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Glasnik Zaštite Bilja, Vol. 45. No. 6., 2022.

Original scientific paper

https://doi.org/10.31727/gzb.45.6.10

Sensory evaluation of Graševina clone OB-435 sparkling wine

Iva Šikuten orcid id orcid.org/0000-0002-3396-1276 ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Bernard Kozina ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana Jeromel ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Darko Preiner ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana-Marija Jagatić Korenika ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

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Abstract

Global wine market is undergoing the changes in the consumer preferences, with the rising popularity of the sparkling wines. The similar trend is observed in the Republic of Croatia. Graševina, the most important white grapevine variety, showed great adaptability to climate conditions. The results of clonal selection pointed out the clone OB-435 as suitable for sparkling wine production. Thus, the aim of this study was to evaluate the quality of OB-435 sparkling wines. The sparkling wines were produced by traditional method and different concentrations of dosage were added- 1.5 mL L-1 (GR-1,5) and 2.5 mL L-1 (GR-2,5). The basic chemical parameters and sensory evaluation of sparkling wines, confirmed the suitability of this clone for sparkling wine production in the conditions of continental winegrowing hill Zagreb. Sparkling wine with lower dosage concentration was evaluated as better by different sensory methods, regardless the evaluators´ experiences.

Keywords

Graševina; sparkling wine; clone OB-435; sensory evaluatio

Hrčak ID:

287460

URI

https://hrcak.srce.hr/287460

Publication date:

14.12.2022.

Article data in other languages: croatian

Visits: 419 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 15 November 2022

Date accepted: 29 November 2022

Publication date: 14 December 2022

Volume: 45

Issue: 6

Pages: 100-106

DOI: 10.31727/gzb.45.6.10

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: Graševina

Keyword: pjenušava vina

Keyword: klon OB-435

Keyword: senzorna analiza

Keywords:

Keyword: Graševina

Keyword: sparkling wine

Keyword: clone OB-435

Keyword: sensory evaluatio

Senzorna ocjena pjenušavog vina ´Graševina´ klon OB-435

Translated Title (en): Sensory evaluation of Graševina clone OB-435 sparkling wine

Iva Šikuten[1]

Email: isikuten@agr.hr

Bernard Kozina[1]

Email:

Ana Jeromel[1]

Email:

Darko Preiner[1]

Email:

Ana-Marija Jagatić Korenika[1]

Email:

 

[1] Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Na globalnom tržištu vina dolazi do promjena u preferencijama potrošača te popularnost pjenušavih vina raste, a sličan trend događa se i u Republici Hrvatskoj. Graševina, kao najznačajnija bijela sorta vinove loze u Hrvatskoj, pokazala je veliku adaptabilnost na različite ekološke uvjete. Provedbom klonske selekcije, klon OB-435 izdvojio se svojim karakteristikama kao pogodan za proizvodnju pjenušavih vina. Stoga je cilj ovog rada bio ocijeniti kvalitetu pjenušavih vina proizvedenih od klona OB-435. Vina su proizvedena klasičnom metodom, te su dodane dvije koncentracije ekspedicijskog likera- 1,5 mL L-1 (GR-1,5) i 2,5 mL L-1 (GR-2,5). Osnovni kemijski parametri i senzorna analiza proizvedenih pjenušavih vina, potvrdila su pogodnost ovog klona za proizvodnju pjenušavih vina u uvjetima kontinentalnog Vinogorja Zagreb. Različitim senzornim metodama bolje je ocijenjeno pjenušavo vino s manjom dozom ekspedicijskog likera i voćno-cvjetnom aromom.

Translated Abstract

Global wine market is undergoing the changes in the consumer preferences, with the rising popularity of the sparkling wines. The similar trend is observed in the Republic of Croatia. Graševina, the most important white grapevine variety, showed great adaptability to climate conditions. The results of clonal selection pointed out the clone OB-435 as suitable for sparkling wine production. Thus, the aim of this study was to evaluate the quality of OB-435 sparkling wines. The sparkling wines were produced by traditional method and different concentrations of dosage were added- 1.5 mL L-1 (GR-1,5) and 2.5 mL L-1 (GR-2,5). The basic chemical parameters and sensory evaluation of sparkling wines, confirmed the suitability of this clone for sparkling wine production in the conditions of continental winegrowing hill Zagreb. Sparkling wine with lower dosage concentration was evaluated as better by different sensory methods, regardless the evaluators´ experiences.

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