white wine, protein stability, bentonite, phenols, aroma, malvazija istarska}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2019.01.172}, volume = {285}, issn = {0308-8146}, title = {Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine}, keyword = {white wine, protein stability, bentonite, phenols, aroma, malvazija istarska} }
@article{article, author = {Horvat, Ivana and Radeka, Sanja and Plav\v{s}a, Tomislav and Luki\'{c}, Igor}, year = {2019}, pages = {305-315}, DOI = {10.1016/j.foodchem.2019.01.172}, keywords = {white wine, protein stability, bentonite, phenols, aroma, malvazija istarska}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2019.01.172}, volume = {285}, issn = {0308-8146}, title = {Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine}, keyword = {white wine, protein stability, bentonite, phenols, aroma, malvazija istarska} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE

Uključenost u ostale bibliografske baze podataka::


  • BIOSIS Previews (Biological Abstracts)
  • CA Search (Chemical Abstracts)
  • CAB Abstracts
  • Chemical Engineering and Biotechnology Abstracts
  • EMBASE (Excerpta Medica)
  • FSTA: Food Science and Technology Abstracts
  • EMBiology
  • Global Health
  • Nutrition Abstracts
  • Publications in Food Microbiology
  • SciSearch
  • SIIC

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