Glasnik Zaštite Bilja, Vol. 46. No. 6., 2023.
Original scientific paper
https://doi.org/10.31727/gzb.46.6.10
Dynamics of grape drying and changes in 'Plavina' grape quality under controlled conditions in production of prošek
Željko Andabaka
; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Katarina Anzulovć
; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Darko Preiner
; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Domagoj Stupić
; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Zvjezdana Marković
; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Edi Maletić
; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Jasminka Karoglan Kontić
; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Ivana Tomaz
; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Iva Šikuten
orcid.org/0000-0002-3396-1276
; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Abstract
Grape drying is one of the key processes in prošek production, a sweet wine with long production history in Croatia. Traditional grape varieties use din prošek produsction are Dalmatian native varieties. One of the varieties that can be used due to its characteristics and cultivation area is 'Plavina'. Traditional prošek production includes sun-drying. However, with technology development the drying in contolled conditions was enabled. Thus, the aim of this work was to determine the changes in the grape quality of 'Plavina' during the drying in controlled conditions. Results showed that during the drying process the berry content was concentrated due to which sugar content and total acidity increased. On the other hand, the polyphenolic and volatile compounds decresed. To determine specific influences on final product, further research is necessary.
Keywords
Prošek; grape drying; 'Plavina crna'; controlled conditions
Hrčak ID:
312550
URI
Publication date:
14.12.2023.
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