Original scientific paper
https://doi.org/10.31727/gzb.45.5.6
Influence of glutathione on chemical composition and quality of the Pošip wine
Ivana Vincek
; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana Jeromel
; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana-Marija Jagatić Korenika
; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Full text: croatian pdf 491 Kb
page 58-64
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cite
APA 6th Edition
Vincek, I., Jeromel, A. & Jagatić Korenika, A. (2022). Influence of glutathione on chemical composition and quality of the Pošip wine. Glasnik Zaštite Bilja, 45. (5.), 58-64. https://doi.org/10.31727/gzb.45.5.6
MLA 8th Edition
Vincek, Ivana, et al. "Influence of glutathione on chemical composition and quality of the Pošip wine." Glasnik Zaštite Bilja, vol. 45., no. 5., 2022, pp. 58-64. https://doi.org/10.31727/gzb.45.5.6. Accessed 22 Nov. 2024.
Chicago 17th Edition
Vincek, Ivana, Ana Jeromel and Ana-Marija Jagatić Korenika. "Influence of glutathione on chemical composition and quality of the Pošip wine." Glasnik Zaštite Bilja 45., no. 5. (2022): 58-64. https://doi.org/10.31727/gzb.45.5.6
Harvard
Vincek, I., Jeromel, A., and Jagatić Korenika, A. (2022). 'Influence of glutathione on chemical composition and quality of the Pošip wine', Glasnik Zaštite Bilja, 45.(5.), pp. 58-64. https://doi.org/10.31727/gzb.45.5.6
Vancouver
Vincek I, Jeromel A, Jagatić Korenika A. Influence of glutathione on chemical composition and quality of the Pošip wine. Glasnik Zaštite Bilja [Internet]. 2022 [cited 2024 November 22];45.(5.):58-64. https://doi.org/10.31727/gzb.45.5.6
IEEE
I. Vincek, A. Jeromel and A. Jagatić Korenika, "Influence of glutathione on chemical composition and quality of the Pošip wine", Glasnik Zaštite Bilja, vol.45., no. 5., pp. 58-64, 2022. [Online]. https://doi.org/10.31727/gzb.45.5.6
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Abstract
The aim of this study was to determine the impact of glutathione addition before and during primary processing on the basic physicochemical parameters and sensory properties of Pošip wine. The following measurement results were compared between the control sample, the glutathione treatment of fresh grapes (GG) and the addition of glutathione to must (GM): dissolved oxygen in wine, total phenols, color and sensory evaluation of wine. The results have shown the glutathione to have the greatest impact on oxygen dissolution and color hue and intensity in the GM sample, while the most total phenols were obtained in GG treatment. Sensory evaluation did not reveal significant differences in the aromatic profile, taste, and general impression between Pošip wines.
Keywords
Pošip; glutathione; oxygen; wine color; total phenols
Hrčak ID:
285339
URI
https://hrcak.srce.hr/285339
Publication date:
14.10.2022.
Article data in other languages:
croatian
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