Izvorni znanstveni članak
https://doi.org/10.31727/gzb.43.3.11
The effect of commercial pectolytic enzymes on young Babić wines quality
Ivana Alpeza
orcid.org/0000-0003-0278-3312
; Centar za vinogradarsvto, vinarstvo i uljarstvo, Hrvatska agencija za poljoprivredu i hranu, Zagreb, Hrvatska
Karin Kovačević Ganić
; Prehrambeno biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Andreja Vanzo
; Kmetijski institut Slovenije, Ljubljana, Slovenia
Dragica Kaštelanac
; Centar za vinogradarsvto, vinarstvo i uljarstvo, Hrvatska agencija za poljoprivredu i hranu, Zagreb, Hrvatska
Puni tekst: engleski pdf 1.867 Kb
str. 87-96
preuzimanja: 396
citiraj
APA 6th Edition
Alpeza, I., Kovačević Ganić, K., Vanzo, A. i Kaštelanac, D. (2020). The effect of commercial pectolytic enzymes on young Babić wines quality. Glasnik Zaštite Bilja, 43. (3.), 87-96. https://doi.org/10.31727/gzb.43.3.11
MLA 8th Edition
Alpeza, Ivana, et al. "The effect of commercial pectolytic enzymes on young Babić wines quality." Glasnik Zaštite Bilja, vol. 43., br. 3., 2020, str. 87-96. https://doi.org/10.31727/gzb.43.3.11. Citirano 04.12.2024.
Chicago 17th Edition
Alpeza, Ivana, Karin Kovačević Ganić, Andreja Vanzo i Dragica Kaštelanac. "The effect of commercial pectolytic enzymes on young Babić wines quality." Glasnik Zaštite Bilja 43., br. 3. (2020): 87-96. https://doi.org/10.31727/gzb.43.3.11
Harvard
Alpeza, I., et al. (2020). 'The effect of commercial pectolytic enzymes on young Babić wines quality', Glasnik Zaštite Bilja, 43.(3.), str. 87-96. https://doi.org/10.31727/gzb.43.3.11
Vancouver
Alpeza I, Kovačević Ganić K, Vanzo A, Kaštelanac D. The effect of commercial pectolytic enzymes on young Babić wines quality. Glasnik Zaštite Bilja [Internet]. 2020 [pristupljeno 04.12.2024.];43.(3.):87-96. https://doi.org/10.31727/gzb.43.3.11
IEEE
I. Alpeza, K. Kovačević Ganić, A. Vanzo i D. Kaštelanac, "The effect of commercial pectolytic enzymes on young Babić wines quality", Glasnik Zaštite Bilja, vol.43., br. 3., str. 87-96, 2020. [Online]. https://doi.org/10.31727/gzb.43.3.11
Preuzmi JATS datoteku
Sažetak
The purpose of this research was to determine the effect of commercial pectolytic enzymes on the anthocyanin composition, colour parameters and specific sensory atributes in young wines produced of Croatian autochthonous variety Babić. The maceration without commercial enzymes was compared with two different enzymes: pectinase with additional cellulase and hemicellulase activity (A) and the pectinase with inactive yeast cells (B), during two harvests. Both products had a positive effect on the anthocyanin content and composition, but with different intensities. The influence of enzymes was confirmed through the colour parameters; intensity, hue and the ratio between yellow, red and blue, depending on product. Young wines produced with pectinase enzyme were significantly better, for all parameters. The sensory analysis showed that wines produced with pectinase enzyme (product A) were significantly better than those produced without enzymes. The combination of pectolytic enzymes and inactive yeast cells (product B) had a partial positive effect on the anthocyanins, colour parameters and sensory quality during two harvests. The use of specific commercial pectolytic enzymes can be a good and beneficial technological treatment in production of Babić young wine, based on preliminary research. These data confirmed the need to carry out research prior to use in real production, to select and recommend certain commercial enzyme products, according to the particular grape variety and certain wine properties that want to be improved.
Ključne riječi
anthocyanins, colour, sensory quality, pectolytic enzymes, Babić wine
Hrčak ID:
238436
URI
https://hrcak.srce.hr/238436
Datum izdavanja:
2.6.2020.
Podaci na drugim jezicima:
hrvatski
Posjeta: 1.630
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