Glasnik Zaštite Bilja, Vol. 36 No. 4, 2013.
Izvorni znanstveni članak
Applying new technique of drying grapes for production of Prošek wine
Stjepan Sito
; u Zagrebu, Agronomski fakultet, Zavod za mehanizaciju poljoprivrede
Katarina Peršurić Bernobić
; Sveučilište u Zagrebu, Agronomski fakulte
Nikolina Bilandžija
; u Zagrebu, Agronomski fakultet, Zavod za mehanizaciju poljoprivrede
Ante Kraljević
; Studij Poljoprivrednih znanosti, Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mehanizaciju poljoprivrede
Ana Peršurić Palčić
; Studij Poljoprivrednih znanosti, Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mehanizaciju poljoprivrede
Ana Sinković
; Studij Poljoprivrednih znanosti, Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mehanizaciju poljoprivrede
Petra Sinković
; Studij Poljoprivrednih znanosti, Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mehanizaciju poljoprivrede
Sažetak
The paper presents the results of experimental partial drying of grapes of Yellow Muscat and Black Muscat Rose delivered from vineyards near Poreč, the Republic of Croatia, from the family farm Peršurić Djordano. Before the drying, Yellow Muscat samples had a content of sugar 87ºOe (186 g/L) and Black Muscat Rose samples 91ºOe (200 g/L). After drying, the content of sugar in juice of grapes was around 173ºOe (378 g/L). The process of partial drying of samples of Yellow Muscat variety lasted for 120 hours, and 180 hours for Black Muscat Rose variety at the temperature of air for drying of 35-38°C and relative humidity of air for drying below 35%.
The process of drying was described by linear regression equations (y) for both researched grape varieties with high correlation coefficients (R2). After fermentation at 18°C for 30 days the obtained wine had 16.5% alcohol content and unfermented sugar remain of 102.5 g/L which is a precondition for obtaining dessert or dessert premium wine.
Ključne riječi
grapevine; drier; drying of grapes; prošek
Hrčak ID:
162823
URI
Datum izdavanja:
17.7.2013.
Posjeta: 1.784 *